For nine years, Don and Theo Nguyen ran Khói Barbecue as a monthly outdoor pop-up. Now, in a new space and with more service hours, they ready to go deeper.
There’s much to enjoy about Big Smith’s Bar-B-Q, in Sulphur Springs, which was recently saved from closure after 36 years in business.
I was surprised—and elated—when I learned about Texas Pecan Smoked BBQ, in Pecan Gap, population 178.
Inside Digital Cafe, you’ll find Smokey Black’s BBQ, where you can enjoy brown sugar–glazed ribs and a chunky chopped brisket sandwich.
The friends officially opened Eastbound Barbecue this month, keeping its menu exciting with rosemary-dusted brisket and Hatch-chile lasagna mac and cheese.
Andrew Samia closed South Barbecue in San Antonio for ten months. The joint is in a new, bigger space with exceptional brisket at a competitive price.
Instead, Space Kat Barbecue offers tri-tip, coppa, and lamb ribs to differentiate itself from myriad great joints in the capital city.
Poor Daddy's Smokehouse BBQ, in Kermit, offers monster barbecue sandwiches to fuel locals and nearby laborers.
Churchrow Tejas BBQ owner Simon Madera took a risk hiring Miguel Vidal to run his kitchen, but so far it's paying off.
It’s rare when a restaurant expansion results in ever-better food, but that’s what this Austin joint has accomplished by splitting off into two locations.
You won’t find offset or rotisserie smokers at Cooper’s Original Pit Bar-B-Q, in Mason. But you will find Dillon Estes and crew working the old steel pits.
At family-owned Sam's, off Interstate 45 in Fairfield, you can fill your plate with brisket, chicken fried steak, homemade sides, and more for $19.99. Leave room for at least one slice of pie.
DQ’s, in Marlin, closed its permanent building and reopened in a nearby trailer. Pitmaster Daquinton Stuart hopes customers find him soon.
At Thirsty’s, outside of Abilene, you can order snacks, six-packs, and brisket-loaded fries—all from the comfort of your vehicle.
The Finches have been selling their bottled barbecue sauces and rubs for years, but they are still hoping their new Finch Craft BBQ trailer will catch on.
Heim Barbecue is in the midst of a transformation. Its future is in food stands that offer a limited menu of items, straying from the excesses of big-tray barbecue.
Grant Pinkerton is on a mission to bring back some elements of old-school barbecue design and service, including neon signs, CD jukeboxes, and dining room attendants.
Courtney Boutte needed a new job after a serious injury. Enter Boutte’s BBQ, in Fresno, where he slings boudin, sausages, pork ribs, and smoked oxtails.
Two Goose—not an error!—Market & Barbecue is set up for the busy diner, with portable sandwiches as well as breakfast burritos stuffed with smoked meat.
Kelly’s Cambodian BBQ, operating from a liquor store in Fort Worth, grills ribs, sausage, and brisket and enhances them with Southeast Asian flavors.
Sean Larkin changed careers and opened Larkin Barbecue, in Dallas, where he slings great ribs, pulled pork, and pork belly burnt ends.
An award-winning burger. Handmade sausages. Hot-honey pork belly burnt ends. What can’t Smoke & Bone do?
Fireside BBQ has given a new sense of purpose for the Coes and Skidmores of Paris, with Greg Skidmore living out his pitmaster dreams.
You’ll find Honey Lime Cashew Coleslaw and spareribs dusted with cilantro and fried shallots at Casey Lee’s Family Craft BBQ.
After not being accepted as vendors two years in a row, Tifany Swulius and Antonio Guevara decided to open Tejas Brisket Co. as they wait their turn.
After Truboy BBQ launched with nationwide shipping five years ago, the owner is now looking for more community connection with the brand’s first market.
Charm Taphouse & BBQ, in Conroe, serves classic smoked meats alongside dishes that speak to one of the owners’ roots.
Something about that roadside shack in New Caney told Shawn and Alondra Jones the rent would be cheap. It turned out to be the perfect place for the novice pitmaster and his wife to open Kirby’s BBQ and perfect their craft.
Texas Monthly barbecue editor Daniel Vaughn explains why Hallelujah! BBQ, run by Rescue Mission of El Paso, caught his attention.
BJ Bradford wasn’t new to smoking meat, but coming into possession of a large amount of beef by chance kick-started his Bryan joint, What’s Tha Deal Barbecue.
Marc Fadel is leaning into his Lebanese heritage at Habibi Barbecue, in Arlington.
Only a handful of years after Salahodeen Abdul-Kafi bought a smoker at Costco on a whim, he's ready for prime time at Kafi BBQ.
Pasión BBQ is bringing Mexican-inspired sides and crunchy bark to Hop and Sting after the brewery parted with Vaqueros Texas Bar-B-Q.
Junebug’s Barbecue, in Fredericksburg’s new Albert Hotel, is not just for tourists.
Charles Carr opened Class-1 Barbecue in Amarillo last year, and it features nods to his long military career.
With its thoughtful music curation, variety of sides, and mesquite-smoked meats, Full Send BBQ draws diners to the bay.
Serafin Ramirez was training to be a firefighter when he decided that he was more suited to life as an entrepreneur. He’s been slinging smoked meat ever since at his Houston joint, Chicano BBQ.
Waylon J’s Barbeque recently opened within Salty Sow, a restaurant on the East Side, to serve smoked meats during lunch.
Fernando “Fred” Mendoza’s barter has proven worth it, with Tia’s Tex-Mex BBQ’s impressive platter of smoked sausage, brisket, beef ribs, and beef cheeks.
El Tejas Twist, in Forney, offers a full menu of post oak–smoked meats alongside an impressive number of dishes featuring brisket birria.
Outpost 36 Texas Barbeque, in Keller, sources some of its beef from its own cattle ranch, but it’s the other meats that are most impressive here.
At JB’s Barbeque & More, in Houston, he offers house-made pork-and-beef sausage alongside brisket, spareribs, and boudin.
“I think he would be proud of how far I’ve gone with it,” says Evan Heffernan, who took over his father’s barbecue trailer, Heffernan Bar-B-Que.
Bryan Garcia opened Smokehouse 44 to emulate the barbecue he learned to cook in the famous small town—all that’s missing now is the sausage.
Marble Falls may not yet be a smoked-meat destination, but Mike Fritts is making the case that his Mythic Barbecue is worth the detour.
Holden Fulco pulls in his bayou roots for the menu at his truck, Parish Barbecue. The result is a full-on flavor explosion.
The vehicle Jesse Escobedo turned into Smoky Buns, in Round Rock, has had some big names operating from it. So far, he’s meeting the high standards set before him.
Sara and Dustin Treviño took a break from Treviño's Craft Smokehouse to learn more about the restaurant business. They're hoping their knowledge and new home in Jacksboro will make their updated venture stick.
Jeremy Staggs serves impressive pork steak and brisket from a Lufkin trailer, but wants to expand his repertoire even more at Boxcar BBQ's in-the-works brick-and-mortar.
Levant BBQ, despite only being open six months, is already eyeing a speedy expansion to serve its beef sausages, smoked lamb neck, and hummus to other markets.
