14 Must-Visit Barbecue Spots

Texans can be overly proud of things like our state size and our sports teams, but we can all agree that we serve up some pretty mean barbecue. Juicy, slow-smoked brisket, tender ribs slathered in sauce, and more cheesy, buttery sides than you can imagine. Here are 14 of our favorite go-to BBQ joints, all featured in past seasons and all located in the Lone Star State.

InterStellar BBQ – Austin

Northwest Austin is the place for Texas BBQ, cooked slowly in small batches with an emphasis on clean smoke from quality wood. InterStellar prides itself on using only the finest ingredients to produce specialities such as peach tea glazed pork belly, pulled lamb shoulder, brined turkey breast, and jalapeño slaw. 

Curry Boys BBQ – San Antonio

Giddyup to a cowboy matchup of Southeast Asian curry and smoked Texas BBQ at Curry Boys in San Antonio. Share a plate of smoky pulled pork nachos smothered in curry queso or go for the peppery smoked chicken with creamy yellow curry served in a rice bowl. The flan for dessert is a must: egg custard covered in cold brew and garnished with whipped cream. 

The Salt Lick BBQ – Austin, Dallas, Driftwood, Round Rock

The Salt Lick has been a mainstay in the Hill Country since 1967, where the family recipes date back to the mid-1800s. You can choose family-style dining or indulge in a platter of BBQ bison ribs with all the fixings at any of the multiple locations. Be sure to pick up a bottle or two of the southeastern-style BBQ sauce to take home.

Franklin Barbecue – Austin

When you think of Texas barbecue, you probably think of Franklin’s. This world-famous spot has been crushing the barbecue game since it opened in 2009, and owner Aaron Franklin has the awards to prove it. The first pitmaster to earn himself a James Beard Award, his ‘cue has been on major lists in Texas Monthly, Bon Appétit, and Esquire and praised by people like Gordon Ramsay and Anthony Bourdain.

La Barbecue – Austin

Austin has one of the best food truck scenes in the country, and it wouldn’t be complete without the wood-fired meats at La Barbecue. Pitmaster Dylan Taylor learned his tricks and received his three smokers, housed across from the food truck, from a local barbecue legend, John Lewis of Franklin Barbecue. For brisket with a crispy “bark” (BBQ speak for “crust”), he seasons his meat with a simple course-ground rub of black pepper, kosher salt, and garlic granules.

Pecan Lodge – Dallas

The line at Pecan Lodge starts at 11:oo a.m., understandably so—it was named the 2nd best barbecue in the state by Texas Monthly. The crowd-favorite staples include smoked sausage and a pulled pork that is so delicate, it’s pulled by hand. The sides, like the three-cheese bacon mac and cheese, are also some of the best in Texas.

Killen’s – Houston

One of the secrets behind the tender, juicy brisket at Killen’s is a little piece of NASA space technology, a space shuttle tile, hidden inside their smoker. Also, don’t skip the crème brûlée bread pudding. This dessert is almost as famous as their meat and was named “one of the top 10 dishes in the country” in 2008 by Food & Wine Magazine.

Buzzie’s Bar-B-Q – Kerrville

It all started when Kerrville native Harold E. “Buzzie” Hughes began throwing backyard barbecues. Word spread quickly, and soon over 200 people were showing up for his famous cookouts. Eventually, his wife gave him an ultimatum: open a restaurant or start collecting donations. He renovated the old Comfort Grocery and Feed Store in Comfort, Texas, for his first brick-and-mortar, then later expanded to his hometown of Kerrville. Featured in Texas Monthly as one of the 50 best barbecue joints in the state, Buzzie’s continues to smoke meat over a mix of oak and mesquite wood, using spices that remain a secret to this day.

Davila’s BBQ – Seguin

At this third-generation Mexican-American establishment, you can find all the tradition and flavor in their ever-so-carefully smoked meats. In 1959, Davila’s was first opened by Raul Davila in an old abandoned schoolhouse in Seguin. More than 60 years later, the restaurant has continued to grow and been nationally recognized as one of the top BBQ places in Texas. Current pitmaster Adrian Davila now leads the charge and carries on the tradition with passed-down family recipes. Adrian celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle of his own family history, infusing classic brisket, ribs, and sausage with Latin flavors and ingredients.

The Original Black’s Barbecue – Lockhart

How could we NOT include a pick from Lockhart, the barbecue capital of Texas? At Black’s, you can chow down on giant beef ribs, spicy jalapeño sausage, and some of the most tender, heavenly slices of brisket you’ll ever taste. It all began when Edgar Black, the grandfather of present-day owner Ken Black, needed money during the Great Depression. Leading a cattle drive to Lockhart, he opened his own meat market and grocery store in 1932. This original market was located just across the street from the restaurant we know and love today.

The Shack BBQ – Lubbock

The Shack is smoking some of the most tender barbecue in town, with juicy turkey, hulking ribs, and live music. Their apple pie cheesecake is also one of the best things ever eaten on the road. Pro tip: To guarantee a slice, make sure to call ahead because they sell out every day.

Central Texas Style Barbecue – Pearland

At Pearland’s oldest restaurant, the female pitmasters have been tending the flame since 1969. Their food fuses Texas-style BBQ with flavors from their Cuban heritage. Try the Cuban black beans and rice (or congri) and their super-popular loaded baked potato with butter, shredded cheddar, green onions, and chopped beef.

It’s All Good BBQ – Spicewood

The awards collected by It’s All Good BBQ speak for themselves. Their slow-cooked, pit-smoked brisket has been a finalist at every major BBQ cook-off in Texas! Although they’re known for their brisket, the Pedernales sausage is spicy and smoked to perfection. The tater tot casserole is also killer. Bonus: We have the recipe for it here.

Stanley’s Famous Pit Bar-B-Q – Tyler

In addition to some fantastic barbecue, Stanley’s also has great live music six nights a week. Their patio and fully stocked bar featuring Texas craft beers and over 70 American whiskeys, bourbons, and ryes invite guests to listen to live music, chow down on a slab of ribs, and enjoy one another’s company hours at a time. Their award-winning ribs are smoked over pecan wood for three hours and are so juicy and tender, you’ll see why Texas Monthly named this place “One of the Best BBQ Joints in the World”!

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