TEXAS – In Texas, barbecue is more than just a meal; it’s a religion with its own celebrated clergy, traditions, and devoted followers. From legendary pitmasters preserving decades of heritage to influential chefs pioneering new techniques, a new pantheon of barbecue royalty has risen. This “Who’s Who” honors the influential pitmasters, competition champions, and innovators who have mastered the art of smoke and fire, turning a local obsession into a global phenomenon.
We apologize in advance for any influential individuals who may have been inadvertently omitted, as I know there will be a few. Furthermore, some individuals are just now beginning to receive the recognition they deserve, not yet having reached the level of notoriety of industry icons like Wayne Mueller or Roy Perez. But hang in there, your day of joining this elite list is fast approaching. I hope you enjoy the list, as it is in alphabetical order.
Aaron Franklin (BBQ Hall of Fame 2020): A James Beard Award-winning pitmaster and the owner of Franklin Barbecue in Austin, he is widely regarded as one of the most influential pitmasters in the U.S. Franklin, a self-taught barbecue expert, opened his first trailer in 2009. Within a few years, his wildly popular post-oak smoked brisket helped earn him a global reputation, a James Beard Foundation Award for Best Chef: Southwest in 2015, and a spot in the BBQ Hall of Fame in 2020. His barbecue has been praised by everyone from Anthony Bourdain to President Barack Obama, and his Austin restaurant is famous for the long lines that form hours before it opens.
Beyond the restaurant, Franklin is known for his popular PBS series, BBQ with Franklin, and has authored multiple best-selling books, including Franklin Barbecue: A Meat-Smoking Manifesto. In 2018, he opened the Asian smokehouse and bar, Loro, with fellow James Beard Award winner Chef Tyson Cole. He has also expanded into a line of smokers, charcoal, and seasonings, and co-founded the annual food and music festival, Hot Luck Fest.
Adrian Davila is the third-generation pitmaster at Davila’s BBQ in Seguin, a celebrated barbecue spot founded by his grandfather, Raul Davila, in 1959. Known for his work as a restaurateur, author, and TV personality, he is respected for carrying on his family’s long tradition while infusing his own unique, Latin-inspired recipes. Featured on numerous national cooking shows like Food Network’s BBQ Blitz, he has also authored the book Cowboy Barbecue and continues to expand the family’s business through innovations like online ordering and national shipping. Beyond his culinary achievements, Davila honors his family’s legacy, which dates back more than 60 years
Alton Paris is an accomplished barbecue competition cooker and is the founder of the 2 Gringos Chupacabra seasoning brand. Prior to creating his own line of seasoning, he spent more than 20 years on the competition barbecue circuit earning mumerous titles and trophies.
Arnie Segovia (IBCA Hall of Fame): Known as “ArnieTex,” Segovia is a pitmaster, social media personality, and cookbook author specializing in Texas-Mexican barbecue. Over a decorated 20-year career on the competition circuit, he amassed more than 100 Grand Champion and Reserve Grand Champion wins and was an early inductee into the International Barbeque Cookers Association (IBCA) Hall of Fame. Following his competition days, ArnieTex built a massive online following through platforms like YouTube and TikTok, where he shares accessible cooking demonstrations and flavor profiles with a worldwide audience of millions. His success has led to the creation of the online Pitmaster Class, a seasoning brand, and a cookbook.
Bill Dumas, The “Sausage Sensei,” a pitmaster and butcher, still drawing great crowds at Schulze’s Pit Room in Seguin, Texas. He is also a respected sausage-making instructor and has traveled the world over teaching 100’s of thousands his craft of which he is a true subject matter expert.
Bill Purvis: Leader of the Chicken Fried BBQ team, which has earned titles including the Texas State Grand Champion at BBQ Austin in 2023. Known for his bold flavors and precision cooking, he has expanded his brand from competition to retail shelves.
Danny & Corey Mikes (Fat Boys BBQ) Fat Boys BBQ of the father-and-son team from Temple has earned numerous state and national championships across various contests. Danny Mikes is a multiple-time Texas state champion and a three-time World Champion and the owner of Fat Boys BBQ. Corey is a two-time American Royal World Champion in ribs and chicken and also runs a competition team under the Fat Boys BBQ name. Corey has also been featured at a recent festival, the Tanglefoot Festival in Temple. Codey, the third son, and Danny are the owners of Fat Boys BBQ in Temple. Codey is continuing his family’s legacy.
David Kirkland is the co-owner and pitmaster of Burnt Bean Co. in Seguin, a highly celebrated barbecue destination he launched with Earnest Servantes in 2020. Before partnering with Servantes, Kirkland established a strong reputation on the competition barbecue circuit, where he was known as “Super Dave.” Having initially learned barbecue techniques from Servantes during their time competing against each other, Kirkland eventually became a standout pitmaster in his own right, and together they formed a dominant team. His dedication to craft and consistent delivery of high-quality brisket and other exceptional meats has helped Burnt Bean Co. earn multiple prestigious honors, including receiving a Michelin Bib Gourmand designation. Kirkland’s skills and commitment have been a key factor in the long lines and loyal following that consistently gather at the restaurant
Earnest Servantes is the co-owner and pitmaster of Burnt Bean Co. in Seguin, a restaurant he launched with his co-owner, David Kirkland, in 2020. Before establishing the restaurant, Servantes built a successful career in the culinary industry, starting as a dishwasher and working his way up to executive chef at Texas Lutheran University. His dedication to barbecue is highlighted by a highly successful competition career, during which he earned 50 Grand Championship titles. Servantes’s impressive skills have earned him national recognition, including winning Food Network’s Chopped: Grill Masters in 2012, being named a James Beard Award winner, and his restaurant earning a Michelin Bib Gourmand designation. Known for his relentless work ethic and innovative approach that infuses Tex-Mex influences into his Central Texas-style barbecue, Servantes and Burnt Bean Co. have developed a loyal following.
Fred Robles: President and Co-Founder of Champions Barbecue Alliance and A World Barbecue Champion from Weslaco. His team won a major cash prize at the World Food Championships in 2017 and a brisket category award at the American Royal in 2024. As the pitmaster for Rio Valley Meat, he also offers online classes to share his award-winning techniques.
Jackie Milligan is a successful Texas pitmaster who competes with Team Chupacabra. Jackie Milligan has a growing list of championship titles and notable appearances to her name. In 2019, she was crowned the inaugural Fire Woman Champion at the World Food Championships, where she also finished 8th overall in the World Barbecue Championship. Her success continued in 2024, when she and her husband Tim won 1st Place Ribs at the Houston Stock Show and Rodeo. Milligan has also been a featured pitmaster on Food Network shows, including BBQ USA, and serves as a celebrity chef for Sam’s Club locations across Texas.
Joey Machado, a well-known personality in the barbecue industry, is a brand-building specialist, barbecue competitor, and co-founder of Texas Original Charcoal. Based in Seguin, Texas, he has over 20 years of experience on the competitive barbecue circuit, competing in events sanctioned by the IBCA, KCBS, and SCA. Machado has held marketing and management roles with prominent barbecue brands, including building B&B Charcoal into a nationally recognized name before moving on to Fogo Charcoal and working with Blues Hog and Gateway Drums. He shares his extensive knowledge of live-fire outdoor cooking and charcoal as an author, media personality, and guest on shows like Food Network’s BBQ Brawl.
Joey Victorian, Owner and pitmaster of Victorian’s Barbecue in Mart, Texas, and a contestant on Season 2 of Netflix’s Barbecue Showdown, Joey Victorian is known for his Central Texas-style barbecue with a Creole twist. Originally from Houston, he began his barbecue journey with a food truck before relocating to Mart, near Waco, and opening his brick-and-mortar restaurant in 2023. Since establishing his restaurant, he has built a loyal following and garnered positive attention for his brisket and other offerings. Beyond his culinary skills, Joey Victorian is also recognized for his focus on community, hospitality, and carrying on the traditions of Texas barbecue.
Kathy Pullin, Known as the “BBQ Queen” in the context of her Pullin Premium BBQ business, has appeared on numerous television shows and boasts vast knowledge as a Pitmaster. Pullin, who has appeared on television shows like Guy’s Grocery Games. Kathy has also been recognized in the publication as one of the Women of Texas Barbecue. And to top it off, she is also a champion against domestic violence and holds a BBQ fundraiser each year benefiting several victim centers.
Kent Black: As the third-generation owner of The Original Black’s Barbecue in Lockhart, the oldest family-run barbecue joint in Texas, Kent Black has been instrumental in expanding the legacy established by his grandfather, Edgar Black Sr. In addition to managing the original Lockhart location, he has overseen the opening of additional restaurants in San Marcos and New Braunfels. He previously worked as an attorney and prosecutor before returning to the family business full-time, where he now carries on the tradition alongside the fourth generation of the family. He and the Black family are also known for their long history of involvement in community events, including catering for the family of President Lyndon B. Johnson for decades.
Kerry Bexley: The owner of Snow’s BBQ in Lexington. His vision and partnership with legendary pitmaster Tootsie Tomanetz led to the establishment of the renowned barbecue joint in 2003, which now draws huge crowds every Saturday, with some customers arriving the day before. A former rodeo star and local personality, Bexley brings his hospitality to the crowds, creating a friendly and lively atmosphere for those waiting in line.
Keith Schmidt is the fourth-generation owner of Kreuz Market, having taken over from his father, Rick Schmidt, in 2011. When his family moved the business to its current location in 1999, Keith’s father, Rick, along with longtime Pitmaster Roy Perez, physically carried hot coals from the original building’s pits to the new one, symbolizing the continuation of their tradition of quality. As owner, Keith has guided Kreuz Market into the modern era by expanding services to include online ordering and catering, all while ensuring the restaurant stays true to its deep-rooted history. Despite modernizing some aspects of the business, Keith has honored the restaurant’s legacy by upholding the traditional German approach of serving barbecue in the same manner as it was 100 years ago.
Lance Kirkpatrick: The pitmaster and co-owner of Stiles Switch BBQ & Brew in Austin. A self-taught barbecue artist, Kirkpatrick began his journey by answering a newspaper ad for Louie Mueller Barbecue in Taylor, where he worked for eight years under the late great Bobby Mueller. Now at Stiles Switch, his reputation for producing phenomenal Texas-style barbecue has made the restaurant a citywide favorite, with fans praising his brisket and “Flintstone-esque” beef ribs. Despite his success, he prefers the term “pit boss” to “pitmaster,” a nod to his humble beginnings and a reverence for his mentor Bobby Mueller.
Leonard Botello IV: Owner and pitmaster of Truth BBQ, which has locations in Brenham and Houston. A self-taught pitmaster, he has gained critical acclaim for his Central Texas-style barbecue and attention to detail.
Matt Pittman: The founder and CEO of Meat Church BBQ, Matt Pittman is a celebrated pitmaster and a respected authority in the world of outdoor cooking. He is also the official pitmaster of the Dallas Cowboys and a host of popular BBQ classes, with students traveling from around the world to learn in his private outdoor kitchen. Pittman developed a massive social media following and built a highly successful seasoning and lifestyle brand after appearing on the reality show BBQ Pitmasters.
Mike Erickson is the founder of both the National and Texas High School BBQ Associations and a dedicated culinary arts educator. A chef in his own right, his important work has been instrumental in promoting barbecue education and competition at the high school and jr. high levels, effectively preparing the next generation of Texas barbecue celebrities.
Nina Sells has run Smitty’s Market since 1999, operating out of the building that housed Kreuz Market for more than 50 years after her father, Edgar “Smitty” Schmidt, purchased it in 1948. After inheriting the original building from her father, Nina felt entrusted to preserve its history and the time-honored traditions within its walls. By naming the establishment Smitty’s Market in her father’s honor, she continued the legacy of serving barbecue in the same location where it had been sold since 1924, maintaining the historic, old-school barbecue experience with the original pits. Under Nina’s leadership, Smitty’s Market has continued to attract many customers with its traditional methods and nostalgic atmosphere.
Rita Olsen is the owner and editor of Feral – Live Fire Craft Foods, an online publication focused on the craft of cooking with fire. As a seasoned pitmaster and chef, she specializes in Texas barbecue, live-fire cooking, and bakery desserts. Her extensive experience includes positions at notable Texas barbecue spots such as Vaqueros Texas Bar-B-Q, LJ’s BBQ, and Mimsy’s Craft Barbecue, among others. Olsen also recently took on the role of Market Manager and Chef at Alamo Meat Market & Provisions in Comfort, Texas.
Robert Sierra: A highly decorated competition pitmaster and brand ambassador from San Marcos, Texas, Robert Sierra is the founder and head cook of the internationally recognized S&S Pit Crew. His team, which began as a family activity in 2005, has since earned more than 15 Grand and Reserve Championships on the competition circuit. Known for showcasing Texas BBQ, Sierra frequently travels across the U.S. and Mexico and has appeared on television shows such as the Travel Channel’s BBQ Crawl and All You Can Meat. He has also served as a brand ambassador for companies like Royal Oak Charcoal.
Roy Perez, a longtime resident of Lockhart, was inducted into the Barbecue Hall of Fame in 2025 for his decades of dedication as pitmaster at Kreuz Market. He began his career at the iconic restaurant in 1987 as a sausage cook and eventually worked his way up to general manager. Revered for his commitment to traditional Texas barbecue, he prioritizes his customers, always making them feel welcome.
Sunny Moberg: The owner of Dripping Springs-based Moberg Smokers, a builder of acclaimed custom pits used by top barbecue joints across Texas and worldwide. Raised in a barbecue family, his grandfather founded Smokey Denmark Smoked Meats. Moberg combined his roots with his welding skills to create his high-demand smokers, often built from repurposed propane tanks. The expert craftsmanship, superior airflow, and cooking efficiency of his pits have made the phrase “#gottagetamoberg” a common refrain among enthusiasts, with his clientele including acclaimed restaurants like Terry Black’s, Stiles Switch and Killen’s Barbecue.
Tim Mikeska is the CEO of Mikeska’s Bar-B-Q Inc. and owner of Mikeska Brands USA, carrying on a legacy from his father, Rudy Mikeska, and preserving the traditions of the “First Family of Texas Barbecue.” Raised in Taylor, Texas, Tim learned the craft of cooking, butchery, and sausage making from an early age and has since been inducted into the Meat Cutters Club of America and the BBQ Central Hall of Fame. His family’s long history of large-scale catering has led him to serve his Texas-style barbecue to a wide range of distinguished guests, including U.S. presidents, governors, and British royalty, as well as U.S. military forces and first responders in locations as far away as Bosnia and in New York after the World Trade Center attacks.
Mikeska has been featured on numerous television shows, including Food Network’s Food Nations with Bobby Flay and the Emmy-winning documentary Masters of Texas Barbecue, and he has focused on expanding the family business through Mikeska Brands USA, which offers USDA-certified smoked meats for national distribution.
Todd David: Founder and former pitmaster of the acclaimed Cattleack Barbeque in Dallas. While now a hobbyist, David is celebrated for his former restaurant’s limited-hours operation that served some of the state’s best brisket. While he continues to work at the restaurant on a part-time basis, he has also launched Nextep Q, a free online hotline to provide business advice and mentorship to new and aspiring pitmasters.
Tootsie Tomanetz (BBQ Hall of Fame 2018): The celebrated pitmaster at Snow’s BBQ in Lexington, she is affectionately known as the “Queen of Texas BBQ.” Born on April 21, 1935, she has been a fixture in the Texas barbecue scene for decades, starting her career in the 1960s at City Meat Market. She and Snow’s owner Kerry Bexley opened the Lexington joint in 2003, and it has since grown into a pilgrimage site for barbecue lovers.
Despite the fame, Tomanetz remains dedicated to the traditional techniques of Central Texas barbecue. Now in her 90s, she still arrives at the pits early every Saturday morning to tend to the fire and meat. Her story, marked by her unwavering work ethic and humility, was shared widely after she was featured in an episode of Netflix’s Chef’s Table: BBQ in 2020. Her legendary status was further recognized in an Ozarka commercial in 2024. As of 2025, she continues to work at Snow’s and is also employed in the maintenance department of the local school district.
Wayne Mueller: The third-generation owner and pitmaster at the legendary Central Texas destination, Louie Mueller Barbecue, which has been dubbed the “cathedral of smoke.” Known by this writer as “Barbecue’s great philosopher,” Mueller brings a thoughtful, historical, and intellectual approach to his craft. After leaving the family business for a career in marketing and advertising, where he earned an MBA, he returned in 2007 to take over from his father, Bobby Mueller. This business experience has helped him view the James Beard Award-winning restaurant not just as a family tradition but as a brand and an institution that needs to evolve while preserving its core heritage. He has successfully continued the family legacy, with the restaurant celebrated for its tender brisket, massive “dino” beef ribs, and signature sausages. Should’ve had all along. If you love Texas barbecue, tighten up your cinch; things are about to get even better.
