Just Barbecue
Searching for the best barbecue in Texas is a journey. A process that takes you through bustling cities and quiet country roads, with no agendas, no politics, and no favorites. Just barbecue. It’s not an easy task, but the rewards are immense: meeting some of the finest people and savoring the best food Texas has to offer. Whether it’s a brick-and-mortar establishment or a food trailer on wheels, if they serve exceptional barbecue, you’ll find them in our Top 25 list.
Of course, with any ranking, not everyone will agree on where their favorite spot lands. To ensure fairness, I enlisted a team to scour the state, evaluating each business using a standardized grading sheet. The primary focus was on brisket, pork ribs, and sausage, though sides, extras, customer service, and overall experience also played a role. Scores were tallied, and the twenty-five businesses scored were revisited by myself or another team member for a final score. This method determined our Top 25, and the results were incredibly close—#1 and #10 were separated by just 1.5 points, while less than 3.75 points separated #1 from #25.
One exception to our criteria: businesses with more than three locations were excluded from this year’s Top 25. That’s not to say they don’t serve great barbecue, many do, and I’m excited to feature them in future editions with some fascinating insights. For now, let’s dive into the Texas Barbecue Top 25. Congratulations to all who made the list, running a barbecue business in today’s competitive landscape is a challenge, and being in anyone’s Top 25 is a remarkable achievement. It was a pleasure visiting each of you, and we wish you continued success.
#1 Kelly’s Hill Country BBQ
Nestled at the edge of the Texas Hill Country, Kelly’s Hill Country BBQ has been one of Texas’s best-kept barbecue secrets—until now. This year, they’ve earned Texas Barbecue’s Lone Star Award as the state’s best, and it’s well deserved. Their brisket, pork ribs, and sausage combo scored highest in the three-meat category, but Kelly’s doesn’t stop there. You’ll also find mouthwatering pork belly, pork butt, and some of the best-flavored turkey breast around. For special orders, don’t miss their famous beef ribs and ribeye steaks.
The sides at Kelly’s are just as impressive. Be sure to try the Cajun pinto beans and apple pecan slaw, alongside a crowd-pleasing Cheesy Mac and Cheese (so good, Kelly uses “cheese” twice in the name). The loaded baked potato and corn casserole round out a meal that’ll leave you satisfied. A fun bonus: while waiting in line, everyone gets a bacon-wrapped quail breast popper to tide them over until they reach the window.
Kelly got his start back in 2010 in competition cooking and it didn’t take long before people were asking him to cater for special events. Then in 2019 he opened Creekside Cookers BBQ & Steak House but like many businesses, had to scale back with the Covid problem. Kelly said, “doing BBQ isn’t easy and we do it because we love it but with Covid, if you owned a business, especially a BBQ business, you need to be recognized.” Speaking of love, if Kelly is doing it out of love, it certainly shows in the flavor of everything he serves.
Opened: 2019
Pit Masters: Kelly Evers (Owner), Greg Garrison
Offset Smoker: Post Oak
Open: Tuesday – Saturday from 11 – sold out
Phone: 512-947-1609
#2 Panther City BBQ
Panther City BBQ embodies hope and strength in Fort Worth’s vibrant scene. While Cowtown is known for its Stockyards, rodeos, and nightlife at spots like Lil Red’s Longhorn Saloon, owners Chris Magallanes and Ernest Morales have been stealing the spotlight since opening in 2018. They’ve built a reputation that often draws more attention than the city’s tourist attractions.
Their brisket is the centerpiece, with a flavorful, slightly crunchy bark that keeps you coming back for more. The glazed pork ribs and house-made sausage are equally impressive, as is everything else on the menu. From bacon-wrapped pork belly poppers to a massive cup of brisket elote (chopped brisket mixed with creamed corn, cilantro, queso, and hot sauce), Panther City BBQ makes it impossible to say no.
Opened: 2018
Pit Masters: Chris Magallanes, Ernest Morales, Fernando Barnes, Daniel Garcia, Angel Rodriquez
Offset Smoker: Post Oak
Open Sunday & Wednesday 11 a.m .– 2 p.m. ; Thursday – Saturday 11 a.m. – 5 p.m.
Phone: 682-499-5618
#3 Brotherton’s Black Iron Barbecue
John Brotherton’s journey in barbecue spans decades, from long lines at his food trailer to serving thousands annually at Brotherton’s Black Iron Barbecue. Starting as a weekend backyard warrior, John was encouraged by friends to sell his barbecue. In 2010, he bought a food trailer, but demand quickly outstripped supply. By 2013, he opened Curly’s Carolina Texas, Round Rock’s first craft BBQ spot, which saw great success until road construction and parking issues forced its closure. John briefly returned to the corporate world, building his catering business on weekends, before opening Brotherton’s Black Iron Barbecue in Pflugerville in 2017. He hasn’t looked back since.
In 2018, John expanded with Liberty BBQ in Round Rock, launched a line of BBQ sauces sold worldwide, and earned the nickname “Ambassador of Barbecue.” His craft BBQ is now known globally, drawing visitors from around the world who plan trips to Texas just to taste his food. Brotherton’s sandwiches, like the Texas Reuben and Pflugerville Philly, are legendary, and his team of experienced pit masters—including the “Sausage Sensei” Bill Dumas—ensures every bite is perfection. If you’re new to the Texas barbecue phenomenon, Brotherton’s should be at the top of your list.
Opened: 2017
Pit Masters: John Brotherton/Owner, Dominic Colbert, Bill Dumas, Jason Tedford, Charles Ferrell, Bobby Holley
Offset Smoker and Direct Heat
Open Sunday & Wednesday 11 a.m.– 3 p.m. and Thursday – Saturday 11 a.m. – 8 p.m.
Phone: 512-547-4766
#4 Schoepf’s BBQ
Schoepf’s BBQ has undergone a transformation in recent years, switching from mesquite to post oak and redefining their commitment to great barbecue and customer satisfaction. Their mission is twofold: “We have to be known for our brisket,” and “to provide the best experience for our customers as possible.” They deliver on both. Their brisket rivals the best in Texas, complemented by traditional pork ribs and sausage, as well as ribeye steaks, quail, and an extensive Tex-Mex BBQ menu. Since 2009, they’ve offered Tex-Mex items like tamales, brisket spinach quesadillas, and specialty tacos—over 10 options that reflect a growing trend in barbecue.
The customer experience at Schoepf’s is just as impressive. From a warm greeting at the door to a meat cutter who explains the menu and tailors your order, every detail is thoughtful. A buffet-style line offers a variety of sides and desserts that taste like they came straight from your grandma’s kitchen. Outside, Schoepf’s Backyard hosts one of the state’s best music venues, featuring top names in the industry.
Opened: 1993
Pit Masters: Ronnie & Staci Schoepf (Owners), Jorge Martinez, Pablo Hernandez
Direct Heat and Indirect Rotisserie
Open 7 days a week (Spring Hours: all days: 10:30 a.m. – 8 p.m.) (Fall Hours: Sunday – Thursday: 10:30 a.m. – 7 p.m. & Friday – Saturday: 10:30 a.m. – 8 p.m.)
Phone: 254-939-1151
#5 Mimsy’s Craft Barbecue
Wade and Kathy Elkins are a true Texas barbecue power couple, raising the bar at Mimsy’s Craft Barbecue. Kathy, a professionally trained chef, and Wade, a self-taught pit master, complement each other perfectly, like mac & cheese with smoked queso and poblanos. Together, they create dishes you won’t find at a typical BBQ joint. Their foundation is prime brisket, pork ribs, and house-made sausage, but they also offer smoked turkey breast, half chicken, and pulled pork shoulder. On the Tex-Mex side, their tacos, like The Tejan, El Jefe, and puffy tacos, are so irresistible. For the full experience, try the Crockett Sampler plate to taste their culinary genius.
The sides are just as impressive: Creole potato salad, chilaquiles, smoked queso poblano mac & cheese, and smoked maple Brussels sprouts, to name a few. Don’t leave without trying Kathy’s banana pudding cheesecake or her other rotating desserts—you’ll love every bite.
Opened: 2020
Owner/Pit Master: Wade Elkins
Offset Reverse Flow, Post Oak
Open Tuesday – Saturday, 11 a.m. – 8 p.m.
Phone: 936-544-7000
#6 Rollin Smoke BBQ
Some barbecue experiences change your life, and Rollin Smoke BBQ in Austin did just that for me. I didn’t expect much from a food trailer, but Kyle Stallings proved me wrong. This self-taught East Texas native can hold his own against the best pit masters in Central Texas. His brisket is out of this world, paired with pork ribs, jalapeño cheese sausage, and pork belly burnt ends that are equally stellar. But Kyle doesn’t stop there, his smoked carnitas tacos, barbacoa crispy tacos, and pepper jelly-glazed spare ribs are mind-blowing. The smoked mac & cheese and jalapeño coleslaw take sides to the next level, and don’t miss the pimento cheese with crackers, smoked okra, or smoked chicken. Follow Kyle on social media for specials like smoked carne guisada tamales, pork pozole rojo and verde, and brisket chili. I’ll admit it—I’m a huge fan.
Opened: 2011
Pit Masters: Kyle Stallings (Owner), Harvey Cottongim
Offset smoker, 80% post oak, 20% pecan
Open Sunday, Wednesday & Thursday 11 a.m. – 8 p.m. Friday & Saturday 11 a.m. – 9 p.m.
Phone: 512-705-5499
#7 Daddy Duncan’s BBQ
First impressions matter, and my first visit to Daddy Duncan’s BBQ left me saying “WOW.” Chef Randy Duncan, with a Culinary Arts degree and a passion for barbecue, delivers quality that’s hard to beat, starting with prime Black Angus brisket. Ordering here is a communal experience, so much so I struggled to choose from the tempting menu. Fellow customers shouted suggestions like “Try the spicy coleslaw!” and “Get a double order of mac & cheese—I’ll split it with you!” I even had to fend off a lady in a pink tutu for a giant beef rib (possibly the same mac & cheese enthusiast). The sides were all delicious, and the sense of community among repeat customers was palpable.
Don’t miss two standout dishes: the jalapeño boudin with garlic aioli dipping sauce and the smoked Dr Pepper oxtails. The rotating desserts are a treat—on my visit, I had the bourbon banana bread. These items reflect Randy’s love for barbecue and his dedication to bringing smiles to every customer.
Opened: 2017
Pit Master: Randy “Chef” Duncan (Owner)
Offset smoker: Pecan
Open Friday and Saturday 6 p.m. – 10 p.m. (at Toddy Oaks Winery & Distillery)
Phone: 713-898-9910
#8 Brett’s Backyard Barbeque
Brett Boren has transformed a small shack with a pit into one of the most inviting barbeque spots around. Brett’s Backyard Barbeque now boasts a covered eating area, fire pits, heaters for cooler days, a stage for live music, open-air picnic tables, pea gravel to keep the dust down, overhead lights, and shade from stunning 100-year-old pecan trees. It’s the perfect place to relax with a drink, enjoy live music, and savor some of Brett’s famous barbeque.
The brisket is tender and photogenic and every serving tastes as good as it looks. The pork ribs and sausage are just as impressive, especially with Brett’s peach bourbon sauce on the ribs is an experience you won’t want to miss. The sides are equally renowned, from smoked mac & cheese and jalapeño creamed corn to brisket beans and collard greens. Sisters Kaeley and Kenna Jenkins add to the charm, greeting every guest with warm smiles.
Opened: 2018
Pit Master: Brett Boren (Owner), Assistant Braden Wallis
Offset smoker: Post Oak
Open Friday – Saturday, 11 a.m. – 4 p.m., Sunday, 11 a.m. – 3 p.m.
Phone: 512-639-2736
#9 Tejas Chocolate & Barbecue
Don’t let the name fool you, Tejas Chocolate & Barbecue offers both chocolate and barbecue, though they do combine the two in their excellent Mole Q sauce, perfect with pork and poultry. Brothers Scott and Greg Moore, along with co-founder and chocolatier Michelle Holland, serve some of the state’s best brisket, keeping their dining room packed. Their “holy trinity” of brisket, ribs, and sausage is phenomenal, but the chili relleno sausage made with brisket trimmings, pepper jack cheese, and fresh roasted poblanos is a game-changer.
Their sandwiches are equally impressive. The Brisket & Blues features sliced or chopped brisket on a brioche bun with blue cheese, red onion, and tomato, blending the spicy blue cheese with sweet onion for a memorable flavor. The Bird & Bacon sandwich combines smoked turkey and bacon on a brioche bun with fried egg and avocado, a combination you can’t pass up. The sides are just as delightful: perfectly seasoned fresh greens, cornbread casserole, and carrot soufflé. Ask about their daily specials, like the house-smoked pastrami Reuben on Thursdays, you won’t regret it. Before you leave, sample their amazing chocolate selection.
Opened: 2015
Pit Masters: Scott Moore, Greg Moore
Offset smoker: Post Oak
Open Tuesday – Friday 11 a.m. – 6 p.m., Saturday 11 a.m. – 5 p.m.
Phone: 832-761-0670
Offset smoker: Post Oak
Open Sunday, Wednesday & Thursday 11AM – 8PM Friday & Saturday 11 – 9PM
Phone: 512-705-5499
#10 Blood Bros. BBQ
At Blood Bros. BBQ, a long wall separates the dining area from the ordering line, letting you peek at everyone’s plates as you wait. Seeing all that delicious food made my mouth water. Whether it’s a clever marketing tactic or not, it works, and every barbecue joint should take note. This Texas barbecue spot with global influences calls its fusion “Houston barbecue,” and it’s well worth the wait in line.
The brisket was a standout, moist, with excellent bend, perfect bark, and great taste, as evidenced by the enthusiastic customers. The black pepper sausage impressed with its juicy snap and bold flavor, while the pork ribs had a unique taste I’d never encountered before. The pork belly burnt ends were addictive, and the jerk pulled pork tacos offered a spicy, balanced kick. A highlight is their Thursday Night Happy Nhau-er, where Executive Sous Chef Bao Nguyen and Partner/Executive Head Chef Robin Wong showcase their culinary mastery with rotating menus. Expect dishes like gochujang fried onion rings with kimchi dipping sauce, mini chimichangas with green chili gravy, or a bacon-wrapped Ripper Hotlink Dog with Steen’s syrup and ghost pepper relish. The French Drip, smoked prime rib with caramelized onions, horseradish-dill aioli, and au jus on a grilled jalapeño cheddar bun—is a must-try.
Opened: 2018
Pit Masters: Quy Hoang, Jaime Valencia
Managing Partners, Quy Hoang, Terry Wong
Executive Chef Robin Wong, Executive Sous Chef, Bao Nquyen
Offset smoker: Post Oak and Pecan
Open: Wednesday – Sunday, 11 a.m. – 3 p.m., Thursday Night Happy Nhau-er, 6 p.m. – 9 p.m.
Phone: 713-664-7776
Rounding out the Top 25
(In No Particular Order)
Evie Mae’s
Pit Masters: Arnis Robbins, Emma Mendoza, Natan Pier, Joseph Rodriquez.
Reverse Flow and Direct Heat, Rotisserie, Post Oak.
Wednesday – Saturday 11 – Sold Out
Phone # 806.782.2281
Burnt Bean Co.
Pit Masters: Earnest Servantes and David Kirkland
Offset smoker, Post Oak
Thursday – Saturday 11 – 3, Sunday 8AM – 3PM
Phone # 830.609.7189
2M Smokehouse
Pit Master: Esaul Ramos/Co-Owner
Offset Smoker, Post Oak
Thursday – Sunday 11 – 4 or Sold Out
Phone # 210.885.9352
Louie Mueller Barbecue
Pit Master: Wayne Mueller/Owner
Offset Smoker and Indirect Heat, Post Oak
Wednesday – Saturday 11 – 4
Phone # 512.352.6206
Cruz BBQ Company
Pit Master: Paul Cruz/Owner
Gravity Feed, Mesquite
Tuesday 11 – 7, Wednesday – Saturday 11 – 8
Phone # 214.903.2816
Snow’s BBQ
Pit Masters: Kerry Bexley/Owner, Clay Cowgill, Tootsie Tomanetz.
Offset smoker and Direct Heat, Post Oak
Saturday 8AM – Sold Out
Phone # 979.773.4640
Brett’s BBQ Shop
Pit Masters: Brett Jackson/Owner, Rolando Garcia
Offset Smoker, Post Oak
Wednesday – Friday 11:30 – Sold Out, Saturday & Sunday 11 – Sold Out
Phone # 281.392.7666
Feges BBQ
Pit Master: Patrick Feges/Owner, Zach Cook, Hristo Cisneros, Kevin Cantu
Wood-Fired Rotisserie Smoker, Post Oak
Tuesday – Saturday 11 – 9, Sunday 11 – 3
Phone # 346.319.5339
Feges BBQ has a 2nd location at 3 Greenway Plaza, Suite C-210, Houston, Tx
Call 832.409.6118 for more information
Wright On Taco & BBQ
Pit Master: Brian Wright/Owner
Offset Smoker, Post Oak
Tuesday & Wednesday 11 – 3, Thursday & Friday 11 – 8, Saturday 11 – 3
Phone # 903.777.8226
Rossler’s Blue Cord Barbecue
Pit Master: Steven Rossler/Owner
Offset Smoker, Post Oak
Thursday & Friday 11:30 – 6
Phone # 805.305.1243
LJ’s BBQ
Pit Masters: Corey Cook, Matt Lowery
Offset Smoker, Post Oak
Wednesday – Saturday 11 – 3 or Sold Out
Phone # 979.421.8292
Truth Barbeque
Pit Masters: Leonard Botello, Edward Montoya, Searcy Booker, Antioco Carino, Reid Carson
Offset Smoker, Direct Heat Pit, Post Oak
Tuesday – Sunday 11 – 4
Phone # 832.835.0001
Truth Barbeque has a 2nd location at 2990 US 290, Brenham, Tx.
Call 979.830.0392 for more information
Franklin Barbecue
Pit Masters: Aaron Franklin/Owner, Jordan Jackson, Megan Nesland, Matthew Van Orden
Offset Smoker, Post Oak
Tuesday – Sunday 11 – till sold out, Dining Room is open
Pre Ordering is wise
Phone # 512.653.1187
Interstellar BBQ
Pit Master: John Bates/Owner, Carlos Cruz, Warren McDonald
Offset Smoker, Post Oak
Wednesday – Sunday 11 – 5
Phone # 512.382.6248
Hurtado Barbecue
Pit Masters: Brandon Hurtado/Owner, Chris Leffel, Andrew Zelade, Ralph Diaz
Offset Smoker and Wood Fired Rotisserie, Post Oak
Monday – Sunday 11 – 5
Phone # 682.323.5141
