Unearth The Voyage
Texas barbecue isn’t just food—it’s a way of life that brings people together over smoky, tender meat cooked low and slow. Across the Lone Star State, pit masters have perfected their craft, creating legendary spots that draw crowds from near and far. Whether you’re a brisket fanatic or a rib enthusiast, these five BBQ joints represent the very best Texas has to offer, each with its own unique style and unforgettable flavors.
Franklin Barbecue – Austin
Aaron Franklin turned a small trailer into one of the most famous barbecue destinations in America. Lines form before dawn, with dedicated fans willing to wait three or four hours for a taste of his legendary brisket. The meat features a dark, peppery bark that cracks perfectly when sliced, revealing tender, juicy insides that practically melt on your tongue.
Franklin has earned recognition from Southern Living and countless food critics who call it the best in Texas. The jalapeño-cheddar sausage offers a spicy kick that pairs beautifully with the rich brisket. House-made sides round out the experience, though honestly, the meat steals every bit of attention.
Arrive early or order online to avoid disappointment—this place sells out daily.
Snow’s BBQ – Lexington
Only open on Saturdays from 8 a.m. until everything’s gone, Snow’s operates on its own schedule and doesn’t apologize for it. Tootsie Tomanetz, the legendary pitmaster, has been tending fires since before most of us were born. Her dedication shows in every perfectly smoked cut that comes off the pit.
This humble shack earned the title of best BBQ in Texas and built a cult following that drives hours just for Saturday breakfast. Pork steak stands out as a specialty you won’t find everywhere else. Many regulars skip the sauce entirely, letting the pure smoke flavor speak for itself.
Set your alarm early because once they’re sold out, you’ll have to wait another week for your chance.
Pecan Lodge – Dallas (Deep Ellum)
Walking into Pecan Lodge feels like stepping into barbecue heaven, where beef ribs bigger than your forearm sit proudly on display. Justin and Diane Fourton built this Deep Ellum landmark from the ground up, earning praise for brisket so tender it jiggles when placed on the plate. Their commitment to quality has made them a Dallas institution.
The sampler platter known as “The Trough” lets you experience everything at once—brisket, sausage, ribs, and those coveted burnt ends. Each bite delivers that perfect balance of smoke, seasoning, and natural meat flavor. Unlike some old-school joints, Pecan Lodge offers a modern, comfortable dining space without sacrificing authenticity.
Weekend waits can stretch long, but the payoff makes every minute worthwhile.
Goldee’s Barbecue – Fort Worth
Newer doesn’t mean unproven at Goldee’s, where a team of passionate pit masters quickly climbed to the top of Texas barbecue rankings. Their brisket sports a sharp pepper bark that gives way to impossibly moist meat underneath. Consistency sets them apart—every visit delivers the same high-quality experience that earned them third place in Texas Monthly’s prestigious rankings.
Sticky, fall-off-the-bone ribs compete for attention alongside that stellar brisket and house-made jalapeño-cheddar sausage. The team behind Goldee’s studied under some of Texas’s best before opening their own spot. Their knowledge shows in every perfectly timed cook and expertly trimmed cut.
Fort Worth finally has a barbecue destination that rivals anything Austin or Dallas offers.
LeRoy and Lewis Barbecue – Austin
Forget everything you think you know about traditional barbecue—LeRoy and Lewis rewrites the rulebook while respecting the classics. Evan LeRoy and Sawyer Lewis push creative boundaries with cuts like smoked beef cheeks that most pitmasters overlook. Their 2024 Michelin star proves innovation and excellence can coexist beautifully.
Operating from a food trailer, they rotate gourmet sides that change with the seasons and their creative whims. Standard brisket still appears on the menu, but prepared with techniques that showcase their deep understanding of smoke and fire. Each visit offers something different, keeping regulars coming back to see what’s new.
This isn’t your grandfather’s barbecue joint, and that’s exactly what makes it special in a state full of tradition.
