9 Texas Barbecue Culinary Crossovers You Have to Try

These mouthwatering meaty mashups are known to sell out.

Texas is immense , like , annoyingly so . If you subsist in Central Texas it takes perpetually to pass on state lines . But , the sheer size of the State Department also think that alotof people survive here , make it incredibly diverse — despite the cowboy stereotype . fortuitously for those of us who make out to eat , there ’s been an exciting young wafture of legit Texas barbecue joints serving smoking hot culinary crossing and masterful mashups that are stream with global aspiration and ethnic pridefulness . Get quick to taste fall - off - the - bone legal tender ribs and thaw - in - your - mouth blue brisket with the vibrant , punchy flavors of Mexico , Asia , and the Caribbean because these pitmasters and chefs are bringing a sizzling barbeque experience that you ’ll only find in Texas .

225° BBQ

ArlingtonWe’ll preface this by saying that 225 ° BBQ is formally out of control . A glimpse at the motortruck ’s Instagram varlet reveal an veneration - inducing mix of whole Central Texas barbecue , Jalisco - style birria tacos , Tex - Mex specials , and street - style sides like elote lead with chopped brisket and crunchy corn puffs . Then , owner / pitmaster Rene Ramirez takes it to another level with over - the - top creation like “ baseball ” — Roger Bacon - wrapped chicken thigh stuffed with brisket , jalapeños , and cream cheese — and gargantuan beef dino rib service to bind out of birria ramen like a cartoon baguet in a grocery bag . The joy behind 225 ° BBQ ’s eclectic offering is obvious and well , we ’re here for it .

Khói Barbecue

HoustonAt Khói Barbecue , Don and Theo Nguyen blend traditional Texas barbecue with sapidity inspired by their Asian heritage as well as Houston ’s divers food vista . you could get in on the action at law at one of Khói ’s monthly pop - ups — dates are announced on the duo’sInstagram pagealong with unbelievable annoyer images like the brisket bún bò huế , a glistening trough of lemongrass- and shrimp library paste - spike smoke gripe short rib broth filled with vermicelli and a slab of skilfully smoked brisket . Or , the bánh xèo , a savory crepe that serve as the perfect vessel for smoked brisket , beef rib , and barbacoa , stress with aromatic greens and sweet - and - sour nước mắm . ( Pssst , a brick and mortar localization is in the works ! )

Blood Bros. BBQ

HoustonExcuse the wordplay , but Blood Bros. BBQ is on ardor . Killer barbeque combine with originative excitement has earned the eatery both glowing extolment from top food publications and a host of firm devotee . Owner / pitmaster Quy Hoang , fellow owners Terry and Robin Wong , and their stave give up a prolonged daily menu ( with some rollover ) of everything from a pork barrel belly banh mi to gochujang - glazed ribs to their take on a cheesy gordita crush . And Sunday ’s special , or should we say “ Especiales de Domingo , ” are largely Tex - Mex and Mexican . How does one even settle ? you may eeny - meeny - miny - moe it or stick with the classics which , unsurprisingly , Blood Bros. BBQ also nails . Smoked brisket , rib , and housemade sausage are available every day .

Kemuri Tatsu-ya

AustinTake the intimate , drinking - after - work vibration of a Nipponese izakaya and sprinkle in a petty Texas flare — that ’s Kemuri Tatsu - ya . The barbeque served at this fun and ill-scented mashup , from the tribe behind Austin ’s Ramen Tatsu - ya , is a welcome departure from typical Texas barbecue marijuana cigarette . Try the Berkshire pork rib with a carrot - ginger glaze and lemonlike yuzu crema , and ( barbecue purist , ward off your eyes ) brisket with a sesame - pecan and serrano limón miso . Of of course , it would n’t be an izakaya without yakitori and kushiyaki , and here , the skewered marrow and veggies are grilled over binchotan charcoal and Texas wood . Try the husky ’ shrooms made with dry - ripened ribeye and koji butter - marinated black drop mushroom .

Willie Meshack’s BBQ

PlanoNorth Texas just got a small hotter , thanks to the addition of Willie Meshack ’s BBQ to the Plano dining scene . At the family - possess - and - operated restaurant , pitmaster Robert Plaza is serving a solid excerption of well - executed Texas barbeque include brisket and pork rib alongside smoke jerk chicken , sauce , and sides inspired by wife Yolande ’s Trinidadian stem . Try substance by the pound or sandwiched between fluffy fry bread with a side of fried plantains .

Valentina’s Tex-Mex BBQ

AustinValentina ’s brand of barbeque is often give the recording label of being a mashup or “ the good of both humans , '' but to those raised in South Texas , it ’s just what we ate growing up . Pitmaster / owner and San Antonio - aboriginal Miguel Vidal surrender this regional dental amalgam unlike anyone else , as testify by the ever - growing job . The mesquit - smoke brisket , take out pork and wimp , fajitas , sausage , and rib are fantastic and worthy of devouring a la carte du jour or in a hearty sandwich with smoked barbeque sauce , kettle of fish , or slaw . But , we absolutely love the warm , handmade flour tortillas and housemade salsas from the trailer ’s “ Mex ” carte du jour . stress the fume brisket greaser with ocean salt calcium hydrate guacamole and tomato serrano salsa , or the lenient Real Deal Holyfield breakfast taco made with deep-fried egg , potatoes , refried beans , and bacon with the choice to add smoked marrow .

Loro

AustinLoro is the culinary collaboration between Austin ’s James Beard Award - winning chefs , Aaron Franklin ( Franklin Barbecue ) and Tyson Cole ( Uchi , Uchiko ) . Grilled and smoked meats accented with tone borrowed from Southeast Asian and Japanese cuisines are the direction at this passing Asiatic smokehouse . The smoked bavette ( hanger steak with shishito salsa and pickled Allium cepa ) is a popular filling as is the smoked brisket with chili gastrique and Thai herbs , which is available after 4 pm . And while nitty-gritty is the focus of the menu , do n’t drop the bite and veg — or the sottish slushies for that matter . Bonus : Loro has expanded to admit location in Dallas and Houston , with more on the way .

Curry Boys BBQ

San AntonioDeciding to paint your eating place a tone of pink somewhere between bubblegum and Salmon River is a bold move , but hey , what else would you anticipate from the guys serving Southeast Asiatic curries with Texas barbeque ? Curry Boys BBQ is a joint effort between Andrew Ho and Sean Wen ( of Pinch Boil House ) and Andrew Samia ( of South BBQ ) . The most popular dish is the brisket smoking show — oak - smoke Prime brisket function with a toothsome greenish curry — but The Missing Link , smoked pork barrel blimp in Penang curry , is a tie that should n’t be miss .

Eaker Barbecue

FredericksburgFredericksburg , substantially bang for its modest - town charm and plenteous German inheritance , is now home to the Korean - inhale Eaker Barbecue . Owner / pitmaster Lance Eaker was serve barbeque out of a truck in Houston before his wife Boo joined the mathematical operation and the couple moved to Fredericksburg . Boo ’s Korean heritage has inspired many of the flavour now found on the menu , like the mesquit - smoked gochujang porc ribs that are torched right before serving . Bright kimchi and a cooling Korean cucumber vine salad are the perfect accessory for fattier meat like the delicious Prime brisket and pulled pork . Do n’t forget to try the kimchi fried rice !