6 minute read
THE ULTIMATE TEXAS BBQ GUIDE
Written by: Lydia duPerier
There’s something sacred about summertime in Texas. The sun beats down harder than ever, making shade and cold drinks a treasure. The smell of smoked meat rolls through neighborhoods, luring all who smell it toward a backyard gathering, a roadside shack, or a legendary pitmaster’s smokehouse.
In Texas, barbecue isn’t just food. It’s culture. It’s memory. It’s the sound of Willie Nelson on the radio, the hiss of a cold beer popping open, and the sweet sound of friends and family. It’s the sight of kids running through sprinklers, fathers huddled around the grill, and sunscreen and towels spread across the lawn. Whether it’s a Fourth of July bash or a lazy Sunday, barbecue in Texas brings people together. It’s not just about feeding a crowd—it’s about the nostalgia and memories created. One bite of smoky brisket or juicy sausage links, and this is more than just a meal. It’s a way of life.
The History of Texas BBQ
Texas barbecue has deep roots—a history much richer than what meets the eye. Indigenous people were smoking wild game long before European settlers arrived. When Germans and Czechs immigrated in the 1800s, the groundwork for Texas barbecue was well established.
These Central European newcomers brought with them butchery skills and a love for sausage. They opened meat markets where the leftovers were smoked and sold as a practical, tasty way to preserve meat. Over time, barbecue evolved from preservation into tradition—served on butcher paper with simple sides like pickles and white bread.
Texas barbecue now spans four main styles based on location: Central Texas, East Texas, West Texas, and South Texas. Central Texas focuses on brisket, salt-and-pepper rubs, and indirect smoking with post oak. East Texas meats are chopped, cooked until falling apart, and often served in a tangy tomato-based sauce. West Texas is known as “cowboy style,” and meats are cooked directly over mesquite coals. South Texas barbecue often features barbacoa, which is traditionally cooked in underground pits and is rich in Mexican influence.
Must-Visit BBQ Spots in Texas
Texas barbecue isn’t a one-size-fits-all experience—you can find barbecue in any part of Texas, but each will have its cultural flair. While places like Austin and Lockhart get national buzz, some of the best smoke and flavor come from South Texas and the Texas Hill Country. Here’s your guide to the pits you don’t want to miss.
Cooper’s Old Time Pit Bar-B-Que – Llano
Famous for their mesquite-smoked “Big Chop”—a two-inch-thick pork chop cooked cowboy-style over mesquite coals—and their serve-it-straight-from-the-pit style, Cooper’s delivers authentic Texas barbecue. The meats are smoked in large brick pits, imparting a rich, smoky flavor. It’s rustic, bold, and pure Hill Country charm.
Salt Lick BBQ – Driftwood
Salt Lick BBQ provides a Texas barbecue experience wrapped in a postcard setting. Founded by the Robert’s family, the barbecue joint has grown into a beloved destination for locals and travelers alike. Today, Scott Roberts continues that tradition, overseeing the oak and pecan wood-fired pits that produce their signature brisket, ribs, and Hill Country sausage. Their open pit is legendary, and the brisket, pork ribs, and cobbler make this a must-visit.
Backwoods BBQ – Fredericksburg
Backwoods is a true Hill Country gem nestled in the heart of wine country. It is known for tender brisket, flavorful turkey, and friendly small-town service. On Fridays after 5 PM, they serve ribeye and New York strip steaks, accompanied by live music. Enjoy a plate with a local brew or glass of Texas wine—Hill Country at its finest.
Black’s Barbecue –Lockhart & San Marcos
Black’s has been family-owned since 1932, and it still slings some of the best brisket and sausage in the state. Their meats are slow-smoked over post oak wood, adhering to a traditional rub recipe passed down through the family. It’s a staple for any true barbecue road trip.
2M Smokehouse – San Antonio
This East Side star blends Central Texas barbecue with Chicano soul. Expect melt-in-your-mouth brisket, house-made serrano-cheddar sausage, and one of the best side menus around (we’re looking at you, chicharrón mac & cheese).
Smokin’ Moon BBQ – Pharr
Smokin’ Moon BBQ offers a delightful blend of traditional barbecue and modern flair. Their Certified Angus Brisket is a standout, complemented by smoked sausage, fall-off-the-bone ribs, and pulled pork. For a twist, try the Brisket Grilled Cheese. Big, bold flavors with a South Texas attitude!
The Bar-B-Q Man – Corpus Christi
Laid-back, coastal, and smoky in all the right ways, The Bar-B-Q Man serves up mesquite-kissed brisket, sausage, and a great chopped beef sandwich.
Rudy’s Country Store – Leon Springs
The original Rudy’s location is part gas station and part BBQ haven. It’s all about laid-back vibes, picnic tables, and smoked meat. Simple, consistent, and beloved by locals for decades. Don’t forget to order a side of cream corn!
Snow’s BBQ – Lexington
Open exclusively on Saturdays from 8 AM until sold out, this legendary spot earned itself a feature on Netflix’s Chef’s Table: BBQ . The heart and soul of Snow’s is 86-year-old pitmaster Tootsie Tomanetz, who has been perfecting her craft for over 50 years. Her brisket, seasoned with a salt-and-pepper rub and a vinegar-based sauce, is renowned for its tenderness and smoky flavor.
Pecan Lodge – Dallas
Located in Deep Ellum, this spot has become legendary for its slow-smoked brisket, juicy ribs, and flavorful sausage. The meats are cooked over a mix of mesquite and oak wood, giving them that perfect smoky flavor. The atmosphere is casual and welcoming, with live music on Friday and Saturday nights.
Killen’s BBQ – Pearland
If you’re in the Houston area and craving some top-notch barbecue, Killen’s BBQ in Pearland is a must-visit. Opened in 2014 by chef Ronnie Killen, this spot has quickly become a local favorite, earning a Bib Gourmand from the Michelin Guide for its high-quality, good-value cooking.
Tyler’s Barbeque - Amarillo
Located just off I-40 on Olsen Boulevard, this local favorite has been serving up mouth watering smoked meats since 2011. Owner Tyler Frazer brings a wealth of experience, having honed his skills with the world’s largest transportable smoker before opening his own spot.
Franklin Barbeque
The barbecue joint started as a humble trailer in 2009 and has since become a must-visit for barbecue enthusiasts worldwide. It’s known for its melt-inyour-mouth brisket, juicy pork ribs, and flavorful sausages. The menu also features classic sides along with a selection of pies including bourbon banana and pecan.
Whether sipping wine in Fredericksburg or chasing smoky flavors in San Antonio, the barbecue in these parts is as unforgettable as the landscapes. Get ready to stand in line, eat with your hands, and taste the soul of Texas—one perfectly smoked bite at a time.
