Barbecue in United States
The BBQ Atlas maps 665 barbecue venues across 447 cities in United States. From Modern, Kansas City, Texas, Carolina and more, it's a snapshot of how United States cooks over live fire. Browse by city below, or dive straight into the venues.
Hurtado Barbecue
Arlington, United States
Hurtado Barbecue is what happens when Central Texas smoke meets Tex-Mex sensibility — slow-smoked meat with a border-town accent. Brandon and Hannah Hurtado founded the business in 2018, and this Arlington spot followed in February 2020. The method is straightforward: low heat, long hours, and smoke doing the work it's meant to do. The result is barbecue that doesn't pick a lane between traditions — it walks both. Open daily from eleven to nine, which is more hours than most pits keep. The Hurtados have since opened other locations; this is where it began.
Hurtado Barbecue
Mansfield, United States
Hurtado Barbecue — barbecue in Mansfield.
Hurtado Barbecue
Dallas, United States
Hurtado Barbecue — barbecue in Dallas.
Hurtado Barbecue
Fort Worth, United States
This location arrived in September 2022, part of a small Texas chain that takes barbecue seriously enough to keep the doors open seven days straight. The kitchen runs breakfast tacos from seven until half-ten each morning, then shifts to the smoke and the grill for the rest of the day. It's barbecue without ceremony — a neighbourhood spot where the hours are long and the menu doesn't need explaining. Show up early for tacos or later for meat. Either way, it's there when you need it.
Hutchins BBQ
Frisco, United States
Texas BBQ & Catering operation on Preston Road. Open daily 11 a.m. to 9 p.m. Named to Texas Monthly's Top 50 BBQ Joints and Best BBQ in DFW for 2025.
Hutchins BBQ
McKinney, United States
Hutchins is a Texas barbecue joint that started in 1978 and has stayed the course: slow-smoked prime brisket, pork ribs, beef ribs, house-made sausage, and the occasional Texas Twinkie. The menu is straightforward, the method is patient, and the results have earned recognition in Texas Monthly's Top 50 BBQ Joints multiple times over, plus a nod as Best BBQ in DFW for 2025. They open at 11 and close at 9, or when the meat runs out—whichever comes first. Call-ins are welcome; same-day orders require a 2-pound minimum, and holidays demand 24 hours' notice and 5 pounds. This is what happens when a barbecue joint simply refuses to stop being good at what it does.
InterStellar BBQ
Austin, United States
This Michelin Star BBQ powerhouse is owned and ran by John Bates. Open from Wednesday through Sunday, 11 a.m. until the pit empties. It's closed Mondays and Tuesdays, and shuts down for the holidays (Dec 23–26 and Dec 30–31). The kitchen moves fast enough that you'll want to call ahead or order in advance if you're counting on lunch. Find it on Ranch Road 620 North in North Austin. The website and Instagram are live if you need the menu or want to check what's left before you drive over.
J Bar M BBQ
Houston, United States
J Bar M BBQ trades in the essentials: brisket, house-made sausage, post oak smoke, and the kind of restraint that comes from understanding your craft. Offset smokers, Central Texas method, no flourish required. It's a restaurant and event space on Leeland Street. Michelin has taken notice. So have Texas Monthly and the Houston Chronicle. The work speaks for itself.
J's BBQ Olathe
Olathe, United States
Family-owned smokehouse in Olathe, Kansas, continuing a local barbecue legacy with pit-to-table Kansas City-style barbecue smoked fresh daily. Founded by Josh and Jason, it emphasizes limited daily production of brisket, ribs, burnt ends, and sides served without sauce unless requested. The venue opened in 2025 in the former Johnny's BBQ location and offers catering alongside dine-in.
Jack Stack BBQ
Kansas City, United States
Jack Stack BBQ runs on hickory — the wood that built Kansas City barbecue, burned slow in pits that don't rush a rack of ribs or a tray of burnt ends. This Freight House location carries that method into the Crossroads, a few blocks south at 101 W 22nd Street. It's one of several Jack Stack rooms around the city, each turning out the hickory-smoked board the brand is known for. Call ahead if you need to: 816-472-7427.
Jack Stack BBQ
Lee's Summit, United States
One of several Jack Stack rooms around Kansas City, the Lee's Summit location works with hickory — the wood behind the city's barbecue reputation — and turns out the burnt ends, ribs and brisket that go with it. Open seven days, closing at nine most nights and half-past eight on Sundays. A sit-down room that does one thing and does it at length.
Jack Stack BBQ
Lenexa, United States
This is one of several Jack Stack locations across the metro, each running the same hickory-fired program that built the name. The wood does its work; the menu follows Kansas City form. Open daily, closing at nine most nights and ten on weekends. The address is a few miles southwest of the city center, and the kitchen runs until close.
Jack Stack BBQ
Kansas City, United States
This Martin City location is the original Jack Stack — the Kansas City restaurant where the Fiorella family built the hickory-smoked reputation the brand now trades on. The pits run hickory, and the board is Kansas City to the core: burnt ends, crown prime beef short ribs, ribs and brisket, smoked over the long hours a KC pit demands. It's a full sit-down room rather than a counter, a fixture on Holmes Road for decades. Call ahead on 816-942-9141 — the burnt ends in particular have a habit of selling through.
Jack Stack BBQ
Overland Park, United States
Kansas City barbecue, Jack Stack style: hickory-smoked meat in a full sit-down room. The Overland Park location carries the same hickory pits as the original, turning out brisket, ribs and burnt ends with the patience the city expects. Open seven days, late enough on Friday and Saturday to catch dinner past nine.
Jack Stack BBQ
Kansas City, United States
This Jack Stack sits at 4747 Wyandotte, a few blocks from the Country Club Plaza's fountains and shops, running the same hickory pits as the rest of the family: ribs, brisket and burnt ends, smoked until they're ready. The dining room fills most nights, especially Friday and Saturday when the doors stay open until ten. Order at the counter or take a table; Sundays close earlier, so plan accordingly.
Jack’s BBQ
Lakewood, United States
Jack's BBQ is what Jack Timmons started in 2014 — Texas barbecue done the proper way, with post oak and time. This Lakewood outpost runs the same pit programme: low and slow, no shortcuts, the smoke doing what it's meant to do. Open seven days, early mornings through evenings (till 21:00 Friday and Saturday). Take-out and delivery available if you'd rather eat elsewhere.
Jack’s BBQ
Algona, United States
Post oak smoke and low-and-slow cooking — the Texas method Timmons built the brand on — run through everything here. Breakfast tacos and coffee start at five most mornings; brunch takes over weekends. The rest of the day it's barbecue and steaks, done the way Central Texas does them. The Algona location sits on West Valley Highway South, open until eight most nights, nine on Fridays and Saturdays. Get there early for tacos. Stay for the smoke.
Jack’s BBQ
Seattle, United States
Jack's BBQ does Texas-style barbecue the way it's done in Texas: smoked low and slow over post oak. The Columbia Tower location opens early and closes at two — a breakfast-and-lunch window for downtown Seattle, five days a week. Timmons built the business on Central Texas fundamentals, and the method hasn't changed. Post oak. Time. Heat. The kind of barbecue that doesn't need explaining, just eating.
Jack’s BBQ
Federal Way, United States
This is Jack's BBQ as Timmons built it: meat smoked low and slow over post oak, the Texas way, now running on Pacific Highway South. The brand started in 2014; this Federal Way outpost keeps the same fire and the same method. Breakfast tacos and coffee from seven most mornings, then the pits take over at ten. Friday and Saturday the kitchen runs to nine; the rest of the week it's eight. When the smoke's on, it's on.
Jack’s BBQ
Redmond, United States
Jack's BBQ runs on post oak and Texas time. Timmons started the business in 2014; this Bellevue Road outpost smokes meat low and slow the way it's done in Central Texas, no detours. Breakfast tacos and coffee from seven on weekdays, brunch on weekends, then barbecue straight through to nine. The wood is post oak. The method is patient. The style doesn't wander. If you want Texas barbecue in Redmond, this is where it's being made.
Jack’s BBQ
Seattle, United States
Jack's BBQ is what happens when a pitmaster decides Seattle deserves proper Central Texas barbecue and commits to doing it right. Jack Timmons founded the business in 2014, smoking low and slow over post oak — the same wood they use in Lockhart and Austin — and the approach hasn't wavered. No shortcuts. Just smoke, time, and the quiet insistence that barbecue this far from Texas can still mean something if you refuse to compromise on how it's made.
Jack’s BBQ
Seattle, United States
Jack's cooks over post oak the Texas way — low, slow, and without deviation. The South Lake Union location opens early for breakfast tacos and coffee, then shifts to smoked meat through the evening: brisket, ribs, and whatever else came off the pit that day. The address is 228 9th Avenue North, a block west of the lake. Weekdays they close at nine; Fridays and Saturdays they stay open an hour later. Get there when the smoke's still rolling.
Jay's BBQ SHACK
Abilene, United States
A barbecue restaurant on South 11th in Abilene, operating Wednesday through Saturday, lunch only. They take it seriously enough to stop serving when there's nothing left to sell — the mark of a place that won't compromise on what goes out the door. Get there early. They're closed Sundays, Mondays, and Tuesdays, and they observe major holidays. Cash the details with them before you go.
Jermaine BBQ
Woonsocket, United States
Pit-smoked barbecue, cooked low and long in hickory wood — chicken, pork, ribs, brisket, jerk chicken — ordered to-go or arranged for catering. The menu changes; call for what's ready today. Open Tuesday through Friday, afternoons into evening. Jermaine Robinson runs the operation from Social Street. This is not a sit-down affair. You come for the meat, you take it with you, and the work speaks for itself.