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.
Panther City BBQ
Fort Worth, United States
The barbecue joint opened in 2014 on Hattie Street in Fort Worth, cooking over offset smokers fuelled by 100% post oak. Texas Monthly has taken notice twice — Top 10 in 2021, Top 50 in 2025. The menu runs to brisket elote and pork belly jalapeño poppers, among other things. Online ordering runs Wednesday to Sunday, 11am to 4pm, but the full menu lives in person. Walk in, order, eat what's been done right.
Parish Barbecue
Austin, United States
Parish cooks Central Texas barbecue from a truck on Springdale Road — Louisiana roots, Texas pit. Open Thursday through Sunday and closed the rest, the schedule of a place that smokes a set amount and stops. Show up when they're open, and early if you can.
Pecan Lodge
Dallas, United States
Justin and Diane started Pecan Lodge in 2010 on Main Street in Dallas. They cook over mesquite and oak in an offset pit — the kind of setup that doesn't cut corners and doesn't need to. Texas barbecue, built to last.
Pecos Pit
Santa Fe, United States
Pecos Pit does Texas-style open-pit barbecue with a Santa Fe accent — brisket finished with green chile, which is how New Mexico eats it. On Rodeo Road, straightforward and regional. Order the brisket and let the chile do the rest.
Pepper & Salt BBQ
Vero Beach, United States
Pepper & Salt BBQ brings the style to Florida's Space Coast. They're reachable at (772) 494-6426, and their website and social channels will tell you what's on the pit today.
Pica Rica BBQ
St George City, United States
Pica Rica blends American pit barbecue with Mexican technique and flavor — the kind of border-straddling cooking that makes sense in the Southwest, where those lines were always thin. Find it at 25 N Main Street in St George; call ahead on 435-200-4420. Two traditions, one pit.
Pig Beach BBQ
Astoria, United States
Pig Beach BBQ Queens sits on 36th Street in Astoria with a menu built around the usual suspects: brisket, pulled pork, ribs, smoked turkey, smoked chicken, sausages, and pork belly burnt ends. The kitchen runs Tuesday through Sunday, closing Mondays, with happy hour most weekday afternoons and the bar staying open an hour past the kitchen on weeknights. It's part of a small chain. Karaoke on Wednesdays, trivia on Thursdays, and a straightforward approach to smoked meat the rest of the week.
Pig Beach BBQ
West Palm Beach, United States
Pig Beach BBQ runs on a Texas playbook: brisket, pulled pork, ribs, smoked turkey, sausages, and pork belly burnt ends. The Palm Beach outpost sits on South Dixie Highway, serving lunch and dinner most days and brunch on weekends. Happy hour runs Tuesday through Friday, four to six. When the kitchen closes Sunday it's eight o'clock; Monday it opens at four. The rest of the week it's open by half-eleven.
Pig Beach BBQ
Boston, United States
This is the Boston outpost of Pig Beach, the Texas-style barbecue operation that started in Queens. The menu runs brisket, pulled pork, ribs, smoked turkey, pork belly burnt ends, smoked chicken, and sausages — the full Texas lineup, cooked the same way here as at the other locations. They're open afternoons and evenings most of the week, with longer hours Thursday through Sunday and brunch service on weekends. Delivery closes earlier than the kitchen does; if you want the full menu, come in person.
Pinkerton's Barbecue
Houston, United States
Grant Pinkerton opened this Texas barbecue joint in 2016 on Shepherd Drive in Houston. The pit runs overnight — post oak and mesquite — and the counter closes when the meat is gone. That's the whole operation: smoke it right, sell it straight, stop when there's nothing left.
Pizzitola's Heritage BBQ
Houston, United States
This is a Texas barbecue joint that builds its reputation on brick pits, post oak, salt, pepper, and fire — the old way. St. Louis-style pork spareribs, brisket, and sausage come out properly done, which is the only way that matters. Established in 1935 and still operating on Shepherd Drive, Pizzitola's is the kind of place that doesn't need to explain itself. You know what you came for.
Pok-e-Jo's Smokehouse
Austin, United States
The Brodie Oaks location sits on South Capitol of Texas Highway, serving the same Texas-style barbecue that's carried the Pok-e-Jo's name for more than four decades. It's open daily, eleven to eight, no day off. What started in 1979 has grown into multiple locations across Austin, each one turning out smoked meat in the Texas tradition. This one holds its own stretch of South Austin real estate and does what the brand has always done: barbecue, steady and reliable, no fanfare required.
Pok-e-Jo's Smokehouse
Round Rock, United States
The chain started in Austin more than four decades ago and has since spread across Central Texas. This location sits just off the interstate in Round Rock, open daily from eleven to eight — a steady option when the craving hits. Texas barbecue, no surprises. The sort of place that does what it's always done and doesn't ask for applause.
Pok-e-Jo's Smokehouse
Austin, United States
Pok-e-Jo's Smokehouse has smoked Texas barbecue on West Parmer Lane in Austin for decades — brisket, ribs and sausage over the pit, the standards done properly. It's grown into a small Austin chain, but this is where it started. Order at the counter and find a table.
Pork Barrel BBQ
Alexandria, United States
Pork Barrel BBQ smokes meat the straightforward way — oak and hickory, nothing else — and keeps the doors open from eleven in the morning until midnight. It's on Mt Vernon Avenue in Alexandria, and it's built on the simple idea that barbecue should be available when you want it.
Prime Barbecue
Knightdale, United States
Christopher Prieto runs a barbecue operation in Knightdale that opens at 11 and closes when the meat is gone. Brisket, pork ribs, house-made sausage, pulled pork, and turkey breast move fast enough that pre-orders (minimum $25) exist for a reason — phone orders for meat plates aren't taken. Show up early or order ahead. The James Beard Foundation took notice. So did Texas Monthly and Yelp's list of the country's top 100 barbecue restaurants. A Michelin Bib Gourmand followed. None of that changes the fact that you either get there in time or you don't.
Ray's BBQ
Huntington Park, United States
Ray's runs a tight operation on Santa Fe Avenue in Huntington Park: brisket, ribs, and sausage, done without fuss. The place knows what it does and doesn't linger over it. Tuesday through Saturday, 10 a.m. to 3 p.m., and then it's gone. Plan ahead.
Red White & Que Smokehouse
Green Brook, United States
Dan and Katie built this place on US-22 in Green Brook, and the recognition has followed quietly: Food & Wine named it best BBQ in the state, Thrillist agreed, and NJ Monthly readers kept voting it top of North Jersey across three separate years. They made the SMOKED cookbook in 2019. No noise about it — just the work. There's a website, a menu, and social channels if you want to know what's on offer before you go. Call ahead or visit to see what's moving that day.
Redbird BBQ
Port Neches, United States
Amir Jalali runs a Texas barbecue restaurant in Port Neches that has quietly made an impression — the kind that gets noticed by people who know the state's barbecue landscape. Open Thursday through Saturday, lunch and early evening service. There's no need to say more than that.
RedWood Smoke Shack
Virginia Beach, United States
This outpost on Nimmo Parkway runs Texas barbecue the way it's meant to be run: open Tuesday through Saturday, serving until the day's smoke is gone. The hours say six o'clock, but the meat decides when closing time actually arrives. It's straightforward work — pit, post oak if they're doing it properly, and the kind of brisket and ribs that don't need a speech. They're closed Sundays and Mondays, which is the correct number of days off when you're tending fire the rest of the week.
RedWood Smoke Shack
Suffolk, United States
RedWood Smoke Shack runs Texas-style barbecue out of Suffolk, Virginia — the kind that opens at eleven and closes when the meat's gone. They're shut Sundays and Mondays; the rest of the week it's first-come until sold-out, which tends to happen early. No phone number to ring ahead. Show up, order what's still on the board, and adjust your dinner plans accordingly if you've arrived late.
RedWood Smoke Shack
Norfolk, United States
RedWood Smoke Shack does Texas-inspired barbecue on Manteo Street in Norfolk and closes when the day's meat is gone. Open Tuesday through Saturday — until it sells out, which it does. Come early.
Riscky's BBQ
Fort Worth, United States
Texas barbecue in a district built for cattle and tourists — the location does some of the work. The Riscky name has been on Fort Worth barbecue since before most pitmasters' grandparents were born, and this branch keeps the tradition going seven days a week. Open until ten most nights, eleven on Fridays and Saturdays. The Stockyards get loud; Riscky's feeds them.
Riscky's BBQ
Fort Worth, United States
This outpost sits on Main Street in Sundance Square, part of a family business that's been smoking meat in Fort Worth for nearly a century. The Riscky approach is straightforward Texas barbecue — no detours, no reinvention. The menu follows the template Mary and Joe Riscky laid down in 1927: brisket, ribs, and the sides that belong next to them. It's the kind of place where the food carries the family name, and that still means something.