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.
Drinking Pig BBQ
Coconut Grove, United States
This is a slow-smoked operation that takes walk-ins only, no reservations, no exceptions. Open evenings mid-week and weekend afternoons, it runs until the pit empties — plan accordingly. Find it at 3444 Main Hwy #16 in Coconut Grove. The website and Instagram have what you need to know before you go.
Eastbound Barbecue
Houston, United States
The place exists to serve barbecue; everything else follows from that. Open Wednesday through Sunday, it operates with the quiet efficiency of a restaurant that knows its purpose and sticks to it.
Edge Craft BBQ
Oklahoma City, United States
Edge Craft BBQ runs a tight operation: open 11am to 3pm, Thursday through Sunday, and when it's gone it's gone. Zach Edge slow-smokes brisket, ribs, pulled pork, turkey, and sausage over oak. No online ordering — you show up, you order, you eat. It's straightforward work. The menu is the menu. Get there early if you want your pick.
Ember
Hamilton, United States
Chef Brandon Dearden and Christina Dearden built this place around live flame — Wagyu steaks, seafood, seasonal game, vegetables — all cooked over wood in the open. It's not barbecue in the traditional sense, but it shares the same honest principle: good ingredients, proper heat, nothing between you and the fire. Open Wednesday through Saturday evenings on West Main Street. The rest is in the flames.
Evie Mae's BBQ
Wolfforth, United States
This is a Texas barbecue joint in Wolfforth that runs on the old logic: doors open at eleven, the pit runs until it doesn't, and when it's gone you've missed it. Texas Monthly named it a top-ten barbecue joint in the state, which tells you most of what you need to know. Get there early. The queue moves, but the meat doesn't wait.
Evie Mae's BBQ
Miramar Beach, United States
Evie Mae's brought its Texas barbecue to Miramar Beach and runs on the same principle here as anywhere: open at eleven, sell until it's gone. This outpost earned a spot in Texas Monthly's Top 10 barbecue joints — a list that doesn't hand out favours to anyone operating outside state lines. The address is US Highway 98, and the hours are sellout hours. They're closed Mondays. The rest of the week, if you want brisket on the Gulf Coast, get there before the pit empties.
Fat Boys BBQ
Temple, United States
Fat Boys is a Texas barbecue joint on Scott Boulevard in Temple that runs a tight schedule and keeps to it: Monday through Friday, eleven to six, and when the pit's empty the doors close. Straightforward work, straightforward hours.
Ferro's BBQ
Las Vegas, United States
Ferro's is a barbecue truck parked at 9305 S Eastern Ave, Friday and Saturday nights from six until it's gone — usually before the night is over. Moderate prices, cash, and the pace of a place that actually runs out. Find them on Instagram and arrive with time to spare.
Fork Grove Barbecue
Anderson, United States
Texas-style barbecue, Thursday through Saturday. Brisket, ribs, turkey, pork, and house-made sausage — the fundamentals, cooked over wood. Open 11 to 8. Highway 187 South. Call ahead or check the website.
Franklin Barbecue
Austin, United States
Franklin Barbecue is Aaron Franklin’s legendary Central Texas joint on Austin’s East Side, where USDA Prime brisket and other meats are smoked low and slow over post oak until they sell out daily. The menu centers on sliced brisket, pork spare ribs, pulled pork, house and jalapeño cheddar sausages, turkey, and weekend beef ribs, paired with simple sides like coleslaw, potato salad, pinto beans, pickles, and onions, plus house sauces and pies. Guests line up early (or pre-order) for the Tuesday–Sunday lunch service that typically wraps by mid-afternoon. The spot also offers private events at Franklin Backyard, merch, sauces, and nationwide shipping.
Gee's BBQ
Santa Ana, United States
This is Texas-style barbecue done the long way: brisket that spends fourteen hours over post oak, ribs that justify their name, house-made sausage, and sides built from scratch. The cook method is unhurried; the results are not. Open Friday through Sunday. Cash or card accepted.
Goldee's BBQ
Fort Worth, United States
Goldee's opened in Fort Worth in 2020 and operates on a simple principle: open late morning, cook until it's gone, close when the meat runs out. There is no waiting around. You can order ahead online, which is the sensible thing to do. It sits on Dick Price Road and keeps hours that reflect its priorities — closed Monday through Thursday, open Friday to Sunday from 11 a.m. until the pits empty. Expect to pay accordingly for what you get.
Gonzo's Smokehouse & BBQ
Luling, United States
Gonzo's Smokehouse & BBQ takes the craft seriously: brisket boudin, brisket burnt ends, pork jowl burnt ends, beef cheeks. They open Thursday through Friday, 11:30 until the pit runs dry. Preorders through the website are the move, though walk-ups happen when there's meat left. Texas Monthly named it one of the top 50 barbecue joints in the country. That's not casual praise. Get there early, or order ahead.
Goode Co. Barbeque
Houston, United States
Mesquite-fired brisket, sausage, and ribs — the kind of Texas barbecue that doesn't apologise for the wood it burns or the time it takes. Goode Co. opened in 1977 and built a following on slow-smoked meat and Brazos Bottom Pecan Pie, a combination that's kept Houstonians coming back for nearly five decades. No shortcuts. Just mesquite, smoke, and the quiet confidence of a place that knows what it is.
Goode Co. Barbeque — Highway 290
Houston, United States
Goode Co. Barbeque does its work over mesquite — the wood that built Texas barbecue before oak became the fashion — and slow-smokes brisket, ribs, and sausage the way it has for decades. This Highway 290 outpost carries the same pit tradition the Goodes brought to Houston nearly fifty years ago: no shortcuts, just mesquite coals and time. The brisket and sausage are what you came for. The Brazos Bottom Pecan Pie is what you stay for. Open daily, eleven to eight most nights, an hour later on weekends.
Goode Co. Barbeque — Katy Freeway
Houston, United States
This Memorial outpost sits on Katy Freeway, serving the mesquite-fired barbecue Goode Co. has built its name on across Houston. Brisket, sausage, ribs — all slow-smoked over mesquite, the wood that gives Texas barbecue its edge. The Brazos Bottom Pecan Pie closes things properly. Open daily for lunch and dinner, later on Fridays and Saturdays. The smoke doesn't take shortcuts; neither should you.
goodthingsbbq
Farmers Branch, United States
Cattleack BBQ (also goodthingsbbq) is a Texas barbecue operation in Farmers Branch that does low-and-slow smoked brisket, ribs, pulled pork, and house-made sausage. The Toddfather sandwich and crack cake round out the menu. Founded in 2013 by Todd and Misty David, it's now run by owner and pitmaster Andrew Castelan. They keep hours tight — Wednesday through Friday, 10 a.m. to 2 p.m., plus the first Saturday of each month. Credit card only; bring your own bottle. Bulk whole meats (5 pounds minimum) need pre-orders placed by Tuesday at 5 p.m. Things sell out early. This is not a place built for walk-ins or second chances.
Grady's BBQ
Goldsboro, United States
Grady's has been serving the same thing for nearly forty years: chopped pork, sweet tea, hush puppies, and fried chicken. No drift, no reinvention. Open Wednesday through Friday from 10 to 3, Saturday 10 to 4. That's it. It's the kind of place that doesn't need to explain itself. You know what you're getting, and you show up when they're open.
Grasslands Barbecue
Hood River, United States
You'll find it parked at Hood River Waterfront Park, operating Friday through Sunday with a schedule that shifts with the seasons. Oak smoke, Tex-ish sensibilities, and the kind of setup that rewards checking ahead before you make the trip. Check their calendar for specials and closures. They're worth the planning.
GW's BBQ
San Juan, United States
GW's BBQ opened in 2017 and has earned its place in the conversation — James Beard semifinalist, Texas Monthly's top 50, and a fixture on the state's bucket lists. George Watts III runs a tight operation: open Wednesday through Sunday, 11 a.m. to 4 p.m., closed Mondays and Tuesdays. They smoke to order and sell out. Come early if you want to eat.
Halleluiah BBQ
Apple Valley, United States
Halleluiah BBQ cooks Southern-style barbecue out in Apple Valley, high in the California desert: brisket, pulled pork, ribs and chicken off custom old-school pits fired with mesquite, applewood and charcoal. The sides — collard greens, mac and cheese, cornbread, potato salad — are made to matter, and there's homemade dessert after. Open Wednesday through Saturday; dine in, take out, or have it delivered.
Hard Eight BBQ
Coppell, United States
This Coppell outpost of Hard Eight BBQ does what the brand has always done: pit-smoked Texas barbecue over Mesquite coals, no intermediary between you and the pit. You walk up, you point, they slice. The method is direct, the fuel is local, and the smoke does what Mesquite does — bold, fast, unmistakable. The restaurant sits on Freeport Parkway, open daily from half-ten through nine most nights, an hour later Fridays and Saturdays. It's Texas barbecue done the Hard Eight way: coals, smoke, and a line that moves when the meat's ready.
Hard Eight BBQ
Burleson, United States
This is Texas barbecue cooked over Mesquite — a wood that burns hot and leaves its mark. The pit does the work; the coals do the rest. The Burleson location keeps the hours most days until nine, stretching to ten on Fridays and Saturdays. It's one of several Hard Eight addresses, each turning out the same smoke and the same approach: meat over fire, no detours.
Hard Eight BBQ
The Colony, United States
Hard Eight BBQ is a Texas barbecue restaurant in The Colony, north of Dallas, cooking over mesquite — a wood that burns hot and lends the meat a sharper, more assertive smoke than the post oak most Texas pitmasters reach for. It anchors a small statewide chain, and the ritual is the same at each: walk up to the open pit where the brisket, ribs and sausage sit over the coals, point at what you want, and carry your tray to a table. Open daily, later on Fridays and Saturdays — mesquite and fire, worked until the meat is ready.