Louie Mueller Barbecue
The Atlas Review
The BBQ Atlas
Louie Mueller Barbecue has been smoking brisket and beef ribs in Taylor since 1949, and the line hasn't stopped forming.
Louie Mueller opened his Taylor barbecue in 1949, and three generations on — Wayne Mueller runs the pits now — the soot-black dining room and the post-oak brisket, beef ribs and sausage remain the epitome of Central Texas barbecue. It was the first Texas barbecue to win a James Beard America's Classics award, and it has ranked at or near the top of every Texas Monthly list since 1973. Open Wednesday through Saturday; get there early.
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Signature Dishes
Signature Brisket
Slow-smoked until tender with house rub
House Sausage
Craft sausage with regional spice blend
Recommended Gear
ThermoPro
ThermoPro TP02S Instant-Read Thermometer
The cheap upgrade that changes everything. One-second read, dead simple — the first thing a beginner should own.
Weber
Weber Smokey Mountain Cooker (57cm)
The people's smoker. Holds temp like a champion, outlives you.
RAPICCA
RAPICCA BBQ Gloves (932°F)
For handling a 6kg brisket at 90°C with your dignity intact.
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Louie Mueller Barbecue — FAQ
What style of barbecue is Louie Mueller Barbecue?
Where is Louie Mueller Barbecue?
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