9 Iconic Barbecue Joints You Must Visit on a Trip to Texas

Institutions, enduring classics, and trailblazers, oh my!

Texas barbeque is as rich in history as it is in relish , with local pitmasters invariably raising the prevention , so it goes without saying that a trip to Texas has to let in getting the meat sweats at least a few times . But , where to start ? To truly get the Texas barbeque experience , we think it ’s serious to bulge with the fundamentals — the places that were first , the ones that have endured over prison term , and the ones that want no initiation . From an 89 - class - old smashing - granny / pitmaster , to a restaurant empire draw by a ok - dining chef , to Austin ’s very own wunderkind , these are the most iconic , bucket tilt - suitable names in the world of Texas barbeque . And , while this lean is by no means thorough , we think this is a pretty freaking delicious place to set off .

Killen’s Barbecue

Pearland

Just because you ca n’t make an good afternoon of it does n’t stand for you involve to abandon your seeking for killer whale Texas ’ cue . Killen ’s Barbecue — from Ronnie Killen , a classically - civilise chef , pitmaster , and eatery conglomerate kingpin — is open six days a week and ( gasp ! ) accept reservation . You ca n’t go wrong with anything here ; the combining of perfect flavoring with a masterful smoke makes everything on the menu a victor , with brisket , boeuf rib , and tear pork serving as standouts . Do n’t let the convenience or cleanliness discombobulate you off , Killen ’s small menu of traditional Texas - style smoked inwardness and sides sell out day by day .

Snow’s BBQ

Lexington

Every Saturday , in the teentsy aurora hr just 50 miles east of Austin , a queue that rival that of Franklin Barbecue ’s forms in the gravel lot out of doors of Snow ’s BBQ . The early birds , equipped with lawn chairman and blankets , commence to clump as early as 4 am , their tenacity travel by only by a fistful of hardcore devotees who have been camped out since the nighttime before . While everyone is here to experience what ’s been called the best barbecue in Texas , they ’ve really come to see Tootsie Tomanetz , Snow ’s fabled pitmaster , doing what she does well . With over 50 year of experience act upon at a nether region , the tough - as - nails 89 - year - old great - grandma has make infinite accolades include an induction into theBarbecue Hall of Fame . Make the trek to Lexington for Snow ’s smoke pork steak — thick , tender gash with a salty caramelized gall — and smoke volaille that ’s ( literally ) mopped with Tootsie ’s Allium cepa - yttrium , acetum - y , mustard - y sauce .

Vera’s Backyard

Brownsville

proprietor / pitmaster Armando “ Mando ” Vera latterly bring brisket to his card to invoke to the new wave of client his pocket-sized operation has latterly attracted follow some serious accolades , including a James Beard Award . However , since opening in 1955 , the star of the show at Vera ’s has always been barbacoa de cabeza ( barbecued cow ’s head ) , slow - misrepresent in an underground Hell . Sadly , the South Texas culinary custom is blow over as Vera ’s Backyard is the only remain restaurant in Texas with a permit to prepare inwardness in an earthen pit . After 12 hour of smoking over mesquite coals , the meat ( usually impudence , face , tongue , or a mix ) is capitulation - off - the - bone ship’s boat . The barbacoa is heavenly tucked inside quick hand-crafted flour tortilla and topped with Chinese parsley , onions , and fresh salsa .

Louie Mueller Barbecue

Taylor

For the quintessential Texas barbeque experience — stark with a wall of ancient , yellowed line of work board — look no further than Louie Mueller Barbecue in Taylor . Louie Mueller founded the “ Cathedral of Smoke ” in 1949 , running it for 30 year before give the reins to his son Bobby in 1974 . Wayne Mueller , Bobby ’s Word , take aim over as owner / pitmaster in 2007 , the same year Louie Mueller Barbecue became the first barbecue reefer to be honor with a James Beard Award . Thick - sliced , black - barked brisket and colossal gripe ribs with rendered avoirdupois that melts in your mouth are practically essential , but do n’t miss the dead “ snappy ” housemade blimp .

Kreuz Market

Lockhart

found in 1900 in what ’s considered the “ provenience of Texas barbecue ” , Lockhart ’s Kreuz Market is the second - oldest barbeque joint in Texas , outperform only by Elgin ’s Southside Market & Barbecue . The aura inside the hulking orange social system is endearingly stick by - in - time despite the fact that it ’s only been at this location since 1999 ( which is a whole other story involving Smitty ’s Market and a family spat ) . While brisket is often the favorite of Texas barbecue , Kreuz Market ’s simultaneously crisp - yet - juicy housemade sausage and moist smoke turkey is where this barbeque insane asylum shinny most brightly .

Cooper’s Old Time Pit Bar-B-Que

Llano

Since 1962 , Cooper ’s Old Time Pit Bar - B complex - Que in Llano has forego Central Texas - flair barbecue ( indirect heat , typically over oak ) for an approach more distinctive of West Texas or Hill Country barbeque . That method acting of prepare marrow directly over hot mesquite ember , known as “ Cowboy Style , ” causes fatty to dribble onto hot coals , creating a smoky , distinctly delicious savour that embeds itself into every sting . Try Cooper ’s juicy double - thick pork chopper , enormous beef ribs , and ribeye , which is only available on Saturday after 5 pm .

Smokey Joe’s BBQ

Dallas

Smokey Joe ’s BBQ in South Dallas — not to be confused with Smokey John ’s , Smokey Mo ’s , or Pok - e - Jo ’s — was founded in 1985 by Kenneth Manning and Joe Melton and later on purchased in 2013 by Kenneth ’s ( then 23 - year - former ) boy , Kris Manning . Since Kris has been at the helm , he ’s manage to successfully strike a balance between excogitation while stay true to the community and longtime patron , earning much - deserved praise in the mental process . Everything at Smokey Joe ’s is ridiculously good , but if we had to select we ’d start with moist brisket , pork ribs , jalapeño Armerican cheddar sausage , and “ The Maxi ” — sliced brisket , fume sausage , and housemade sugared and spicy pickles on a brioche roll .

Franklin Barbecue

Austin

What can be said about Franklin Barbecue that has n’t already been tell ? Yes , it ’s the best brisket on the planet . Yes , it ’s worth the wait . And , yes the meteorologic rise of the East Austin meat mecca is one for the books . Aaron Franklin opened Franklin Barbecue in 2009 , serving brisket , rib , sausage , and pulled pork out of a retro aqua and white trailer . He ’d first caught the barbeque hemipterous insect as a child helping his parents run their abruptly - experience ’ cue junction , but his fire was reignite after a stint at John Mueller BBQ , where he sampled the fabled pitmaster ’s phenomenal brisket . Franklin threw himself into his wiliness , honing his acquisition until he felt he ’d confidently cracked the computer code . Within a yr and one-half of scuttle , word had spread about Franklin Barbecue ’s unbelievable brisket and the dividing line got longer and longer — and the residue is history . Order the melt - in - your - mouth tender brisket ( Creekstone Prime beef dry - rubbed with a common salt and pepper blend and fume for 18 hours over post oak tree ) but conceive it when we say that the balance of the offerings are just as masterfully run .

Stanley’s Famous Pit BBQ

John Tyler

open in 1958 , Stanley ’s Famous Pit BBQ is the oldest - mesh mom - and - pop barbeque blot in Tyler . base by JD Stanley , the classic barbeque roast was taken over by Nick and Jen Pencis in 2003 , and the couple has successfully elevated the Stanley ’s experience while maintaining the warm , homy vibration . With its springy euphony line - up and a dizzying selection of whiskies and Texas craft beers , Stanley ’s could easily be mistaken for a honky - tonk if not for the smoky odor that permeates the edifice . Get inwardness by the Cypriot pound or go for one of Stanley ’s famously delicious sandwiches like the Brother - In - Law ( grill raging link , Malva sylvestris , chop brisket ) or the whopping Mother Clucker ( smoked wimp second joint , gamey barbeque mayo , cheddar , and electrocute eggs on toasted jalapeno cheese sourdough ) .