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.
Hard Eight BBQ
Roanoke, United States
Texas barbecue done the Hard Eight way: pit-smoked over mesquite coals, the wood that gives the meat its particular edge. The Roanoke location serves lunch and dinner daily, staying open until nine most nights and an hour later on Fridays and Saturdays. The method is plain — coals, smoke, time — and the results keep people coming back.
Hard Eight BBQ
Stephenville, United States
This outpost on Glen Rose Road runs the same mesquite-fuelled pits that define Hard Eight across Texas — meat smoked over coals in cattle country, where the local standard for barbecue runs high. Open daily from half-ten through the evening, later on Fridays and Saturdays. The smoke starts early; the line forms accordingly.
Hatch & Hickory BBQ
Centennial, United States
Hatch & Hickory is a craft barbecue operation on South Orleans Street in Centennial, cooking over hardwood and keeping the menu tight — a few things, done well. Follow their Instagram for what's ready and when, because it goes when it goes.
Heim Barbecue
Fort Worth, United States
Heim Barbecue opened in Fort Worth in 2016 as a farm-to-smoker operation run by Travis Heim and Emma Heim alongside partners Will Churchill, Rachael Churchill, and Corrie Watson/Fletcher. The kitchen works Central Texas style — post oak fires, low and slow, traditional methods mixed with ideas that haven't been tried before. Bacon burnt ends are the signature; everything else follows the same logic: good ingredients, proper technique, no filler.
Heim Barbecue
Weatherford, United States
Travis Heim and his partners built this barbecue operation on the principle that good meat, post oak fire, and time spent low and slow matter more than shortcuts. The Weatherford location on South Main serves the same Central Texas style — brisket, ribs, and bacon burnt ends that announce themselves — cooked the way it's meant to be done. Open daily from 11 a.m., with extended hours Friday and Saturday until 10 p.m. Call ahead or visit the website to know what's moving that day.
Heim Barbecue
Dallas, United States
Travis and Emma Heim started Heim in a Fort Worth trailer in 2015, and the bacon burnt ends they became known for now pull queues across North Texas. This Mockingbird Lane location, open since 2020, runs the Central Texas style daily, 11 to 9 — post oak, brisket, ribs, and a farm-to-smoker approach where the sourcing matters as much as the fire.
Helberg Barbecue
Woodway, United States
Helberg Barbecue does ribs, brisket, and house-smoked sausage the way they're meant to be done — oak wood fired, no compromise. They've made Texas Monthly's Top 50 twice, which is what happens when you treat barbecue as craft rather than volume. Open until sold out. Some days that's sooner than the posted close. That's not a flaw — it's how you know the work is real.
Henri's Hotts Barbeque
Folsom, United States
Open since 2011, this is a Texas-style barbecue restaurant that handles eat-in, takeout, and full catering. They run an all-you-can-eat buffet every Sunday and stay open year-round — no seasonal closures, no excuses. They've earned Best of SJ thirteen years running, appeared on Fox29 twice, and caught the attention of Food & Wine Magazine. Fridays through Sundays, noon to seven (Sundays until six). Closed midweek. Call ahead or order online.
Henry's Smokehouse
Greenville, United States
Henry's runs open barbecue pits the old way: hickory logs, low temperatures, and the kind of patience most kitchens abandoned decades ago. Pork butts spend twelve hours over the coals; ribs go eight or more. Everything that comes off the pit is hand-pulled — no machine shred, no shortcuts. The specialities here are pork butt and ribs, both cooked slow enough that the smoke does what it's supposed to do. It's the quiet work of keeping a pit at the right temperature long enough to matter, and Henry's has been doing it on Wade Hampton Boulevard long enough that the method doesn't need explaining. Hickory, time, and a pit that stays where it should — that's the recipe. The rest takes care of itself.
Henry's Smokehouse
Simpsonville, United States
The method here is open barbecue pits fed with hickory logs at low temperatures — no shortcuts, just smoke and time. Pork butt and ribs are the specialities, cooked the way they've been cooked at every Henry's: over wood, low and slow. Open seven days — eleven to eight Monday through Saturday, eleven to three on Sunday. The address is 123 North Main Street.
Heritage Barbecue
San Juan Capistrano, United States
Daniel and Brenda Castillo ran Heritage as a driveway pop-up until the city shut it down — so they went legit in 2020, and the brick-and-mortar has since earned a Michelin Bib Gourmand and Orange County's Restaurant of the Year. Central Texas barbecue on Camino Capistrano, ordered by weight and sold until the meat runs out, which is early. Get there before it does.
Heritage Smokehouse
Baltimore, United States
George Marsh runs this place on York Road — custom smokers, meat done proper, and a rum bar that knows what it's doing. Open Tuesday through Saturday from four in the afternoon. They're not interested in being something they're not.
Hog Wild Pit BBQ
Berkeley, United States
A barbecue pit on San Pablo Avenue in Berkeley built around the things that matter: tri-tip, ribs, and the good sense to let you choose your own sauce. The regional American lineup at the sauce bar means you're not locked into one vision of how barbecue should taste — it's there to complement what's on the plate, not dictate it.
Hogan Yards
Vero Beach, United States
Hogan Yards occupies a piece of Vero Beach history—a reclaimed citrus packing house that now serves Central Texas barbecue alongside its own beer. The combination is straightforward: smoke and fermentation under one roof, no unnecessary elaboration. Open daily from morning through evening, it's the kind of place that takes both crafts seriously enough to do them side by side.
Holy City Hogs
Wadmalaw Island, United States
This is a hog farm that knows what it grows and how to cook it. Whole hog barbecue, built on heritage stock: Ossabaw Island hogs and old line Durocs, breeds that carry flavour most industrial pork has forgotten. Based on Wadmalaw Island, South Carolina. Find them at holycityhogs.com or on Instagram @holycityhog.
Home Team BBQ
Columbia, United States
Home Team's Columbia location brings the Charleston kitchen up to the Midlands of South Carolina, running the same blend of slow-smoked barbecue and Southern cooking. Open seven days with a full menu from late morning to ten, then a limited late-night board until midnight. Seating is first come, first served — no reservations, so the timing is yours to manage.
Home Team BBQ
SULLIVAN'S ISLAND, United States
Home Team BBQ folds classical kitchen technique into Lowcountry barbecue — a combination that reads fussy until you taste what happens when craft meets comfort food. The Sullivan's Island location sits on Middle Street, a few blocks from the beach, serving the full menu from eleven to ten and a late-night selection until midnight, seven days a week. No reservations — walk off the sand and find a seat.
Home Team BBQ
Greenville, United States
This is one of several Home Team BBQ locations across South Carolina and beyond, part of a barbecue operation that's been running since 2006. The full menu runs from 11am to 10pm; after that, a limited late-night menu carries things through to midnight — a rarity in barbecue. No reservations. First come, first served. The kitchen stays open late, and the doors stay open later.
Home Team BBQ
Aspen, United States
Home Team BBQ started in Charleston in 2006; this Aspen outpost opened in December 2016, planting Lowcountry-rooted barbecue in Colorado ski country. It serves seven days a week — a pit, a full menu, and the same all-day-into-late-night rhythm as the South Carolina rooms.
Home Team BBQ
Charleston, United States
Aaron Siegel started Home Team BBQ on Ashley River Road in 2006, back when Charleston's barbecue scene was quieter and a good rack of ribs was harder to come by. The original West Ashley location is where it all began — a barbecue restaurant that set out to do things properly and found an audience willing to show up seven days a week. What started as one room has grown into a small family of locations across South Carolina, but this is the address that launched it. The kitchen runs from eleven in the morning until midnight, which means you can walk in for lunch or show up late after everything else has closed. No reservations, no fuss — just barbecue that's been holding the same corner of Charleston for nearly two decades.
Home Team BBQ
Mount Pleasant, United States
The Mount Pleasant outpost carries Home Team BBQ across the Cooper River, one of the South Carolina rooms that grew out of Aaron Siegel's original 2006 West Ashley location. It runs the same all-day kitchen — a full menu from late morning, then a limited late-night board once the dinner rush thins — and the same walk-in policy. You'll find it on Highway 17; no reservations, just a seat and whatever's still coming off the pit.
Hoodoo Brown BBQ
Ridgefield, United States
Named for a Wild West outlaw, Hoodoo Brown brought serious Texas barbecue to Connecticut in 2015 — Cody Sperry smoking brisket, pork ribs, pulled pork and sausage up to sixteen hours. Food & Wine has called it the state's best. Closed Mondays; hours shift through the week and orders run till about 8:30. Big parties need the back room and a reservation.
Horn Barbecue
Fresno, United States
Matt Horn's Texas barbecue landed in Fresno on North Cedar Avenue, and the drill is simple: meats sold by the pound, open until sell out. Beef ribs arrive on Saturdays, whole hog on Sundays. If you'd rather skip the line, preorder through Tock two days ahead and use the separate pickup queue. This is Horn Barbecue's Central Valley outpost — same pitmaster, same approach, different city. Show up early or call ahead. When it's gone.
Horn Barbecue
Oakland, United States
Horn Barbecue is a Central Texas operation run by pitmaster Matt Horn, selling beef ribs on Saturday, whole hog on Sunday, and everything by the pound until it's gone. The restaurant opens at noon and sells out daily — often well before you'd expect — which is why preorders exist. Book via Tock two days out and you'll have a separate pickup line; walk-ins take their chances at the counter. It's market-style: choose your cuts, pay by weight, and leave when the meat runs out. Horn does it the way he wants it done, which happens to be exactly what a lot of people in Oakland were waiting for.