Today, March 2, 2026, marks Texas Independence Day, the moment in history when Texans chose to stand on their own principles. It is fitting that on this same day, we release the 2026 Texas Barbecue Top 50.
This is Texas Barbecue Independence Day.
This list represents a new era in Texas barbecue recognition, built on merit, craftsmanship, consistency, and the quality of the cook. No outside influence. No agendas. Just fire, smoke, meat, and the men and women who dedicate their lives to mastering it. Our commitment is simple. Every pit. Every plate. Everything that leaves that counter is judged on what matters most: the food and the craft behind it. Nothing beyond the quality of the cook enters the equation.
God Bless Texas!
With that same spirit of independence, welcome to the 2026 Texas Barbecue Top 50, presented by 2 Gringos Chupacabra. This year, we expand from our inaugural Top 25 in 2022 to a full Top 50 for 2026, recognizing even more of the Best of the Best in BBQ.
For clarity, no politics were involved, no judges were paid, no staff writers judged based on preference, and no business paid to be included. I, as the owner of Texas Barbecue Online Magazine, was not involved in any scoring decisions to ensure complete neutrality.
Nearly 100 volunteer judges across Texas, divided by region, conducted scoring visits at each business. High-performing locations received additional visits, including a fourth judge when necessary, to confirm a definitive combined score. Businesses that did not meet scoring thresholds after multiple visits were not advanced, though several earned Honorable Mention recognition.
Official judging began January 2, 2025, and concluded in late 2025 after final confirmations were completed. Accuracy mattered more than speed. These rankings reflect months of travel, smoke, early mornings, long lines, and honest scoring by dedicated judges who gave their time without pay, driven purely by their love for great Texas barbecue.
There are countless outstanding barbecue businesses across this state, and even with more judges, we could not reach them all. We encourage you to visit these Top 50 locations, congratulate them, bring your family, and enjoy the experience. In the end, great Texas barbecue is about more than rankings. It’s about community, heritage, and tradition. It’s about family and making memories.
The Best of the Best
#10 Victorian’s Barbecue
Victorian’s Barbecue: From Netflix to the Heart of Mart
Located about 15 minutes outside of Waco, Victorian’s Barbecue is a testament to the power of persistence and family roots. Founder Joey Victorian did not just stumble into the pit; his passion for cooking began in Louisiana, where he spent his childhood in the kitchen with his mother. That early influence sparked a lifelong dream of owning a restaurant, a goal that eventually led him from a trailer in Houston to a brick and mortar destination in the small town of Mart, Texas.
A Journey Under the Spotlight
Victorian’s talent for the pit has taken him far beyond local city limits. His sharp skills and charismatic presence landed him a spot on Season 2 of the Netflix series Barbecue Showdown. The journey to the screen involved rigorous trials and on-camera cooking challenges, but Victorian embraced the experience as a way to refine his craft and share his love for Texas tradition with a global audience. Despite the fame, his focus remains on the smell of the smoke and the satisfaction of the people waiting in line.
The Verdict
Joey Victorian has successfully turned a personal passion into a professional landmark. By merging his family heritage with a relentless work ethic, he has built a destination that celebrates the soul of the smoker and the strength of the Mart community.
Opened: 2016
Owner(s): Joey Victorian
Pit Master(s): Joey Victorian
Method: Not listed / Red Oak
Days/Hours: Thursday – Saturday 11:00 AM – 4:00 PM
Location: 419 E Texas Ave, Mart, TX 76664
Phone: 254-300-6122
#9 InterStellar BBQ
InterStellar BBQ: The Michelin Star Standard in Austin
Interstellar BBQ: The Michelin Star Standard in Austin
Interstellar BBQ operates quietly. They may have a strip mall exterior but John Bates gives it Global recognition with every bite. And a Michelin Star doesn’t award by accident, and it doesn’t stick without discipline. John Bates runs this place like a head football coach who expects execution with no excuses.
Here, technique and consistently lead the way which of course includes good fire management. With the experience of John Bates, the menu isn’t chasing attention or precision. It’s delivering it everyday.
The Verdict
Recognition followed structure, not the other way around.
The discipline never loosened once the spotlight arrived.
Interstellar BBQ proves that precision belongs in Texas barbecue.
Opened: 2019
Owner/Pitmaster: John Bates
Method: Offset / Post Oak
Hours: Wednesday – Sunday 11:00 AM – 4:00 PM
Location: 12233 Ranch Rd 620 N, Austin, TX 78750
Phone: 512-382-6248
#8 GW’s BBQ
GW’s BBQ: The Rio Grande Valley’s Master of the Pit
GW’s BBQ carries something deeper than momentum. It carries generational weight. Since 2020, the Watts family has built a Valley powerhouse without asking for validation from outside the region. George Watts Jr. started the entire business with a dream to build it into the powerhouse it has become today. Now taking on a well deserved position in a CEO role, he has placed his son, George Watts III, in the position of Master Chef and Pitmaster in charge of daily operations.
The program blends structure with controlled creativity and they never abandon the fundamentals. You can taste the pride they take in every bite.
The Verdict
Leadership transition can be a business killer. Here, it strengthened it and added consistency with superior leadership from the front office. GW’s BBQ has definitely won that battle hands down.
GW’s BBQ stands at #8 because the Valley now stands with GW’s BBQ.
Opened: 2020
Owner: George Watts Jr.
Pitmaster: George Watts III
Method: Offset / Post Oak
Hours: Wednesday – Sunday 11:00 AM – 4:00 PM
Location: 107 N Nebraska Ave, San Juan, TX 78589
Phone: 956-601-0056
#7 Mum Foods Smokehouse and Delicatessen
The Art of the Texas Scratch Kitchen
Mum Foods Smokehouse and Delicatessen: The Art of the Texas Scratch Kitchen
Mum Foods doesn’t try to out-Texas everyone. It built its own house of flavor. Deli precision meets smokehouse fundamentals. Curing, fermenting, sourcing. Words most joints don’t use, but here they matter.
The space feels deliberate and the menu reads deliberate. Nothing Is done half way here and nothing is done by accident. It’s barbecue filtered through craft discipline, not nostalgia.
The Verdict
This isn’t traditional in the loud sense, rather it’s traditional in a disciplined sense of quality. Their strength is always in execution.
Mum Foods earns #7 by refusing to look like everyone else.
Opened: 2022
Owner(s): Geoffrey Ellis and Travis Crawford
Method: Offset / Oak
Hours: Wednesday – Sunday 11:00 AM – 3:00 PM
Location: 5811 Manor Rd, Austin, TX 78723
Phone: 512-270-8021
#6 Bar-A-BBQ
The Montgomery Mainstay Built on Family and Fire
The Montgomery Mainstay Built on Family and Fire
Bar-A-BBQ doesn’t feel rushed, it feels patient with determination. From trailer days in 2018 to a permanent home in Montgomery, the Abercrombie family built this place with hard work, love for the craft and the smiles on their customers’ faces. This includes overnight fire management, early mornings and long days. Yes, it’s true, there are no shortcuts hiding behind sauce in Montgomery.
The Verdict
Family-run only works when everyone pulls in the same direction. Here, they do just that. There’s discipline in the fire and discipline in the business.
At #6, Bar-A-BBQ represents structure over spectacle.
Opened: 2018 (Trailer), 2023 (Brick & Mortar)
Owner(s): Cooper, Caleb, Shelby Abercrombie
Method: Not listed / Post Oak
Hours: Tue–Fri 10:45–6, Sat 8–6, Sun 10:45–4:30
Location: 21149 Eva St, Montgomery, TX 77356
Phone: 936-548-5658
#5 Rollin Smoke BBQ
The East Austin Giant That Never Sleeps
Rollin Smoke never tried to be polished. It tried to be real. Since 2013, Kyle Stallings has carved out space in one of the most competitive barbecue cities in America without chasing trends or softening edges. They are an East Austin energy with a dominant Texas backbone. That combination hits hard with flavor and happiness everyday.
Rollin Smoke even moves differently. Late hours, great music nearby and a Moberg smoker named Crystal Gayle doing some serious work behind the scenes. The menu isn’t timid, but it isn’t reckless either. However it will surprise you with some of the best food on anyone’s menu. There’s definitely no hype here at Rollin Smoke.
The Verdict
Kyle Stallings built this the hard way. Step by step, tray by tray and this foundation is on solid ground. .
Rollin Smoke holds #5 because it earned it the long way.
Opened: 2013
Owner/Pitmaster: Kyle Stallings
Method: Moberg & M&M / Post Oak
Hours: Wed–Sun 11–9, Mon 5–9
Location: 1700 E Cesar Chavez St, Austin
Phone: 512-705-5499
#4 Panther City BBQ
Funkytown’s Finest: Panther City BBQ Claims the #4 Spot in Texas Barbecue
Panther City doesn’t feel polite. It feels alive and some might say it’s Fort Worth’s grit with modern swagger. Since 2018, Ernest Morales and Chris Magallanes have built something that mirrors the city itself. Loud when it needs to be. Precise when it matters.
This isn’t a one-note menu, nope, this menue sings the tune of happiness on a plate. When you take that first of brisket, you’ll understand your getting bark with an attitude. Something different than any other place on the list. Plus, other creative bites without apology of everything they place on the tray. That is the foundation that Ernest and Chris have built.
The Verdict
Identity matters in Fort Worth and Panther City stands tall among the crowd and their execution backs the personality. That combination is dangerous to every competitor in the State.
At #4, Panther City isn’t trying to fit into the elite tier. They’ve been there since 2018.
Opened: 2018
Owner(s): Ernest Morales, Chris Magallanes
Method: Not listed / Post Oak
Hours: Wed–Sun 11–8
Location: 201 E Hattie St, Fort Worth
Phone: 682-250-4464
#3 Burnt Bean Co.
Burnt Bean Co: Seguin’s Smoking Giants
You wouldn’t think that Seguin is supposed to dominate conversations about elite barbecue. However, Burnt Bean Co. changed that narrative completely. Ernest Servantes and David Kirkland operate with the kind of focus you normally see on a competition circuit, except this is daily service, not a weekend trophy run.
The room carries energy. The menu carries range. Just the breakfast service alone separates them from most of the field and the Tex Mex influence isn’t decoration. It’s woven into the DNA of the place. You feel and see the heart and soul in everything they and their staff does.
The Verdict
This is what happens when talent meets repetition. They don’t just execute once. They execute every day. That’s the difference between hype and position. Their strength isn’t one item. It’s control and consistency across the board. And that’s what lands you in an elite Top 10.
Burnt Bean Co. sits at #3 because they built something that travels beyond trends.
Opened: 2020
Owner(s): Servantes & Kirkland
Method: Offset & Rotisserie / Post Oak
Hours: Thu–Sat 11–Sold Out, Sun 8–Sold Out
Location: 108 S Austin St, Seguin
Phone: 830-609-7189
#2 Drew’s Barbecue
Drew’s Barbecue: The Maypearl Powerhouse Storming the #2 Spot
You don’t accidentally land at #2 in the Texas Barbecue Top 50. Drew’s Barbecue didn’t inch its way there. It stormed in. The shift from Cruz BBQ Company to what stands today in Maypearl is more than a name change. It’s a tightening of purpose in which the partnership between Drew Stallings and Paul Cruz made perfect sense. Now, they may not have actually known this at the beginning, but if you asked them today, they would probably say that it was always part of the plan and rightfully so. However, one thing is for sure, together, they aren’t chasing, they are setting a tone.
This place runs like it knows exactly who it is. The smoke is steady. The sausage has both bite and snap and the pork belly hits with confidence instead of sugar overload. Even the Brisket Grilled Cheese feels deliberate, not gimmicky. They are certainly in a small town setting but they also have big league execution.
The Verdict
This ranking is about structure. When ownership and pit mastery move in the same direction, the results stop fluctuating. That’s what happened here. When the floor got higher they just crashed through the ceiling of success.
Drew’s Barbecue is no longer a regional surprise. They are a statewide force.
Opened: February 2025
Owner(s): Paul Cruz and Drew Stallings
Method: Offset, Gravity Fed / Oak & Hickory
Hours: Tue–Fri 11–2 & 4–8:30, Sat 11–8:30
Location: 220 S Main Street, Maypearl, TX
Phone: 817-793-1882
#1 Schoepf’s BBQ
The New Standard: Why Schoepf’s BBQ is the Next #1 in Texas Barbecue
In the high-stakes world of the Texas barbecue scene, the difference between a “reliable stop” and the #1 crown comes down to an obsession with the craft and a soul-stirring experience. For decades, Schoepf’s BBQ in Belton was the beloved guardian of old-school tradition. But while the rest of the pitmaster world was looking the other way, a quiet revolution took place at 702 E. Central Ave.
Today, Schoepf’s isn’t just a Central Texas staple. It is a powerhouse of “Craft BBQ” innovation that demands the top spot on the leaderboard. Texas Barbecue Ent. is proud to feature this transformation in the latest edition of the Texas Barbecue Online Magazine.
The Power Couple Behind the Pit
The transformation of Schoepf’s is a masterclass in synergy. Ronnie Schoepf Jr. provides the deep-rooted legacy and business grit, but it is the partnership with his wife, Staci, that has elevated the joint to elite status.
In 2019, they drew a line in the sand. To be the best, Staci insisted on two pillars. They must be known for their brisket, and they must provide the best customer experience possible. They traded the traditional mesquite for the refined, steady heat of post oak and committed exclusively to the very same Prime-grade brisket used by the most famous stops on the BBQ Trail. When you taste the bark on a Schoepf’s brisket today, hand-seasoned by Staci herself or by one or two others she has personally trained. So, you aren’t just tasting meat, you’re tasting a calculated evolution.
The Holy Trinity and Staci’s Culinary Flair
While many joints lean on legacy, Schoepf’s leans on the “Holy Trinity” of Texas barbecue, executed with surgical precision:
The Brisket: No longer just a parade stop, this is melt-in-your-mouth Prime beef that balances a heavy smoke profile with a delicate, peppery seasoning.
The Pork Ribs: Juicy, expertly seasoned, and tender, showing a depth that proves they aren’t cutting corners. And today offering both a wet and dry rub rib.
The Sausage: Made in house from prime brisket, pork blend and up to 4 different varieties at times.
But what truly separates this #1 is the unique flair and commitment to quality. Every single side is made from fresh ingredients using Staci’s own recipes. While she serves the traditional sides essential for any Texas barbecue feast, her Tex-Mex influence has introduced fresh homemade tortillas, brisket quesadillas, Mexican street corn and wait for it……homemade Queso has all been added to the menu and to top it off Schoepf’s BBQ has now been doing Tex-Mex for 17 years. Some might say that were pushing Tex-Mex before Tex-Mex was cool. This isn’t just a normal pit-stop. BBQ Trail. Schoepf’s BBQ is now a culinary destination that respects the past while flirting with the future. To top it off, all the dessert is all homemade.
More Than a Meal: The 3,000-Seat Experience
You can’t talk about the #1 spot without talking about the atmosphere. Schoepf’s has morphed into a massive community hub and a premier live music venue. Winning the Live Venue of the Year Award by the Texas Country Music Association in 2022, it continues to be nominated as the best each year. With a capacity for 3,000 people, it has hosted legends like Robert Earl Keen and Aaron Watson. It’s a place where the smoke from the pits mingles with the chords of a guitar, creating a sensory experience that smaller, “boutique” joints simply cannot replicate.
The Verdict
Schoepf’s BBQ has been a “hidden gem” in plain sight for long enough. By marrying the consistency of a seven-day-a-week operation with the meticulous quality of a craft smokehouse, Ronnie and Staci have built a behemoth.
If you are looking for a joint that captures the heart of tradition, the fire of modern craft, and the spirit of family legacy, look no further than Belton. Schoepf’s isn’t just back on the trail, it’s leading the pack.
Opened: 1993
Owner(s): Ronnie Schoepf Jr. and Staci Schoepf
Pit Master(s): Ronnie Schoepf Jr. and Staci Schoepf
Method: Direct Heat, Rotisserie, Santa Maria / Post Oak
Days/Hours of Operation: Open 7 days a week
Location(s): 702 E Central Ave, Belton, TX
Phone Number(s): 254-939-1511
In Very Hot Pursuit
#11 Cosper’s Country Meat Market
Cosper’s Country Meat Market: Honoring the Butcher’s Cure
Since 1983, Cosper’s Country Meat Market has served as a cornerstone of the Killeen community. In 2022, the market entered a new chapter under Ty Taggart, a local resident and former coach who has successfully preserved the shop’s original soul while modernizing the menu. This full service destination operates as both a premier butcher shop and a high end smokehouse, offering everything from custom cut Tomahawk steaks to house made specialty sausage like Teriyaki Pineapple.
The pit and butcher block are led by the expert team of Ty Taggart and Jon Bryan. Their combined skills have turned the market’s café into a lunch favorite for its high quality craft barbecue and specialty meats. Standouts include the smoked fried chicken, which is pit smoked before being dredged and fried, and the ribeye hamburgers made with fresh ground steak. The scratch kitchen also turns out daily homestyle traditions, such as Wednesday catfish and Friday pork chops, alongside massive loaded baked potatoes and tender brisket.
By combining 40 years of quality standards with Taggart and Bryan’s inventive culinary flair, Cosper’s stands as a rare hybrid that satisfies both the backyard griller and the lunch crowd. The business remains a resilient neighborhood fixture known for treating customers like family. It is a hidden gem on Elms Road for anyone seeking authentic Texas flavor and small town hospitality.
Opened: 1983
Owner(s): Ty Taggart
Pit Master(s): Ty Taggart and Jon Bryan
Method: Not listed / Live Oak
Days/Hours of Operation: Monday 8:00 AM – 3:00 PM, Tuesday – Friday 8:00 AM – 5:30 PM, Saturday 8:00 AM – 3:00 PM
Location(s): 2200 E Elms Rd, Killeen, TX 76542
Phone Number(s): 254-634-9070
#12 Kelly’s Hill Country BBQ
Kelly’s Hill Country BBQ: Wimberley’s Lone Star Legend
Nestled at the edge of the Texas Hill Country, Kelly’s Hill Country BBQ has transformed from one of the state’s best kept secrets into a premier destination for pit smoked excellence. The establishment reached a major milestone by earning the Lone Star Award for the Texas Barbecue Top 25 in 2022. This win was anchored by a highest scoring performance in the three meat category for their brisket, pork ribs, and sausage combo. Beyond the staples, the menu features a deep roster of mouthwatering options including pork belly, pork butt, a smoked turkey breast, the Texan Turkey Sandwich Smoked turkey, Alabama white sauce, pickled onions, arugulato round out this special experience.
The commitment to quality at Kelly’s extends far beyond the main tray. Many customers find it impossible to leave without trying the “Sloppy Sow,” a signature sandwich featuring pulled pork, charred peach bourbon sauce, and Apple Pecan Cole Slaw. The sides are just as impressive as the proteins, with a scratch kitchen turning out crowd-pleasers like Mac-N-Cheese, loaded baked potatoes, and corn casserole. No meal is complete without a side of the Apple Pecan Cole Slaw or their signature Caramel Banana Pudding for a perfect finish. This focus on every detail has helped Kelly’s build a fiercely loyal following that results in sell outs long before the afternoon is over.
Kelly Evers first caught the barbecue bug on the competition circuit back in 2010, eventually trading a twenty year career in teaching and coaching for the heat of the pit. After years of catering and pop ups, he launched his first brick and mortar, Creekside Cookers, just as the pandemic began to disrupt the industry. Alongside head pitmaster Greg Garrison, Evers navigated those uncertain years by scaling back and refocusing on the core trailer model that allowed their craft to survive and eventually thrive. Now operating on massive Moberg smokers fueled by post oak, the Wimberley joint stands as a testament to Evers’ belief that while the business is grueling, the payoff is found in the smoke, the smiles and the community it builds.
Opened: 2019
Owner(s): Kelly Evers and Greg Garrison
Pit Master(s): Kelly Evers and Greg Garrison
Method: Offset / Post Oak
Days/Hours of Operation: Tuesday – Saturday 11:00 AM – Sold Out
Location(s): 14306 Ranch Rd 12, Wimberley, TX 78676
Phone Number(s): 512-947-1609
#13 Warehouse BBQ & Meetery
Warehouse BBQ: The Fast and Flavorful Power Grab
In Burnet, the smoky aroma drifting from North Water Street signals a potential powerhouse in the Texas barbecue scene. Warehouse BBQ has quickly become a weekend staple, routinely selling out as crowds gather for their unique “hot and fast” approach to the pit. By pushing their smokers to temperatures reaching 350 degrees, the team achieves a remarkable render and bark without sacrificing tenderness. This aggressive technique is backed by a commitment to quality, as they exclusively serve Braveheart Black Angus beef to ensure superior marbling and consistency.
The results of this high heat mastery are evident in every bite. The brisket features a deep, beautiful bark and a perfect bend, while the pork ribs are served with a seasoned dry rub that pulls cleanly off the bone. The inventory of meats continues with juicy, snap-tight sausage links and moist turkey breast infused with the distinct profile of live oak smoke. It is a heavy hitting lineup where every item is seasoned and cooked to perfection, proving that speed and quality can coexist when managed with precision.
The scratch kitchen rounds out the experience with a rotation of comfort heavy sides and desserts. Favorites like the jalapeño spiked mac and cheese and savory pit beans pair perfectly with the rich proteins. No tray is complete without a serving of their signature banana pudding for a cool, sweet finish. With a growing reputation and a full parking lot every weekend, Warehouse BBQ is making a serious grab for a permanent spot among the state’s elite.
Opened: 2020
Owner(s): Danny Lester and Jonny Simons
Pit Master(s): Jr Morris
Method: Offset / Live Oak
Days/Hours of Operation: Friday – Sunday 10:30 AM – Sold Out
Location(s): Hwy 281, Burnet, TX
Phone Number(s): 512-588-6068
#14 2M Smokehouse
2M Smokehouse: The San Antonio Synthesis of Smoke and Soul
Esaul Ramos transformed his beginnings as a backyard griller into a career rotating briskets in Austin before returning home to San Antonio. In 2016, he teamed up with a high school friend to turn a shared dream into a reality, launching a joint that has since become a landmark for Mexican American barbecue. The operation relies on post oak and offset smokers to produce a menu that is both classic and deeply personal. Locals and travelers alike frequently line up hours before the doors swing open, often selling out the brisket within a two to three hour window.
The offerings at 2M Smokehouse blend traditional Texas techniques with flavors rooted in the Ramos family heritage. The menu features standout items like pork sausage stuffed with Oaxaca cheese and serranos, alongside mac and cheese topped with crunchy chicharrones. Guests can round out their trays with savory street corn, spicy pickled nopales, and warm flour tortillas. On the first Sunday of every month, the kitchen serves a tender beef cheek barbacoa that has become a local legend. To finish the meal, the tres leches cake baked by Esaul’s wife, Grecia, provides a perfect sweet conclusion.
The weekly schedule is packed with heavy hitting specials that keep the crowds returning. Thursdays and Fridays often feature pulled pork and rib trays or chopped brisket sandwiches, while Saturdays are dedicated to massive beef ribs. The commitment to high quality proteins and authentic side dishes has solidified 2M’s reputation as a premier destination in the San Antonio barbecue scene.
Opened: 2016
Owner(s): Esaul Ramos
Pit Master(s): Esaul Ramos
Method: Offset / Post Oak
Days/Hours of Operation: Thursday – Sunday 11:00 AM – 4:00 PM (or until Sold Out)
Location(s): 2731 S WW White Rd, San Antonio, TX 78222
Phone Number(s): 210-885-935
#15 Mimsy’s Craft Barbecue & Steakhouse
Mimsy’s Craft Barbecue: The Master Chef and the Pit Master
In the historic town of Crockett, Wade and Kathy Elkins have redefined the intersection of fine dining and the pit. This powerhouse partnership merges Wade’s self-taught expertise at the smoker with Kathy’s background as a professionally trained Master Chef. Together, they have elevated Mimsy’s Craft Barbecue into a destination where prime brisket and traditional pork ribs share the stage with elevated Tex-Mex and chef-driven sides. Their kitchen operates on a “from scratch” philosophy that ensures every item, from the house-made sausages to the complex sauces, carries a distinct culinary signature.
The menu is a bold departure from the standard barbecue tray, highlighted by a massive selection of craft tacos and specialty plates. While the foundation is built on heavy-hitting proteins like pulled pork shoulder and smoked turkey breast, the “El Jefe” and “The Tejan” tacos have become local obsessions. Those looking for the full experience often opt for the Crockett Sampler to taste the breadth of the kitchen’s talent. Recent updates from their official Facebook page showcase a rotating lineup of specials, including brisket-topped baked potatoes and creative seasonal offerings that keep the menu vibrant and unpredictable.
The side dishes and desserts at Mimsy’s are engineered to be as memorable as the meats. The smoked queso poblano mac & cheese and Creole potato salad offer a sophisticated twist on comfort classics, while the smoked maple Brussels sprouts provide a savory, charred balance to the meal. To finish, Kathy’s dessert case is a non-negotiable stop. Her banana pudding cheesecake remains a staple, alongside a rotating selection of sweets that prove why this duo is considered one of the most formidable teams in the Texas barbecue landscape.
Opened: 2020
Owner(s): Kathy Elkins and Wade Elkins
Pit Master(s): Wade Elkins
Method: Offset / Red Oak
Days/Hours of Operation: Tuesday – Thursday 11:00 AM – 3:00 PM, Friday 11:00 AM – 8:00 PM, Saturday 11:00 AM – 3:00 PM
Location(s): 1979 S 5th St, Crockett, TX 75835
Phone Number(s): 936-544-7000
#16 Franklin BBQ
Franklin BBQ: The Standard
Widely regarded as the epicenter of the modern Texas barbecue movement, Franklin Barbecue is the definitive benchmark for pit smoked excellence. What began in 2009 as a small trailer has evolved into a global phenomenon driven by the relentless precision of Aaron and Stacy Franklin. Aaron’s dedication eventually earned him a James Beard Award for Best Chef, and the joint continues to maintain its status by selling out of brisket every single day. Even now, it remains a bucket list experience where visitors brave the legendary hours long line for a taste of the brisket whisperer’s work.
The experience is anchored by USDA Prime brisket, seasoned simply with salt and pepper and smoked over post oak in custom offset pits. Beyond the iconic beef, the menu features heritage Duroc pork ribs, succulent house made sausages, and a butter basted smoked turkey breast. For those seeking variety, the Tipsy Texan sandwich remains a cult favorite, while the massive beef ribs offered on weekends provide a pull apart tender alternative to the standard tray. The kitchen’s mastery has even been recognized in the Michelin Guide with a Bib Gourmand for its exceptional quality and value.
The scratch kitchen rounds out the metal tray tradition with classic sides and desserts that mirror the quality of the pit. The potato salad, slaw, and pinto beans provide a savory balance, while the dessert case offers a rotating selection of signature tarts. The Bourbon Banana Pie and Ruby’s Dang Pie are standout finishes that have become as much a part of the Franklin ritual as the line itself. With Aaron’s influence now extending to custom smokers and new event spaces, this Austin institution continues to set the pace for the entire industry.
Opened: 2009
Owner(s): Aaron Franklin and Stacy Franklin
Pit Master(s): Aaron Franklin, Sarah Petmecky, Matthew Van Orden
Method: Custom Offset Smokers / Post Oak
Days/Hours of Operation: Tuesday – Sunday 11:00 AM – Sold Out
Location(s): 900 E 11th St, Austin, TX 78702
Phone Number(s): 512-653-1187
#17 Gardner’s Barbecue
Gardner Barbecue: Taking on the Titans of Lexington
In a town legendary for its smoked meat history, Devon Gardner has spent the last few years carving out a reputation that challenges the status quo. Since launching in 2020, Gardner Barbecue has become a Saturday-only pilgrimage site for those who appreciate the raw art of the pit. Operating out of a trailer on Highway 77, Gardner handles the fire himself, using post oak to produce some of the most consistent and soulful meats in Central Texas. The line starts early, and the energy is pure Texas; it is a place where the pitmaster is often seen greeting regulars by name while pulling heavy-barked briskets from the smoke.
The menu is a masterclass in traditional execution. The brisket is the undisputed star, featuring a deep smoke ring and a texture that rivals the long-standing institutions just down the road. Beyond the beef, Gardner is celebrated for his snap-tight sausages and tender pork ribs that pull cleanly from the bone. The sides and desserts round out the experience with a true home-cooked feel, particularly the creamy mac and cheese and the classic banana pudding. Because they only open once a week, the “sold out” signs usually go up early, making it a high-stakes destination for anyone serious about their Saturday morning barbecue run.
Opened: August 2020
Owner(s): Devon Gardner
Pit Master(s): Devon Gardner
Method: Offset / Post Oak
Days/Hours of Operation: Saturday 10:30 AM – Sold Out
Location(s): 8794 US 77, Lexington, TX 78947
Phone Number(s): 979-540-652
#18 Schulze’s Pit Room
Schulze’s Pit Room: A Seguin Legacy Reborn
In Seguin, the smoke starts rising at 1013 Schriewer long before the sun, as owners Clifford and Sherry Schulze continue a family tradition that dates back to 1964. Clifford spent decades working alongside his father, Alvin, who was a fixture in the local restaurant scene well into his 80s. After Alvin’s passing in 2021, Clifford and Sherry, along with Kayla Gray, launched Schulze’s Pit Room in 2023 to honor that heritage while carving out a fresh identity. The operation is built on a “simple and good” philosophy, where the pits are fired up by 3:30 a.m. to ensure every brisket is wrapped in butcher paper and smoked to perfection over post oak.
The pit team, led by Robert Celestino II and Jakob Mantei, utilizes state-of-the-art offset smokers to turn out a menu that balances classic Texas barbecue with heavy-hitting comfort food. While the brisket is the anchor of the tray, the kitchen has gained a reputation for its massive, juice-dripping burgers and “good vibes” atmosphere. Whether you are grabbing a traditional three-meat plate or a backyard-style burger, the focus remains on high-quality proteins and consistent execution. The scratch kitchen keeps things straightforward, serving up the kind of meal that encourages guests to slow down and take the day as it comes.
This neighborhood destination has quickly become a community hub, offering extended hours that cater to both the lunch crowd and the dinner rush. With a heritage rooted in decades of local service and a modern approach to the pit, the Schulze family has successfully bridged the gap between Seguin’s culinary past and its vibrant future. It is a place where history is respected in every slice of meat, yet the energy remains casually contemporary.
Opened: 2023
Owner(s): Clifford Schulze, Sherry Schulze, and Kayla Gray
Pit Master(s): Robert Celestino II and Jakob Mantei
Method: Offset / Post Oak
Days/Hours of Operation: Tuesday – Thursday 11:00 AM – 8:00 PM, Friday – Saturday 11:00 AM – 9:00 PM, Sunday 11:00 AM – 3:00 PM
Location(s): 1013 Schriewer St, Seguin, TX 78155
Phone Number(s): 830-491-5124
#19 Helberg BBQ
Helberg Barbecue; Trial By Fire, Walking With Faith
Following the destruction of their Woodway establishment by fire in late 2023, Phillip and Yvette Helberg refused to abandon their mission. Helberg Barbecue in Woodway, TX, was destroyed by a fire on November 26, 2023 and reopening in a new, rebuilt location in March 2025. Operating as a the true BBQ power couple they are, the pair maintained their presence via a mobile trailer while constructing a new facility nearby, using their same reliable faith, building a new dream.
By March 2025, they successfully transitioned into this rebuilt space, continuing a journey that began in 2018 with a simple backyard setup and a commitment to high-quality, hormone-free meats. The culinary program relies on post oak fuel and a combination of offset and rotisserie smokers to produce a diverse menu. While traditional sliced brisket remains a staple, the kitchen also turns out unique offerings like turkey filled with pesto and marinated pork steaks treated with a bright, signature finish.
These main courses are paired with distinctive sides, such as corn dusted with cheese and a signature dessert based on a long-standing family recipe. At the core of the operation is a deep-seated devotion to their belief system, their relatives, and their internal staff. This team-oriented approach focuses on the honor of serving others and creating an environment where visitors feel genuinely cared for. By merging a chef-led technical style with a resilient spirit, the owners have established a landmark that prioritizes the craft of central Texas barbecue alongside a mission of hospitality.
Opened: 2018
Owner(s): Phillip Helberg and Yvette Helberg
Pit Master(s): Phillip Helberg
Method: Wood-Fired Rotisserie and Offset / Post Oak
Days/Hours of Operation: Tuesday 11:00 AM – 4:00 PM, Wednesday – Thursday 11:00 AM – 7:00 PM, Friday – Saturday 11:00 AM – 8:00 PM, Sunday 10:00 AM – 3:00 PM
Location(s): 7809 N Hwy 6, Woodway, TX 76712
Phone Number(s): 254-294-9995
#20 Band of Brothers
Band of Brothers BBQ: A Home Run in Killeen
Just outside the gates of Fort Hood, James Crawford operates a pit that has become a definitive destination for slow-smoked excellence. Since launching in 2019, this establishment has navigated industry hurdles and weather extremes to solidify its place in the Central Texas barbecue scene. Crawford personally manages the fire, utilizing oak to drive a focused weekend schedule that emphasizes quality over high volume. The Band of Brothers name serves as a mission statement, reflecting a deep respect for our service members and first responders across the nation while building a community hub centered around top-tier brisket and ribs.
The menu features a heavy-hitting lineup of Texas staples, highlighted by a brisket known for its dark, peppery bark and a variety of loaded potatoes. Innovative items like the brisket poblano sausage and the massive Sausage Spud showcase Crawford’s willingness to push beyond the standard three-meat tray. The scratch kitchen keeps pace with the pit, offering a side menu designed for comfort and flavor. Guests can round out their meal with the Mexican Street Corn, Smoked Mac-N-Cheese, or the Jalapeno Ranch Slaw for a tangy kick. Because the smokers only run from Friday through Sunday, the S. Fort Hood Street location frequently sees a line forming well before the noon opening.
The atmosphere is unpretentious and welcoming, often featuring an active outdoor patio that draws both local soldiers and traveling barbecue enthusiasts. Under Crawford’s direct guidance, the shop maintains a hands-on approach to every slice of meat that hits the butcher paper. By resisting the urge to overcomplicate the process and focusing on the fundamentals of wood and smoke, Band of Brothers BBQ has earned its reputation as a standout performer in a region known for its fierce competition.
Opened: 2019
Owner(s): James Crawford
Pit Master(s): James Crawford
Method: Not listed / Oak
Days/Hours of Operation: Friday – Sunday 12:00 PM – Sold Out
Location(s): 13178 S Ft. Hood St, Killeen, TX 76542
Phone Number(s): 254-213-4498
#21 Daddy Duncan BBQ – Katy
Daddy Duncan’s BBQ: Elevating the Katy Smoke Scene
Located in Katy, Texas, Daddy Duncan’s BBQ offers a unique, high-energy dining experience helmed by the Culinary Arts Master Chef Randy Duncan, who elevates traditional barbecue with prime Black Angus brisket. Holding a degree in Culinary Arts, Duncan elevates standard Texas fare by exclusively sourcing high-end Black Angus brisket for his primary smokes. This professional expertise transforms the food truck into a gourmet destination where technical skill meets a deep-seated love for traditional barbecue.
The atmosphere surrounding the truck at 3550 Schlipf Rd is remarkably social and often feels more like a neighborhood block party than a standard lunch line. Regulars are quick to offer unsolicited advice on what to order, with passionate recommendations flying for everything from the creamy mac and cheese to the zesty coleslaw. Like my last article, the infamous tutu-wearing rib enthusiast comes to mind when describing the intense sense of fellowship and playful competition found among the local crowd.
While the classics like tender sliced brisket and jalapeno cheddar sausage are stellar, the menu truly shines through inventive specialty items. According to the official food truck menu, visitors can sample St. Louis-style pork ribs or the signature jalapeño boudin paired with a rich garlic aioli. Recent Facebook updates also highlight chef specials such as smoked turkey legs and savory pork belly mac and cheese, showcasing Duncan’s goal of spreading joy through high-quality, creative comfort food.
Opened: 2017
Owner(s): Chef Randy Duncan
Pit Master(s): Chef Randy Duncan
Method: Not listed / Pecan
Days/Hours of Operation: Saturday – Sunday 1:00 PM – 5:00 PM (or until Sold Out)
Location(s): Turquoise Acres Ranch, 3550 Schlipf Rd #3, Katy, TX 77493
Phone Number(s): 713-898-9910
#22 Snow’s BBQ
Snow’s BBQ: Giant’s Walk Among Us
“It is difficult to say anything that hasn’t already been voiced about Snow’s BBQ. Led by owner and pitmaster Kerry Bexley, under his guidance, the business has reached a pinnacle of success and recognition unmatched in the barbecue world. He is backed by Hall of Famer Tootsie Tomanetz, a genuine celebrity whose wisdom and expertise allow her to command any culinary conversation like the star she is. However, the talent doesn’t end there; third pitmaster Clay Cowgill is an often-overlooked force. Having been trained by Kerry and guided early on by Miss Tootsie, Clay possesses the skill and knowledge to dominate any pit room while producing top-tier brisket.”
Operating in Lexington since 2003, Snow’s BBQ utilizes both offset and traditional Cowboy-style pits to cook meat over indirect and direct heat. This method involves a detailed mopping process for the pork steak, which is widely considered a signature, tender dish by patrons. Snow’s BBQ has become one of the hottest destinations for world travelers that seek out the very best of Central Texas BBQ.
Opened: 2003
Owner(s): Kerry Bexley
Pit Master(s): Kerry Bexley, Tootsie Tomanetz, Clay Cowgill
Method: Offset and Cowboy Pits / Post Oak
Days/Hours of Operation: Saturday 8:00 AM – Approximately 1:00 PM
Location(s): 516 Main St, Lexington, TX 78947
Phone Number(s): 979-773-4640
#23 7 Bar Barbecue
7 Bar Barbecue: Built on a Solid Foundation
Located in Rockdale, Texas, 7 Bar Barbecue serves as a specialized weekend destination that uses the fast and hot method of cooking versus the traditional low and slow used across Central Texas. This requires a special kind of skill set for the Pitmaster. Their menu features a classic selection of brisket, pork ribs, and handmade sausage alongside unique rotating options like habanero cheese sausage. The pit crew operates with a commitment to quality that draws locals and visitors alike to their roadside setting.
The business operates under a sold out policy, typically opening the doors at 11:00 AM on Fridays and Saturdays until all items are gone. Beyond the standard barbecue lineup, the venue frequently organizes community gatherings such as Fried Fish Day and maintains a hospitable environment that sometimes includes free beer for customers. This welcoming approach makes the establishment a notable stop for those traveling through the Milam County area.
Opened: 2023
Owner(s): Braden Wallis
Pit Master(s): Braden Wallis
Method: Off-set / Post Oak
Days/Hours of Operation: Friday – Saturday 11:00 AM – Sold Out
Location(s): 2006 W Cameron Ave, Rockdale, TX
Phone Number(s): 512-430-0839
#24 Tejas Chocolate & BBQ
Tejas Chocolate & BBQ: A Sweet and Smoky Fusion in Tomball
Located in a historic building at 200 N Elm Street, Tejas Chocolate & BBQ first opened its doors in 2015 under the leadership of Scott Moore Jr, Michelle Holland, and Greg Moore. This Tomball destination is famously known as a craftory because it successfully merges the worlds of bean to bar chocolate production with authentic Texas barbecue. The kitchen team utilizes Post Oak to fire their pits, ensuring that every cut of meat carries a traditional smoky profile that pairs unexpectedly well with their handcrafted sweets.
The establishment maintains a welcoming schedule for visitors, operating from 11:00 AM until 5:00 PM on Mondays, extending until 9:00 PM Tuesday through Saturday, and closing at 7:00 PM on Sundays. Guests can reach the shop at 281-229-1011 to inquire about the daily selection of chocolates or the availability of their signature smoked meats. By offering a diverse menu that ranges from prime brisket to artisanal truffles, the owners have created a multi-sensory dining experience that stands out in the regional food scene.
Opened: 2015
Owner(s): Scott Moore Jr., Michelle Holland, and Greg Moore
Pit Master(s): Scott Morore Jr., Greg Moore
Method: Off-set Barrel / Post Oak
Days/Hours of Operation: Monday 11:00 AM – 5:00 PM, Tuesday – Saturday 11:00 AM – 9:00 PM, Sunday 11:00 AM – 7:00 PM
Location(s): 200 N Elm Street, Tomball, TX 77375
Phone Number(s): 281-229-1011
#25 Hecho En Texas Barbeque
Hecho En Texas Barbeque: Authentic Smoke in the Heart of Cameron
Located in Milam County, Hecho En Texas Barbeque has carved out a reputation for delivering high-quality, traditional smoked meats with a distinct local flair. The establishment focuses on the fundamental elements of Texas barbecue, serving up staples like tender brisket, savory ribs, and flavorful sausages to the Cameron community. By prioritizing time-honored pit techniques, the team ensures that every serving reflects the rich culinary heritage suggested by their name.
The business operates as a cornerstone of the local food scene, often drawing crowds with its inviting atmosphere and commitment to freshness. According to their official social media updates, the venue frequently features specialty items and plate lunches that go beyond standard pit fare to include creative sides and hearty portions. Whether stopping in for a quick lunch or a weekend feast, visitors find a welcoming environment where the passion for authentic, Texas-made barbecue is evident in every bite.
Opened: 2017
Owner(s): Jamie Galvan and Jamie Lea Galvan
Pit Master(s): Jamie Galvan and Jamie Lea Galvan
Method: Not listed / Post Oak
Days/Hours of Operation: Thursday – Saturday 10:30 AM – Sold Out
Location(s): 1511 North Travis Ave, Cameron, TX
Phone Number(s): 254-493-3546
#26 1775 Texas Pit BBQ
1775 Texas Pit BBQ: A Veteran-Owned Tradition in College Station
1775 Texas Pit BBQ stands as a premier destination for authentic Central Texas smoked meats located in College Station. Founded by the husband and wife team of Brad and Shellie Doan, this veteran owned establishment pays homage to military heritage through its name and its unwavering commitment to excellence. The pit crew utilizes seasoned Post Oak to fuel their fires, producing a traditional smoke profile on prime brisket, tender pork ribs, and handcrafted sausages that have earned them a dedicated following among locals and visitors alike.
The restaurant operates with a community focused mindset and maintains a schedule from Wednesday through Saturday starting at 11:00 AM until all items are sold out. According to the official website, the menu is rounded out by signature sides such as jalapeño corn and loaded potato salad, which complement the heavy hitting meat selections. Recent social media updates emphasize their “family first” atmosphere, making it a welcoming spot for anyone looking to experience high quality barbecue in a hospitable Texas setting.
Opened: 2017
Owner(s): Brad Doan and Brandon Doan
Pit Master(s): Brad Doan and Brandon Doan
Method: Not listed / Post Oak
Days/Hours of Operation: Wednesday – Saturday 11:00 AM – Sold Out
Location(s): College Station, TX
Phone Number(s): 979-492-6241
#27 Double A Barbecue
Double A: Great Place to Eat.
Located in San Antonio, Double A Barbecue is a South Side establishment focusing on authentic, live-fire cooking led by pitmaster Adrian Davila. Utilizing Post Oak and Mesquite wood, the menu features signature items ranging from traditional sliced brisket and ribs to house-ground brisket smash burgers and “Double A” brisket guisada tacos.
Operating as a high-energy food truck, the business serves local hot spots such as Brooster’s Backyard Icehouse and The Sanctuary Food Truck Park. According to their updated 2025 schedule, they offer specialized theme nights, including “TNT Tuesday” featuring tacos, nachos, and turkey legs.
Opened: January 2021
Owner(s): Adrian Davila
Pit Master(s): Adrian Davila
Method: Not listed / Post Oak and Mesquite
Days/Hours of Operation: Varies (See Social Media for Schedule)
Location(s): Mobile Food Truck, 815 Pleasanton Rd, San Antonio, TX
Phone Number(s): 210-514-6887
#28 Local Craft BBQ
Local Craft BBQ: Newark’s Gold Standard for Post Oak Smoke
Local Craft BBQ in Newark has quickly established itself as a premier destination for authentic Texas smoke since opening its doors in 2022. Owned and operated by Steve Blount and Jason Blount, this family-run establishment is built on a foundation of quality and tradition. The brothers serve as the primary pitmasters, ensuring that every cut of meat meets their exacting standards before it ever reaches a guest’s tray. By focusing on small-batch craft techniques, they have created a community hub where neighbors gather for a true taste of North Texas hospitality at their FM 718 location.
The culinary heart of the operation lies in their commitment to time-honored methods, using only post oak to fuel their smokers. This choice of wood provides the clean, classic smoke profile that defines their brisket, ribs, and specialty meats. Their schedule is designed to serve the community throughout the week, offering lunch and dinner options that cater to both the weekday crowd and the weekend barbecue enthusiasts. From the first bite of tender brisket to the last of their signature sides, the passion that Steve and Jason pour into their craft is evident in the loyal following they have built in just a few short years.
Opened: 2022
Owner(s): Steve Blount and Jason Blount
Pit Master(s): Steve Blount and Jason Blount
Method: Not listed / Post Oak
Days/Hours of Operation: Tuesday – Wednesday 11:00 AM – 3:00 PM, Thursday – Friday 11:00 AM – 7:00 PM, Saturday 11:00 AM – 6:00 PM, Sunday 11:00 AM – 2:00 PM
Location(s): 412 FM 718, Newark, TX 76071
Phone Number(s): 682-224-5370
#29 Pustka Family BBQ
Pustka Family Barbeque: A Central Texas Legacy in the Making
Pustka Family Barbeque has carved out a dedicated following in Temple by delivering a masterclass in Central Texas tradition. Since opening in 2017, this family venture owned and operated by Dustin and Paul Pustka has been rooted in a deep respect for the craft of slow-smoked meats. The duo serves as the primary pitmasters, meticulously tending to their smokers with post oak to achieve the perfect bark and tender texture that fans have come to expect. While they have built their reputation at their current location on the SE HK Dodgen Loop, the community is buzzing with anticipation for their upcoming transition to a permanent brick and mortar space at 1220 West Avenue M.
The experience at Pustka is defined by a commitment to consistency and a welcoming atmosphere that treats every customer like a guest at a family reunion. Their current operation runs Tuesday through Saturday, offering a reliable destination for those seeking high-quality brisket, ribs, and specialty sausages. By focusing on small-batch production and time-honored methods, the Pustka family ensures that the quality never wavers even as they prepare for their next big chapter. Whether you are a longtime regular or a first-time visitor, the passion poured into every tray makes it clear why this establishment is a standout powerhouse in the local barbecue scene.
Opened: 2017
Owner(s): Dustin Pustka and Paul Pustka
Pit Master(s): Dustin Pustka and Paul Pustka
Method: Offset / Post Oak
Days/Hours of Operation: Tuesday – Friday 11:00 AM – 6:00 PM, Saturday 11:00 AM – 4:00 PM
Location(s): 23330 SE HK Dodgen Loop, Temple, TX 76502
Phone Number(s): 512-466-5949
#30 Louie Mueller
Louie Mueller Barbecue: Carrying On The Family Tradition
Entering this historic Taylor landmark is a journey into the soul of Central Texas craft where tradition has been refined into a true art form. Since 1949, the Mueller family has served as stewards of a legacy that began with Louie, passed through his son Bobby, and now continues under third generation pitmaster Wayne Mueller. The heart of the operation is the iconic 1959 brick pit, a monumental structure that requires an intimate understanding of fire behavior and environmental variables like barometric pressure. This legendary pit is treated as a living thing, demanding constant attention and a master’s touch to maintain the specific airflow and indirect heat that have defined the family standard for over seventy five years.
The reputation of this establishment is built on a steadfast commitment to quality and a generational knowledge of the pit. Wayne Mueller operates with the philosophy that the pit is a beast to be tamed through constant vigilance and a strict adherence to time honored techniques. By focusing on the purity of post oak smoke and the patience required for slow cooking, the family preserves a style of barbecue that predates modern shortcuts. This dedication to the craft has turned the restaurant into a global destination where the history of the building and the expertise of the family converge to create an experience rooted in quiet respect for the past.
Opened: 1949
Owner(s): Wayne Mueller
Pit Master(s): Wayne Mueller
Method: Cathedral Style Brick Pit / Post Oak
Days/Hours of Operation: Wednesday – Friday 11:00 AM – 7:30 PM, Saturday 11:00 AM – 4:00 PM
Location(s): 206 W 2nd St, Taylor, TX 76574
Phone Number(s): 512-352-6206
#31 Thorndale Meat Market- Frank Felton BBQ
Thorndale Meat Market: Frank Felton BBQ — Finally Receiving The Well Deserved Recognition
Thorndale Meat Market stands as a landmark destination for those seeking the authentic taste of old school Texas barbecue. Since taking over the historic market in 2013, Trey Felton has meticulously restored the art of traditional meat market style cooking. As the third generation of the Felton family, Trey represents a deep connection to the history of the region and the knowledge passed down through the years. A cornerstone of the menu is the Hot Gut sausage, a fiery mainstay that has become a signature item for the market. The operation utilizes a lineup of offset smokers to produce the consistent, high quality results that have recently brought the market into the statewide spotlight. This establishment is more than just a restaurant; it is a working piece of history where the traditions of Milam County are preserved through every rack of ribs and link of sausage.
The culinary program led by Trey Felton is defined by a commitment to simplicity and the purity of post oak smoke. By using offset smokers, the cooking process relies on precise fire management to develop a flavor profile that honors the labor intensive heritage of Texas barbecue. This dedication to craftsmanship has earned the market a reputation for excellence among barbecue purists and critics alike. Whether visitors are stopping in for a quick lunch or picking up specialty cuts from the full service meat counter, they experience a level of expertise that has solidified Thorndale Meat Market as a powerhouse in the Central Texas scene.
Opened: 2013 (Under Current Ownership)
Owner(s): Trey Felton
Pit Master(s): Trey Felton
Method: Offset Smokers / Post Oak
Days/Hours of Operation: Monday – Friday 8:00 AM – 5:30 PM, Saturday 8:00 AM – 3:00 PM
Location(s): 202 S Main St, Thorndale, TX 76577
Phone Number(s): 512-898-5275
#32 Up in Smoke BBQ
Up in Smoke BBQ: A Champion’s Craft in Every Bite
Junior Urias solidified his reputation as a premier Texas pitmaster by winning the 2014 BBQ Pitmasters competition on Destination America. During that high-stakes showdown, he proved his mastery of the craft by outperforming formidable opponents to launch his brand into the national spotlight. This victory showcased a competitive, wood-smoked style that has since become the hallmark of his culinary identity. At the heart of the operation is a family-run establishment where Junior works alongside his wife Jennifer and their children, Quintin and Mackenzie. The family maintains a hands-on approach to ensure every serving meets the rigorous standards of a champion while utilizing a Bison smoker, a custom offset setup, and a Junior Urias Texas Edition semi reverse flow insulated offset to produce deep, smoky flavors.
The culinary program at Up in Smoke BBQ is centered on a traditional Texas method that relies exclusively on pecan wood to fuel the smokers. This specific wood choice provides a distinct, rich profile to their competition-grade meats, setting the operation apart in a crowded barbecue landscape. By combining technical expertise with a family-oriented mission, the Urias family continues to offer an authentic dining experience that honors the art of wood-smoked barbecue. Their commitment to the craft is evident in every detail, from the choice of equipment to the precise fire management required to maintain their award-winning consistency since opening in 2014.
Opened: 2014
Owners/ Junior, Wife Jennifer, Son Quintin & Daughter Mackenzie
Pitmaster: Junior Urias
Method: Bison Smoker/the Junior Urias Texas Edition semi reverse flow /PecanDays/
Hours of Operation: Wednesday – Saturday 11 AM -3 PM
Address: 235 Parkway Dr. Early, TX 76802
Phone: 432-528-5017
#33 Tejano Cookers BBQ & Catering
Tejano Cookers BBQ & Catering: The Power of Family
Tejano Cookers BBQ & Catering Co. specializes in South Texas-style barbecue and Tex-Mex fusion, serving a community-favorite menu from their trailer under the pavilion at Crossroads Food Park. Founded by owner and pitmaster Chris Rodriguez, who began barbecuing at a young age in South Texas, the business focuses on “Tejano-style” cooking characterized by specialty house-made rubs and dishes served with tortillas instead of bread.
The menu is a heavy-hitting lineup of innovation, including staples like moist brisket, pork ribs, and spicy sausage alongside unique offerings like Carne Guisada, Barbacoa tacos, and the “CJ’s Big Boy Sandwich”. Their sides are equally popular, featuring charro beans, elote pasta salad, and cheesy mac and cheese, followed by desserts like warm peach cobbler.
Opened: 2020
Owner(s): Chris Rodriguez
Pit Master(s): Chris Rodriguez and Tony Cansino
Method: Not Listed / Post Oak
Days/Hours of Operation: Wednesday – Saturday 10:30 AM – 5:00 PM (or Sold Out)
Location(s): 5750 Williams Dr, Georgetown, TX 78633
Phone Number(s): 512-661-1418
#34 Rossler’s Blue Cord Barbecue
Rossler’s Blue Cord Barbecue: A Salute to Craft and Community
Rossler’s Blue Cord BBQ: The Infantryman’s Standard in Harker Heights. Since 2016, owners Steven and Kristen Rossler have operated their food truck with a commitment to small-batch quality and community connection. Pitmaster Steven Rossler adheres to true Central Texas traditions, smoking meats low and slow over post oak in an offset stick burner. While the prime brisket and pork ribs are staples, the menu features creative standouts that have gained a loyal following. Recent favorites include the Raspberry Pork Belly Burnt Ends, a signature dish served with a raspberry chipotle dipping sauce, and the “Swancho” Taco, a flavor-packed fan favorite known for its unique combination of ingredients. Every bite is backed by the kitchen’s dedication to scratch-made sides, ranging from cheesy poblano grits and elote pasta salad to dirty rice and collard greens. To finish the meal, the spiced banana pudding—a must-order dessert crafted by Kristen Rossler—offers a unique twist on a classic.
Located in the Smile Doctors parking lot, the atmosphere is casual and designed for the community to gather at outdoor tables. Because they specialize in specialized craft barbecue and do not mass-produce, they often sell out early, making their limited schedule a high-demand event. Whether you are grabbing a quick lunch or sitting down to enjoy the breeze, the experience is built on the foundation of hard work and culinary innovation. Rossler’s Blue Cord BBQ remains a powerhouse in the local scene, proving that tradition and bold flavors are a winning combination on Morgan Street.
Opened: 2016
Owner(s): Steven Rossler and Kristen Rossler
Pit Master(s): Steven Rossler
Method: Moberg Offset Stick Burner / Post Oak
Days/Hours of Operation: Wednesday – Thursday 11:00 AM – 4:00 PM (or Sold Out, Check Social Media for Additional Days)
Location(s): 300 Morgan St, Harker Heights, TX 76548
Phone Number(s): 254-345-2313
#35 Butter’s BBQ
Butter’s BBQ: Sinton’s Destination for South Texas Smoke
Butter’s BBQ has transformed Sinton into a premier destination for barbecue enthusiasts by blending traditional Central Texas techniques with distinct regional influences. Since opening in 2017, owner Andrew Soto has built a powerhouse brand by focusing on the meticulous details of live fire cooking and community hospitality. The pits are commanded by pitmasters Andrew “Butter” Soto and Robert Rodriguez, who utilize a combination of post oak and mesquite to achieve a bold and consistent smoke profile. This dedicated operation is a true labor of love where the commitment to quality is evident in every tray of brisket and ribs that leaves the counter.
The culinary program at Butter’s is highlighted by a deep respect for regional traditions, most notably their celebrated Sunday barbacoa. This weekend specialty has become a local legend, where tender smoked beef cheeks are prepared with the same precision as their daily offerings. The menu features a balanced lineup of classic smoked meats and house-made sausages that showcase the team’s versatility and skill. Because they focus on small-batch craft production to ensure the highest standards, the restaurant frequently sells out shortly after opening its doors. This dedication to doing things the right way has solidified Butter’s BBQ as a standout in the South Texas scene, proving that passion and hard work are the ultimate ingredients for success.
Opened: 2017
Owner(s): Andrew Soto
Pit Master(s): Andrew “Butter” Soto and Robert Rodriguez
Method: Offset Smoker / Post Oak and Mesquite
Days/Hours of Operation: Friday – Saturday 11:00 AM – 5:30 PM, Sunday 9:00 AM – 3:30 PM (or Sold Out)
Location(s): 713 E Sinton St, Sinton, TX 78387
Phone Number(s): 361-587-3222
#36 Miller’s Smokehouse & Muscovy Coffee Roasters
Miller’s Smokehouse; A Road Well Traveled
*****Our prayers go out to the Miller family and their employees as their business has been temporarily closed due to an early morning fire on February 28.****
Miller’s Smokehouse has been a pillar in Belton since opening in 2008, serving the community with steady dedication and time honored barbecue methods. Owners Dirk Miller and Dusty Miller, alongside pitmasters Bradley Knight and Arturo Miranda, have built their reputation on rotisserie cooking over post oak, producing a clean, smokey flavor that defines their brisket, ribs, sausage, and daily specialties. For more than six years, breakfast was also part of that tradition, reflecting the same commitment to quality and consistency.
Beyond the pits, the bakery has always been central to the Miller’s operation. Momma Miller and her team bake the buns, tortillas, and desserts served in the restaurant, and they also supply baked goods to Muscovy Coffee Roasters, where the Brisket Kolache has become a best seller. Miller’s Smokehouse has long stood as a dependable stop in Belton, with strong community roots and a focus on doing things the right way. The entire barbecue community stands with the Miller family during this difficult time and looks forward to the day the smoke rolls again on East Central Avenue.
Opened: 2008
Owner(s): Dirk Miller and Dusty Miller
Pit Master(s): Dirk Miller, Bradley Knight, Arturo Miranda
Method: Rotisserie / Post Oak
Days/Hours of Operation: Temporarily Closed (Fire February 28)
Location(s): 300 E Central Ave, Belton, TX 76513
Phone Number(s): 254-939-5500
#37 Louie’s Craft BBQ
Louie’s Craft BBQ; Low and Slow on Main
Originally opening in Austin, and then later finding it’s current home in Buda, Louie’s Craft BBQ has quickly built a reputation as one of the standout barbecue spots in Central Texas. Known for its properly rendered brisket, housemade sausages, and creative specials, Louie’s combines traditional Texas technique with bold flavor. Their brisket carries a balanced bark and smokey depth, while sides and rotating menu items reflect thoughtful craftsmanship rather than filler offerings. Located right on Main Street in downtown Buda, Louie’s operates with a backyard-style feel that keeps the focus on the pits and the people.
The team emphasizes quality ingredients, careful fire management, and consistent execution. It is the kind of place where the smoke rolling from the pit is part of the atmosphere, and where regulars know to arrive early before favorites sell out. Opened: Originally launched in Austin prior to relocating to Buda, early 2020s Owners: Matt Carver Pitmaster: Nick Gonzales Method: Offset smoker, traditional low and slow Texas style using post oak.
Opened: Early 2020s
Owner(s): Matt Carver
Pit Master(s): Nick Gonzales
Method: Rotisserie / Hickory / Post Oak
Days/Hours of Operation: Thursday-Sunday 11 AM – 8 PM
Location(s): 122 N Main St, Buda, TX 78610
Phone Number(s): 512-649-2727
#38 Evie Mae’s BBQ
Evie Mae’s BBQ – West Texas Smoke
Evie Mae’s BBQ in Wolfforth, Texas brings the best of slow cooked, pit style barbecue to the South Plains with a menu that reflects the heart and soul of regional smoke culture. Guests consistently praise the juicy brisket, tender ribs, and flavorful sausage that come off the pits just right, with sides that complement the plate without stealing the spotlight. Whether you enjoy your meal at picnic table seating or grab it to go during the busy lunch hours, the vibe here is relaxed and welcoming, making it a favorite stop for families, locals, and travelers alike.
The operation sticks to a simple rhythm, opening mid morning and serving until they sell out, which often happens by early afternoon. That schedule underscores a commitment to quality over quantity, with smoke and fire given the time they need to develop rich flavor and perfect texture. From the first bite to the last, Evie Mae’s delivers that classic Texas barbecue experience that keeps folks coming back, whether it is your first visit or you are a regular making the drive for another round of smokey excellence.
Opened: 2015
Owner(s): Arnis Robbins and Mallory Robbins
Pit Master(s): Arnis Robbins
Method: Reverse Flow and Rotisserie / Oak
Location(s): 217 US-62, Wolfforth, TX 79382
Phone Number(s): 806-782-2281
#39 LJ’s BBQ
LJ’s BBQ: Brenham’s Powerhouse of Post Oak and Precision
LJ’s BBQ has become a quintessential stop on the old BBQ Trail in Brenham by offering a refined approach to traditional Central Texas barbecue. Founded in 2015 by owners Corey Cook and Matt Lowery, the establishment operates with a focus on small-batch quality and technical precision. The pits are managed by a skilled team including Cook, Lowery, Matt Cummins, and Josh Jalomo, who meticulously balance the demands of live fire cooking to ensure every tray meets their high standards. By utilizing a combination of offset smokers and direct heat methods fueled by post oak, they produce a rich and authentic flavor profile that has earned them a dedicated following among locals and travelers alike.
The experience at the West Main Street location is centered on a commitment to the craft that visitors can taste in every bite of their prime brisket and signature sides. Operating Wednesday through Saturday, the team focuses on a high-demand window that often results in early sell-outs. Recent updates from the kitchen showcase a variety of creative specials alongside their storied staples, proving that the team is constantly pushing the boundaries of the smoker. Whether you are grabbing a quick lunch or sitting down for a full spread, the atmosphere reflects a true passion for hospitality and a deep respect for the art of wood-smoked barbecue.
Opened: 2015
Owner(s): Corey Cook and Matt Lowery
Pit Master(s): Corey Cook, Matt Lowery, Matt Cummins, Josh Jalomo
Method: Offset and Direct Heat / Post Oak
Days/Hours of Operation: Wednesday – Saturday 11:00 AM – 3:00 PM (or Sold Out)
Location(s): 1407 W Main St, Brenham, TX 77833
Phone Number(s): 979-421-8282
#40 Rosemeyer Bar-B-Q
Rosemeyer Bar-B-Q; Post Oak Done Right, Great Q With Patience
Texas barbecue is a testament to what passion and patience over post oak smoke can achieve. Since the opening of Rosemeyer Bar-B-Q in 2021, owners and pitmasters Jordan Rosemeyer and Ben Maxwell have been doing it right. The barbecue trailer has drawn crowds with its honest approach to traditional Texas barbecue. The focus here is on letting quality meat and fire do the talking, whether it is brisket rendered to tender perfection or jalapeño cheese sausages kissed by consistent, smokey flavor. With picnic tables set up for outdoor dining, the atmosphere brings folks together over plates piled high with brisket, ribs, and creative specials.
What sets Rosemeyer apart is its commitment to doing the fundamentals well and building trust with every tray served. The team tends their offset and rotisserie smokers with a hands on approach, watching flames and timing turns until each cut reaches its peak. Locals and visitors alike appreciate the balance of smoke and texture, along with friendly service that makes stopping here feel like visiting a neighbor. Weekly specials and rotating additions give regulars something new to try without losing sight of the classics that put this spot on the map.
Opened: 2021
Owner(s): Jordan Rosemeyer and Ben Maxwell
Pit Master(s): Jordan Rosemeyer and Ben Maxwell
Method: Offset and Rotisserie / Post Oak
Days/Hours of Operation: Thursday – Saturday 11:30 AM – 3:00 PM (or Sold Out)
Location(s): 2111 Riley Fuzzel Rd, Spring, TX
Phone Number(s): 281-205-0625
#41 Brotherton’s BlackIron Barbecue – Pflugerville
15608 Spring Hill Ln Suite 105, Pflugerville, TX 78660 | (512) 547-4766
#42 Eaker Barbecue – Fredericksburg
607 W Live Oak St, Fredericksburg, TX 78624 | (830) 456-7277
#43 Cattleack Barbeque – Farmers Branch
13628 Gamma Rd, Dallas, TX 75244 | (972) 805-0999
#44 Smoke-A-Holics BBQ – Fort Worth
1417 Evans Ave, Fort Worth, TX 76104 | (817) 759-7472
#45 Vaqueros Texas BBQ – Allen
965 Garden Park Dr, Allen, TX 75013 | (214) 531-3101
#46 The “G” Wagon – Little River-Academy
4250 FM 436 Little River-Academy | (254) 709-4561
#47 Blood Bros. BBQ – Bellaire | (713) 664-7776
5425 Bellaire Blvd, Bellaire, TX 77401
#48 Space City B-B-Q – Houston
1503 W 34th St, Houston, TX 77018 | (713) 802-1818
#49 Zavala’s Barbecue – Grand Prairie
421 W Main St, Grand Prairie, TX 75050 | (469) 909-2582
#50 Redbird BBQ – Port Neches
2370 Nall St, Port Neches, TX 77651 | (409) 722-4333
Honorable Mentions
Of all the Honorable Mentions, there is one I want to highlight in particular. Smellin’ Smoke BBQ is currently closed due to an unusual set of circumstances. However, owner Dominic “Hogg” Askew has assured me that they plan to reopen in Killeen in the fall of 2026. Normally, I would not mention a closed operation, but at the time they shut their doors, Smellin’ Smoke BBQ was sitting firmly in the Top 10. That kind of ranking does not happen by accident, and it speaks to the level of quality they were producing before the pause.
Smellin’ Smoke BBQ – Ft. Hood
Dayne’s Craft Barbecue – Aledo
Tony’s Backyard BBQ – Hillsboro
Desert Oak BBQ – El Paso
Feges BBQ – Houston
Vargas BBQ – La Marque
Slow Bone – Dallas
La Barbecue – Austin
Rejino Barbeque – Olson
Corkscrew BBQ – Spring
Pinkerton Barbecue – Houston
Pecan Lodge – Dallas
Editor’s Note: I wear a lot of hats around here. I am the owner, the only staff writer, the editor, the janitor and the guy that always takes the blame when something goes wrong. So, please send some grace my way when you read your article if I confused a judge’s note with your business that belonged with a different business. More than likely, I messed up that other guy’s note as well. Plus, I did not ID photos because that was at least a two-week job trying to confirm names. Of course, some I did know but that wouldn’t be fair for those I didn’t. As Texas Barbecue continues to grow, I will always try my best to do the most for you. Thanks for being here.
