The 50 Best BBQ Joints in Texas

Lines often wrap around the outdoor seating area at Jay’s BBQ Shack, so get there around opening time to try the juicy slabs of brisket, which are equally impressive from the lean or the fatty end. There aren’t many pork ribs west of here better than these meaty and tender St. Louis cuts with a savory bark. Perfectly plump New Mexico Christmas sausage (served year-round) is made red and green by a duo of chiles and tastier by pepper jack cheese. For even more Southwestern flair, the creamy mac and cheese features Hatch chiles, in addition to a garnish of buttered and toasted panko. The Jaybird sandwich, named after the owner, contains a winning combo of peppery turkey slices, candy-sweet pork belly burnt ends, and slaw. 602 S. 11th; 325-310-5511. Wed–Sat 11–2.

Sure, you can order a meat plate at Briscuits, and it will be delightful, but here the sandwiches are king. The truck at Radio Coffee and Beer has developed a sturdy biscuit that holds up to layers of barbecue. Try the blueberry-Gouda sausage with a hint of thyme topped with smoked blueberry jam. Other combinations include brisket with smoked strawberry jelly and pork belly with spiced apple-pear preserves. The brisket, egg, and cheddar biscuit is a knockout. So is the turkey sandwich special, served with truffle mayo and a thick tomato slice. If that isn’t enough, try the pork belly burnt ends—they’re perfectly crisped and covered in a spicy and sweet jalapeño glaze. 4204 Menchaca Rd; no phone. Thur–Sun 8–3:30.

The house that brisket built holds on to its legendary status. Franklin’s smoked-beef prowess is no surprise after all these years, but a bite of the smoky, salty, and gloriously fatty brisket still has the power to make one’s eyes involuntarily roll back. The same goes for the pull-apart-tender beef ribs, available Friday through Sunday. The supporting cast of ultratender spareribs with a sweet and tangy glaze, well-textured smoked sausage, and lusciously buttery turkey breast is also impressive. And while it might seem sacrilegious to chop this brisket for a sandwich, a bite of the Tipsy Texan, the slaw-topped and sauce-doused brisket-and-sausage sandwich that’s been offered since the early days, still makes one feel reverence. 900 E. 11th; 512-653-1187. Tue–Sun 11–sold out.

When was the last time—or the first time—you had a pork rib coated with pomegranate glaze and topped with bright red pomegranate seeds? That’s just one specialty of Egyptian transplant Kareem El-Ghayesh, who ditched corporate finance to follow his bliss: Texas barbecue. To experience how beautifully the tangy, sweet Middle Eastern flavors meld with smoky meats, try the pulled lamb shoulder rubbed with cinnamon and sumac, along with surprising sides like a vibrant pink beet-enriched potato salad and a spunky salata baladi of tomato, cucumber, and onion. Totally outside the box are sauces like the salty-sour yogurt and the sesame-forward tahini blend. For dessert? Cardamom-pistachio rice pudding, of course, topped with mascarpone whipped cream. 3108 Manor Rd; 737-294-8598. Thur–Sat 11–8, Sun 11–5 or sold out.

On a weekday morning after La Barbecue received a Michelin star last November, the line was as long as it typically is on a slammed Saturday (speed is not the restaurant’s strong suit). The saucy pork ribs were as good as that classic gets: moist pink meat under a bright, lightly sweet crust that didn’t dominate. And the two regular beef offerings—humongous short ribs and gently smoked brisket with a gorgeously rendered fat cap—were neck and neck. Those who don’t want the heavy stuff can order the smoked turkey breast, which is discreetly seasoned with just enough salt, black pepper, and garlic to keep it interesting. And, because no one can live by meat alone, there are sides to fill in the gaps, like shells and cheese in a goopy American-and-cheddar sauce and acidic cucumber kimchi. 2401 E. Cesar Chavez; 512-605-9696. Wed–Sun 11–6.

Mum Foods is stationed at the intersection of old school, new school, and “I did it my way.” Its foundation is pastrami (hence the deli theme), but the smoked brisket is a worthy costar that’s sumptuously tender and sheathed in a deeply peppered bark. Watch for the juice when you crack open the old-school ring sausage. The vinegary and sweet tomato-based sauce adds a nice kick. As for the sides, look for specials like the fried pickled green tomatoes or go traditional with the red-cabbage slaw, which has a summer-picnic quality, and potato salad that incorporates both mustard and mayo. The chess pie and the New York–style cheesecake are out-of-the-ordinary desserts. 5811 Manor Rd; 512-270-8021. Wed–Sun 11–3.

Standing out in the crowded Austin barbecue scene can be a challenge, but Stiles Switch rose to it after missing our Top 50 list in 2021. The brisket proved to be superb over several visits, and the spicy pork ribs were consistently well executed. Some of the specials show up the classics, though—the chimichurri sausage and the smoked picanha, for example. This is also one of the most accessible joints in town, with long hours and plentiful indoor and outdoor seating. It feels like cheating to get a tray this good without much of a line to contend with. 6610 N. Lamar Blvd; 512-380-9199. Tue–Thur 11–8, Fri & Sat 11–8:30, Sun 11–8.

1701 began as an homage to Central Texas–style barbecue, and it makes good on that ambition. The smoked brisket is great, the thick-cut pork spareribs are savory and tender, and the peppery turkey doesn’t get nearly the amount of praise it deserves. But Blue Broussard and crew have also embraced their Cajun roots with superb links of brisket boudin and sides like corn maque choux and dirty rice. On Thursdays, get the addictive cracklins, made from smoked, fried, and seasoned pork belly chunks. They’re even better on top of the creamy mac and cheese. 1701 Calder Ave; 409-554-8009. Tue–Sat 11–2.

What started as a side hustle to keep customers coming into a family’s taxidermy and game-processing business after deer season has evolved into a Central Texas barbecue staple. And the folks behind Miller’s are constantly tweaking their formula: upgrading the space, adding an impressive coffee program, and doing away with their offset smokers in favor of a more efficient and just as effective wood-fired rotisserie. For patrons, what matters is that the meats deliver. And they do. The brisket, with its black crust, melts in your mouth, and the pork dangles gently from the St. Louis–style ribs. There’s no better treat for topping off your feast than “Momma” Miller’s sopaipilla cheesecake pie. 300 E. Central Ave; 254-939-5500. Sun–Wed 7:30–3, Thur–Sat 7:30–8.

This no-frills storefront on the main drag heading into downtown Brenham doesn’t get lines as long as those at the better-known Truth Barbeque (whose Houston location is number nine on this list) right down U.S. 290, and that’s good news for tourists and locals alike. Named after pitmaster Matt Lowery’s grandmother Laura Jean, this joint exudes small-town charm and features a pit room almost as big as the dining room. The menu is a paean to the Texas trinity: thick slices of pepper-encrusted brisket, meaty St. Louis–cut pork ribs, and a throwback, hot-guts-style sausage with a coarse grind and taut casing. Sides, such as the extra creamy mac and cheese, are handcrafted and satisfying. Sidling up to the counter will elicit plenty of friendly conversation from the pitmasters as they slice your meats. 1407 W. Main; 979-421-8292. Wed–Sat 11–3 or sold out.

An ever-changing menu is designed to keep folks in the small town of Crockett excited about what Kathy and Wade Elkins are serving at Mimsy’s. Beyond Wade’s juicy turkey breast and well-executed brisket, look for items like a hearty bowl of red beans served with rice and a link of house-made smoked sausage, a smoked cheeseburger with crisp bacon, and smoked spareribs finished in the deep fryer and coated with jerk sauce. Kathy has even found a way to make coleslaw exciting with her Crunk Slaw, topped with mustard barbecue sauce and fried onions—and don’t miss her impeccable fried green tomatoes. 1979 S. 5th; 936-544-7000. Wed & Thur 11–3, Fri 11–3 & 5–8, Sat & Sun 11–3.

One easy way to make friends and family love you a little more is to introduce them to Slow Bone. From the extensive menu of meats and sides, on a recent visit we chose the turkey (refreshingly juicy), the smoked chicken (bursting with flavor), and the fried chicken (just the right amount of crunch). The sausage was peppery, while the pork ribs were perfectly seasoned. Of course, we couldn’t miss out on that Goodstock Prime brisket, but we also splurged on the well-rendered beef rib, which is available only on Fridays and Saturdays. There’s a sweet potato praline that masquerades as a side dish, but after just one spoonful, we decided it was our favorite dessert. 2234 Irving Blvd; 214-377-7727. Daily 11–3.

Even the best restaurants can hide in plain sight. Smokey Joe’s BBQ could easily be missed by those gunning it southward through Oak Cliff on Interstate 35. Escape the highway rat race to visit the forty-year-old joint for its house-made sausages, such as the slightly spicy jalapeño-cheddar and the whimsical pepperoni-and-mozzarella. The pork ribs shine in the overhead lighting and on the taste buds. The brisket, also carrying a touch of sweetness, is remarkable. Buttermilk and sweet potato pies, made by cook Yesenia Diaz, are rich and comforting. 6403 S. R.L. Thornton Fwy; 214-371-8081. Tue–Thur 11–8, Fri & Sat 11–9, Sun 11–5.

There isn’t much to look at near this North Texas trailer between a lawnmower dealership and a storage facility, but on-site cornhole, free beer, and impressive food are reasons enough to stop by this desolate stretch of U.S. 287. The family pack includes thick slices of brisket with peppery bark, juicy house-made sausage, and well-seasoned turkey. Meat on the sweet-glazed spareribs tore away easily, and we regretted not ordering more. Fortunately, the sides kept spirits high—especially the loaded potato salad, full of bacon, green onions, and cheese. Most customers get their barbecue to go, but you can dine at the handful of picnic tables by the truck. 2601 U.S. 287; 940-371-9565. Wed–Sat 11–4 or sold out.

Editors’ note: This article has been updated to reflect the most frequently used address.

Barbecue aficionados were shocked when Cattleack founders Todd and Misty David decided to sell their business in 2023. Longtime employee Andrew Castelan was the obvious choice to continue their impressive run, and his steady hand has done just that. The smoked Texas Wagyu briskets are as good as ever, and the sausages, such as one with Hatch chile and cheese, have improved. Thankfully, Castelan and crew continue to produce the Wagyu bologna and the brisket-pastrami special that solidified Cattleack as a creative force. All of those meats emerge from oak-fired offset smokers, but it’s the direct-heat proteins that really shine. You’ll be reaching for a paper towel after a bite of juicy chicken quarter with crisp skin or pork steak dripping with tangy mop sauce. 13628 Gamma Rd; 972-805-0999. Wed–Fri 10–2, first Saturday of the month 10–2.

After casting off the shackles of his corporate sales job, Cameron Haley went all in on a barbecue trailer, and the results are excellent. The thick slices of moist and tender brisket have a stout bark. The beer-brined turkey stays juicy even after being sliced and sitting on your plate at an outdoor picnic table. On any given day, you might find specials such as the Nashville hot pork ribs, the breakfast tacos (available on Friday mornings), the brisket burger, and the brisket elote. If his constant ear-to-ear grin is any indication, Haley clearly enjoys his new career. 107 Elmhurst Ln; 214-945-5656. Thur–Sat 11–5.

Every bite served out of this colorful trailer—tucked into the corner of a small parking lot next to an elevated highway on the edge of downtown Fort Worth—is a revelation. Pitmaster Zain Shafi’s Pakistani-inspired flavors are gorgeously composed. The brisket was flawless, and the seekh-kebab sausage was spiced to precision. And with Sichuan lamb ribs this lovely, you won’t care that there’s no pork on the menu. We also couldn’t stop eating a special that has since evolved into the burnt ends nihari, a regular menu item featuring curry served over rice and topped with ginger and cilantro. In addition to a spicy barbecue sauce, there’s raita, a yogurt sauce with cilantro and mint that brightens any dish it accompanies. Tear off a piece of naan and dig in. 105 S. Main; 817-521-9441. Sat & Sun 11–3.

Long known as a highlight of Fort Worth’s barbecue scene—it was number ten on our 2021 list—Panther City got an extra feather in its cap with recognition in the Michelin Guide last year, so show up early and anticipate a line. Helmed by friends Chris Magallanes and Ernest Morales, the joint continues to serve up classics, including pork ribs with the perfect hint of sweetness. You can’t stop here without ordering the ever-popular pork belly burnt ends, which also come stuffed into bacon-wrapped jalapeños with cream cheese. Other menu highlights include the brisket elote and the weekends-only brisket guisada, served with fresh flour tortillas. The Nutter Butter cheesecake pudding is as rich as it sounds and a great way to round out your feast. 201 E. Hattie; 682-250-4464. Wed–Sun 11–8.

After spending two decades as an infantryman in the U.S. Army—service that included combat deployments to Iraq and Afghanistan—Steven Rossler, along with his wife, Kristen, opened this food trailer about ten miles southeast of Fort Cavazos. The shift to civilian life was difficult for Steven, but barbecue gave him somewhere to direct his intense focus. The brisket, with its crisp, flavorful crust and fat rendered to perfection, speaks for itself, and sides such as the elote pasta salad and the collard greens stand out among the pack. Kristen, Steven says, is the backbone of the business. She’s also the brains behind the spiced banana pudding. 300 Morgan; 254-345-2313. Wed 11–2, Thur 11–4.

There’s something about seeing pitmasters pull trays of meat from two roaring five-hundred-gallon offset smokers just before a joint opens that makes you feel like you’re in good hands. Brisket & Rice, a small space butting up against a gas station in northwest Houston, delivers this kind of comfort. When you walk in, it feels even homier, as members of the Tran family take orders at the counter. Brothers Hong and Phong are the pitmasters and co-owners. Brisket lovers get double the fun when they opt to top the barbecue fried rice, packed with chunks of brisket and Chinese sausage, with two peppery slices of tender brisket. Sides such as sweet cranberry-almond slaw and street corn are classics, but the Trans show off their Vietnamese heritage with the Poor Man’s Macaroni (their take on the traditional nui xào bò), pasta stir-fried with bacon and a ketchup-based sauce that adds a touch of sweetness. The sleeper hits of our meal, though, were the juicy, lightly glazed, mahogany-colored chicken quarter and the house and jalapeño sausages, which are practically Lockhartian with their flavorful coarse-ground beef packed loosely into taut casings. 13111 FM 529; 713-936-9575. Tue–Sun 11–7 or sold out.

The line at Pinkerton’s is designed to heighten the anticipation: The menu is posted on brown butcher paper just inside the door, and the staff members take your orders for sides and desserts before you even get a peek at the cutting block. Try the jambalaya, which has bits of duck and smoked sausage folded into the heavily seasoned rice mixture, and the “baller style” version of the bacon-heavy mac and cheese, featuring chopped brisket on top. Once you inch over to the counter, where the meats are on full display, embrace the sweetness and ask staff to brush the “candy paint” sauce on the tender pork ribs. The smoked turkey is great, but for a change of pace, try the saucy boneless, skinless chicken thighs, which are a rarity in Texas barbecue. 1504 Airline; 713-802-2000. Tue–Sun 11–9.

Get to Snow’s early. Like, really early. On a recent visit, the line was about fifty people deep by 4:45 a.m. on the one day a week Snow’s is open. It’s always a good time visiting the joint that has previously ranked ninth (2021), second (2013), and first (2008 and 2017) on our list. You’ll share drinks and conversation with travelers from as far as Scotland and Brazil. You might even win a Yeti cooler in a raffle organized by owner Kerry Bexley. But most important, the pilgrimage to Lexington is about experiencing the craft of Tootsie Tomanetz, the ninety-year-old matriarch of Texas barbecue. When you finally make it into the building, order the classics: smoke-kissed brisket, meaty spareribs, and pork steaks—a Snow’s specialty. Don’t forget to snap a picture with Tootsie before you go. 516 Main; 979-773-4640. Sat 8–sold out.

Before you even take a bite, you can tell that Barbs B Q is bringing a new kind of energy to the Lockhart scene. Instead of smoke-blackened walls, you’ll find pink accents and cartoon-related decor. After opening two years ago, Barbs quickly earned praise from the likes of Bon Appétit, The New York Times, and Michelin. Because the joint’s so hyped and open so few hours, expect to spend time waiting in line in the charming downtown square. Pitmaster Chuck Charnichart brings her Brownsville roots to the menu, giving traditional meats a bit of kick. The ribs are serrano glazed, and the staff will zest fresh limes over them as they’re plated at the counter. The sausage is fajita flavored—Barbs B Q describes it as a “more Mexican-style jalapeño cheddar.” And don’t forget to order a side of the comforting green spaghetti—noodles drenched in a creamy poblano sauce. 102 E. Market; no phone. Sat & Sun 11–sold out.

The team at Sunbird got its start at the East Texas chain Bodacious Bar-B-Q before opening its own trailer in Longview. After a couple of hard years roving the Piney Woods (including a short stint in Shreveport, Louisiana) in search of a permanent home, Sunbird now serves a dedicated lunch crowd from a dining room just north of downtown. Try the pulled pork in a taco with the fresh and spicy salsa verde, and order a side of the creamy street corn or the mac and cheese. After our first bites of the brisket—well rendered, with a perfect bark—and the tender ribs, we vowed we’d follow Sunbird across state lines again if we had to. 415 N. High; 903-399-6562. Wed–Sat 11–3 or sold out.

There are few barbecue places that make it this easy to try all the highlights in one order. For the low, low price of $70, this joint’s Belly Buster allows you to enjoy basics such as house-made sausage, juicy turkey breast, smoky brisket, and ribs that are thick yet tender and savory yet sweet. You’ll also get the pork belly burnt ends, which B4 dubs Meat Candy thanks to the glaze and a sugary crumble garnish. After all that meat, dig into well-seasoned sides such as the ultrarich brisket mac and cheese and the elote, garnished with cotija, red and green salsas, fresh jalapeños, cilantro, and a lime wedge. 1100 N. Third; 903-910-5272. Wed–Sat 11–sold out.

John Scharbauer, the owner of this modern, tidy joint, comes from a long line of cattle raisers: The family ranch was launched when there were only 38 states in the union. Given his connection to meat, it’s no surprise that his brisket drips with flavor. But don’t sleep on the pork ribs, dusted with granules of brown sugar, or the moist turkey. If you have any questions, a cheerful employee hangs around the main dining room to attend to your every need, be it for fresh silverware, sweet-tea refills, or intel on the smoking techniques. Did the Half Acre just invent the barbecue concierge? Perhaps. 1101 Washita Ct; 432-218-7735. Tue–Sat 11–8.

After starting as a food trailer, Bar-A-BBQ reached its full potential when it moved into a converted house two years ago. The briskets are cold-smoked overnight, so expect a punch of oak flavor, which is tamer on the perfectly cooked beef ribs (Saturday only). The pitmasters take particular pride in producing smoked sausages with vibrant flavors. And don’t bother resisting the sweet mahogany bark of the spareribs or the golden layer of cheese baked onto the mac and cheese. The moist slabs of buttery cornbread are great, but every one of them should aspire to become dessert in the form of the decadent chocolate cornbread pudding. 21149 Eva; 832-207-7732. Tue–Fri 10:45–6, Sat 8–6, Sun 10:45–4:30.

Gary Jennings and his son Josh serve mouthwatering barbecue on the weekends from their trailer, located next to a Sunoco gas station on a lawn with covered picnic tables shaded by pines and oaks. Nothing is ho-hum here: The brisket is consistently smoked to perfection and is seasoned with salt, pepper, garlic, and Lawry’s Seasoned Salt, a not-so-secret flavor booster popular among many joints on this list. Even lowly cabbage is transformed into a must-have side after being cooked in bacon fat and mixed with onions, jalapeños, tomatoes, and bits of bacon. And don’t miss the sweet corn soufflé. 16050 Walden Rd; 936-333-4873. Sat & Sun 11–7.

Brendyn’s BBQ was just fine when it first opened, as a trailer, in 2018, and better than average after it moved into a storefront, in 2020. But recent visits to this little East Texas joint left us far more impressed with the quality and consistency of all the smoked meats. The brisket has a rub that consists of at least 50 percent coffee grounds, which sounds like a gimmick, but the flavor it imparts blows away other coffee-rubbed briskets. The savory pork ribs get a shine from mayonnaise in the glaze, and the coarse-ground sausage is house-made. Pitmaster Brendyn Todd even found a way to make pulled pork exciting, in the Pig Apple sandwich, which features slaw and a few thin slices of crisp, tart green apple. 601 E. Main; 936-585-1030. Tue–Sat 11–7.

About an hour north of Lubbock, the smell of oak hits you as soon as you enter the Rejino Barbeque parking lot, and you know you’re in for a treat. The smoked jalapeño poppers sell out quickly, so plan to either arrive early, call ahead, or order online to ensure you get one to go alongside the Texas Trinity platter. The quality of the brisket is reminiscent of what you might find in bigger cities, the ribs are beautiful, and the house-made jalapeño-cheese sausage pops with spice. Get the banana pudding. You can thank us later. Since opening in a permanent building two years ago, Rejino has operated a market next door that provides fresh food as well as baked goods. 609 Seventh; 806-285-3072. Tue–Sat 11–sold out.

Cultures combine at this halal joint specializing in Texas-style barbecue as well as the Philadelphia-style iced treat in its name. The menu is simple and approachable, with beef and chicken taking center stage as the smoked meats. The brisket can anchor a tray all on its own, but you’re missing out if you don’t order a fall-off-the-bone beef rib (weekends only). Smoking the meat loaf gives that classic a new dimension. The coarsely whipped potato salad is one of a handful of sides and has a texture that’s more like a creamy dip. 209 S. Washington; 469-894-7034. Fri–Sun 11–3.

This joint is at once classic and distinctive, serving some of the state’s most delectable smoked brisket alongside offerings that reflect pitmaster Esaul Ramos’s Mexican American roots: savory street corn, spicy pickled nopales, warm flour tortillas, mac and cheese topped with chicharrones, succulent pork sausage stuffed with serranos and Oaxaca cheese, and tres leches cake baked by Ramos’s wife, Grecia. Tender beef-cheek barbacoa is served on the first Sunday of each month. Local fans—along with discerning pilgrims arriving by Uber from the airport—line up long before the door opens, and the brisket often runs out within two or three hours. 2731 S. WW White Rd; 210-885-9352. Thur–Sun, 11–4.

The costra taco at Reese Bros—a house-made flour tortilla topped with browned cheese, brisket suadero, salsa roja, fresh cilantro, and finely diced white onion—suggests this ain’t your average Texas barbecue joint. Sure, the smoky brisket is glossy with fat and the tender spareribs are impressive, but the menu items get more experimental from there. The house sausage is flavored like queso fundido, and the braised carnitas are best on a torta, whose structure barely survives the payload of pork plus pickled onions, guacamole, refried beans, and a velvety-smooth salsa doña. Dessert gets wilder, with piña colada cobbler adorned with whipped cream that’s frozen to better withstand the heat. 906 Hoefgen Ave; 512-925-9205. Thur–Sun 11–3.

Not long after debuting on our 2021 Top 50, this budding star of the smoky arts outgrew its modest open-air digs in Mathis and threw down stakes some twenty miles away, in Sinton. We’re happy to report that the addition of brick, mortar, plate glass, and air-conditioning has only enhanced what earned that honor for Rodriguez and Soto (Butter has been his nickname since he was a baby). Three days a week, flawlessly smoked USDA Prime brisket, near-perfect pork ribs, house-made 80:20 beef-pork sausage (the jalapeño-cheddar is among the best we’ve ever had), juicy smoked turkey, and occasional great big beef ribs abound. And on Sundays, so does the succulent smoked beef-cheek barbacoa, which comes with fresh-made tortillas, as barbacoa must. Don’t miss the buttery, tangy elote or the banana pudding. 713 E. Sinton; 361-587-3222. Fri & Sat 11–5:30 or sold out, Sun 9–3:30 or sold out.

CorkScrew has come a long way from its humble food trailer beginnings fourteen years ago. Now it’s one of the four American-style barbecue joints in the world (all of them in Texas) that boast a Michelin star. But that hasn’t changed how the joint does things, except, perhaps, by having taught it how to manage even longer lines. The wait is worth it (if you’re stuck there for a while, you can scribble or play tic-tac-toe on the kindly provided chalkboard along the dining room wall). Get a bit of everything, but add more of the pulled pork to your tray—it’s sweet at the front of your tongue and just spicy enough at the back. And note the bark flecked with red pepper flakes on the pork ribs. 26608 Keith; 281-330-2178. Wed–Sat 11–sold out.

On a small strip of land along raucous Grand Parkway, a rambling collection of trailers and picnic tables sets the stage for some of the Houston area’s most creative roadside barbecue. Childhood friends Jordan Rosemeyer and Ben Maxwell got hooked on smoking meat while attending Sam Houston State University, in Huntsville, and went pro on a shoestring budget and a prayer. The brisket, pork ribs, and house-made sausage are sure bets, but the real magic is on the specials menu, with items such as ostrich steak, bacon-wrapped shrimp, and grilled oysters Rockefeller. Cool it down with house-made ice cream in rotating flavors like peaches and cream and coconut cream pie. 2111 Riley Fuzzel Rd; 281-205-0625. Thur–Sat 11–sold out.

In 2023 David Slaughter upgraded from a trailer in a feed-store parking lot to a permanent building, which will help him handle whatever crowds this list sends his way. Elite barbecue is sparse in this corner of northeast Texas, so the joint may soon be feeding an entire region. Flavors are bold but balanced in the smoky sausage, sweet ribs, and strongly peppery brisket and turkey. Spicy, blackened brussels sprouts stand out among a solid roster of other sides, including beans, slaw, and mac and cheese. But the most innovative menu item might be the $2 bag of ice, so you can load up on leftovers for the drive home. 107 Magnolia; 903-558-1298. Wed–Sun 11–3 or sold out.

When Texas Monthly first wrote about Louie Mueller Barbecue, in the third-ever issue of the magazine, in 1973, we declared that it probably served “the best all-around barbecue dinner in Texas.” To provide an even deeper sense of the history: One of its original pitmasters, Fred Fountaine, was among the first ever to wrap brisket in butcher paper, a standard practice today. Now operated by Louie’s grandson, Wayne Mueller, the joint has never been better. The brisket is still exceptional, as are the hulking beef rib and the sausage that snaps just so. If there’s anywhere that represents the platonic ideal of Texas barbecue, this is it. 206 W. Second; 512-352-6206. Wed–Fri 11–7:30, Sat 11–4.

Joel Garcia honed his skills under legendary pitmasters in Austin before opening Teddy’s Barbecue with his brother Jesse in their hometown. Their perfectly rendered brisket with crunchy bark, toothsome glazed pork ribs, and well-spiced pork-and-beef sausage are all Central Texas hallmarks. They also bring their Rio Grande Valley twists like silky tender beef-cheek barbacoa on the weekends and tart Rio Red grapefruit pies when the season is right. The smoke you smell in the parking lot may be from the juicy half chickens and pork steaks dripping fat onto coals in the direct-heat cooker. 2807 N. Texas Blvd; 956-532-6124. Thur & Fri 11–8, Sat 9–8, Sun 9–4.

When a fire destroyed their restaurant in late 2023, Phillip and Yvette Helberg could have packed up their business and moved on. Instead, the married couple doubled down, serving out of a food trailer off Texas Highway 6 just west of Waco while they built their new digs, which opened in March. The pork steak, which is marinated overnight in a citrus-and-spice blend, steals the show, but each cut, from the traditional brisket to the pesto-stuffed turkey, is expertly smoked. The street corn topped with cotija is a house-favorite side, but don’t sleep on the cheddar mac and cheese adorned with crispy onions. Top it all off with the family-recipe banana pudding. 7809 N. Texas Hwy 6; 254-294-9995. Wed & Thur 11–7, Fri & Sat 11–8, Sun 10–3.