Their fanatical attention results in buttery meat with a thick, peppery black crust that glistens like a city at night. They even make their own tortillas here, using fat drippings from the brisket. The brisket’s smoky crust invites you back with every bite, and the fat is so well rendered it’s like butter. The bread, pickles, onions, and mustard-based barbecue sauce are free. Opened: 2013Pitmaster: Kelvin Harris, 50Method: Hickory, oak, and whatever wood Harris can swap a chopped beef sandwich for; reverse-flow smokerPro tip: Ask for Texas toast instead of a bun for your sandwich. Rating: 4.25. Ditto for the spectacular burnt ends, which actually bested the somewhat undersalted brisket. But two steps inside the door, you’re hit by a flood of rich meaty aromas and realize you’re one lucky son of a gun. It took the whole family to transform an abandoned laundromat into a barbecue destination. Tue–Thur 11–3, Fri & Sat 11–10, Sun 11–3. There’s nothing fancy, or particularly adventurous, which is what makes the buttery turkey breast, soulful pinto beans, and the whole meal seem so refreshing. Wed & Thur 11–9, Fri & Sat 11–10, Sun 11–9. From the June 2020 Issue Subscribe Now I guess pizza shops are too, so let’s give an honorable mention to the smoked brisket lasagna from Zoli’s in Addison and Fort Worth. We worried that Freedmen’s might try to skate by on the strength of its great cocktails, sides, desserts (smoked banana pudding! And there are three types of house-made sausage: Czech (beef), jalapeño-cheddar (pork), and black-pepper garlic (venison). The platter normally comes with pulled pork shoulder rather than Dayne’s signature bacon brisket, but don’t leave without trying the latter. If you’re in the market for a Texas Monthly Top 50 barbecue joint, Hays Co. Bar-B-Que in San Marcos is for sale. “A Matter of Life and Death”: Latino Food Workers Are Terrified as COVID-19 Restrictions End, Dining Guide: Highlights From Our March 2021 Issue, Forget Everything You Think You Know About Mole. 2020 has been an interesting year to say the least. I'd like to ive Snow's a try some day. Might as well snack on a cherry bomb (bacon-wrapped habanero) while you wait. Enter your email below to send a password reset email. And will make a point of trying out CattleAck in the near future. The Texas Nail is a massive sandwich from Slow Bone in Dallas. Method: Hickory and oak; indirect-heat pit. Spare ribs are always on the menu at Meshack’s, but call a day or two ahead and you can have a full rack of baby back ribs made with Travis Mayes’s special recipe. The brown wooden building has a proper old-fashioned feel, with pictures of almost fifty years of the Lindsey family on the walls. Thanks to Twitter, Google Maps, Facebook, and Instagram, you can get a brisket or sausage fix when and where you need it. Often the meats are out on display, making it hard to resist a peppery pork rib or a link of the plump, homemade beef sausage. The brisket possesses an intense meaty flavor, subtle but deep smoke penetration, and a fine black-pepper crust. With roots in Mexico, barbacoa became a mainstay on South Texas ranches, where cowboys were hungry and cow heads were plentiful (Texans were expert at nose-to-tail eating long before it became trendy). Its ownership is a dynasty—founded by Louie Mueller in 1949, passed down to his son Bobby in 1974, and assumed by Bobby’s son Wayne in 2008—and its inner circle has set standards for the realm, starting decades ago with skilled pitmaster Fred Fountaine, whose tricks of the trade made the barbecue a phenomenon. The pride and honor in having been included doesn’t expire over time. Their numbering system is a blessing for customers, who can now hang out and avoid the line. He upgraded his highly successful operation a couple of years ago from a small house to new digs with more than four thousand square feet of space. Rating: 4.25. The brisket and homemade sausage are both great at Goldee’s BBQ, and this new barbecue joint smokes some of the best pork spare ribs in Texas. Fri–Sun 4:30 a.m.–2:30 p.m. Sun–Thur 11–8, Fri & Sat 11–9. Rating: 4. Do Thousands of Bat Deaths Mean Texans Will Face a Mosquito-Ridden Summer? Rare is the roadhouse without a “Bikers Welcome!” banner flying as proudly as Old Glory herself. Pitmasters: Aaron Franklin, 39; Braun Hughes, 40. Our appetite for smoked meat remains insatiable, and I can say, with gusto, that we are living in the golden age of Texas barbecue. Instead of being served with rice, it comes with a dollop of deviled potato salad on top. The tender, fatty brisket is certainly familiar, but at 2M Smokehouse you can get it folded into locally made flour tortillas (top them with pico de gallo or spring for the house-made pickled nopales). Plus, the roomy place, with beer signs and communal tables, is fun for families and groups. Top 50 winners still proudly display framed copies of the magazine article with their listing even if it was from the 2008 issue or earlier. It’s pleasant inside the new digs, with touches like canning jars 
for light covers and an array of vintage license plates. Opened: 2015 Pitmaster: Arnis Robbins, 33Method: Oak; offset smokerPro tip: Grab a free Shiner from the beer tub while you stand in line. Whimsical art and bright colors are unusual in a barbecue joint, but Rio Grande Grill throws the rules right out the kitchen door. It’s less surprising when you find out that Koko Ramen is from the same folks who run Guess Family Barbecue. Rating: 4. The fatty brisket actually had us giddy. (One thing that has stayed the same, though, is the presence of Greg’s mom, Mary, greeting everybody at the door on weekends.) The Texanist: Why Are Mexican Restaurants in San Antonio Charging for Chips and Salsa? The menu is rounded out with smoky chicken and carnitas as well as grilled fajitas (technically not barbecue, but so good). 200 N. Elm, 832-761-0670. Opened: 2010Pitmaster: Mike Thomas, 56Method: Hickory; indirect-heat smokerPro tip: Don’t miss the gooey chocolate pecan pie from Thomas’s wife, Cyndi. Update: Freedmen’s closed in 2018. Don't have an account? Every 4 yrs. Don’t skip dessert; you want some homemade pecan cobbler. It’s all in the family here. 1301 N. Tennessee, 972-548-2629. Smoked mojellas taco from Avila’s BBQ in Hebbronville. The smoked tamale is stuffed with barbecue at LaVaca BBQ in Port Lavaca. No matter what type of top BBQ list gets produced, you can count on one thing: Texas will be mentioned at least once, if not multiple times. French! Opened: 2014Pitmaster: Russell Roegels, 44Method: Post oak; indirect-heat pitPro tip: Roegels loves to talk shop—chat him up and you will learn a lot about barbecue. After Texas Monthly announced their Top 50 BBQ list in mid-May, we thought one of the biggest surprises was the inclusion of seven DFW-area barbecue restaurants on the list. Pitmaster Greg Gatlin used to be a defensive back at Rice, which was no doubt good mental training for running a barbecue business. A couple of years later, Aaron Franklin published a best-selling cookbook and won a James Beard award for best chef in the region, a first for a pitmaster. Periodically, trays of aromatic meats are toted inside to be sliced by the efficient crew overseen by Kim, Bexley’s wife, in the small dining room. Open 7 days 11–9 or till meat runs out. The sliced brisket is excellent too, even from the lean side, but it’s the beef rib, lusciously fatty, that’ll have you coming back. These days they have it all: near-flawless brisket smoked for half a day; toothsome St. Louis–cut ribs; flavorful house-made beef-and-pork sausages; smoked turkey and chicken; and palate-pleasing piles of pulled pork. 1 on Texas Monthly’s highly anticipated list of the Top 50 BBQ joints in Texas, displacing the legendary Franklin Barbecue in Austin. Rating: 4.25. To get a better understanding of how Texas Monthly’s Top 50 BBQ list is compiled, I engaged Vaughn and Sharpe in an extended email discussion over several days. That Was Only the Beginning. That is, if you don’t get the hefty beef rib, which masquerades as a chunk of blackened firewood and then proceeds to melt in your mouth. Though Daniel uses local mesquite, he is an expert at keeping its robust flavor from overwhelming the black-pepper-crusted Angus brisket. But one taste of the brisket, the one every pitmaster from Texas to Timbuktu wants to emulate, tells you otherwise. Rating: 4.5. Our best recipes and favorite places to eat. If you love gumbo as much as you love barbecue, there’s no better version to try than the one at the Cherry Block butcher counter inside Bravery Chef Hall. 1775 Texas Pit BBQ. By 11 a.m., customers are queueing up for thick-cut brisket, monster spareribs, and signature green-chile hominy. Unique—as far as we know—is their smoked boneless chicken leg, crispy-skinned and stuffed with onion and jalapeños. As for the fine sausages, it’s hard to choose, but you might try the venison just for the novelty. As for desserts, well, remember how they started as a bean-to-bar chocolate shop? No, really, he lives upstairs. The smoke room at City Market is worthy of a barbecue-lover’s bucket list. After graduating from college, Mario Dominguez Jr. moved home to Mercedes, in the Rio Grande Valley, to join his family’s insurance agency. 209 E. Pleasant Run Rd, 972-230-5559. Tue–Sat 11–6, Sun 11–3 or till meat runs out. “A Matter of Life and Death”: Latino Food Workers Are Terrified as COVID-19 Restrictions End, The Post Oak Empire Is Just Getting Started, A Barbecue Wood Shortage Is the Latest Side Effect of the Winter Storm, Barbecue Joint Owners Aren’t Happy About the End of the Mask Mandate in Texas, ShaneBoy’s Craft Hawaiian Grindz Is Bringing the Aloha Spirit to Texas Barbecue. Pork ribs being glazed at Killen’s Barbecue. Opened: 2007Pitmasters: Rick Moon, 67; Toni Moon, 62; and Matt Moon, 32Method: Post oak; indirect-heat pitPro tip: If you’re going for dinner on a Thursday, call ahead to reserve some prime rib. Four decades ago, when Tim Hutchins’s father first started serving food in far north Texas, catfish was king and his smoked meats were almost an afterthought. Rating: 4.5. Moving deliberately amid an array of magnificently battered barbecue pits—which resemble something from the dawn of the industrial revolution—are three people oblivious to the gawkers fifty feet away. He shared that knowledge with Bobby, who presided over the restaurant’s rise to legendary status. With the exception of the chicken, which was slightly lacking in flavor, all the meats were top-notch. From the outside, the Granary looks like hipster barbecue. Wed–Sat 11–2 or till meat runs out. The quesitacos from 225 BBQ are just one reason to visit this inventive barbecue truck. Come for the meat, but stay for the key lime pie, two-layer chocolate caramel cake, and massive cookies. Mon–Sat 10:30–9. How Hank the Cowdog Made John R. Erickson the King of the Canine Canon, Californians Could Ruin Texas—But Not the Way You Might Think, The Ballad of Boots and Stumpy, the Bad Boys of the Birding Center. (Don’t worry, it won’t.). One of the secrets of the joint’s exceptional quality is that co-pitmasters Michael Sambrooks and Bramwell Tripp use USDA Prime beef and Berkshire-Duroc pork. In 2012, his daughter married Jackson, making the original Bodacious a true family business. Something moved Mike Thomas to purchase his first barbecue pit at the State Fair of Texas in 1988, and Kaufman County should be grateful for that. Opened: 2014Pitmaster: Manny Torres, 44Method: Post oak, hickory, and pecan; wood-fired rotisserie smokerPro tip: Fried chicken on Sundays pleases non-beef eaters. 205 W. Broad, 972-552-3363. The Photographs That Stopped Us in Our Tracks in 2020, The Texas Tunes That Helped Get Us Through 2020, The Texanist: Words of Wisdom for Ringing in 2021, No, Kansas City Is Not the Taco Capital of America. But mainly Louie Mueller is a court because it has served its subjects wisely and well. Meanwhile, you’ve ordered and paid up. I-37 at exit for Texas Hwy 359, 361-547-3700. Truth looks too cute to be serving serious barbecue. ), and interior (ancient stone walls, tufted leather upholstery). Opened: 2015 Pitmaster: Leonard Botello IV, 28Method: Post oak; indirect-heat pitPro tip: The “Love Texas” sign makes a perfect background for selfies. Rating: 4.75. This quarterly newsletter was sent exclusively to TM BBQ Club members on December 15, 2020 from barbecue editor Daniel Vaughn. They throw some beef fat right into the fire to burn along with the wood. Leave them blank to get signed up. A rack of baby back ribs from Meshack’s in Garland. Rating: 4. A garlicky chimichurri really sets off the brisket biscuit sandwich at Derek Allan’s BBQ. With that under their belt, Pencis and Shaw next vowed to understand the true meaning of brisket. After the place burned to the ground five years ago, the city rallied around owner Stephen Joseph. His backyard hobby slowly became a passion, and, after losing his telecom job in 2003, he set up a roadside brisket stand, which morphed into a food truck and ultimately a real building. Ditto the velvety shreds of pulled pork with bits of crunchy, caramel-hued crust. 2990 U.S. 290 West, 979-830-0392. We found it. Consider these eateries when you want finger-licking good barbecue in H-Town. Fastidious technique is evident in everything he does, be it subtly smoked brisket with expertly rendered fat and salty bark or mountains of succulent pulled pork with a hint of sweetness. It makes you wonder what’s in store for the 2021 list. These days all it takes are a few raves on Yelp, and it has a good chance of success. Note also the sides and desserts, all scratch-made by Greene’s wife, Davetta. There are about ten layers of varying flavors and textures, making it one of the most pleasant eating experiences in Texas barbecue. Wed–Sun 11–6 or till meat runs out. There was nowhere to go but up! The Bewley pit in back turns out a great brisket even though this is one of the few spots on our list that doesn’t use premium beef. Somehow you must leave room for one of Truth’s five or so different monster cakes, which Botello’s mother, Janel, makes from scratch. After driving down Old San Antonio Road for long enough to decide you’ve surely gotten lost, you’ll finally arrive at the tiny wooden building—and we do mean tiny—that belongs to Blue Moon BBQ. The smoked turkey and pork ribs are both admirable, but instead of regular sausage, get the poblano-and-Oaxaca-cheese version. Our barbecue editor picks his favorite bites of brisket, spare ribs, sausage, and more, from all across the state. On a lean cut of Franklin brisket, a line of soft, yielding fat gilds the edge, carrying with it the vanilla-tinged flavor of oak smoke and a black-pepper bite. We pondered a huge array of sides and desserts as we moved along the cafeteria line, deciding on subtly spicy green-chile cheese grits, tangy smoked beans, and—to seal the deal—creamy coconut pie. They made our list of the best new and improved barbecue joints in 2015 under the direction of talented former pitmasters Evan LeRoy and Chris McGhee. Opened: 2012Pitmasters: Tim Rattray, 34, Matt Coogan, 34Method: Oak; indirect-heat pitPro tip: Go on a Tuesday for killer pastrami beef ribs. The pork ribs are decadently moist and slightly sweetened with a glaze. Finding the place is easy; just follow your nose through the historic neighborhood of Old Town Spring. Get our weekly newsletter, filled with good reads, news analysis—and updates on special events. Today, Stanley’s is not just a restaurant but a community hub. Mon–Sat 10:30–8. Strip centers are seldom homey, but the first thing you’ll notice at Top 5 is a sense of community. Rating: 4. The cancellation of SXSW 2020 was a watershed moment in the coronavirus pandemic. 3365 S. 14th, 325-518-5071. Rating: 4.25. They need to, because while Campos’s passion is smoking meat, he has another full-time job, as deputy sheriff in Reeves County. He cold-smokes whole prime ribs for three days, encases them in rendered beef tallow, and dry-ages them for at least 45 days. Our most lavish praise is reserved for the beef rib (owner Shane Stiles stopped by to say they’d been working on it; tastes like they got it right). Ramos could have done a La Barbecue copycat, but he went a different direction. Final don’t-miss? Just order a link of the original or jalapeño cheese sausage. Tue–Sat 11–4:30. Sat 8–1:30 or till meat runs out. Now he’s back in his hometown with a barbecue joint of his own. So they rented the oldest building in Tomball, roped in Scott’s brother, Greg (who just so happened to be a chef), and opened the most unexpected barbecue outfit in the state.

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