{"id":1107,"date":"2022-04-11T18:33:29","date_gmt":"2022-04-11T18:33:29","guid":{"rendered":"https:\/\/texas-barbecue.com\/?p=1107"},"modified":"2023-08-07T15:15:47","modified_gmt":"2023-08-07T15:15:47","slug":"texas-barbecue-top-25-2022","status":"publish","type":"post","link":"https:\/\/texas-barbecue.com\/texas-barbecue-top-25-2022\/","title":{"rendered":"The Texas Barbecue Top 25 2022"},"content":{"rendered":"\n

Just Barbecue<\/strong><\/h2>\n\n\n\n

It’s a process.  Traveling through the big cities and down small country roads, looking for the best barbecue in Texas.  No agendas, no politics, no favorites, just barbecue.  It’s not an easy task but it’s certainly rewarding and fun to meet some of the best people and eat the best food Texas has to offer.  It didn’t make any difference if they were a brick and mortar store or one on wheels, if they had the best barbecue, you will read about them here.  <\/p>\n\n\n\n

Of course, like all lists that come out, someone is not going to find their favorite place ranked where they personally think they should be.  However, I had several people out combing the state and with each visit, that business was scored by a standard grading sheet.  Each grader was tasked with mainly judging the brisket, pork ribs and sausage.  However, sides, extras, customer service and other aspects factored in as well.  Then the scores were added together and we took the top two and added them together.  Then myself or one other person visited that location to also assign that business a score. This is how we determined our Top 25 and you would be shocked to learn that the difference between # 1 and # 10 was amazingly close.  Actually, 1.5 points separated them and less than 3.75 points separated # 1 to # 25.<\/p>\n\n\n\n

Now, one exception falls into place when we visited certain types of  barbecue places.  If a business had more than 3 locations, we did not consider them for this years Top 25 but you’ll find out more on them in later editions and I think you will find it very interesting.  That’s not to say they don’t have good barbecue.  On the contrary, many of them have excellent barbecue and I’m very much looking forward to highlighting them soon. <\/p>\n\n\n\n

So, here they are, the Texas Barbecue Top 25.  <\/h2>\n\n\n\n

Congratulations to them all because running any business today is certainly a challange but with the hundreds a BBQ businesses out there, to be in anyones Top 25 is a great accomplishment.  We loved visiting with you and wish you nothing but continued success.  <\/p>\n\n\n\n

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#1 Kelly\u2019s Hill Country BBQ<\/h2>\n\n\n\n
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Kelly\u2019s Hill Country BBQ \u2013 14306 Ranch Rd 12, Wimberly, Texas.<\/figcaption><\/figure>\n\n\n\n

Tucked away at the steps of the Texas Hill Country is one of Texas\u2019s best kept BBQ secrets, until now.  Kelly\u2019s Hill County BBQ takes this year’s Texas Barbecue\u2019s Lone Star award as the best BBQ in the State of Texas, and it\u2019s well deserved.  Serving up a Brisket, Pork Ribs and Sausage combo that graded out the best of the best in the three-meat category, Kelly\u2019s Hill Country BBQ will also serve you some great pork belly, pork butt and some of the best flavored turkey breast you will find anywhere.  With special orders you can also get their famous Beef Ribs and Ribeye steaks.  <\/p>\n\n\n\n

Of course, every great BBQ place has great sides and Kelly Ever’s isn’t one to disappoint his customers. While you’re there, you must try the Cajun pinto beans and the Apple pecan slaw.  Then yes, of course Kelly serves up a great Cheesy Mac and Cheese and you know it has to be good because he used the word cheese twice in the title of the name.  Then there is the loaded baked potato and the corn casserole that will leave you satisfied. Finally, a big highlight of going to Kelly’s Hill Country BBQ has to be the freebies.  Everyone in line gets a bacon wrapped quail breast popper to hold them over until they get to the window.<\/p>\n\n\n\n

Kelly got his start back in 2010 in competition cooking and it didn\u2019t 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\u2019t 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.<\/p>\n\n\n\n

Luckily for us, Kelly Evers is back in his food trailer and he is going strong 5 days a week and picking up speed fast.  So, if you like going to Wimberley and if you like the Texas Hill Country, then I know you will love Kelly\u2019s Hill Country BBQ. <\/p>\n\n\n\n

Pit Masters: Kelly Evers, Owner; Greg Garrison<\/p>\n\n\n\n

Offset Smoker; Post Oak<\/p>\n\n\n\n

Open Tuesday \u2013 Saturday from 11 \u2013 sold out<\/p>\n\n\n\n

Phone # 512.947.1609<\/p>\n<\/div><\/div>\n\n\n\n

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#2 Panther City BBQ<\/h2>\n\n\n\n
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Panther City BBQ \u2013 201 E. Hattie, Ft. Worth, Texas.<\/figcaption><\/figure>\n\n\n\n

Panther City, truly a symbol of both hope and strength, especially when you add in the word barbecue or to be more precise, \u201cPanther City BBQ.\u201d  Of course, Cowtown is famous for its Stockyards, Rodeo, the night life at Lil Red\u2019s Longhorn Saloon and everything Cowboy you can think of.  However, one of the newer attractions was brought to life by owners Chris Magallanes and Ernest Morales in 2018.  Since opening Panther City BBQ, they have been building a reputation and following that is sometimes a bigger attention getter than the tourist attractions in the city.<\/p>\n\n\n\n

The brisket is certainly the center piece with its great flavor and somewhat crunchy bark as this taste of heaven will always keep you coming back for more.  But don\u2019t stop there.  The glazed pork ribs and house made sausage are both eye openers as well, but hey, so is everything else on the menu.  From the bacon wrapped pork belly poppers to the huge cup of brisket elote (Chopped brisket mixed in with cream corn, cilantro, queso and hot sauce). Panther City BBQ makes it hard to say no to anything out of their kitchen. <\/p>\n\n\n\n

Opened: 2018<\/p>\n\n\n\n

Pit Masters; Chris Magallanes, Ernest Morales, Fernando Barnes, Daniel Garcia, Angel Rodriquez<\/p>\n\n\n\n

Offset Smoker; Post Oak<\/p>\n\n\n\n

Open Sunday & Wednesday 11 \u2013 2 and Thursday \u2013 Saturday 11 \u2013 5<\/p>\n\n\n\n

Phone # 682.499.5618<\/p>\n<\/div><\/div>\n\n\n\n

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#3 Brotherton’s Black Iron Barbecue<\/h2>\n\n\n\n
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Brotherton’s Black Iron Barbecue – Spring Hill Ln, Pflugerville, Texas.<\/figcaption><\/figure>\n\n\n\n

From the early days of his food trailer and long lines across the parking lot to today, serving thousands of people a year, John Brotherton has been keeping customers both happy and full of great barbecue for at least a couple of decades now.  Starting out as just your average weekend backyard warrior, his friends told him he should sell his Q.  So, in 2010 he did just that by purchasing a food trailer.  There was a problem with that plan though, he ran out of BBQ long before he ran out of customers.  Finally, in 2013 he opened Curly\u2019s Carolina Texas, Round Rock\u2019s first Craft BBQ place with great success.  Unfortunately, with the growth of Round Rock, road construction, no parking and then no roads, the business was forced to close its doors.  So, in 2014 John went back to the corporate world and built his catering business on the weekends.  <\/p>\n\n\n\n

Finally in 2017, he opened Brotherton\u2019s Black Iron Barbecue in Pflugerville and he hasn\u2019t looked back since.  In 2018 he opened Liberty BBQ in Round Rock, he has a line of BBQ sauces sold worldwide, and he is even affectionately known today as the Ambassador of Barbecue.  If you know anything about BBQ, then it\u2019s a pretty good bet you know John Brotherton and vice versa, John Brotherton knows you.   <\/p>\n\n\n\n

Today, both of John’s locations are full of customers as Brotherton\u2019s Craft BBQ is known all over the country and the world.  People from foreign countries book trips to Texas each year just to eat his BBQ and some of the best sandwiches you\u2019ve ever tried.  From his Texas Reuben to his Pflugerville Pfilly and more, this BBQ genius knows what his customers like.  On top of that, John has one of the most experienced groups of Pit Masters you will find anywhere to include, the Sausage Sensei himself, Bill Dumas.  So, if you haven\u2019t experienced the phenomenon sweeping the planet known as Texas barbecue, Brotherton\u2019s Black Iron Barbecue should be at the top of your bucket list. <\/p>\n\n\n\n

Pit Masters; John Brotherton\/Owner, Dominic Colbert, Bill Dumas, Jason Tedford, Charles Ferrell and Bobby Holley<\/p>\n\n\n\n

Offset Smoker and Direct Heat<\/p>\n\n\n\n

Open Sunday & Wednesday 11 \u2013 3 and Thursday \u2013 Saturday 11 \u2013 8<\/p>\n\n\n\n

Phone # 512.547.4766<\/p>\n<\/div><\/div>\n\n\n\n

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#4 Schoepf\u2019s BBQ<\/h2>\n\n\n\n
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Schoepf\u2019s BBQ \u2013 702 E. Central Ave, Belton, Texas.<\/figcaption><\/figure>\n\n\n\n

Making a switch from mesquite to post oak almost 3 years ago now isn\u2019t the only changes Schoepf\u2019s BBQ has made recently.  They\u2019ve also changed their entire philosophy on their commitment to great BBQ – the satisfaction of their customers, and it definitely shows.  Today, the first half of their mission statement is \u201cWe have to be known for our brisket\u201d, and I can tell you they certainly produce brisket that rivals anyones in the State of Texas, and those who have tried it, know it.  Serving up the traditional brisket, pork ribs and sausage, Schoepf\u2019s also offers Ribeye Steaks, Quail and an extremely long list of Tex \u2013Mex BBQ ranging from Tamales and Brisket Spinach Quesadilla, to some very impressive specialty tacos.  Actually, the Tex \u2013 Mex list probably has at least 10 or more items on it and while Tex \u2013 Mex BBQ seems to be catching on in popularity over the past few years, Schoepf\u2019s BBQ has been serving it since 2009.<\/p>\n\n\n\n

Above I gave you the first half of Schoepf\u2019s mission statement so now for the second half.  \u201cTo provide the best experience for our customers as possible\u201d, and certainly that starts with the greeting as you walk through the door. Then it is continued as the meat cutter explains the menu and asks about the types of meat and cuts the customer is looking for.  As you move from there into the dining area you’ll go through a buffet style line where you are offered several different sides to include some of the best desserts that you will swear came from your grandma\u2019s kitchen.  Continuing with their goal of providing the best experience for the customers is Schoepf\u2019s Backyard.  Easily one of the best music venues in the state hosting some of the biggest names in the music business today. <\/p>\n\n\n\n

Opened: 1993<\/p>\n\n\n\n

Pit Masters: Ronnie & Staci Schoepf\/Owners, Jorge Martinez, Pablo Hernandez<\/p>\n\n\n\n

Direct Heat and Indirect Rotisserie<\/p>\n\n\n\n

Open 7 days a week, 10:30AM \u2013 8PM<\/p>\n\n\n\n

Phone # 254.939.1151<\/p>\n<\/div><\/div>\n\n\n\n

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#5 Mimsy\u2019s Craft Barbecue<\/h2>\n\n\n\n
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Mimsy\u2019s Craft Barbecue \u2013 1979 S. 5th<\/sup>, Crockett, Texas.<\/figcaption><\/figure>\n\n\n\n

Here they are, Wade and Kathy Elkins, a true Texas Barbecue Power Couple and together they are raising the bar in the BBQ world.  Kathy, a professionally trained Chef and husband Wade, a self-taught Pit Master, complement each other, well, like Mac & Cheese….with smoked queso and poblanos. <\/p>\n\n\n\n

With Wade\u2019s ability to smoke some of the best meats available and Kathy\u2019s ability to put different flavors together they consistently turn out some amazing dishes that you just can\u2019t find at a normal BBQ establishment.  Serving up nothing but Prime Brisket as the foundation with pork ribs and house made sausage, Mimsy\u2019s has smoked turkey breast, smoked half chicken and pulled pork shoulder.  Moving into the Tex \u2013 Mex side of the menu you quickly find that you’re in Taco heaven with a large variety of yum-yum that you just can\u2019t resist. With items listed such as, The Tejan and El Jefe, a puffy taco and all the regulars that you would expect to see filled with love.  Of course, for the best bang for your buck, you might try the Crockett Sampler plate which is going to give a great example of the genius of these two BBQ aficionados.<\/p>\n\n\n\n

Hey but wait, let\u2019s talk sides.  Enter in, Creole Potato Salad, Chilaquiles, Smoked \u2013 Queso Poblano Mac-n-Cheese and Smoked Maple Brussel Sprouts, just to name a few.  Oh, and don\u2019t forget the Banana Pudding Cheesecake or any other dish Kathy graces us with.  Whatever it is, you will love it.<\/p>\n\n\n\n

Opened: 2020<\/p>\n\n\n\n

Pit Master: Wade Elkins<\/p>\n\n\n\n

Offset Reverse Flow using Post Oak<\/p>\n\n\n\n

Open Tuesday \u2013 Saturday 11AM \u2013 8PM<\/p>\n\n\n\n

Phone # 936.544.7000<\/p>\n<\/div><\/div>\n\n\n\n

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#6 Rollin Smoke BBQ<\/h2>\n\n\n\n
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Rollin Smoke BBQ \u20131501 E. 6th<\/sup> St, Austin, Texas.<\/figcaption><\/figure>\n\n\n\n

And on the 7th<\/sup> day, God set aside the time to eat at Rollin Smoke BBQ in Austin, Texas.  Have you ever gone to a place to eat BBQ not expecting a (BBQ) life changing experience but that is exactly what you got?  That was me when I finally made it out to Rollin Smoke BBQ.  I mean, who would have thought that a guy working out of a food trailer could produce such great BBQ along with so many other dishes?<\/p>\n\n\n\n

Surprisingly, without any professional culinary training, this East Texas boy can stand toe to toe with the best Central Texas Pit Masters and others in the State.  Being self-taught, you\u2019re going to get some brisket that is out of this world along with the pork ribs, jalapeno cheese sausage and pork belly burnt ends, but Kyle Stallings will also dazzle you with so many other items.  His smoked carnitas tacos and barbacoa crispy tacos will blow your mind, and his pepper jelly glaze on the spare ribs is so mouthwatering.  I just loved the smoked mac & cheese, and the jalapeno coleslaw was truly next level.  Oh, and the pimento cheese & crackers, the smoked okra, the chicken and omgoodness there is just too much to remember and I loved it all.  If you follow Kyle on his social media, you will find mind blowing specials that you just can\u2019t pass up like, smoked carne guisada tamales and enchiladas, pork pozole rojo and verde, and brisket chili, just to name a few.  I\u2019m not sure, but just in case you\u2019re wondering, I\u2019m a big fan.<\/p>\n\n\n\n

Opened: 2011<\/p>\n\n\n\n

Pit Masters: Kyle Stallings\/Owner, Harvey Cottongim<\/p>\n\n\n\n

Offset smoker, 80% post oak – 20% pecan<\/p>\n\n\n\n

Open Sunday, Wednesday & Thursday 11AM \u2013 8PM Friday & Saturday 11 – 9PM<\/p>\n\n\n\n

Phone # 512.705.5499<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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#7 Daddy Duncan\u2019s BBQ<\/h2>\n\n\n\n
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Daddy Duncan’s BBQ – 20120 Franz Rd. Katy, Texas.<\/figcaption><\/figure>\n\n\n\n

They say first impressions are everything and \u201cWOW\u201d was certainly mine at Daddy Duncan\u2019s BBQ.  Of course, when you take a guy like Randy Duncan who has a Culinary Arts degree and you mix it with a love for barbecue and the word \u201cwow\u201d becomes an understatement.  Using Prime Black Angus Brisket also gives you an idea of the quality you are dealing with as well.<\/p>\n\n\n\n

On my first trip to Daddy Duncan\u2019s, I had a lot of help ordering.  When I was in line, everything looked so good on the menu, it made for a difficult choice on what items to ask for.  So, when Chef Duncan took my order, someone behind me yelled out, try the spicy coleslaw and you can thank me later.  Then a lady yelled out, get a double order of Mac & Cheese and I\u2019ll share it with you.  Needless to say, Daddy Duncan\u2019s BBQ has a great following of repeat customers.  There was even a lady in a pink tutu that I thought I would have to wrestle for the giant beef rib I was about to eat.  Might have been the same lady wanting the double order of Mac & Cheese but I\u2019m not sure.  However, rest assured, I had most of the sides and they were all delicious!<\/p>\n\n\n\n

Two special items I want you to try, the Jalapeno Boudin with Garlic Aioli dipping sauce and Smoked Dr Pepper Oxtails.  Also, don’t miss out on the desserts. They rotate each week but, on this day, I had the Bourbon Banana Bread.  All three of these items will give you an understanding of Randy Duncan\u2019s love for barbecue and the passion for bringing smiles to the faces of each customer he serves.<\/p>\n\n\n\n

Opened: 2017<\/p>\n\n\n\n

Pit Master:  Randy \u201cChef” Duncan\/Owner<\/p>\n\n\n\n

Offset smoker, Pecan<\/p>\n\n\n\n

Open Friday and Saturday 6PM \u2013 10PM great night time atmosphere at Toddy Oaks Winery & Distillery<\/p>\n\n\n\n

Phone # 713.898.9910<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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#8 Brett’s Backyard Barbeque<\/h2>\n\n\n\n
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Brett’s Backyard Barbque – 449 W. Cameron Ave. Rockdale, Texas.<\/figcaption><\/figure>\n\n\n\n

From a small shack housing a pit, Brett Boren has built one of the best looking establishments in the BBQ world today and that’s a good thing, because his BBQ is the very same level.  From that small shack, Brett has added a covered eating area, fire pits, heaters for cooler days, a stage for live music, plenty of open air picnic tables, pea gravel to keep the dust down, over head lights and all shaded by some of the best looking 100 year old pecan trees you’ll ever find.  Under these old trees, you can’t find a better place to just sit back and relax, having your favorite beverage of choice while listening to live music and all the while having that famous Brett’s Backyard Barbque.<\/p>\n\n\n\n

The brisket is of course tender and tasty and every BBQ photographers dream because in Brett’s case, every helping tastes as good as it looks.  Yes, the pork ribs and sausage are equal to the task but you have to try out the peach bourbon sauce on your ribs.  It’s an experience you won’t want to miss.  Then you can’t miss out on the sides because Brett is famous for his Smoked Mac & Cheese and Jalapeno Creamed Corn.  Oh, and the Brisket Beans and the Collard Greens, now that’s a combination no one should be deprived of.<\/p>\n\n\n\n

Plus, you will love the staff as sisters Kaeley and Kenna Jenkins always have a happy welcome for you with two great smiles with each visit.<\/p>\n\n\n\n

Opened: 2018<\/p>\n\n\n\n

Pit Master: Brett Boren\/Owner, Assistant Braden Wallis<\/p>\n\n\n\n

Offset smoker, post oak<\/p>\n\n\n\n

Open Friday – Saturday, 11AM – 4PM, Sunday, 11AM – 3PM<\/p>\n\n\n\n

Phone # 512.639.2736<\/p>\n<\/div><\/div>\n\n\n\n

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#9 Tejas Chocolate & Barbecue<\/h2>\n\n\n\n
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Tejas Chocolate & Barbecue \u2013 200 N. Elm, Tomball, Texas.<\/figcaption><\/figure>\n\n\n\n

Don\u2019t let the name fool you.  Brothers Scott and Greg Moore, along with Co-founder and Chocolatier Michelle Holland, sell you both Chocolate by itself and Barbecue by itself.  Although, they do have a Mole Q sauce that is excellent with their pork and poultry that is an amazing flavor combination. <\/p>\n\n\n\n

Serving up some of the best brisket in the State, their dining room stays full most of the time and truthfully, their holy trinity is to die for. However, I would be doing Tejas injustice if I didn\u2019t mention their chili relleno sausage.  It\u2019s made from those awesome brisket trimmings, pepper jack cheese and of course fresh roasted poblano peppers that is truly a game changer.  But wait, yes there\u2019s more, much more.  The brothers Moore have a couple of sandwiches on the menu that will just blow you away.  The first one is the Brisket & Blues that comes with either sliced or chopped brisket on a brioche bun topped with blue cheese, red onion and tomato.  This flavor profile of Texas beef, complimented by the somewhat spicy blue cheese and sweet red onion give your taste buds something good to think about.  Then, there is the Bird & Bacon sandwich.  You’re going to love this one, see a turkey and pig go into a bar and…oh wait, that\u2019s the wrong story.  Okay, so this sandwich is made with smoked turkey and bacon on a brioche bun with both fried egg and avocado.  How in the world could you pass this up?  Although I think the turkey had a little more commitment than the pig did.  <\/p>\n\n\n\n

Then there are the sides, you\u2019re going to love the sides.  The fresh greens are seasoned perfectly, the cornbread casserole will make your eyes roll back and the carrot souffle will open them wide.  Don\u2019t forget to ask about their daily specials because they have a different one each day.  Try the House Smoked Pastrami Reuben on Thursday, I promise you will not regret it.<\/p>\n\n\n\n

Then of course they have just an amazing selection of chocolate that you will have to try before you leave.<\/p>\n\n\n\n

Opened: 2015<\/p>\n\n\n\n

Pit Masters:  Scott Moore, Greg Moore<\/p>\n\n\n\n

Offset smoker, post oak<\/p>\n\n\n\n

Open Tuesday \u2013 Friday 11AM \u2013 6PM, Saturday 11AM \u2013 5PM<\/p>\n\n\n\n

Phone # 832.761.0670<\/p>\n\n\n\n

Offset smoker, 80% post oak – 20% pecan<\/p>\n\n\n\n

Open Sunday, Wednesday & Thursday 11AM \u2013 8PM Friday & Saturday 11 – 9PM<\/p>\n\n\n\n

Phone # 512.705.5499<\/p>\n<\/div><\/div>\n\n\n\n

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#10 Blood Bros. BBQ<\/h2>\n\n\n\n
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Blood Bros. BBQ – 5425 Bellaire Blvd, Bellaire, Texas.<\/figcaption><\/figure>\n\n\n\n

There is a long walled off lane inside to the right of the restaurant separating where people sit and the line of people waiting to place their order.  You can very easily see what each person ordered as you pass their table on your left, however, I\u2019m not sure if Quy and his management partners realize this but seeing all that delicious food made my mouth water as I advanced through the line.  Could this be a secret marketing ploy once you enter the building?  Lol…if it’s not, every barbecue joint in business today probably needs to adopt it.  Now here\u2019s another plus, this Texas barbecue joint with a world of influences calls its fusion of food, Houston barbecue, and I assure you that it is more than worth a short trip in line. <\/p>\n\n\n\n

Of course, the brisket was great and the customers ordering certainly agreed.  It was moist, had an excellent bend, perfect bark and great taste.  However, I thought the black pepper sausage stood out with a very impressive flavor.  It was both juicy and had a great snap to it.  The pork ribs were the same way although I\u2019m not 100% sure of what their secret was but they had such a great and different taste to them. It was a taste I\u2019ve never experienced before. Then the pork belly burnt ends were spot on as to the fact that I just couldn\u2019t get enough of them.  The Jerk pulled pork tacos were also amazing as they had not an overpowering but a definite spicy profile to them. <\/p>\n\n\n\n

One of the very special and unique events to Blood Bros. BBQ is their Thursday Night Happy Nhau-er. This is where Executive Sous Chef Bao Nguyen and Partner\/Executive Head Chef Robin Wong showcase their culinary mastery by creating some of the most exciting menus of any food establishment you will ever visit. Here are a few examples of what you could have but just so you know, the menu changes every Thursday night. Gochujaru Fried Onion Rings with a Kimchi dipping sauce or maybe a Mini Chimichanga with green chili gravy. Here\u2019s one, how about a Ripper Hotlink Dog that\u2019s bacon wrapped, Steen\u2019s syrup and ghost pepper relish? Then there is the French Drip which is smoked Prime Rib, caramelized onions, horseradish + Dill Aioli on a grilled jalapeno cheddar bun, draped up in Au Jus. I\u2019m not sure what all that means but I\u2019ll take two of each please. <\/p>\n\n\n\n

Opened: 2018<\/p>\n\n\n\n

Pit Masters: Quy Hoang, Jaime Valencia                                                                                                                  <\/p>\n\n\n\n

Managing Partners, Quy Hoang, Terry Wong and Executive Chef Robin Wong                                    Executive Sous Chef, Bao Nquyen<\/p>\n\n\n\n

Offset smoker, Post Oak and Pecan<\/p>\n\n\n\n

Open: Wednesday \u2013 Sunday, 11AM \u2013 3PM, Thursday Night Happy Nhau-er, 6PM \u2013 9PM<\/p>\n\n\n\n

Phone #713.664.7776<\/p>\n\n\n\n

<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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<\/p>\n\n\n\n

Rounding out the Top 25<\/h2>\n\n\n\n

(In No Particular Order)<\/p>\n\n\n\n

Evie Mae’s<\/h2>\n\n\n\n
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Evie Mae\u2019s 217 US 62 Wolfforth, Texas. <\/figcaption><\/figure>\n\n\n\n

Pit Masters: Arnis Robbins, Emma Mendoza, Natan Pier, Joseph Rodriquez.<\/p>\n\n\n\n

Reverse Flow and Direct Heat, Rotisserie, Post Oak.<\/p>\n\n\n\n

Wednesday \u2013 Saturday 11 \u2013 Sold Out<\/p>\n\n\n\n

Phone # 806.782.2281<\/p>\n\n\n\n

Burnt Bean Co.<\/h2>\n\n\n\n
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Burnt Bean Co. 108 S. Austin, Sequin, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Masters: Earnest Servantes and David Kirkland<\/p>\n\n\n\n

Offset smoker, Post Oak<\/p>\n\n\n\n

Thursday \u2013 Saturday 11 \u2013 3, Sunday 8AM \u2013 3PM<\/p>\n\n\n\n

Phone # 830.609.7189<\/p>\n\n\n\n

2M Smokehouse<\/h2>\n\n\n\n
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2M Smokehouse 2731 S. WW White Rd. San Antonio, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Master: Esaul Ramos\/Co-Owner<\/p>\n\n\n\n

Offset Smoker, Post Oak<\/p>\n\n\n\n

Thursday \u2013 Sunday 11 \u2013 4 or Sold Out<\/p>\n\n\n\n

Phone # 210.885.9352<\/p>\n\n\n\n

Louie Mueller Barbecue<\/h2>\n\n\n\n
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Louie Mueller Barbecue 206 W. 2nd<\/sup>  Taylor, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Master: Wayne Mueller\/Owner <\/p>\n\n\n\n

Offset Smoker and Indirect Heat, Post Oak<\/p>\n\n\n\n

Wednesday \u2013 Saturday 11 \u2013 4<\/p>\n\n\n\n

Phone # 512.352.6206<\/p>\n\n\n\n

Cruz BBQ Company<\/h2>\n\n\n\n
\"\"
Cruz BBQ Company 220 S. Main St. Maypearl, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Master: Paul Cruz\/Owner<\/p>\n\n\n\n

Gravity Feed, Mesquite<\/p>\n\n\n\n

Tuesday 11 \u2013 7, Wednesday \u2013 Saturday 11 \u2013 8<\/p>\n\n\n\n

Phone # 214.903.2816<\/p>\n\n\n\n

Snow\u2019s BBQ<\/h2>\n\n\n\n
\"\"
Snow\u2019s BBQ  516 Main Lexington, Texas<\/figcaption><\/figure>\n\n\n\n

Pit Masters: Kerry Bexley\/Owner, Clay Cowgill, Tootsie Tomanetz.<\/p>\n\n\n\n

Offset smoker and Direct Heat, Post Oak<\/p>\n\n\n\n

Saturday 8AM \u2013 Sold Out<\/p>\n\n\n\n

Phone # 979.773.4640<\/p>\n\n\n\n

Brett\u2019s BBQ Shop<\/h2>\n\n\n\n
\"\"
Brett\u2019s BBQ Shop 606 Mason Rd. Katy, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Masters: Brett Jackson\/Owner, Rolando Garcia<\/p>\n\n\n\n

Offset Smoker, Post Oak<\/p>\n\n\n\n

Wednesday \u2013 Friday 11:30 \u2013 Sold Out, Saturday & Sunday 11 \u2013 Sold Out<\/p>\n\n\n\n

Phone # 281.392.7666<\/p>\n\n\n\n

Feges BBQ<\/h2>\n\n\n\n
\"\"
Feges BBQ  8217 Long Point Rd, Houston, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Master: Patrick Feges\/Owner, Zach Cook, Hristo Cisneros, Kevin Cantu<\/p>\n\n\n\n

Wood-Fired Rotisserie Smoker, Post Oak<\/p>\n\n\n\n

Tuesday – Saturday 11 \u2013 9, Sunday 11 – 3<\/p>\n\n\n\n

Phone # 346.319.5339<\/p>\n\n\n\n

Feges BBQ has a 2nd location at 3 Greenway Plaza, Suite C-210, Houston, Tx<\/p>\n\n\n\n

Call 832.409.6118 for more information<\/p>\n\n\n\n

Wright On Taco & BBQ<\/strong><\/h2>\n\n\n\n
\"\"
Wright On Taco & BBQ17227 State Hwy 154, Harleton, Texas <\/figcaption><\/figure>\n\n\n\n

Pit Master: Brian Wright\/Owner<\/p>\n\n\n\n

Offset Smoker, Post Oak<\/p>\n\n\n\n

Tuesday & Wednesday 11 \u2013 3, Thursday & Friday 11 – 8, Saturday 11 \u2013 3<\/p>\n\n\n\n

Phone # 903.777.8226<\/p>\n\n\n\n

Rossler\u2019s Blue Cord Barbecue<\/h2>\n\n\n\n
\"\"
Rossler\u2019s Blue Cord Barbecue – 300 Morgan St. Harker Heights, Texas<\/figcaption><\/figure>\n\n\n\n

Pit Master:  Steven Rossler\/Owner<\/p>\n\n\n\n

Offset Smoker, Post Oak<\/p>\n\n\n\n

Thursday & Friday 11:30 \u2013 6<\/p>\n\n\n\n

Phone # 805.305.1243<\/p>\n\n\n\n

LJ’s BBQ<\/h2>\n\n\n\n
\"\"
LJ\u2019s BBQ 1407 W. Main, Brenham, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Masters: Corey Cook, Matt Lowery<\/p>\n\n\n\n

Offset Smoker, Post Oak<\/p>\n\n\n\n

Wednesday \u2013 Saturday 11 \u2013 3 or Sold Out<\/p>\n\n\n\n

Phone # 979.421.8292<\/p>\n\n\n\n

Truth Barbeque<\/h2>\n\n\n\n
\"\"
Truth Barbeque 110 S. Heights Blvd, Houston, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Masters: Leonard Botello, Edward Montoya, Searcy Booker, Antioco Carino, Reid Carson<\/p>\n\n\n\n

Offset Smoker, Direct Heat Pit, Post Oak<\/p>\n\n\n\n

Tuesday \u2013 Sunday 11 \u2013 4<\/p>\n\n\n\n

Phone # 832.835.0001<\/p>\n\n\n\n

Truth Barbeque has a 2nd location at 2990 US 290, Brenham, Tx.<\/p>\n\n\n\n

Call 979.830.0392 for more information<\/p>\n\n\n\n

Franklin Barbecue<\/h2>\n\n\n\n
\"\"
Franklin Barbecue 900 E. 11th<\/sup> Austin, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Masters: Aaron Franklin\/Owner, Jordan Jackson, Megan Nesland, Matthew Van Orden<\/p>\n\n\n\n

Offset Smoker, Post Oak<\/p>\n\n\n\n

Tuesday \u2013 Sunday 11 \u2013 till sold out,  Dining Room is open<\/p>\n\n\n\n

Pre Ordering is wise<\/p>\n\n\n\n

Phone # 512.653.1187<\/p>\n\n\n\n

Interstellar BBQ<\/h2>\n\n\n\n
\"\"
Interstellar BBQ 12233 RR 620 N. Austin, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Master:  John Bates\/Owner, Carlos Cruz, Warren McDonald<\/p>\n\n\n\n

Offset Smoker, Post Oak<\/p>\n\n\n\n

Wednesday \u2013 Sunday 11 \u2013 5<\/p>\n\n\n\n

Phone # 512.382.6248<\/p>\n\n\n\n

Hurtado Barbecue<\/h2>\n\n\n\n
\"\"
Hurtado Barbecue 205 E. Front, Arlington, Texas.<\/figcaption><\/figure>\n\n\n\n

Pit Masters: Brandon Hurtado\/Owner, Chris Leffel, Andrew Zelade, Ralph Diaz<\/p>\n\n\n\n

Offset Smoker and Wood Fired Rotisserie, Post Oak<\/p>\n\n\n\n

Monday \u2013 Sunday 11 \u2013 5<\/p>\n\n\n\n

Phone # 682.323.5141<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s a process.\u00a0 Traveling through the big cities and down small country roads, looking for the best barbecue in Texas.\u00a0 No agendas, no politics, no favorites, just barbecue.\u00a0 It’s not an easy task but it’s certanily rewarding and fun to meet some of the best people and eat the best food Texas has to offer.\u00a0 It didn’t make any difference if they were a brick and morter store or one on wheels, if they had the best barbecue, you will read about them here. Texas Barbecue.<\/p>\n","protected":false},"author":3,"featured_media":1138,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[40,37],"aioseo_notices":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/texas-barbecue.com\/wp-content\/uploads\/2022\/04\/top25-Featured-Image2.jpg","_links":{"self":[{"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/posts\/1107"}],"collection":[{"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/comments?post=1107"}],"version-history":[{"count":18,"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/posts\/1107\/revisions"}],"predecessor-version":[{"id":3035,"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/posts\/1107\/revisions\/3035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/media\/1138"}],"wp:attachment":[{"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/media?parent=1107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/categories?post=1107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/texas-barbecue.com\/wp-json\/wp\/v2\/tags?post=1107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}