Style
Texas Barbecue
Post-oak-smoked beef — brisket, beef ribs and hot-gut sausage.
FeaturedFood TruckFire & Smoke
Hamilton, United Kingdom
Fire & Smoke is a street-food barbecue operation in Hamilton, Scotland, working hardwoods and coal the patient way. Order through the website or catch them on the street. Texas method, Scottish address — that's the whole story.
Louie Mueller Barbecue
Taylor, United States
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.
Snow's BBQ
Lexington, United States
Snow's opens one morning a week — Saturday, 8 a.m. until the meat's gone — and people line up in the dark for it. The pits are tended by Tootsie Tomanetz, born in 1935 and still working them into her nineties; Kerry "Snow" Bexley opened the place with her in 2003. Texas Monthly has twice named it the best barbecue in the state, and Netflix put it on Chef's Table. Brisket, pork steak, ribs and sausage — show up early, because when it's gone, it's gone until next Saturday.
225⁰BBQ
Arlington, United States
Texas barbecue, no website, no pretense. Wednesday through Sunday — five in the evening on weekdays, midday on weekends — and the whole philosophy is simple: when it's finished. Call ahead or check Instagram before you go; they sell out early and often. On East Main in Arlington, this is the kind of place that doesn't need to explain itself.
2Fifty Texas BBQ
Riverdale Park, United States
This is the Riverdale Park home of 2Fifty, the Central Texas smokehouse Fernando González and Debby Portillo built from farmers-market roots in 2020. Everything's cooked over wood; the brisket and dino ribs are the first to go. Pre-order online if you'd rather not gamble — they're closed Tuesdays and sell out most other days.
2Fifty Texas BBQ
Washington, United States
Fernando González and Debby Portillo — Salvadoran by background, Central Texas by method — run 2Fifty as a wood-only operation, and it's regularly named among the best barbecue in the DC area. The K Street counter smokes brisket and dino ribs over oak and pairs them with sides that lean Latin American rather than the usual slaw. They sell out most days; pre-order or take your chances. Closed Tuesdays.
2M Smokehouse
San Antonio, United States
Esaul Ramos Jr. trained at la Barbecue in Austin, then came home to San Antonio's South Side and opened 2M in 2016 with his high-school friend Joe Melig. He's since been nominated for a James Beard Award twice — rare company for a place this young. The name honours their grandparents; the smoke is post oak; the brisket, sausage and ribs come off custom pits with family-style sides that carry a South Texas accent. Counter service, Thursday to Sunday, and it sells out — so come early.
603 BBQ
Concord, United States
Ben Normandeau runs a slow-smoked operation on Loudon Road in Concord that trades in brisket, ribs, burnt ends, pulled pork, and sausage — the fundamentals, done properly. Open Thursday through Sunday, noon to four, or until sold out. Order on the website. They've taken Best BBQ in NH three years straight. No pretense, no mystery — just Texas method applied with the kind of consistency that makes a place worth the drive.
B4 Barbeque
Rhome, United States
B4Barbeque cooks Texas low-and-slow out of a converted historic feed store in Rhome, north of Fort Worth. It keeps country-butcher hours — smoke a set amount, sell until it's gone (usually by mid-afternoon), then close — so ordering ahead is the smart play. Straightforward Texas barbecue, made to run out rather than sit.
B4 Barbeque
Mabank, United States
B4 Barbeque opened in 2020 in the historic Mabank Feed Store, a fitting home for a craft barbecue operation that takes its time. The pit runs low and slow; the doors open at 11 and stay that way until the meat's gone. No Instagram, no fuss — just walk up, call ahead, or order online, and get there before sellout if you want lunch. Texas Monthly named it one of the state's Top 50 barbecue joints in 2025, which is the kind of recognition a four-year-old smokehouse in a town of 3,000 doesn't take lightly. The feed store still looks like a feed store. The barbecue tastes like someone cares. That's the deal.
bain.bbq
Memphis, United States
Bain BBQ put a wood-burning pit in a Memphis house and started cooking Texas-style: brisket, ribs, pulled pork and house-made sausage, fourteen hours over pure oak. It's counter service — they smoke daily and sell out when it's gone, the brisket usually first. Texas method, Memphis address.
bain.bbq
Germantown, United States
Bain BBQ brings Texas method to a Tennessee address: brisket, ribs, pulled pork and house-made sausage, cooked over pure oak for the better part of a day. This Germantown location is counter service in a converted house, open Tuesday through Sunday until the pit's empty. Texas style, Memphis-area zip code.
Bar A BBQ
Montgomery, United States
Bar A BBQ operates without fanfare on Eva Street, doing the work that earned it a place in Texas Monthly's Top 50 for 2025 and Houston Chronicle's top 100 restaurants in consecutive years. Oak smoke, patience, and the kind of craft that doesn't need to announce itself. Find them at barabbq.com or on the usual platforms if you want to know what's ready today.
Bare Bones BBQ & Jerk
Pembroke Pines, United States
Bare Bones has kept it simple since 2012: house-smoked brisket, ribs, chicken and pulled pork, plus Caribbean jerk, all made from scratch. It's mostly take-out, delivery and catering — a dine-in side is growing, but the pit is the point. Order ahead or stop by; cash or card.
Bark Barbecue
Brooklyn, United States
Bark runs Texas-style low-and-slow over white oak, then does what most smokehouses don't: sets Dominican and Caribbean plates right alongside the brisket. Quesos fritos and maduros next to the pulled pork and ribs — two traditions off one pit. This is the Water Street location; pickup orders run through the website.
Bark Barbecue
Brooklyn, United States
This Thames Street spot is Bark's Brooklyn home base, where Texas smoke meets the Dominican flavours of the kitchen behind it. Brisket and pork ribs share the board with chicharrones and longaniza — no fusion for its own sake, just white-oak barbecue and the food the pitmaster grew up on. Patient cooking; two cuisines that turn out to belong on the same plate.
Barque Smokehouse
Toronto, Canada
Toronto's Texas-style destination with brisket, burnt ends, and craft beer pairings.
Beale's Texas BBQ
Santa Ana, United States
Slowly smoked meats, done the Texas way. That's the premise, executed straightforward and without fuss on South Main Street. Order by phone or online. They know what they're here to do.
Beard Brothers BBQ
Petaling Jaya, Malaysia
Petaling Jaya's Tropicana Avenue is where Chef Nazri Jameson planted his flag more than a decade ago, cooking Texas barbecue the proper way: low and slow over wood fire. No gas, no shortcuts — just smoke, time, and the kind of patience that built a following. Beard Brothers was among the first to do American-style barbecue seriously in Malaysia, and it's still doing it the same way: wood, fire, and meat that's earned its wait. The kitchen runs Texas method, which means brisket is the measure of the house and everything else follows. Open daily from noon, with Friday service starting at six. The line moves when it moves.
Beef Smokehouse
Manchester, United Kingdom
Beef Smokehouse does Texas-style barbecue from a spot on Barlow Moor Road. Open Wednesday through Sunday from late afternoon, closed Mondays and Tuesdays. They take walk-ins and sell out early — arrive with that in mind. Middle price band. No reservations, no second chances once the pit empties.
Big Boy's BBQ
Hebbronville, United States
A barbecue joint open Wednesday through Sunday, 11 a.m. to 7 p.m. Reachable by phone or through Instagram and Facebook.
Big Red's BBQ Pit
Dearborn, United States
Big Red's runs a focused, halal-certified pit in Dearborn: brisket in Wagyu and dino cuts, ribs, smoked chicken, wings, lamb chops and oxtails. It's a competition pit with a wall of ribs-and-sauce awards to show for it. Open Thursday through Sunday; order online or call ahead.
Black's BBQ
San Marcos, United States
This is the San Marcos outpost of the barbecue business Edgar Black Sr. started in 1932 — low and slow over post-oak wood, the way it's been done from the beginning. Texas barbecue with nearly a century of practice behind it. Open seven days a week on Hull Street. They run later on Fridays and Saturdays. The pit doesn't change with the postcode.
Black's BBQ
New Braunfels, United States
The barbecue joint Edgar Black Sr. started in 1932 now runs outposts across Texas, and this one sits on the 337 Loop in New Braunfels. Post-oak wood, low and slow, brisket and sausage cut to order at the counter. Open seven days, late on Fridays and Saturdays — the line moves when the meat's ready, not before.
Black's BBQ
Lockhart, United States
This is the original location, the one Edgar Black Sr. opened on North Main Street in 1932. Lockhart calls itself the Barbecue Capital of Texas, and Black's has been here longer than most people have been alive — low and slow over post-oak wood, the way it was done then and the way it's done now. The restaurant runs seven days a week, closing at eight most nights and half past on Fridays and Saturdays. It's a working pit, not a museum. Show up, order, eat. That's the deal.
Black's BBQ
Austin, United States
This is the Austin outpost of the barbecue business Edgar Black Sr. started in 1932. The method hasn't changed: post-oak wood, low and slow, Texas through and through. What began nearly a century ago now runs across multiple locations, and this one sits on Guadalupe Street serving brisket, ribs, and sausage the way the Blacks always have. Open seven days. They close at nine most nights, ten on Fridays and Saturdays. The pit doesn't care what day it is.
BlackBear BBQ
Wetherill Park, Australia
This is low and slow done properly — brisket, ribs and pork belly spending up to fifteen hours over ironbark, the Australian hardwood standing in where post oak would in Texas. BlackBear started in 2017; this Newton Road location keeps the same rhythm, opening early most mornings and running through to evening on weekends. The Hungry Bear Box and beef and pork belly egg rolls sit alongside the expected cuts. No bookings required — turn up, order, eat. Private events and large reserved areas are available if you need them. It's Texas method transplanted to Wetherill Park, and the smoke does the talking.
BlackBear BBQ
Blacktown, Australia
BlackBear cooks low and slow over ironbark — up to fifteen hours for brisket, ribs and pork belly — out of Western Sydney's Blacktown, where it built a cult following after starting food-truck-and-festival style in 2017. Expect early hours (six most weekdays), Friday-night dinners with live music, and oddities like the beef-and-pork-belly egg rolls. Closed Sundays.
Blackiron Barbecue
Inglewood, Australia
Blackiron Barbecue does brisket and sausages the Texas way — wood-fired, sliced to order, priced by weight. Jason Linto runs the operation from Inglewood, open Thursday through Saturday with limited hours that reflect the pace of things done properly. Order what's ready. Pay what you take. When it's gone.
Bludso's BBQ
Los Angeles, United States
Kevin Bludso brought Texas barbecue west and planted it on La Brea. The pits run oak and pecan; the brisket, ribs, pulled pork and hot links are cooked the way his family taught him in Texas — no adjustment for the zip code. Open daily, eleven to ten.
Bludso's BBQ
Van Nuys, United States
The Van Nuys outpost is Bludso's built for the Valley — takeout and delivery only, no dining room, the same Texas barbecue. Kevin Bludso's oak-and-pecan smoke turns out brisket, ribs, pulled pork and hot links seven days a week. Order ahead before you drive over.
Bludso's BBQ
Santa Monica, United States
This is Kevin Bludso's Santa Monica outpost, a Texas-style barbecue restaurant that keeps civilised hours — open daily from eleven in the morning until ten at night. It sits on Santa Monica Boulevard, a rare thing in a city where most pitmasters close by mid-afternoon or whenever the meat runs out. Happy hour runs Monday through Friday, four to six. The rest takes care of itself.
Blue Hound Barbecue
Dillard, United States
Blue Hound works hardwood and time on Highway 441 in Dillard, up in the northeast Georgia mountains: brisket smoked properly, sauces made in-house. Order online for pickup or call ahead. Open Tuesday through Saturday, closed Sunday and Monday.
Bogart's Smokehouse
St. Louis, United States
Since 2011, this South 9th Street spot has been turning out pulled pork, brisket, pastrami, tri tip, and ribs to a quiet but steady crowd. They close early when the pit runs dry — a sign of things working as they should. Order ahead by phone or website; they'll tell you straight if there's anything left.
Brantley Creek BBQ
Odessa, United States
A barbecue restaurant established in 2017, Brantley Creek operates from Faudsey Road with a straightforward approach to the craft. They're closed Sunday through Tuesday; Wednesday to Saturday, 11 a.m. to 8 p.m.
Brendyn's BBQ
Nacogdoches, United States
Brendyn's opened on East Main Street in Nacogdoches in 2020, cooking Central Texas craft barbecue. Closed Mondays; open Tuesday to Saturday, 11 to 7. Barbecue, properly made — and worth the stop if you're passing through deep East Texas.
Brick Vault Brewery & BBQ
Marathon, United States
Brick Vault Brewery & BBQ opened in 2018 at 102 NW 1st St. They serve Texas barbecue alongside their own brews, Thursday through Sunday — evenings on weekdays, lunch into evening on weekends. Call ahead or arrive early; they close when the pit runs dry.
Brisket Southern BBQ & Bar
Zurich, Switzerland
Brisket takes the Texan low-and-slow approach and runs it in the middle of Zurich — brisket, pork shoulder, ribs, belly, wings and sausage, cooked over wood. It's one of the city's higher-rated barbecue spots, and a visiting Texan reportedly rated it above a fair few places back home. High praise, and it travels.
Brisket Yard
Leicester, United Kingdom
Brisket Yard trades in the straightforward business of smoking meat properly. Open Wednesday through Friday evenings, it's a place built on method rather than noise — the kind of venue that lets the work speak. Find them on Instagram at @brisketyarduk.
Brothers Keeper BBQ
Long Beach, United States
Mo Stewart started this Texas-style barbecue joint in 2018 on Long Beach's East 4th Street. Wednesday through Sunday, they fire up at midday and serve until the pit empties — no menu padding, no second seatings. Show up early or call ahead.
Burnin' Pit
Kuala Lumpur, Malaysia
Burnin' Pit serves Southern American barbecue with Malaysian hospitality, focusing on meats smoked low and slow in a custom-built smoker. Signature items include beef brisket and beef ribs, alongside other smoked meats and seafood. The restaurant in Desa Sri Hartamas offers dine-in, takeaway, and delivery options.
Burnt Smokehouse
Leyton, United Kingdom
A barbecue restaurant operating out of a railway arch on Midland Road, Burnt Smokehouse takes a Texas approach to meat and smoke. No bookings — you arrive, you queue, you eat. The setup is straightforward: show up when they're open, order at the counter, take what they have. They've built a following quietly, which is how these things tend to work. The menu leans Texas-style, and they've made a point of being halal-friendly, which narrows nothing and opens doors. Open Friday through Sunday, closed Mondays and Tuesdays. Phone ahead if you need to know what's left, but the whole operation runs on the assumption that you'll turn up ready to eat what's ready to eat.
Cattleack Barbecue
Farmers Branch, United States
Texas barbecue, low-and-slow smoked, built on brisket, ribs, pulled pork, and house-made sausage. They also smoke Akaushi Wagyu beef and Duroc pork, and they make a Toddfather sandwich and crack cake. The operation runs Wednesday through Friday, 10 a.m. to 2 p.m., plus the first Saturday of each month — same hours. Bring a card, bring your own bottle, and arrive early; they sell out. If you need whole meats in bulk (5 pounds minimum), pre-orders close Tuesdays at 5 p.m. This is not a place built for lingering or browsing. It is built for people who know what they came for.
Churchrow Tejas BBQ
Austin, United States
A Tex-Mex barbecue joint that opened in October 2025, Churchrow handles smoked meats with mesquite and offset heat — the kind of straightforward approach that doesn't require explanation. Brisket, tacos, and the rest arrive without ceremony. Open most days from mid-morning through evening, closed Tuesdays. Cash or card accepted.
City Barbeque
Portage, United States
The business started in 1999; this outpost is one of many, but the method doesn't change. On-site smokers run low and slow over local hickory, turning out brisket, ribs, and pulled pork the way competition pitmasters do it — with time and smoke, not shortcuts. It's a smokehouse that happens to have multiple addresses. The Portage location sits on South Westnedge, doing what every City Barbeque does: cook over wood, serve it hot, and let the smoke speak for itself.
City Barbeque
Wilmington, United States
The smokers run on-site, burning local hickory low and slow the way the brand has done it from the start. What comes off the pit is competition-standard barbecue — the kind judged by people who know the difference between smoke and seasoning. This is the Wilmington branch, a few miles inland where Carolina Beach Road cuts through the city. The menu is the same one that built the name: brisket, ribs, pulled pork, all of it cooked proper and served without ceremony.
City Barbeque
Powell, United States
The smokers run on-site, low and slow, fuelled by local hickory — the same method that built the brand. What comes off the pit is competition-standard work: brisket, ribs, and pulled pork done properly, no shortcuts. This is barbecue made to a standard, not a gimmick. The smoke does the work. The rest is repetition and patience.
City Barbeque
Lafayette, United States
The business started in 1999; this Lafayette outpost is one of several across the region. On-site smokers run low and slow on local hickory, turning out brisket, ribs, and pulled pork with the bark and smoke ring that competition judges look for. The menu is straightforward — meat by the pound, sandwiches, sides — and the kitchen doesn't pretend to be anything other than what it is: a smokehouse that knows its fuel and its pace. Order at the counter, fill your tray, and sit down to food that earned its reputation one brisket at a time.
City Barbeque
Huntsville, United States
The business started in 1999 and has since grown into a multi-location operation, but the approach remains the same: low and slow over hickory, with smokers working where diners can see them. No shortcuts, just wood and time. This Huntsville location sits on Memorial Parkway Southwest, serving brisket, ribs, and pulled pork smoked the same way they've done it from the beginning. The meat comes off when it's ready, not when the clock says so.
City Barbeque
Gahanna, United States
This Gahanna branch opened in 2026, bringing the chain's low-and-slow approach to a suburb east of Columbus. Hickory does the work here — local wood, steady heat, no rushing it. They're open daily, staying later on Fridays and Saturdays. The menu runs the usual suspects: brisket, ribs, pulled pork. It's barbecue done at scale, consistent across locations, and the line moves.
City Barbeque
Plain City, United States
Competition-quality barbecue, done on-site over local hickory. The smokers run every day at this Dublin Green location on OH-161, turning out brisket, ribs, and pulled pork the way the brand has since 1999 — low and slow, no shortcuts. It's a smokehouse that treats the work seriously and the customer plainly. Open daily from half-ten in the morning until nine at night. Walk in, order, eat. The smoke does what it's meant to.
City Barbeque
Findlay, United States
The business has been at competition-quality barbecue since 1999, and this location opened in 2026 — smokers working, hickory burning, the same approach that built the brand. No shortcuts in the method: meat goes in, smoke does its work, and what comes out earned its place on the plate. Findlay gets the full lineup — brisket, ribs, pulled pork — all cooked the way they've done it from the start. It's a smokehouse that happens to have multiple addresses, and this one's yours if you're passing through northwest Ohio.
City Barbeque
Indianapolis, United States
The smokers run on-site, low and slow over local hickory, turning out brisket, ribs, and pulled pork with the care of a competition team. No shortcuts — just wood, time, and meat done properly. Open daily from half-ten to nine, seven days a week. The address is 7863 US 31 South, just south of Indianapolis proper. When the smoke's rolling, you'll know you're close.
Cooper's Old Time Pit Bar-B-Que
Llano, United States
This is Texas barbecue the way it was built — mesquite, coals, and sixty years of doing the same thing. Cooper's Old Time Pit Bar-B-Que operates out of Llano with the kind of quiet certainty that comes from knowing what you do and sticking to it. No fuss, no reinvention. Just the work.
CorkScrew BBQ
Spring, United States
Since 2010, this Spring operation has earned a Michelin Star and a place on Texas Monthly's Top 50 list — the kind of recognition that follows quiet, consistent work. Red oak smoke, proper meat, no theatre. They close by 4 p.m. most days and often before that. Online ordering is not a suggestion; it's how you eat here. Brisket and beef ribs are what they do. Show up expecting to queue, expecting to plan ahead, and expecting the thing to be worth both.
Cornerstone BBQ
Beaumont, United States
Cornerstone BBQ is a family-owned operation doing Texas-style barbecue in Beaumont, California. They use traditional smoking methods and real Texas wood — no shortcuts, no apologies. It's part of a small chain, but the approach stays the same: wood, smoke, time. The kind of place that knows what it is and gets on with it.
Cornerstone BBQ
Yucaipa, United States
This is the Yucaipa branch of Cornerstone BBQ, a multi-location operation that runs traditional smoking methods and real Texas wood through each of its kitchens. The menu here carries the same barbecue the brand built its name on, cooked the same way. Breakfast is served all day — a rarity in barbecue joints — and the doors open at nine most mornings. Closed Mondays. The rest of the week, it runs until eight or nine in the evening, depending on the day.
Cornerstone BBQ
Redlands, United States
This is one of several Cornerstone locations, all cooking over real Texas wood using traditional smoking methods. The menu runs breakfast all day alongside the usual smoked lineup — ribs, brisket, pulled pork — so you can start with eggs or go straight to the pit. Open Wednesday through Sunday from seven in the morning until six at night. When you call, press two.
CuracaRibs
Curacaví, Chile
CuracaRibs runs traditional offset smokers out on Ruta 68, the highway between Santiago and Valparaíso, fuelled by Chilean roble and fruitwoods. The board is Texas method in a Chilean accent: brisket, costillares (baby back and St. Louis), pulled pork, smoked turkey and longanizas. This is the Curacaví outpost at kilometre 45.5, with free delivery to Santiago on larger orders. Come for the brisket to see what they're about.
CuracaRibs
Vitacura, Chile
This is the Vitacura outpost of a Texas-style smokehouse that runs traditional offset smokers on roble and fruitwoods. The menu is brisket, costillares in baby back and St. Louis cuts, pulled pork, smoked turkey, longanizas, and burgers — no reservations, no fuss, self-service only. It opens Tuesday through Sunday, stays open past midnight Thursday through Saturday, and closes Mondays. Los Abedules 3016. When the smoke's up.
Daddy Duncan's BBQ
Katy, United States
Randy Duncan started this operation in 2017. Saturday and Sunday, 1 p.m. until it's gone: USDA Prime brisket, pulled pork, ribs, jalapeño boudin links, beef cheek barbacoa, Dr Pepper oxtails, pork belly burnt ends. The menu moves fast. Weekend-only service at the ranch means no walk-ins on a whim. Cash, card (with a 3% fee), Zelle, or cheque accepted. Private catering available — direct message for details. Recognised among Texas's top 50 barbecue joints.
Dampf Good BBQ
Cary, United States
Nick and Bryce Dampf operate from Good Hope Church Road in Cary, serving USDA Prime beef brisket and other Texas-style barbecue Wednesday through Saturday. Order online or arrive at the pit; when it's gone. The Michelin Guide has taken notice. This is a pop-up, not a standing restaurant. Check the hours, place your order ahead, and come prepared to eat well and leave satisfied.
David's Barbecue
Pantego, United States
A Texas barbecue restaurant that's been at it for over a hundred years. The menu runs to the essentials: brisket, ribs, sausage, chopped beef. Open Friday through Thursday, closed Sundays and Mondays. Order ahead, dine in, drive through, or pick up. Catering available. The place knows what it does and has had more than enough time to get it right.
Destination Smokehouse
Murrieta, United States
Destination Smokehouse opened in 2016 and trades in the fundamentals: brisket, ribs, turkey, and oxtails, all smoked. It's Texas-inspired cooking in Southern California, which means you either understand the appeal or you don't. Closed Mondays; open 11 to 8 the rest of the week. It's part of a larger operation, so there are other locations if you need them — but this one is in Murrieta.
El DobleD BBQ
Querétaro, Mexico
El DobleD BBQ operates Thursday through Sunday, 1 p.m. until the meat runs out—which it does. Diego Castro moved from food trailers into a fixed kitchen on Paseo de la Reforma, where he cooks brisket, ribs, pulled pork, and sausage low and slow. The brisket is what locals talk about. Sides, house sauces, and sampler trays round out the order. No website, no branches, no pretense. Cash the register, take a seat outside, and eat meat that falls apart. Follow their Instagram for current hours and what's still available—the place moves at the speed of smoke and demand, whichever comes first.
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.
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.
Frankie's Smokehouse
Woolloongabba, Australia
Frankie's is a family-run Texas-style smokehouse on Stanley Street in Woolloongabba, opened around 2020 by siblings Tristan and Tamika — home to one of Brisbane's biggest visible outdoor smokers. The menu is nearly all gluten-free, there's a dog-friendly garden, and it's a short walk from the Gabba. Weekdays from half-five, weekends from midday.
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.
Full Throttle BBQ
Beresfield, Australia
Full Throttle came out of the competition circuit — a first place at Meatstock Sydney — and turned that into a Texas-style café and barbecue shop in Beresfield, run by Mick Tyrrell's group. It was one of Australia's early brisket-pie makers, and still pairs a café with barbecue retail and custom work. Serious barbecue with a competition pedigree.
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.
Golden Horseshoe Barbecue
Toronto, Canada
Golden Horseshoe smokes Texas-style barbecue over wood on Dupont Street in Toronto — brisket and the rest, low and slow. Open Wednesday through Sunday, and it moves fast enough that arriving early is wise. A neighbourhood smokehouse that puts the meat first and the fuss nowhere.
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.
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.
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.
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.
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.
Hickory's Smokehouse
Southport, United Kingdom
The menu runs Texas-style: smoked brisket, ribs and pulled pork in a full dining room rather than a shack — tables, a bar, and hours that stretch past dark most nights. Southport's branch sits on Folkestone Road in Kew, part of the smokehouse chain that keeps the same kitchen across every site. Open noon daily (ten at weekends), through to ten most nights and eleven on Fridays and Saturdays.
Hickory's Smokehouse
Widnes, United Kingdom
This outpost sits on the edge of Widnes, serving the brisket, ribs and pulled meats the brand built its name on. The kitchen runs Texas method; the menu doesn't stray. Open noon to eleven most days, ten on weekends. A straightforward stop if you're passing through Bold Heath and want barbecue without ceremony.
Hickory's Smokehouse
Cambridge, United Kingdom
This Cambridge outpost opened in July 2026, one of several locations across the UK serving the same Texas approach to smoke and meat. The kitchen runs Texas-style barbecue — no regional hedging, no fusion — in a chain format that's kept its focus since 2010. Open daily from noon, eleven on Saturdays and Sundays. The address is 205 Milton Road, and the postcode is CB4 1XG if you need it.
Hickory's Smokehouse
Northampton, United Kingdom
This branch sits at The Lakes in Northampton, serving brisket, ribs and the rest of the Texas canon seven days a week. The kitchen opens at eleven most days, ten at weekends, and stays lit until eleven at night — long enough for lunch, dinner, or the stretch between. Texas barbecue by way of Northamptonshire, in a dining room that spares you the queue in the rain.
Hickory's Smokehouse
Rhos-on-Sea, United Kingdom
The Rhos-on-Sea site on Llandudno Road is where Hickory's Smokehouse began, in 2010 — the original room that set the template for the American Deep South barbecue the group now runs across England and Wales. Brisket, ribs, pulled pork and smoked wings come off the kitchen alongside burgers and the usual smokehouse sides, with a bar, live sport, and a welcome that extends to children and dogs alike. Open from noon most days and ten at weekends, through to eleven at night on Fridays and Saturdays. A few steps back from the seafront, it's built for a long lunch as readily as a late dinner.
Hickory's Smokehouse
Derby, United Kingdom
The Derby outpost of a Texas-style smokehouse group that's been trading since 2010. The kitchen runs brisket, ribs and pulled pork over the long hours, with weekend service from ten and summer-holiday hours stretching later midweek. Dogs are welcome outside and in the bar. When you want barbecue in Derby, this is the address.
Hickory's Smokehouse
Coventry, United Kingdom
The brand started in 2010; this outpost serves the usual lineup—smoked meats done in the Texas manner—in a spot that opens at noon most days and stays open until late. Fridays and Saturdays run to eleven; weekends start at ten. Summer hours stretch a bit longer midweek, and the outside seating takes dogs. It's part of a small chain—other locations are listed on the website—but the food and the smoke are the same wherever the sign goes up.
Hickory's Smokehouse
Peterborough, United Kingdom
The menu runs Texas: brisket, ribs, pulled pork — the cuts that take smoke and time to get right. You'll find it on Kempley Close in Hampton, open noon to eleven most days and from ten at the weekend. Walk in, order, eat: Texas-style barbecue in Peterborough, with outdoor tables open to dogs.
Hickory's Smokehouse
Crewe, United Kingdom
This outpost of the Hickory's chain — founded in 2010 — runs Texas barbecue from a Cheshire roadside. The kitchen opens at noon most days, stretching to 23:00 on Fridays and Saturdays, with weekend service starting at 10:00. Summer hours shift earlier; bank holidays follow the weekend pattern. Dogs are welcome in the outdoor seating. The rest is straightforward: smoke, meat, and a dining room that doesn't pretend to be anything else.
Hickory's Smokehouse
Telford, United Kingdom
Hickory's Smokehouse brings Texas barbecue to Telford — brisket, ribs, and the rest of the canon, done in the style of a brand that's been at it since 2010. This outpost sits on Priorslee Avenue, open daily from noon (10:00 weekends), serving until late. Summer holidays and bank holidays shift the hours slightly — check ahead if you're planning around a long weekend. Otherwise it's straightforward: walk in, order, eat.
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.
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.
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
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.
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.
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.
Jessie's Q Barbecue
Cambridge, Canada
Jessie's Q Barbecue operates out of a brewery in Cambridge, Ontario, running on the pop-up model — which means you show up when they're there, or you miss out. They work an offset smoker fuelled by white oak, turning out brisket and beef cheeks in the Texas manner. Catering is available if you plan ahead. They sell out early. That's not a warning; it's how you know the work is done right.
Joe's BBQ
Vårgårda, Sweden
Joe's BBQ operates on its own terms: Texas-style smoked meats and sides, available in limited quantities on select Saturdays, opening at 11:30 and closing when it's gone. No standing around waiting for the next batch. Show up early or don't show up at all. Reach them at +46 708 514 788 or joesbbq.se for the current Saturday schedule.
Kafi BBQ
Irving, United States
Kafi BBQ works the Texas style straight — no fusion, no reinvention — but starts with better meat. Wagyu brisket, Wagyu ribs, New Zealand grass-fed Wagyu ribs, all smoked proper. Open Friday through Sunday; closed the rest of the week. Sells out early. Catering available.
Kelly's Hill Country BBQ
Driftwood, United States
Kelly's cooks Central Texas barbecue on Ranch Road 12 near Wimberley, pit-style and sold until it's gone — which is early most days. Closed Sundays and Mondays; open Tuesday through Saturday from 11 until the meat runs out. Come early or come disappointed.
Kenny J's BBQ
South Jordan, United States
Texas-style barbecue, done over smoke. The menu runs through the essentials — brisket, ribs, sausage, turkey, pulled pork, burnt ends, chicken thighs — each one treated as its own thing, not a checkbox. Kenny and Mary built this place to do one job well. Open most days from 11 a.m., closed Sundays. Friday and Saturday run an hour later. No fuss, no mystery — just smoked meat and the kind of place that doesn't need to explain itself.
KG BBQ
Austin, United States
Kareem El-Ghayesh opened this spot on Manor Road in 2022, and it's already landed on Texas Monthly's Top 50 BBQ list and claimed a Michelin Bib Gourmand. They're open Thursday through Sunday, closing when the meat runs out — which happens early most days. Online ordering is available if you plan ahead. No pretense, no waste. Just smoking and selling out.
Killen's BBQ
Pearland, United States
Killen's BBQ sits on Broadway Street doing what it was built to do: Texas barbecue, no announcements required. Ronnie Killen runs the pit, and the queue that forms most days suggests he's doing it properly. This is the original location, the place where the small group that now carries his name began — though you wouldn't know it from the signage, which simply says what it is. The restaurant opens Tuesday through Sunday, closing Mondays, and the hours stretch a bit longer on Friday and Saturday nights. It's part of a larger operation now, but this is still where it happens: the Broadway Street address, the pit in back, the brisket that earns its line one service at a time. Show up. Order. The rest takes care of itself.
Killen's BBQ
Cypress, United States
This is the Cypress branch of Killen's BBQ, the Texas barbecue business Ronnie Killen built. The restaurant sits on the Northwest Freeway, serving the same Texas-style barbecue that made the name. It's a working barbecue joint in a strip along the freeway — no pretense, just the pits and the product. Check the website for hours and what's on; Killen's sells what it sells until it doesn't.
Kleinfeldt Family BBQ
Spreckels, United States
Kleinfeldt Family BBQ slow-smokes brisket, tri-tip, chicken, and ribs with oak. Orders go online; they arrive via pickup or DoorDash. The place runs Tuesday through Saturday, closed Sundays, and knows what it does without fuss.
Kreuz Market
Lockhart, United States
Charles Kreuz Sr. built this place on North Colorado Street more than a century ago, and Central Texas barbecue has been its only business ever since. They smoke over post oak wood — the method unchanged, the commitment absolute. Walk in, order what's ready, eat it standing up or at a table. That's the whole thing, and it works.
La Barbecue
Austin, United States
La Barbecue opened in 2012 on East Cesar Chavez Street in Austin. They cook over Texas post oak and keep to a simple schedule: closed Mondays and Tuesdays, open Wednesday through Sunday from 11 a.m. to 6 p.m. Find them at 2401 East Cesar Chavez Street, or online at labarbecue.com.
LeRoy and Lewis
Austin, United States
The barbecue joint opened in 2017 and runs Wednesday through Sunday, closed Mondays and Tuesdays. Hours stretch to 10 p.m. on Friday and Saturday nights. It's a restaurant, not a trailer or a side hustle — a proper sit-down operation in the £ range.
Les BBQ
Draper, United States
Les Rhodes Jr. runs a Texas-style operation that moves slow-smoked brisket, oxtails, sausage, chicken, and pulled pork out the door fast enough that early arrival is not optional. They pack orders to ship nationwide, which means the place operates on its own schedule — open Tuesday through Sunday, closed Mondays, and gone when it's gone. Order ahead. The barbecue doesn't wait.
Levant BBQ
Frisco, United States
This is the Preston Road outpost in Frisco — a Mediterranean barbecue restaurant where post oak meets a rotisserie smoker and the menu runs brisket, lamb neck, beef ribs, and beef sausages. The style is Texas; the sensibility isn't. Open daily, eleven to nine most nights, an hour later Friday and Saturday. The lamb neck is the tell — not every Texas pit runs one.
Levant BBQ
Houston, United States
Mohamad founded Levant BBQ in 2024 with a straightforward idea: smoke Texas cuts properly, then season them for the Mediterranean. Pitmaster Daniel Estrada runs post oak through a rotisserie smoker for brisket, lamb neck, beef ribs, and house sausages — all halal, all committed to the premise. The result is barbecue that straddles two traditions without diluting either: the smoke and the method are pure Texas, the spice and the lamb are something else entirely. It's a kitchen that knows what it set out to do and does it daily on Houston's west side, open seven days and late on weekends.
Lewis Barbecue
Atlanta, United States
Lewis Barbecue is what happens when a pitmaster decides Texas-style smoke belongs beyond Texas and opens the doors to prove it. John Lewis started the business in 2016, and the Atlanta location carries the same approach — brisket, ribs, and the rest done in the Central Texas tradition. Open daily from eleven, later on Fridays and Saturdays. The address is 1544 Piedmont Avenue NE. There are other locations in Charleston and Greenville; this is the Atlanta one.
Lewis Barbecue
Greenville, United States
Lewis Barbecue is what happens when a Texas-trained pitmaster decides the South needs proper brisket. John Lewis founded the business in 2016, and this Greenville outpost on Rutherford Street carries the same Central Texas backbone: offset pits, no shortcuts, meat that earns its crust. The style is deliberate — low heat, long hours, the kind of smoke that doesn't announce itself. Open daily from 11:00, later on Fridays and Saturdays. When it's gone.
Little Miss BBQ
Phoenix, United States
littlemissbbq — barbecue.
Little Miss BBQ
Phoenix, United States
Little Miss BBQ is where Scott and Bekke brought Texas barbecue to Phoenix, and the city lined up for it. This is the flagship, the University Drive location that proved people would queue in the Arizona heat for brisket done the Texas way. No shortcuts, just smoke and time — the kind of barbecue that earns its reputation one plate at a time. What began here has grown into multiple locations across the Valley, but this remains the original. The menu is Texas through and through: brisket, ribs, and sides that let the meat carry the day. It's straightforward food done with care, the sort of place that doesn't need to explain itself because the line out the door does it instead. They've built something that lasts — not by chasing trends, but by sticking to what works. If you're in Phoenix and you want to understand why people talk about Little Miss, start here. This is where it all began, and it still delivers.
Loro Asian Smokehouse & Bar
Austin, United States
Tyson Cole and Aaron Franklin — both James Beard Award winners, one known for fish and the other for smoke — opened Loro as an Asian smokehouse where Texas barbecue meets Southeast Asian flavour. It's a fusion that sounds unlikely on paper and works on the plate, served fast-casual at a bar on South Lamar. Order at the bar. The patio welcomes dogs. No reservations, no fuss — just two chefs doing what they do best, together.
Low & Slow American BBQ
Port Adelaide, Australia
The barbecue is Southern-style, cooked low and slow, and served in 90-minute sittings. Bookings are handled through the website; takeaway requires pre-order by email or phone, and the kitchen discourages walk-ups during dinner service. They've been at it since 2013. Smoked sausage rounds out the menu alongside the main proteins. The place operates evenings most nights, with lunch and dinner sittings on Saturday. It's the kind of operation that asks you to plan ahead — a small courtesy that usually means the food is worth the arrangement.
Low and Slow Barbecue
Bristol, United Kingdom
Texas-style barbecue in the Glass Arcade at St Nicholas Market. Brisket, pork, and chicken smoked overnight over maple, hickory, and cherry, with house-made sauces on the side. The kind of street food that takes its time. Order at the counter. Eat in the market or take it with you. The smoke does the work; the queue forms on its own.
Low and Slow Barbecue
Bristol, United Kingdom
Low and Slow Barbecue is Texas-style barbecue in Bristol, run by Jack and Lyndsey, who've refused to reheat meat since they opened in 2016. They run maple, hickory, and cherry through the night — proper pit-smoking, low and slow — and when the brisket, pork, and chicken come off the smoker in the morning, that's the day's service. House-made sauces. No microwave, no shortcuts. It's walk-ins only; they don't take reservations. The method is the point: smoke, time, and the quiet certainty of people who know what low and slow actually means. Open daily, noon to nine.
Mad Jack's Mountaintop BBQ
Cloudcroft, United States
Mad Jack's Mountaintop BBQ sits at elevation in Cloudcroft, a long way from the Texas pits that inspired it. The place exists on its own terms — not a replica, not a homage, but a working barbecue joint that took the style and made it work at 9,000 feet. They're open, they're cooking, and they're not interested in explaining themselves. Call ahead or check the website; the rest is between you and the smoke.
MATTAR
Port Rashid, United Arab Emirates
This is a kitchen that refuses to choose. Texas-style barbecue meets the curated flavours of mandi: brisket smoked live over open flame, then finished with intention. Everything here is smoked. Find it on Sheikh Mohammed bin Rashid Street in Port Rashid. Order the brisket mandi. The menu runs to Prime Brisket, pastrami, whole chicken, beef ribs, lamb leg, duck, beef chorizo, and mandi rice — all built on the same principle: smoke first, then layer in the spice that makes the cooking matter.
Meat & Eat
Birmingham, United Kingdom
Meat & Eat runs a halal smokehouse out of the A38 Last Exit Food Court on Tyburn Road, smoking brisket the Texas way and turning it into things a Birmingham crowd actually wants to eat. The brisket comes pulled in samosas alongside the straight cuts, and the smoked ribs hold their own. They took Best Dish at the Fume BBQ Festival, which says the smoke work is serious. It's halal barbecue done properly — no shortcuts, just method and a market that's been waiting for it. The menu leans into brisket because that's what they do best, and when a smokehouse knows its lane it shows in the bark.
Meat Cartel BBQ
Kajang, Malaysia
The Bangi outpost brings Meat Cartel's Texas-style barbecue to Kajang, on Jalan Bangi Avenue — the same beef-forward, smoke-driven menu as the rest of the Malaysian group. Brisket, ribs, and the patience the method demands.
Meat Cartel BBQ
Ipoh, Malaysia
The Meru outpost carries Meat Cartel BBQ north into Perak, running the same Texas-style pits as the Selangor home base — brisket and beef ribs smoked over hours rather than minutes. Open afternoons through to midnight on weekdays, earlier at weekends. You'll find it on Jalan Meru Bestari in Medan Meru.
Meat Cartel BBQ
Shah Alam, Malaysia
Meat Cartel BBQ brings Central Texas–style barbecue to Selangor, and this Eco Ardence outlet in Setia Alam is the brand's home base. The pits turn out smoked brisket, beef ribs and the sides to match, cooked low and slow the Texas way. It anchors a small Malaysian group with further outlets in Ipoh and Kajang — you'll find this one near the MPS Stadium at Eco Ardence.
Meat Market Barbecue
London, United Kingdom
This is barbecue that moves. Operating as a pop-up and catering service across London, Meat Market Barbecue trades in Texas-style cooking — the real thing, not a London approximation. Find them through their website or Instagram; they'll tell you where they are and when. No fixed location, no fixed hours, no compromise on what they do. That's the model.
Micklethwait Craft Meats
Austin, United States
Micklethwait Craft Meats is a straightforward operation on Tanney Street in Austin: they smoke meat over oak and serve it during a compressed window — four days a week, lunch hours only. No flourish, no mystery. You know what you're getting.
Midwood Smokehouse
Charlotte, United States
On Johnston Road in Ballantyne, Midwood Smokehouse smokes brisket, chopped pork and ribs over hickory the slow way — a Charlotte-born chain (Plaza Midwood, 2011) that put serious Texas barbecue in the Carolinas. Open seven days, later on Friday and Saturday.
Midwood Smokehouse
Charlotte, United States
This is a barbecue restaurant and bar on Central Avenue in Plaza Midwood, built on Texas method: low and slow over hickory hardwood, no hedging, no fusion. Brisket, ribs, and chopped pork are the work. It's part of a larger operation, which means consistency and the resources to do things properly — you'll find them in a proper restaurant rather than hidden in some converted garage. The place exists to cook meat and pour drinks. That's the job.
Midwood Smokehouse
Columbia, United States
Midwood Smokehouse started in Charlotte's Plaza Midwood in 2011, Frank Scibelli's bet that the Carolinas wanted serious Texas-style barbecue — brisket, chopped pork and ribs over hickory. This Cross Hill Market location in Columbia runs it seven days a week, a little later on Friday and Saturday.
Midwood Smokehouse
Raleigh, United States
The Smoky Hollow Midwood, on West Johnson Street in Raleigh, runs the Charlotte chain's hickory-smoked Texas playbook — brisket, chopped pork, ribs — from the group Frank Scibelli started in Plaza Midwood in 2011. Restaurant and bar, open seven days, later on Friday and Saturday.
Midwood Smokehouse
Charlotte, United States
The Park Road Midwood is the neighborhood outpost of the Charlotte barbecue chain Frank Scibelli started in Plaza Midwood in 2011: hickory-smoked brisket, chopped pork and ribs, restaurant and bar. Open seven days a week, staying later on Friday and Saturday nights.
Midwood Smokehouse
Huntersville, United States
The Huntersville Midwood, on Birkdale Commons Parkway, runs the same hickory-smoked Texas playbook the brand has had since it started in Charlotte's Plaza Midwood in 2011: brisket, chopped pork, ribs. Restaurant and bar, open seven days, closing at nine most nights, ten on weekends.
Miller's Smokehouse
Belton, United States
Miller's has smoked barbecue in Belton since 2008, and right now it's running out of a trailer while the restaurant is rebuilt after a fire — which makes it leaner, faster, and quicker to sell out. Open most days from 11, longer Thursday through Sunday. Get there while there's meat left.
Misfitsss
Atlanta, United States
Misfitsss is Bryan Hull and Tyler Heath's Texas-style craft barbecue operation, running as a pop-up at Round Trip Brewing on Atlanta's Seaboard Industrial Boulevard. They cook low and slow, serve until sold out, and take some preorders. Saturday and Sunday afternoons — that's when you'll find them. Arrive early, or call ahead if you're planning to order.
Miss Huddy's Barbecue
Pullman, United States
Miss Huddy's runs a food cart on South Grand Avenue doing Central Texas-style barbecue the long way: offset smokers, Texas post oak, up to 16 hours per cook. The menu moves at the pace of what's ready — handmade sides, signature sandwiches, and house-made sausage alongside the smoked meats. Expect to arrive early; the cart sells out, and the line knows it. Check Instagram or the website for dates and what's available that day. This is not a standing operation with fixed hours — it's a cart that shows up, cooks properly, and leaves when it's done.
MISSION BBQ
Royal Palm Beach, United States
This is the Royal Palm Beach outpost, a fast casual spot on Southern Boulevard where the menu runs to brisket, ribs, and pulled pork. The brand was built on honouring service members and first responders — flags, tributes, and the national anthem at noon daily are part of the deal. Open seven days: 11 to 9 Monday through Saturday, 11:30 to 8 on Sunday. Walk in, order at the counter, and eat.
MISSION BBQ
Jacksonville, United States
Two friends started MISSION BBQ in 2011 with a passion for barbecue and a reverence for service members. The brand has since spread to dozens of locations, this one among them, serving brisket, ribs, and pulled pork to St. John's at a pace that suits lunch breaks and weeknight dinners. Open daily — eleven to nine most days, closing a bit earlier on Sundays. The format is counter-service: order, collect, eat. No fuss, no wait staff, just trays and a straightforward menu that doesn't change much from one outpost to the next.
MISSION BBQ
Salem, United States
This Salem outpost carries the brand's fast-casual model: brisket, ribs, pulled pork and turkey served with a side of patriotic sincerity. The menu runs wide, the pace is quick, and the intent is clear. Open daily on 23rd Street SE — eleven to nine most days, half-eleven to eight on Sundays. Walk in, order at the counter, and take a seat.
MISSION BBQ
Evansville, United States
MISSION BBQ is fast-casual barbecue with a patriotic bent, founded by a pair who cared enough about smoke and service to build a chain. This Evansville location runs the same playbook: order at the counter, collect your tray, and find a seat. The menu covers the usual ground—brisket, ribs, pulled pork—without regional allegiance. Open daily for lunch and dinner, closing a half-hour earlier on Sundays. It's barbecue at the pace of a queue, not a line around the block.
MISSION BBQ
Tampa, United States
The menu runs brisket, ribs, pulled pork, and the rest of the fast-casual barbecue lineup, served daily on West Waters Avenue. No fuss, no long waits — order at the counter, fill your tray, and sit. Open eleven to nine most days, half-eleven to eight on Sundays. Closed on eight major holidays.
MISSION BBQ
Wilmington, United States
MISSION BBQ runs a straightforward operation: order at the counter, collect your tray, find a seat. The menu covers the usual ground — brisket, ribs, pulled pork, chicken — plated quickly and priced to keep the line moving. It's barbecue built for volume, not ceremony. The Kirkwood Highway location keeps the same hours as the rest of the chain: 11 to 9 most days, closing an hour earlier on Sundays. No reservations, no fuss — walk in, point at what you want, and carry on.
MISSION BBQ
Fairfax, United States
This Fairfax outpost sits on Lee Jackson Memorial Highway, serving brisket, ribs, and pulled pork seven days a week. The brand started in 2011, founded by a pair who believed barbecue belonged beyond the pit-stop — accessible, consistent, and done with intent. Open daily from 11:00, closing at 21:00 most nights and 20:00 on Sundays. A working lunch, a weeknight dinner, or a weekend plate — the hours bend to fit the day.
MISSION BBQ
Orange, United States
MISSION BBQ runs a straightforward operation: order at the counter, collect your tray, find a seat. The menu covers the usual ground — brisket, ribs, pulled pork — served quickly and without ceremony. This Connecticut location sits on Boston Post Road, part of a chain that's spread the founders' original idea across multiple states. It's barbecue scaled for volume, priced in the middle, and built for people who want smoke and meat without the wait.
MISSION BBQ
Henderson, United States
The setup is straightforward: order at the counter, collect your tray, find a seat. The menu runs the usual suspects — brisket, ribs, pulled pork — plated quickly and priced in the middle. This is Henderson's branch, tucked into Mission Hills Park off Mission Drive. No fuss, no wait staff. Get in, get fed, get on with your day.
MISSION BBQ
Southington, United States
This Southington outpost sits on Queen Street, serving the fast-casual barbecue the brand built its name on — smoked meats, sides, and a dining room that doesn't hide what it stands for. The founders started with a simple idea: honour service, feed people properly, and let the pit do the work. Open daily, eleven to nine most nights, half-past eleven on Sundays. The menu runs the usual suspects — brisket, ribs, pulled pork — plated quickly and priced fairly. No reservations, no fuss. Walk in, order, eat.
MISSION BBQ
Rehoboth Beach, United States
This is barbecue built for volume and pace — order at the counter, fill a tray, move on. The menu runs the expected line: brisket, ribs, pulled pork, sides that don't slow anyone down. It's the outlet-mall answer to pit smoke, and it doesn't pretend otherwise. Open daily, closing at nine most nights and eight on Sundays. The sort of place that feeds a crowd without ceremony.
MISSION BBQ
Doral, United States
This Doral outpost sits on NW 41st Street, part of a chain built by people who take barbecue seriously enough to open locations across the country. The menu runs the expected line: brisket, ribs, pulled pork, the things a fast-casual pit ought to do properly. Open daily — eleven to nine most days, half-past eleven on Sundays — and the doors close at nine sharp during the week, eight on Sunday evening. No lingering; just barbecue done the way two friends thought it should be, now available a few miles west of the airport.
MISSION BBQ
Davie, United States
MISSION BBQ runs as fast casual — order at the counter, carry your tray, open seven days. The menu covers the usual territory: brisket, ribs, pulled pork, chicken. It's a chain operation, and it doesn't pretend otherwise. The Davie location sits on South University Drive, open 11 to 9 most days, half an hour shorter on Sundays. If you want barbecue without waiting on a pit crew's schedule, it's there.
MISSION BBQ
Bel Air, United States
The Bel Air outpost opens at eleven most days and runs until nine, closing a half-hour earlier on Sundays. It shuts for eight major holidays and goes dark early six days a year — the schedule is posted, and it doesn't bend. The menu is what MISSION BBQ does everywhere: brisket, ribs, pulled pork, the standards done without fuss. No surprises, no invention — just barbecue from a business that knows what it set out to be and hasn't wandered since.
MISSION BBQ
Madison, United States
The Madison outpost sits on East Towne Boulevard, serving brisket, ribs, and pulled pork daily in a format that moves quickly without cutting corners. Founded in 2011, MISSION BBQ runs dozens of locations now, but the premise hasn't changed — barbecue done properly, plated fast, no fuss. Open seven days: 11 a.m. to 9 p.m. Monday through Saturday, 11:30 a.m. to 8 p.m. Sunday. Walk in, order at the counter, and eat.
MISSION BBQ
Winchester, United States
This Winchester outpost sits on South Pleasant Valley Road, part of a fast-casual chain built around that original idea. The menu runs the usual suspects — brisket, ribs, pulled pork — served quickly, no fuss. Open daily for lunch and dinner, with Sunday hours starting a half-hour later. They close for the major holidays and pull back early on a handful of eves; Super Bowl Sunday runs a shorter shift. When you want barbecue without the wait, this is the address.
MISSION BBQ
Merrifield, United States
This Merrifield outpost sits on Mission Park Drive, serving the fast-casual barbecue the brand built its name on — smoked meats, sides, and a dining room that doesn't hide what it stands for. Open seven days, 11 to 9 most nights, half an hour later on Sundays. The menu runs the usual suspects: brisket, ribs, pulled pork, chicken. It's counter service — order, pay, find a seat. No fuss, no wait staff. The food comes out quick, the way fast-casual is supposed to work when it's done properly.
MISSION BBQ
Warren, United States
Two friends started MISSION BBQ in 2011, and the chain has since spread across the country — this outpost sits in Warren, Ohio, open daily for lunch and dinner. The menu runs to brisket, ribs, pulled pork, and the usual roster of sides, all served counter-style. They open at eleven most days, half-past on Sundays, and close by nine. It's barbecue without ceremony — order at the counter, fill a tray, find a seat.
MISSION BBQ
Norristown, United States
Two friends started MISSION BBQ in 2011 with a passion for barbecue, and the business has grown into a multi-location operation. This Norristown outpost sits on Dekalb Pike, serving the fast-casual model the brand built its name on. The menu runs the usual suspects — brisket, ribs, pulled pork — at a mid-range price point. It's barbecue built for volume and consistency, not a single pitmaster's vision. You know what you're getting before you walk in.
MISSION BBQ
Rockford, United States
Two friends started MISSION BBQ in 2011 with a passion for barbecue and a thing for honouring service. The chain runs on that premise still — each location opens at eleven, the national anthem plays at noon, and the food comes fast. This Rockford outpost sits at 6820 East State Street and keeps the same rhythm: brisket, ribs, and pulled pork plated quickly, seven days a week. Open until nine most nights, eight-thirty on Sundays. The format is what it is — order, sit, eat — and it doesn't pretend otherwise.
MISSION BBQ
Jacksonville, United States
This Jacksonville outpost sits on Western Boulevard, open daily for lunch and dinner — Sunday through Saturday, with slightly shorter hours on Sunday. The brand was built by two friends who cared about barbecue, and the format is fast-casual: order at the counter, take a seat. The menu runs the usual suspects — brisket, ribs, pulled pork — plated quickly and without ceremony. It's barbecue for people who want it now, not after an hour in line. Open until nine most nights.
MISSION BBQ
Hagerstown, United States
This Hagerstown outpost sits on Valley Mall Road, serving the fast-casual barbecue the brand built its name on. The menu runs daily from 11:00 to 21:00 most days, closing a half-hour earlier on Sundays — steady hours for brisket, ribs, and pulled pork plated without ceremony. It's part of a multi-state operation, but the formula doesn't waver: smoked meat, counter service, and a dining room that wears its flag on its sleeve. No reservations, no lingering — just order, eat, and move along.
MISSION BBQ
Kenosha, United States
This Kenosha outpost sits on 75th Street, part of a fast-casual chain built around smoked meat and a salute. The brand runs on a straightforward premise: barbecue served with a side of American flags and a daily playing of the national anthem at noon. No pretense about what it is. Open seven days — 11 to 9 most nights, closing an hour earlier on Sundays. The menu covers the expected territory: brisket, ribs, pulled pork, the usual lineup. It's counter-service barbecue for people who want it quick and consistent, and it delivers exactly that.
MISSION BBQ
Peoria, United States
MISSION BBQ runs fast-casual: order at the counter, carry your tray, and the kitchen keeps pace. The menu covers the usual ground — brisket, ribs, pulled pork — without ceremony. It's open daily, closing a half-hour earlier on Sundays. This is barbecue built for volume and consistency, not quirk. If you want a plate without waiting on a pit's schedule, the door's at 4513 North Sterling.
MISSION BBQ
Canton, United States
The menu runs the usual suspects — brisket, ribs, pulled pork — served cafeteria-style with sides. It's quick, it's consistent, and it's open seven days: 11 to 9 most nights, closing an hour earlier on Sundays. No pit master holding court, no single location with a decades-long queue. Just a format that travels, built by two friends who decided barbecue could scale without losing the smoke. Canton gets its own branch, and the line moves.
MISSION BBQ
Mission, United States
MISSION BBQ is a fast-casual chain built around the idea that barbecue and patriotism belong on the same plate. The Mission location on Johnson Drive runs the same playbook as the rest: order at the counter, fill a tray, and sit down to pulled pork, brisket, ribs, and sides in a dining room that leans heavily on red, white, and blue. Open daily — eleven to nine most days, half-eleven to eight on Sundays. It's fast-casual barbecue done at scale, and it doesn't pretend otherwise.
MISSION BBQ
Mission, United States
The Mission outpost sits on Johnson Drive, serving brisket, ribs, and pulled pork six days a week until nine, Sundays until eight. The brand started in 2011 when two friends decided barbecue and patriotism could share a roof; the formula stuck, and the locations multiplied. It's counter-service barbecue — order, pay, collect — with none of the ceremony of a pit shack but all the smoke. The pace is quick, the portions straightforward, and the doors open just before lunch most days. If you're passing through Mission and want barbecue without the wait, this is the address.
MISSION BBQ
Whitehall Township, United States
The brand runs on a simple premise: serve barbecue daily, honour service members visibly, and open the doors seven days a week. This outpost keeps the same rhythm — lunch through dinner Monday to Saturday, slightly shorter hours on Sunday. It's fast-casual in format, which means order at the counter, collect your tray, and find a seat. The menu mirrors every other MISSION BBQ: brisket, ribs, pulled pork, and sides built for volume and consistency. No single pitmaster, no regional allegiance — just a repeatable system applied across dozens of locations. If you want barbecue without waiting and a dining room that wears its flag on its sleeve, Grape Street delivers exactly that.
MISSION BBQ
Pittsburgh, United States
MISSION BBQ runs as fast-casual — order at the counter, carry your tray, no waiting on table service. The menu covers the expected ground: brisket, ribs, pulled pork, chicken. It's barbecue scaled to feed a lunch rush, not a single pit tended by one person. The Robinson Township location sits on Steubenville Pike, open daily through dinner and past it most nights. If you want barbecue without ceremony and you're near the western edge of Pittsburgh, it's there.
MISSION BBQ
Mason, United States
Two friends started MISSION BBQ in 2011 with a straightforward idea: serve barbecue quickly, honour service, and skip the ceremony. This Mason outpost carries that forward — order at the counter, fill your tray, and sit down to eat. The menu covers the expected ground: brisket, ribs, pulled pork, and the sides that go with them. Open seven days, 11 a.m. most of the week (11:30 on Sundays), closing at nine except Sunday's eight. The line moves; the food comes out. No reservations, no lingering — just barbecue done at pace.
MISSION BBQ
Hamilton Township, United States
This Hamilton Township outpost is part of a fast-casual chain built on brisket, ribs, and a daily salute to first responders. The founders opened the first MISSION BBQ more than a decade ago; now there are dozens, including this one on Marketplace Boulevard. Open seven days — 11 a.m. to 9 p.m. most nights, closing an hour earlier on Sundays. Walk in, order at the counter, and take a seat. No reservations, no lingering over the check.
MISSION BBQ
Laurel, United States
The menu runs brisket, ribs, pulled pork — the usual roster, done without ceremony. It's a barbecue restaurant in the straightforward sense: order at the counter, eat, leave satisfied. Open daily, eleven to nine most nights, half-past eleven on Sundays. The doors close at eight on Sunday evenings.
MISSION BBQ
Waldorf, United States
MISSION BBQ runs as fast casual — order at the counter, carry your tray, open daily. The menu covers the usual territory: brisket, ribs, pulled pork, chicken. It's a chain, and it doesn't pretend otherwise. The Waldorf location keeps the same hours as the rest: eleven to nine most days, closing an hour earlier on Sunday. If you're near Festival Way and want barbecue without waiting, it's there.
MISSION BBQ
Frederick, United States
Fast casual barbecue served daily on Pegasus Court. The menu runs the usual suspects — brisket, ribs, pulled pork — plated quickly and without ceremony. Open seven days: 11 to 9 most nights, half-past 11 on Sundays. Find the full location list on their site if you're passing through another town.
MISSION BBQ
Stafford, United States
This Stafford outpost sits on Garrisonville Road, serving brisket, ribs, and pulled pork in a fast-casual format built around honouring first responders and the military. The brand's founders started with a simple idea — serve proper barbecue and salute service — and it's carried through every location, this one included. Open daily for lunch and dinner, closing at nine most nights and eight on Sundays. Walk in, order at the counter, and expect straightforward barbecue without ceremony. The mission is in the name; the meat does the rest.
MISSION BBQ
Panama City, United States
This Panama City outpost sits on East 23rd Street, part of a fast-casual chain built around smoked meat and a salute. The brand runs on a straightforward premise: order at the counter, carry your tray to a table, and eat barbecue surrounded by flags and tributes to first responders. It's unapologetically themed, and the queue moves accordingly. Open daily — eleven to nine most nights, half-past eleven on Sundays. The menu is the menu: ribs, brisket, pulled pork, the standards. No flourishes, no regional detours. Just the format, executed at scale, in a town off the Gulf.
MISSION BBQ
Nashville, United States
This Nashville outpost of the chain founded in 2011 sits at 161 Opry Mills Drive, open seven days a week — 11 to 9 most nights, closing an hour earlier on Sundays. The brand was built by two friends with a thing for barbecue and a reverence for first responders; that sensibility carries through every location. The menu runs the expected spread — brisket, ribs, pulled pork — at mid-range prices. It's straightforward American barbecue without regional allegiance, served in a setting that wears its gratitude on its sleeve. You'll find it near the mall, keeping the same hours most of the week.
MISSION BBQ
Rochester, United States
Two friends passionate about barbecue started MISSION BBQ in 2011, and the brand has since grown into a multi-location operation. This outpost serves the usual lineup — brisket, ribs, pulled pork — in a fast-casual format: order at the counter, carry your tray, eat. Open daily for lunch and dinner, closing at nine most nights and eight on Sundays. The earlier close on Sunday starts at half-past eleven.
MISSION BBQ
Fredericksburg, United States
The Fredericksburg outpost sits on Plank Road, serving brisket, ribs, and pulled pork in a fast-casual format built around honouring first responders and the military. It's the brand's signature approach — barbecue with a side of ceremony, the national anthem at noon, and walls lined with tributes. Open daily for lunch and dinner, closing at nine most nights and eight on Sundays. The menu is consistent across locations; the mission is the same everywhere it plants a flag.
MISSION BBQ
Riverdale, United States
The Riverdale outpost runs the same menu and hours as the rest of the chain — brisket, ribs, pulled pork — open daily for lunch and dinner, closing a half-hour earlier on Sundays. No frills, just the barbecue that built the brand. It's on West Riverdale Road, a straight shot if you're coming up from Salt Lake City or down from the mountains. The kind of place that does one thing and does it consistently across every location.
MISSION BBQ
Owings Mills, United States
Two friends passionate about barbecue started MISSION BBQ in 2011; the chain now runs locations all across the country, this one among them. The Owings Mills outpost opens at eleven most days, half-past on Sundays, and runs until evening. It's barbecue without ceremony — a restaurant that does what it says and keeps regular hours. If you're on Reisterstown Road and hungry, it's there.
MISSION BBQ
Chattanooga, United States
This Chattanooga outpost sits on Gunbarrel Road, serving the fast-casual barbecue format the brand built its name on. The menu runs the usual suspects — brisket, ribs, pulled pork — plated quickly and without ceremony. Open daily, closing at nine most nights and eight on Sundays. The sort of place that feeds a crowd on a weeknight without asking anyone to wait.
MISSION BBQ
Blountsville, United States
This Blountsville outpost sits on US-231, serving brisket, ribs, and pulled pork with the same mission that launched the brand: honour those who serve. The menu runs straightforward — smoked meats, sides, and a dining room that opens daily at eleven. They're open seven days, closing at nine most nights and eight on Sundays. No phone number listed — the website carries the details.
MISSION BBQ
Carmichael, United States
Two friends started MISSION BBQ in 2011 with a passion for barbecue and a format that moves: order at the counter, eat at a table, back to your day. This Carmichael outpost runs the same playbook—brisket, ribs, pulled pork, the usual suspects done fast-casual style. Open daily, eleven to nine most nights, half-past eleven on Sundays. The brand has locations across the country; this one happens to be on Mission Avenue, which feels almost too on-the-nose to mention but there it is.
MISSION BBQ
Riverside, United States
Fast casual barbecue with a patriotic thread running through it — MISSION BBQ opened its first location in 2011 and has since spread the model across the country. The Riverside branch sits on Mission Inn Avenue, serving the same menu that made the brand: brisket, ribs, pulled pork, and sides, plated quickly and without ceremony. Open daily — eleven to nine most days, half-past eleven to eight on Sundays. Walk in, order at the counter, and carry your tray to a table. It's barbecue at the pace of lunch, built by two friends who decided speed and smoke could coexist.
MISSION BBQ
Goodyear, United States
Two friends started MISSION BBQ in 2011 with a passion for barbecue and a point to make about it. The brand has grown into a multi-location operation; this Goodyear outpost is one of them. The menu runs the usual suspects — brisket, ribs, pulled pork — and the doors open at eleven most days, half-past on Sundays. It's barbecue in a strip along McDowell Road, the kind of place that does steady business without much fuss. If you're in Goodyear and want smoked meat, it's there.
MISSION BBQ
Ocala, United States
The Ocala outpost sits at 2505 SW College Road, open seven days — 11 to 9 most nights, closing an hour earlier on Sundays. It's one of many locations the founders built after deciding barbecue was worth doing at scale. The menu runs the usual suspects: brisket, ribs, pulled pork. No single regional style — the approach borrows from several. Walk in, order at the counter, and you're out with a tray in short order. It's barbecue built for volume, not waiting.
MISSION BBQ
Weston, United States
Two friends passionate about barbecue started MISSION BBQ in 2011; this Weston outpost is one branch of the chain they built. The restaurant opens at eleven most days, half-past on Sundays, and runs until nine in the evening — eight on Sunday. It's barbecue without ceremony: order at the counter, find a seat. The menu is what you'd expect from a multi-location operation — ribs, brisket, pulled pork — cooked to a standard and served the same way at every address. If you're on Weston Road and hungry, it's there.
MISSION BBQ
Hunt Valley, United States
Two friends passionate about barbecue started MISSION BBQ in 2011, and the chain has since spread across the country. This Hunt Valley outpost sits on Shawan Road, serving brisket, ribs, and pulled pork in a fast-casual format — order at the counter, carry your tray to a table, and get on with your day. Open daily for lunch and dinner, closing at nine most nights and eight on Sundays. The doors open at eleven, half-past on Sunday mornings.
MISSION BBQ
Green Bay, United States
The setup is straightforward: order at the counter, collect your tray, find a seat. Brisket, ribs, pulled pork — the menu runs the usual roster, cooked off-site and served hot. It's barbecue at the pace of lunch, not the pace of a pit. Open daily on South Oneida Street, 11 to 9 most nights, half an hour shorter on Sundays. No queue, no sell-out — just in, order, eat.
MISSION BBQ
Parma, United States
The Parma outpost sits on West Ridgewood Drive, serving brisket, ribs, and pulled pork six days a week and Sunday afternoons. The brand started in 2011; this location carries the same straightforward approach — order at the counter, eat at a table, no ceremony. Open daily from 11:00, closing at 21:00 most nights and 20:00 on Sundays. The menu doesn't change by location; neither does the pace.
MISSION BBQ
Christiansburg, United States
The brand started in 2011; this Christiansburg outpost sits on Market Street N.E., serving brisket, ribs, and pulled pork daily to a room that honours service members and first responders. It's fast-casual in format — order at the counter, find a seat — but the smoke is real and the portions don't hold back. Open seven days, 11 a.m. to 9 p.m. most nights (Sunday closes at 8:30 p.m.). They shut for eight major holidays and trim hours on a few others, so check ahead if the calendar looks uncertain. The rest of the time, the line moves and the meat's ready.
MISSION BBQ
Colonial Heights, United States
This Colonial Heights outpost sits on Temple Avenue, part of a chain built on the idea that slow-smoked meat and service to first responders go hand in hand. The founders started with a simple premise: honour those who serve, and do barbecue properly while you're at it. Open daily — eleven to nine most days, half-eleven to eight on Sundays — with locations across multiple states. The menu runs what you'd expect from a barbecue restaurant with a mission broader than brisket, and the atmosphere reflects that dual purpose. No frills, just smoke and a salute.
MISSION BBQ
Glen Burnie, United States
MISSION BBQ opened in Glen Burnie in 2011, founded by two friends who believed good barbecue and gratitude could share a table. The fast-casual format keeps things straightforward — order at the counter, find a seat, and let the kitchen handle the rest. The menu covers the expected ground: brisket, ribs, pulled pork, and the sides that belong next to them. No single regional style defines the place; it draws from several and lets diners pick their path. What sets it apart isn't on the plate. Each day at noon, the restaurant pauses to play the national anthem — a quiet ritual that says more about intent than any menu ever could. It's barbecue with a point of view, and that view faces a flag. The Glen Burnie location is where it all began; the chain has since grown, but this is the original address. Open daily for lunch and dinner, later on weekdays than Sundays.
North Texas Smoke BBQ
Decatur, United States
Derek and Brody Degenhardt opened this barbecue stand on US-287 in Decatur in 2022. They keep a tight schedule: four days a week, lunch service only, and when it's gone it's gone. No fanfare, no excess — just barbecue made to order and sold until the pit runs dry.
Odoms & Sons BBQ
Newnan, United States
Odoms & Sons works weekends and pop-ups, cooking over wood with no gas assist — smoked brisket, beef ribs and oxtails, Texas method. This Newnan outpost is on Newnan Crossing Boulevard East, and they cater too. When they're open, they're smoking.
Odoms & Sons BBQ
Atlanta, United States
Odoms & Sons BBQ opens Saturday and Sunday at one o'clock and runs until the smoke clears or the meat's gone — whichever comes first. Quay Odoms smokes brisket, beef ribs, and oxtails over real wood with no gas assist, the way it's meant to be done. No online ordering. No pre-orders. Cashless only. The rest of the week is catering. Show up on the weekend with a card and a willingness to arrive early — this isn't the kind of place that holds product back for latecomers.
Old Jimmy's BBQ
San Pedro Garza García, Mexico
Old Jimmy Wilson's runs Central Texas–style barbecue out of the Tampiquito neighbourhood of San Pedro Garza García, in the Monterrey metro — oak-smoked the way it's done in the Hill Country, rather than the mesquite grilling more common in northern Mexico. Brisket is the thing to order: cooked low over oak, and the method shows on the plate. Texas fundamentals, carried south of the border. Open Thursday to Saturday noon to ten and Sunday noon to five; call ahead on +52 81 8172 3296 to check the day's cut.
Old Jimmy's BBQ
Monterrey, Mexico
The Monterrey location carries Old Jimmy's oak-smoked, Central Texas–style barbecue to La Estanzuela, on the city's south side. Same method as the San Pedro original — brisket cooked low over oak — a second Nuevo León address for a growing local name.
Old Town BBQ
Ventura, United States
A barbecue spot on the highway in Collinsville, Texas. Open Monday through Saturday, 11 to 7. Find them on Instagram or call ahead.
Palmira Barbecue
Charleston, United States
Palmira Barbecue cooks over wood fire and sources its meat locally — the straightforward approach of someone who knows what matters. Hector Garate runs the place. They open at 11 a.m. and close when the meat runs out, which is how it should be. The work has been noticed: Texas Monthly named it to their USA list, the James Beard Foundation made them a semi-finalist, and Yeti made them an ambassador. None of that changes what happens in the pit, but it doesn't hurt to know the barbecue is worth the drive to Charleston.
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.
Pappy's Texas BBQ
Kendal, United Kingdom
Pappy's Texas BBQ operates from The Old Smokehouse on Stricklandgate — a building that knows its purpose and hasn't forgotten it. Brisket, ribs, pulled pork, smoked wings: the fundamentals, slow-smoked over oak, without fuss or shortcuts. The operation started in 2013 and runs on the principle that good barbecue doesn't need sitting down to be eaten properly. Takeaway, online shop, nationwide delivery. There's also restaurant seating and a Taco Bar if you want to stay. Order, collect, eat meat that's been treated with the respect it deserves.
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.
Phat Boyz
Walloon, Australia
Phat Boyz is a smokehouse and kitchen on Parkland Drive in Walloon, going since 2021 — brisket and pulled pork the foundation, with mac and cheese and BBQ maple wings alongside. Low and slow, midday until half-eight most nights, nine on weekends. Order, eat, move on.
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.
Pitt Bros
Dublin, Ireland
Ireland's first smoked barbecue restaurant, Pitt Bros opened on Lord Edward Street in the city centre. They've been at it since 2013, which in Dublin terms means they were doing this before it became fashionable to queue for meat. The website and social channels are there if you want them; the phone number works if you don't.
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.
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 Dog Saloon
City of Westminster, United Kingdom
The Berwick Street Red Dog is Soho's branch of the UK barbecue-and-burger group Tom Brooke founded in 2011 — hickory-smoked brisket and St Louis ribs on American kit, cooked the long way. Open daily, noon to midnight. Order the brisket and expect to wait; that's the deal with real smoke.
Red Dog Saloon
City of Nottingham, United Kingdom
The Nottingham Red Dog is the Midlands outpost of Tom Brooke's UK barbecue-and-sports-bar group, going since 2011: hickory-smoked brisket and St Louis ribs on American smokers, with the wood shipped in to match. Open daily, noon to eleven. Austin-style 'cue in the Midlands, watched over a pint.
Red Dog Saloon
Greater London, United Kingdom
Red Dog Saloon has done American barbecue in the UK since Tom Brooke started it in London in 2011 — hickory-smoked brisket and St Louis ribs, cooked on kit and wood shipped from the States. This Finsbury Park outpost on Stroud Green Road is open daily, noon to midnight, with takeaway or a table booked ahead. Smoke, meat, and a sports-bar to watch it in.
Red Dog Saloon
Southampton, United Kingdom
This is American barbecue done the Texas way: brisket and St Louis cut ribs hickory-smoked low and slow, using smokers and wood shipped in from the States. Red Dog Saloon doesn't cut corners on the fundamentals — the smoke is real, the method is patient, and the commitment to the style is genuine. Open daily from noon to eleven, seven days a week. Find them at West Quay South, Southampton SO15 1DE.
Red Dog Saloon
Greater London, United Kingdom
Red Dog Saloon transplants Texas barbecue wholesale — brisket and St Louis ribs, hickory-smoked on equipment and wood imported from the States — from a UK group that's been at it since 2011. Open daily, midday to midnight. American barbecue in London, on the principle that good smoke travels.
Red Dog Saloon
Liverpool, United Kingdom
Red Dog Saloon does American barbecue the way it's done in Texas: low and slow over hickory, with the smokers and wood shipped in from the source. The brisket is hickory smoked, the St Louis ribs arrive the same way, and the kitchen knows what it's after. This Liverpool outpost on Bold Street opens daily from noon to ten, seven days a week. Order the brisket. It's worth the trip.
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.
Riscky's BBQ
Fort Worth, United States
Riscky's BBQ is Texas barbecue the way it's been done here for nearly a century — no reinvention, just the fundamentals done properly. The Risckys built their name on smoke and consistency, and this location on Camp Bowie keeps that tradition intact. It's a working restaurant in a city that knows its barbecue, and it doesn't pretend to be anything else. The menu is straightforward, the approach is Texas, and the legacy is long. If you're on Camp Bowie and want barbecue, this is where you go.
Riscky's BBQ
Fort Worth, United States
Riscky's BBQ is what happens when a husband and wife start serving Texas barbecue in 1927 and the thing outlasts them by decades. Mary and Joe Riscky built it; Fort Worth kept it going. It's grown into a small chain since then, but this is where it started — a Texas barbecue restaurant that's been feeding people in Fort Worth for nearly a century. No fuss. Just the quiet durability of a place that's seen enough to know what matters.
Roegels Barbecue Co.
Katy, United States
This is the second outpost of the barbecue joint the Roegels started in 2014 — the one that landed at number 15 on Texas Monthly's Top 50 in 2017 and earned an honorable mention in 2022. The same Texas barbecue that made the original a destination now runs out of this Katy address, where the pit turns out what the Roegels have built their name on. Open Tuesday through Sunday, closed Mondays. When you're this far out the Katy Freeway, it's the place to stop.
Roegels Barbecue Co.
Houston, United States
Russell and Misty Roegels opened Roegels in Houston in 2014, and by 2017 it had made Texas Monthly's Top 50, with an honorable mention following in 2022. The South Voss Road pit turns out Central Texas barbecue that earned the recognition the long way. It has grown into a small chain, but this is the one that started it.
Rollin Smoke Barbeque
Las Vegas, United States
Rollin Smoke Barbeque runs a counter in Section 124 at Allegiant Stadium — barbecue where most venues serve nachos and hot dogs. It's the same menu the brand serves across its other locations, now available between quarters. No reservations, no quiet dining room — just a stadium concession stand that happens to serve brisket and ribs instead of the usual fare. Order at the counter, take it to your seat, and get back before kickoff.
Rollin Smoke Barbeque
Las Vegas, United States
The Grand Canyon Drive location is one of Rollin Smoke Barbeque's spots across the Las Vegas valley — barbecue away from the Strip gloss, a neighborhood pit doing smoke and meat at mid-range prices in a city better known for buffets than brisket. Straightforward, and built for people who would rather eat than queue.
Rollin Smoke BBQ
Austin, United States
Rollin Smoke BBQ operates from within Chalmers Bar, a setup that works: smoke, meat, and a drink within arm's reach. Kyle Stallings tends a Moberg smoker fueled by post oak, turning out barbecue in a space that doesn't pretend to be anything other than what it is. Mondays run a limited menu; weekends are 21+ after dark, though children are welcome on weekdays before six. Hours shift through the week — call ahead or check the website to be sure.
Rossler's Blue Cord BBQ
Harker Heights, United States
Steven and Kristen Rossler opened Rossler's Blue Cord in 2016 — post oak on an offset, low and slow, sold until it's gone. It made Texas Monthly's Top 50 in 2025. Open Wednesday and Thursday only, and it sells out, so arrive early. The name is a nod to the Army's blue infantry cord.
Rudy's Country Store and Bar-B-Q
Del Rio, United States
Rudy's on Braddie Drive in Del Rio opens at seven — brisket and sausage by the pound over butcher paper, oak in the pit, a country store attached. The format dates to Rudolph Aue's 1929 Leon Springs filling station, barbecue added in 1989. Open seven days, breakfast through late evening.
Rudy's Country Store and Bar-B-Q
El Paso, United States
Oak smoke from first light: the Gateway East Rudy's opens early and runs late, part of a Texas chain built on a simple combination — a country store, a gas station, and a barbecue pit. Rudolph Aue's Leon Springs grocery started it in 1929; barbecue arrived in 1989. Brisket, ribs and sausage by the pound, with a bottle of Sause within reach.
Rudy's Country Store and Bar-B-Q
Austin, United States
On North Lamar in Austin, Rudy's runs the format it's known for — pump gas, buy groceries, and eat oak-smoked barbecue at the same stop. It opens at six most mornings (seven on Sunday) at 3914 N Lamar Blvd. Brisket, ribs and sausage sold by the pound over butcher paper, with the bottled Sause people take home by the case. Cash or card; the rest is between you and the pit.
Rudy's Country Store and Bar-B-Q
College Station, United States
The College Station Rudy's runs seven days a week, 7 to 9 (9:30 Friday and Saturday) — oak-fired barbecue by the pound and a country store in one. It's the format Rudolph Aue's 1929 Leon Springs filling station grew into once barbecue joined in 1989.
Rudy's Country Store and Bar-B-Q
Albuquerque, United States
This Albuquerque Rudy's on Coors NW does oak-fired Texas barbecue by the pound with a country store attached — reasonable prices, cash or card, open early and late (to 10 p.m. Thursday–Saturday). The chain began as Rudolph Aue's 1929 Leon Springs filling station and added barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Austin, United States
This North Austin Rudy's on Research Boulevard runs the chain's country-store-plus-barbecue format — oak-smoked brisket, ribs and sausage sold by the pound, a convenience store and gas alongside. It traces back to Rudolph Aue's 1929 Leon Springs filling station, which added barbecue in 1989. Walk in, order, eat.
Rudy's Country Store and Bar-B-Q
Houston, United States
Rudy's is a gas station, a grocery, and a barbecue joint sharing one roof — a format that traces back to Rudolph Aue's 1929 filling station in Leon Springs, where barbecue joined the menu in 1989. The Houston store on Northwest Freeway opens at seven and runs late, selling oak-smoked brisket, ribs and sausage by the pound over butcher paper. Get the creamed corn; regulars insist on it.
Rudy's Country Store and Bar-B-Q
El Paso, United States
On South Desert Boulevard on El Paso's West side, Rudy's opens at seven and runs late — to 10:30 Friday and Saturday — doing the chain's oak-smoked barbecue and country-store trade under one roof. The format goes back to Rudolph Aue's 1929 Leon Springs grocery, with barbecue added in 1989. Order at the counter; the Sause is on the table.
Rudy's Country Store and Bar-B-Q
Tomball, United States
The Tomball Rudy's, at 24503 Tomball Parkway, runs the chain's oak-fired barbecue by the pound with the country store and gas alongside — the same way at every stop. It started as a 1929 Leon Springs filling station and became barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Spring, United States
The Spring Rudy's on North IH-45 fires the oak from seven most mornings — brisket and sausage by the pound, a country store and gas alongside. Fill your plate, fill your bag: it's the format Rudolph Aue's 1929 Leon Springs filling station became when barbecue joined in 1989.
Rudy's Country Store and Bar-B-Q
Albuquerque, United States
This Albuquerque Rudy's on Carlisle brings the Texas country-store format to New Mexico: oak-smoked brisket and sausage sold by the pound, a convenience store up front, open seven to nine. The brand goes back to a 1929 filling station in Leon Springs, Texas, that added barbecue in 1989 — oak and butcher paper ever since. Try the Sause; try the creamed corn.
Rudy's Country Store and Bar-B-Q
Kyle, United States
Buy lunch and a bag of nails in the same visit — that's the Rudy's idea, and the Kyle store off I-35 runs it: a working country shop wrapped around an oak pit. Brisket, ribs and sausage by the pound, the Sause on the table, open early to late seven days. The chain grew from a 1929 Leon Springs filling station that took up barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Round Rock, United States
The Round Rock Rudy's, at 2400 North IH-35, runs the same oak-fired barbecue and country-store stock as the rest of the chain — brisket, ribs and sausage by the pound over butcher paper. It began as a 1929 Leon Springs filling station that took up barbecue in 1989. Open early, later on weekends; come hungry.
Rudy's Country Store and Bar-B-Q
Arlington, United States
This Arlington Rudy's on East I-20 is a barbecue joint and country store in one — oak-smoked brisket and sausage by the pound, groceries and gas alongside. The format dates to Rudolph Aue's 1929 Leon Springs grocery, barbecue added in 1989. Meat cooked right, and a store that knows what it's selling.
Rudy's Country Store and Bar-B-Q
Fort Worth, United States
The Fort Worth Rudy's sits on the North Freeway service road, oak smoke going before the morning traffic does. It's the familiar Rudy's setup — a country store, a gas pump, and a pit turning out brisket, ribs and sausage by the pound. The whole thing started as a Leon Springs filling station in 1929 and became barbecue in 1989. Walk in, order, eat.
Rudy's Country Store and Bar-B-Q
Austin, United States
Barbecue by the pound, oak in the pit, and a convenience store attached — that's the Rudy's format, and this Austin location on Ranch Road 620 runs it north of the city. The chain grew out of a 1929 Leon Springs country store that added barbecue in 1989; the brisket and sausage still come off oak, and the bottled "Sause" is on every table. Order at the counter, sit where you can.
Rudy's Country Store and Bar-B-Q
Austin, United States
This Austin Rudy's on South Capital of Texas Highway opens at six most mornings (6:30 Sunday) and runs late on weekends — a working country store attached to a working oak pit, barbecue by the pound. The format goes back to Rudolph Aue's 1929 Leon Springs grocery, barbecue added in 1989.
Rudy's Country Store and Bar-B-Q
Santa Fe, United States
This Santa Fe Rudy's on Cerrillos Road brings the Texas country-store format to New Mexico — oak-fired barbecue by the pound plus general-store goods. The chain traces to a 1929 Leon Springs filling station that took up barbecue in 1989. Check the site or socials for today's hours.
Rudy's Country Store and Bar-B-Q
Denton, United States
The Denton Rudy's on South IH-35E fires the oak from seven, seven days a week — brisket and sausage by the pound, a country store alongside. The chain began as Rudolph Aue's 1929 Leon Springs filling station and added barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Corpus Christi, United States
The Corpus Christi Rudy's cooks over oak and keeps the chain's long hours — from 7 a.m. most days, to 10 p.m. Friday and Saturday. It's the country-store-and-barbecue format that started as Rudolph Aue's 1929 Leon Springs filling station and became barbecue in 1989. Brisket and sausage by the pound; bring an appetite.
Rudy's Country Store and Bar-B-Q
Richmond, United States
On the Southwest Freeway in Richmond, Rudy's runs oak smoke 7 to 9 most days, later on weekends — barbecue by the pound, a country store and gas in the same room. It's the format Rudolph Aue's 1929 Leon Springs filling station grew into once barbecue joined in 1989.
Rudy's Country Store and Bar-B-Q
Laredo, United States
Rudy's in Laredo keeps the chain's long hours — from 7 a.m. seven days, later Friday and Saturday — doing oak-smoked barbecue and country-store trade under one roof. It's the format Rudolph Aue's 1929 Leon Springs grocery grew into once barbecue joined in 1989.
Rudy's Country Store and Bar-B-Q
New Braunfels, United States
The New Braunfels Rudy's runs the chain's country-store-and-barbecue format — oak-smoked brisket, ribs and sausage by the pound, groceries and gas alongside — open early to nine most days, later on weekends. The whole idea traces to Rudolph Aue's 1929 Leon Springs filling station, which added barbecue in 1989.
Rudy's Country Store and Bar-B-Q
San Antonio, United States
This is close to where Rudy's barbecue started. Rudolph Aue opened a filling station and grocery in Leon Springs, west of San Antonio, in 1929; barbecue joined the menu in 1989 and grew into a chain. The formula never changed — oak-fired meat by the pound, a working country store, and the sort of place people drive to on purpose. Order at the counter; the Sause is on the table.
Rudy's Country Store and Bar-B-Q
Lubbock, United States
On South Loop 289 in Lubbock, Rudy's opens the oak pits at 7 a.m. daily — barbecue by the pound plus a country store, so there's more than one reason to stop. The chain began as Rudolph Aue's 1929 Leon Springs grocery and took up barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Brownsville, United States
The Brownsville Rudy's on Expressway 77-83 runs oak smoke seven days a week, early to evening — brisket and sausage by the pound, a country store and gas alongside. It's the format Rudolph Aue's 1929 Leon Springs filling station grew into once barbecue joined the menu in 1989.
Rudy's Country Store and Bar-B-Q
Pharr, United States
The Pharr Rudy's, at 209 West Nolana, is a country store and a barbecue joint in one — oak-smoked brisket, ribs and sausage by the pound, plus the grocery-and-gas the chain was built around. The format dates to Rudolph Aue's 1929 Leon Springs filling station, with barbecue added in 1989. Hours run seven to nine most days, later on weekends.
Rudy's Country Store and Bar-B-Q
Waco, United States
The Waco Rudy's on Circle Road runs oak smoke and a country store under one roof — barbecue by the pound, Texas-style. The chain began as Rudolph Aue's 1929 Leon Springs filling station and added barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Frisco, United States
On Dallas Parkway in Frisco, Rudy's fires the oak pits at 7 a.m. seven days a week — brisket, ribs and sausage sold by the pound over butcher paper. It's the country-store-plus-barbecue format Rudolph Aue's 1929 Leon Springs grocery grew into once it took up barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Burleson, United States
Rudy's on South Freeway in Burleson treats barbecue as a daily craft — oak smoke going from early morning into the evening, seven days a week. Brisket and sausage by the pound, a country store and gas attached, all from a chain that began as a 1929 Leon Springs filling station and added barbecue in 1989.
Rudy's Country Store and Bar-B-Q
San Antonio, United States
This San Antonio Rudy's on East Nakoma cooks the chain's oak-smoked barbecue — brisket, ribs, sausage by the pound — with the country store and gas that have defined the format since Rudolph Aue's 1929 Leon Springs days. Barbecue arrived in 1989; the Sause is on every table. Walk in, order, eat.
Rudy's Country Store and Bar-B-Q
Las Cruces, United States
The Las Cruces Rudy's on North Telshor brings the Texas country-store format to New Mexico: oak-fired brisket and sausage by the pound, a convenience store up front, open seven days morning to night. The chain goes back to a 1929 Leon Springs filling station that added barbecue in 1989.
Rudy's Country Store and Bar-B-Q
El Paso, United States
This El Paso Rudy's on Joe Battle keeps the chain's long hours — oak smoke from morning to late — and the chain's format: barbecue pit, grocery, and gas under one sign. It started as Rudolph Aue's Leon Springs country store in 1929 and became barbecue in 1989. Brisket and sausage by the pound; the creamed corn is the side to get.
Rudy's Country Store and Bar-B-Q
Norman, United States
This Norman Rudy's on Chautauqua runs oak-fired barbecue seven days a week, 7 to 9 — brisket, ribs and sausage by the pound, the country store and gas alongside. It's the format Rudolph Aue's 1929 Leon Springs grocery became when barbecue joined the menu in 1989.
Rudy's Country Store and Bar-B-Q
Killeen, United States
Some people want barbecue before the day gets away from them; the Killeen Rudy's, on East Central Texas Expressway, opens at seven for exactly that. It's the Rudy's format — oak smoke, a country store, sold by the pound over butcher paper — from a chain that began as a 1929 Leon Springs filling station and added barbecue in 1989. Open to nine on weeknights, later on weekends.
Rudy's Country Store and Bar-B-Q
Tucson, United States
The Tucson Rudy's on East Ajo Way runs a Texas barbecue pit with a country store attached — oak-smoked brisket and sausage by the pound, open early and late. A working operation from a chain that began as a 1929 Leon Springs filling station and added barbecue in 1989.
Rudy's Country Store and Bar-B-Q
San Antonio, United States
This San Antonio Rudy's on Highway 151 runs oak-fired barbecue and a country store in the same room — brisket and sausage by the pound, mid-morning to late most days. The format goes back to Rudolph Aue's 1929 Leon Springs filling station, barbecue added in 1989.
Rudy's Country Store and Bar-B-Q
Selma, United States
The Selma Rudy's on I-35 North smokes brisket and sausage over oak, sold by the pound, with a country store attached — open daily, mid-morning to evening. The format goes back to Rudolph Aue's 1929 Leon Springs grocery, barbecue added in 1989.
Rudy's Country Store and Bar-B-Q
Scottsdale, United States
The Scottsdale Rudy's on Northsight Boulevard keeps a country store and an oak pit as natural neighbors — brisket and sausage by the pound, open early to late six days a week. It's the format Rudolph Aue started in Leon Springs in 1929, once barbecue joined the menu in 1989.
Rudy's Country Store and Bar-B-Q
Amarillo, United States
The Amarillo Rudy's on West I-40 runs oak smoke seven days a week, 7 to 9 — barbecue by the pound, a country store in the same room. It's the format Rudolph Aue's 1929 Leon Springs filling station became when barbecue joined in 1989.
Rudy's Country Store and Bar-B-Q
Fayetteville, United States
This Fayetteville Rudy's on Martin Luther King Jr Boulevard pairs oak-smoked barbecue by the pound with general-store goods — no separation between the two. The chain traces to Rudolph Aue's 1929 Leon Springs grocery, barbecue added in 1989. Check the web or socials for hours.
Rudy's Country Store and Bar-B-Q
Tyler, United States
The Tyler Rudy's on SSW Loop 323 keeps the chain formula — oak smoke, barbecue by the pound, and a country store to browse while you wait. Open early to late, seven days. It all started as a 1929 Leon Springs filling station that took up barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Gilbert, United States
The Gilbert Rudy's on Higley Road opens at six and means it — oak pits going early for a chain built on a country-store-meets-gas-station format. Rudolph Aue started the original in Leon Springs in 1929; barbecue joined in 1989. Order brisket, ribs and sausage by the pound, and don't skip the creamed corn.
Rudy's Country Store and Bar-B-Q
Katy, United States
The Katy Rudy's on the I-10 West corridor runs a barbecue pit and a proper general store under one roof — oak-smoked brisket and sausage by the pound, open early and late seven days. It's the format Rudolph Aue's 1929 Leon Springs grocery became when it added barbecue in 1989. The counter moves steady; the store stocks what you actually need.
Rudy's Country Store and Bar-B-Q
Webster, United States
Buy a brisket sandwich and a pair of boots in the same visit — that's the Rudy's idea, and the Webster location off I-45 near NASA runs it: oak smoke, a country store, barbecue by the pound. The chain started as a 1929 Leon Springs filling station and took up barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Allen, United States
The Allen Rudy's on North Central Expressway runs oak smoke early to late — brisket and sausage by the pound, a country store attached, from a chain built on a 1929 Leon Springs filling station that added barbecue in 1989. Stop in for the barbecue, the supplies, or both.
Rudy's Country Store and Bar-B-Q
Goodyear, United States
The Goodyear Rudy's on North Litchfield Road keeps a country store and an oak pit as natural neighbors — brisket, ribs and sausage by the pound, Texas-style. It's the format Rudolph Aue started in Leon Springs in 1929, once barbecue joined the menu in 1989. Check rudysbbq.com for today's hours.
Rudy's Country Store and Bar-B-Q
Oklahoma City, United States
The Oklahoma City Rudy's, at 3437 West Memorial Road, runs the chain's oak-fired barbecue by the pound with the country store and gas alongside — open early, close late. The whole thing began as a 1929 Leon Springs filling station and became barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Chandler, United States
The Chandler Rudy's on West Chandler Boulevard opens at six — barbecue doesn't wait — and runs the chain's oak-fired brisket, ribs and sausage by the pound, with a country store attached. The format goes back to a 1929 Leon Springs filling station that added barbecue in 1989.
Rudy's Country Store and Bar-B-Q
Colorado Springs, United States
The Colorado Springs Rudy's on South 31st Street carries the Texas format north — oak-smoked brisket and sausage by the pound, a country store and gas under one roof, open early and late. It traces to Rudolph Aue's 1929 Leon Springs filling station, barbecue added in 1989.
Ruff House BBQ
Ventura, United States
Ruff House runs Texas-style barbecue out of Ventura Music Hall on East Thompson Boulevard, Saturday and Sunday afternoons only — a limited, weekend operation where the smoke matters more than the footfall. Come for the brisket while it lasts.
Santa's BBQ Sled Shed
North Pole, North Pole
A legendary North Pole smokehouse where Santa fires up the pit between deliveries — reindeer-approved low-and-slow brisket, candy-cane-glazed ribs, and a warm cocoa mop sauce. (This is a TEST venue for The BBQ Atlas claim & premium walkthrough and will be removed.)
Schoepf's BBQ
Belton, United States
Ronnie and Staci Schoepf have run Schoepf's in Belton since 1993 — Central Texas barbecue with a Tex-Mex streak: brisket, ribs, chicken and sausage over post oak. It has earned a place in Texas Monthly's barbecue rankings in recent years. Open seven days on East Central Avenue; smoke and time do the rest.
Shourai Barbeque
Helendale, United States
Shourai Barbeque is a fusion operation run by Brandon Munoz in Helendale, California. The menu runs to tri tip, ox tails, whole turkey breast, and loaded fries — a straightforward list that suggests someone knows what he's doing and isn't interested in explaining himself. Catering is available by inquiry form. Find them on the web or social media for hours and ordering details.
Slicen Dyson Smoked Meats
Parkville, United States
Slicen Dyson Smoked Meats serves brisket, burnt ends, pulled pork, and beef rib by the pound, alongside sandwiches and platters. The applesauce barbecue sauce and sweet potato fries round out the menu. Catering by the tray is available for pickup. Open Friday through Sunday, closing when the meat runs out — which it does. No waiting around after service ends.
Slow Bone
Dallas, United States
Jeffery Hobbs opened Slow Bone in 2013 on Irving Boulevard in Dallas. The menu runs to prime brisket—lean or fatty, your call—St. Louis ribs, pulled pork, and fried chicken, backed by made-from-scratch sides. Everything comes off Miss Jessie, the smoker that runs daily. It's straightforward work: smoke meat, sell it at lunch, close when it's gone. No fuss, no pretense. Texas Monthly took notice. If you're on Irving, you know where to find it.
Smoak Town BBQ
Fate, United States
Smoak Town BBQ operates Wednesday through Saturday, 11 a.m. until the pit runs dry. Cameron runs the operation with the kind of discipline that matters: they close when the food is gone, not when the clock says so. Texas Monthly named it among the state's top 50 barbecue joints in 2025. Find it on Elmhurst Lane. No pretense, no endless hours. Just barbecue done right, available while it lasts.
Smoke on the Waters
Atherington, United Kingdom
Smoke on the Waters is a pit barbecue operation in Atherington that smokes over oak and wood coals — pulled pork, brisket, ribs, quarter chicken, smoked sausage, and sliced meats. No table reservations; you order at the counter or pre-order, and things sell out early. Open Friday evenings and Saturday lunch and dinner only. It's a straightforward setup: show up, order, eat. The menu is built on smoke and time, not ceremony.
Smoke Queen BBQ
Garden Grove, United States
Smoke Queen cooks Asian American barbecue in Garden Grove — white oak smoke on heritage pork and California beef, brisket served both Texas-style and California Prime. It reads like two traditions deciding to work together rather than compete. Open Wednesday through Sunday; they sell out, so leave time. Cash or card.
Smoke'N Ash BBQ
Arlington, United States
This is barbecue that doesn't fit neatly into the usual categories, and that's the point. Smoke'N Ash operates at the intersection of Texas pit tradition and Ethiopian culinary practice — a combination that shouldn't work but does, in the hands of people who understand both. The result is something you won't find elsewhere on Cooper Street, or most anywhere else.
Smokin Joe's Pit BBQ
El Paso, United States
Smokin Joe's Pit BBQ operates from Montana Avenue, running Friday and Saturday, 11 a.m. to 8 p.m. The menu centers on brisket alongside Texas-style chilli, esquites, and eggy potato salad — a deliberate blend of barbecue tradition and local flavour that doesn't pretend to be one thing or the other. Joe Martinez runs the operation. No fanfare, no awards listed. Just a truck that knows what it's doing and does it on weekends.
Southside Market & Barbeque
Leander, United States
The Bracewells bought Southside Market in 2010, but the sausage recipe and post-oak pits go back to 1882. This Leander outpost on Shimmering Lane runs the same low-and-slow: brisket, pork steaks, and the sausage older than Texas statehood. Meat-market counter attached; open daily to eight, nine on weekends.
Southside Market & Barbeque
Austin, United States
The Bracewells bought Southside Market in 2010, inheriting a Central Texas barbecue operation that's been turning out sausage for more than a century. This location on North Mopac runs the same playbook: brisket, pork steaks, and that sausage, all smoked low and slow over post oak fired pits. There's a meat market attached, because some things shouldn't change. Open daily until eight most nights, nine on weekends. The line moves. The smoke doesn't lie.
Southside Market & Barbeque
Hutto, United States
The Hutto Southside Market runs the sausage recipe and post-oak pits that answer to 1882 — the Elgin institution the Bracewell family bought in 2010. Brisket, pork steaks and the sausage that made the name, low and slow, with a meat market attached at 106 Co-Op Blvd. Open daily, to eight most nights, nine on weekends.
Southside Market & Barbeque
Elgin, United States
This is Central Texas barbecue as it was meant to be: sausage, brisket, pork steaks, all smoked over post oak fired pits at the pace things deserve. The Bracewells bought the business in 2010, but the method hasn't budged in over a century. Elgin built its reputation on sausage, and Southside Market is why. Order it. Then order the brisket. The rest takes care of itself.
Southside Market & Barbeque
Bastrop, United States
The Bracewells bought Southside Market in 2010, inheriting a barbecue operation that dates back to 1882. This Bastrop outpost on Highway 71 runs the same pits and the same playbook: post oak, low and slow, no detours. Sausage, brisket, and pork steaks come off the fire daily. Open seven days, closing at eight most nights and nine on weekends. The tradition travels; the method doesn't budge.
Stiles Switch BBQ
Austin, United States
Stiles Switch BBQ is what Shane Stiles built in 2011: a Central Texas craft-style barbecue restaurant on North Lamar that runs a straightforward operation and doesn't ask you to queue at dawn for it. Pitmaster Lance Kirkpatrick works the pit, and the place has earned its keep — Texas Monthly put it in the Top 50 twice (2013, 2017), and Austin Monthly named it Best BBQ in 2022. It's part of a small group of locations now, but this is where it started. No sold-out-by-noon drama, no ceremony — just a restaurant that opens Tuesday through Sunday, serves until close, and charges fairly for what comes off the pit. Walk in most evenings and you'll actually get fed. That's the point.
Stiles Switch BBQ
Cedar Park, United States
Stiles Switch has turned out Central Texas craft barbecue since 2011 — Shane Stiles owns it, Lance Kirkpatrick runs the pit — with Texas Monthly nods in 2013 and 2017 and an Austin Monthly best in 2022. This Cedar Park location on West Whitestone Boulevard keeps the standard: closed Mondays, open to eight most nights.
Stiles Switch BBQ
Austin, United States
Stiles Switch started in 2011 and made Texas Monthly's Top 50 twice (2013 and 2017); Austin Monthly called it the city's best in 2022. Shane Stiles owns it, Lance Kirkpatrick runs the pit. This Belterra location on Hargraves Drive serves Central Texas barbecue Tuesday through Sunday, past eight most nights.
Sugarfire Smokehouse
Westminster, United States
Sugarfire's Colorado outpost, in Westminster north of Denver, carries the St. Louis original's chef-driven barbecue west: slow-smoked ribs, pulled pork and brisket, plus the rotating specials Mike Johnson built the brand on. Carolyn Downs's pastry background is why the dessert case is worth a second look. A St. Louis smokehouse a long way from St. Louis — cooking like it means to close the distance.
Sugarfire Smokehouse
Washington, United States
Out in Washington, on Front Street near the river, Sugarfire brings its St. Louis-style barbecue to a smaller town without dialing anything back: smoked ribs, pulled pork, brisket, and the daily specials that keep the menu moving. It's the chef-driven formula Mike Johnson and Carolyn Downs built — barbecue plus a pastry case — set down a little further from the city. Come early on a weekend.
Sugarfire Smokehouse
St. Louis, United States
Sugarfire began as a deal between two people who wanted different things: Mike Johnson wanted to cook barbecue, and Carolyn Downs — a pastry chef out of Cyrano's — wanted to make pies. They did both, and Sugarfire was the result. The downtown location on Washington Avenue is chef-driven, fast-casual barbecue: ribs, pulled pork, and brisket off the smoker, a board of rotating specials that's run to smoked duck and lamb, and — thanks to Downs — a dessert case worth saving room for. Order at the counter; the specials are where the kitchen shows off.
Sugarfire Smokehouse
Dardenne Prairie, United States
Everything at the Dardenne Prairie Sugarfire is cooked low and slow: ribs, pulled pork, beef brisket, and the rotating specials the kitchen uses to keep regulars guessing. It's the chef-driven barbecue Mike Johnson and Carolyn Downs built in St. Louis — smoke up front, a proper dessert case in back. Order at the counter, and check the specials board before you commit.
Sugarfire Smokehouse
Florissant, United States
Ribs, pulled pork, brisket, and whatever the specials board is running that day — the Florissant Sugarfire keeps to the chef-driven formula that made the St. Louis original. Founders Mike Johnson and Carolyn Downs paired serious barbecue with a pastry case most smokehouses don't bother with, a holdover from Downs's original pie ambitions. Come early; the pit runs low sooner than you'd think.
Sugarfire Smokehouse
Valley Park, United States
Slow smoke and a specials board that rarely sits still: the Valley Park Sugarfire, on Meramec Station Road, cooks ribs, pulled pork and brisket the St. Louis way, alongside the rotating specials Mike Johnson's kitchens are known for. Carolyn Downs, the pastry half of the founding pair, is the reason there's real dessert at a barbecue counter. Order at the counter and watch the board.
Sugarfire Smokehouse
Farmington, United States
The Farmington outpost carries Sugarfire's St. Louis-style barbecue an hour south: smoked ribs, pulled pork, and brisket, plus the daily specials that change with whatever the kitchen feels like smoking. Mike Johnson and Carolyn Downs built the brand on that mix of barbecue and invention — and the dessert case Downs is responsible for is worth a look on the way out. Get there before the day's smoke sells down.
Sugarfire Smokehouse
O'Fallon, United States
On the Illinois side, the O'Fallon Sugarfire runs the same St. Louis-style barbecue as the rest: slow-smoked ribs, pulled pork and brisket, a rotating specials board, and a dessert case that traces back to co-founder Carolyn Downs's love of pie. It's fast-casual — order at the counter — but the cooking is chef-driven, the way Mike Johnson set it up. Specials change; the brisket doesn't need to.
Sugarfire Smokehouse
St. Louis, United States
This is where it started. The Olivette location on Olive Boulevard was the first Sugarfire, the room where Mike Johnson's barbecue and Carolyn Downs's pastry case first shared a counter. The formula hasn't changed much: slow-smoked ribs, pulled pork and brisket, a run of creative daily specials, and pie for after. St. Louis-style barbecue from the team that built the brand from this corner outward.
Sugarfire Smokehouse
St. Charles, United States
The St. Charles Sugarfire, on Elm Point Industrial Drive, does the brand's chef-driven barbecue plainly and well: ribs, pulled pork, brisket, and the daily specials that are half the reason to come back. Mike Johnson and Carolyn Downs built Sugarfire around exactly that — dependable barbecue and a kitchen that likes to experiment — and the dessert case is Downs's doing. Counter up front, specials board overhead.
Sugarfire Smokehouse
Wentzville, United States
The Wentzville Sugarfire keeps it simple and cooks it properly: ribs, pulled pork, beef brisket, and a rotating board of specials, all in the St. Louis style the brand is known for. Founders Mike Johnson and Carolyn Downs paired serious barbecue with a real dessert case — his smoke, her pastry — and this location runs the same play. Order at the counter.
Sunbird Barbecue
Longview, United States
David Segovia and Bryan and Kimmy Bingham started Sunbird in 2021 on North High Street in Longview. Oak in an offset smoker, four hours a day, five days a week — the hours say everything about how this works. They sell out early most days. Show up hungry and on time. No website, no reservations, no second chances if you arrive late. Just barbecue done the way they've decided it should be done.
Swood Smokehouse
Kuala Lumpur, Malaysia
Muslim-owned, Texan-inspired smokehouse in Kuala Lumpur serving slow-smoked meats including brisket, beef ribs, lamb ribs, pulled lamb, chicken and beef sausages. Open daily with generous platters and sides, alongside a coffee house component for breakfast and all-day options. Halal-certified with a focus on in-house smoked items using real meat and natural casings.
T's BBQ
Nanae, Japan
T's BBQ does Texas-style brisket in Nanae, on Hokkaido — wood smoke and time, a long way from the source. Open Wednesday through Sunday, closed Mondays and Tuesdays; hours shift with the day, so check before you go.
Tank House BBQ & Bar
Sacramento, United States
Tank House BBQ & Bar runs brisket, ribs, pulled pork, and chicken out of a spot on J Street in Sacramento. It's open seven days a week from half-eleven in the morning until midnight, which is longer than most barbecue joints care to stay lit. Guy Fieri brought the cameras through for Diners, Drive-Ins & Dives in Season 55. The place is part of a small chain, so there are other locations beyond this one. No fuss, just meat and a bar that keeps reasonable hours.
Teddy's Barbecue
Weslaco, United States
Teddy's does brisket, pork ribs, house-made sausage, smoked turkey breast, ribeyes, and half chickens the Central Texas way — low and slow over oak. Texas Monthly put them in the Top 50. They're open Wednesday through Sunday, five hours a day, and when it's gone it's gone. They only take scheduled orders now. Call ahead to reserve. Show up late and you'll find the shutters down and someone else eating your brisket.
Ten50 BBQ
Dallas, United States
Salt, pepper, smoke and time — Ten50 keeps the Central Texas method short and does the long part properly, with pitmasters pulling twelve-hour shifts. This Dallas location on West Lovers Lane opens at 10:50 (the name is the address) and runs to nine, later on weekends. Modern room, Southern welcome, brisket that earns the wait. The brand started in 2014.
Ten50 BBQ
Richardson, United States
Ten50 has cooked Central Texas barbecue in Richardson since 2014, and the name is the giveaway — it's the street number, and roughly when the pitmasters clock in for their twelve-hour day. Low and slow, salt and pepper, brisket and sausage done the unhurried way, in a suburb that had been missing it. Clean room, warm service. The address named it; the pit earns the rest.
Terry Black's Barbecue
Waco, United States
The Waco Terry Black's opened in 2024 at 228 8th Street — Michael and Mark Black's Central Texas barbecue, built on their father Terry's name and the Lockhart family lineage that earned the brand a Texas Monthly Top 50 spot. Open daily from 10:30, late on Friday and Saturday. Smoke and time.
Terry Black's Barbecue
Austin, United States
Twin brothers Michael and Mark Black opened Terry Black's on Barton Springs Road in 2014 — fourth-generation Lockhart barbecue carrying their family's name (their father Terry, the line running back to Edgar Black Sr's Black's Barbecue, founded in Lockhart in 1932) after branching out on their own. Central Texas barbecue that earned Texas Monthly's notice and grew into several Texas cities. This is the flagship.
Terry Black's Barbecue
Dallas, United States
Terry Black's Dallas, open since 2019, is one of the Black family's outposts — twin brothers Michael and Mark Black carrying the Lockhart barbecue name their father Terry gave it. Central Texas brisket and ribs over smoke, the way the family has done it for four generations. Open daily, mid-morning to late.
Terry Black's Barbecue
Fort Worth, United States
Mike Black and his brother built this barbecue business on the old-school method — wood smoke, time, and the kind of restraint that comes from knowing what you're doing. The brand started in 2014 and has earned its place in Texas Monthly's Top 50. This Fort Worth outpost on West 7th Street carries that same approach: Central Texas barbecue done the way it's meant to be, named after their father and built on the principle that good smoke doesn't need explaining.
Terry Black's Barbecue
Lockhart, United States
Mike Black and his brother built this barbecue joint on the foundation their father Terry laid: Central Texas style, cooked low and slow in a proper pit. The Lockhart outpost carries that same unadorned approach—the kind of place that earned recognition in Texas Monthly's Top 50 for doing the fundamentals right. Find them on North Colorado Street and order what they've been smoking since the brand started in 2014.
Tex's Smoke & Grill
Atherton, United Kingdom
Tex's Smoke & Grill serves authentic Texas-style craft barbecue from inside Carmen Bar & Eatery in Atherton, Greater Manchester. Meats including brisket and St. Louis ribs are smoked up to 12 hours over hickory wood, with dine-in, takeaway, and mobile catering options available. The focus is on low-and-slow classics alongside sides and platters.
Tex’s Smoke & Grill
Atherton, United Kingdom
Tex's Smoke & Grill runs mobile catering and a restaurant operation from Carmen Bar & Eatery in Atherton, working American hardwood and time — brisket gets twelve hours, ribs get the same respect. The menu holds to the essentials: hickory-smoked brisket, St. Louis pork ribs, pulled pork, jalapeño poppers. They're open Thursday through Sunday, subject to sell-out. Order ahead. They know what they're doing.
Texas BBQ Barn
Shah Alam, Malaysia
Texas BBQ Barn does Texas-style barbecue in Selangor — Prime Beef Ribs and Lamb Denver Ribs smoked low and slow over a rich blend of wood. The brand started in 2020; this Shah Alam outpost sits on Jalan Plumbum in Seksyen 7, open daily from eleven in the morning until eleven at night. No pretense. Just smoke, meat, and the quiet certainty of a method that doesn't rush. Order the ribs. They know what they're doing.
Texas BBQ Barn
Cyberjaya, Malaysia
Texas BBQ Barn brought low-and-slow to Selangor in 2020 — Prime beef ribs and lamb Denver ribs smoked for hours over a blend of woods, Texas-style, in Cyberjaya's CBD Perdana 3. Open seven days, 11 to 11. Orthodox method, 15,000 kilometres from the Lone Star State.
Texas BBQ Barn
Cheras, Malaysia
Texas BBQ Barn brought low-and-slow to Malaysia around 2020, and this Cheras branch on Jalan Dwitasik is one of three in the group. Prime beef ribs and lamb Denver ribs are the headline, smoked for hours over a blend of woods; the menu holds to the Texas template. Open daily, eleven to eleven — lunch or dinner, the same long-smoked ribs.
Texas Best BBQ Cleburne
Cleburne, United States
Texas Best is a Cleburne smokehouse on Nolan River Road — brisket and ribs, jerky on the side, and a detour into fudge and popcorn nobody asked for but nobody minds. Part of a small chain, it sticks to what a Texas pit should do, then wanders just far enough to keep things interesting.
Texas Best BBQ Cleburne
Italy, United States
This is the Italy outpost of Texas Best BBQ Cleburne, a Texas barbecue operation that does things plainly: brisket, ribs, jerky. The menu doesn't stop at smoke — fudge and popcorn sit alongside the meat, the kind of pairing that makes sense in a Texas smokehouse that knows its audience. The address is 1020 Dale Evans Drive. It's one of several locations; the others are listed on the website. Come for brisket. Leave with jerky if you're driving.
Texas Best BBQ Cleburne
Balch Springs, United States
The menu is Texas barbecue — brisket, ribs — plus jerky, fudge, and popcorn, the kind of spread built for people passing through. Open daily from ten in the morning until ten at night, with online ordering running the same hours. It's a stop, not a destination. Fill the plate, fill the tank, keep moving.
Texas Best BBQ Cleburne
Dallas, United States
Texas Best BBQ Cleburne — barbecue in Dallas.
Texas Best Smokehouse
Alvarado, United States
This is Texas barbecue built for the road — a place where you can fill a plate or stock the car. The menu runs brisket and ribs alongside house-made jerky, fudge, and popcorn, the kind of spread that makes sense when you're feeding travelers and locals in equal measure. They're open daily from ten in the morning until ten at night. Online ordering is available, though they can sell out early — plan accordingly.
Texas Best Smokehouse
Corsicana, United States
This is Texas barbecue done at highway speed — brisket, ribs, and house-made jerky alongside fudge and popcorn for the road. The menu doesn't wander; it sticks to what a smokehouse ought to do and sends you back out the door. They're open daily except Sunday, 10:30 to 22:00, with online ordering running from ten in the morning. Off the interstate, stocked, and ready when you are.
Texas Joes
Greater London, United Kingdom
This is a place that does one thing: barbecue, done properly. Open Tuesday through Saturday with a bar that stays late, they take bookings and ask you to order by half-nine. The food arrives when it's ready, not before. Find them on Snowsfields and come hungry. Last orders at 21:30.
Texas Taff BBQ
Ystalyfera, United Kingdom
Location: Ystalyfera, Swansea Valley, South Wales (SA9 2ET) Style: Authentic Texas-style low-and-slow BBQ (beef cheek, Dr Pepper pulled pork, oxtail, sausages, ribs, etc.) Model: Collection-only home-based popup. He does scheduled menu drops on his website, then customers collect trays the following weekend from his house. Also does private cooks and collaborations/events (pubs, camping sites, other smokehouses). What started as a backyard hobby has grown into a proper small business with a dedicated website (texastaffbbq.co.uk), strong following, and viral reviews. He still works a full-time job during the week and runs the BBQ operation at weekends. Verdict: Worth considering for TheBBQAtlas.com — it’s a genuine Texas-style BBQ producer in Wales, even if it’s currently a home-collection popup rather than a full restaurant.
Texican BBQ Company
Olmito, United States
Texican BBQ Company sits on Old Highway 77 in Olmito and does the work of a proper smoke pit without ceremony. Marc Garza runs the place, and the menu centers on what matters: brisket, substantial ribs, and the less common sight of smoked poblanos alongside the meat. Open Tuesday through Saturday. The votes for best in Brownsville and best entrée came from people who'd eaten here, not from a marketing department. That's the only endorsement that counts.
The Brisket Shoppe
Tampa, United States
Danny Hernandez opened this place in 2021 with a clear idea: brisket done right, plus a few things that shouldn't work but do. Guava-glazed pork belly. Brisket pastries. Huli chicken. Cheshire pork ribs. Herb-smoked turkey breast. Handcrafted sausage. All of it smoked over Florida oak, all of it built to a standard that got the attention of the Michelin Guide, Yelp's Top 100, and the Tampa Bay Times. Open Wednesday through Saturday, 11 a.m. until sold out. Cash or card. No pretense, no waste. Just the work.
The Dirty Souls Smokehouse BBQ
Letterkenny, Ireland
The Dirty Souls Smokehouse BBQ operates out of Kinnegar Brewing in Letterkenny, serving Texas-inspired barbecue in County Donegal. It's a straightforward proposition: low and slow, done the American way, in the northwest of Ireland. Ring ahead or find them on Instagram.
The LA Pit
Gardena, United States
The LA Pit smokes the fundamentals — brisket, ribs, pulled pork — on West Gardena Boulevard. No origin story, no fuss: barbecue done straight, if that's what you're after.
The Original Roy Hutchins BBQ
Trophy Club, United States
The Original Roy Hutchins BBQ is a Texas operation that started with Roy in 1991 and now runs with his son Wes and grandson Zack. Pit-cooked, oak and pecan fueled, no deviation from the method. Call ahead or check the website to see what's moving that day. They're on TX-114 in Trophy Club.
The Original Roy Hutchins BBQ - Arlington
Arlington, United States
The Original Roy Hutchins BBQ is a Texas barbecue operation built on brick pits and three generations—Roy, his son Wes, and grandson Zack—doing the work the way it's meant to be done. Oak and pecan, low heat, time. They're known for the Texas Twinkie, and they'll ship it if you ask. Catering runs too. This Arlington location opens daily at 11, closes at 9, and sits ready on East Copeland Road. No mystery about what you're walking into: Texas barbecue, the kind that's been earning its reputation since the early nineties.
The Pit Rib House
Hickory Hills, United States
The Pit Rib House has cooked woodfired ribs, brisket and chicken on Roberts Road in Hickory Hills for three decades — long enough to land on NBC's Chicago Today and pick up a best-ribs-in-Chicagoland reputation. Live wood, patient smoke, at 9430 S Roberts Rd.
The Pit Room
Houston, United States
This is The Pit Room's west Houston location, running the same Texas barbecue programme that built the brand across the city. The kitchen opens at seven for breakfast tacos, then switches to brisket, ribs, and the rest of the line at eleven and runs until nine every night. It's barbecue built for the rhythm of a working week — early enough for the morning shift, late enough for dinner, no day off. The address is Katy Freeway; the style is Texas; the hours don't quit.
The Pit Room
Houston, United States
The meat comes off custom barrel-style offset smokers built by Allout Fabrication, plus a vertical cooker for sausage. Texas barbecue done without shortcuts. Breakfast tacos run from seven to half-ten in the morning if you're there early. Otherwise it's barbecue, eleven to nine, every day of the week.
The Salt Lick BBQ
Austin, United States
The Salt Lick is a Texas Hill Country barbecue operation that Thurman and Hisako Roberts started in 1967. Their method is deliberate: sear, then slow-cook over coals. This outpost lives beyond security at Austin Airport, open daily from 5 a.m. to 8 p.m., serving passengers between now and the last flight of the day. It is barbecue for people in transit — which means it's barbecue for people who know what they want and don't have time to waste. Order at the counter, eat standing up or find a seat, and move on. No pretense. No queue around the block. Just the thing itself, done the way it's been done since the beginning.
The Salt Lick BBQ
Driftwood, United States
Thurman and Hisako Roberts opened The Salt Lick in Driftwood in 1967, and the original still stands on FM 1826 where it began — open pits, meats seared then cooked slow over coals, served family-style. This is Hill Country barbecue at its source, a style of its own apart from the East Texas and Central Texas schools. It's long been cash-only and BYOB out here in the country. Where the whole Salt Lick story starts.
The Salt Lick BBQ
Round Rock, United States
The Salt Lick, going since 1967, brought its Hill Country barbecue — meat seared then finished low over coals — to this Round Rock outpost on East Palm Valley Boulevard. Open daily 11 to 9. Come for the barbecue; the rest takes care of itself.
Triple J's Smokehouse
Houston, United States
A Texas barbecue restaurant on Homestead Road, open Wednesday through Saturday. Dine in or take it with you — no delivery apps, just the straightforward business of feeding people who show up. Established nearly thirty years ago, it remains a neighbourhood spot that knows what it does and does it without fuss.
Truth
Houston, United States
Leonard Botello IV runs the operation on South Heights Boulevard in Houston, where pickup is the only option and selling out is the rule. The Michelin Guide took notice with a Bib Gourmand — recognition that arrives quietly at places that don't ask for it, places that simply smoke meat properly and let people decide for themselves. Bring cash. Bring patience. Bring an appetite for the real thing, because when it's gone.
Two Goose Market & Barbecue
Austin, United States
Two Goose is a family-owned blue-collar barbecue spot in Austin's Clarksville neighborhood, specializing in Goodstock brisket trimmed in-house and smoked over post oak. It stands out for serving proper breakfast alongside lunch, including brisket breakfast burritos and house-made sausages. The operation emphasizes approachable, honest Texas barbecue with quick service from a walk-up window.
Tyler's Barbeque
Amarillo, United States
Tyler's Barbeque opened in 2013 and operates from Olsen Boulevard with the kind of efficiency that comes from knowing what you do and doing it well. Oak smoke, a tight window (closed Sundays and Mondays, done by 6 p.m. on Saturday), and the simple fact that it runs out before the day ends. No mystery there. Open Tuesday through Saturday. Cash or card accepted. Get there with time to spare.
Vaqueros Texas Bar-B-Q
Allen, United States
Vaqueros Texas Bar-B-Q is a Texas barbecue restaurant in Allen that earned a 2024 James Beard semifinalist nod for Best Chef and landed on the New York Times' list of the 20 best barbecue restaurants in Texas. They smoke over hickory and made Texas Monthly's 50 Best Tacos list — a rare double billing that suggests the pit and the tortilla both get proper attention. D Magazine ranked it the fifth-best barbecue joint in North Texas and the 36th-best restaurant overall. It's part of a small chain; other locations are listed on their site. Open daily, with an extra hour on Fridays and Saturdays.
Warpigs Brewpub
Copenhagen, Denmark
WarPigs is a smokehouse and brewpub that arrived in 2015 with a straightforward brief: low and slow Texas barbecue, dry-rubbed and smoked, paired with beer. The kitchen closes at 22:00 and runs through its meat most evenings — a quiet indicator that the formula works. It sits on Flæsketorvet in the Meatpacking District, open from midday through late service most nights. No pretense, no mystery. Smoke and spice, done the way it's meant to be.
Wild BBQ
Tempe, United States
This Tempe smokehouse opens Thursday through Sunday at 11 a.m. and runs until the meat is gone — no exceptions. The menu centres on dino beef ribs, prime brisket, and lamb in forms most barbecue joints don't attempt: racks, shanks, cheeks. Pre-order and catering are available for those who plan ahead.
Wildwoods BBQ
North Wildwood, United States
David Gill and Joel Romano opened this place in North Wildwood in 2021, and it's been moving at the pace of something people actually want to eat. The brisket took first place and People's Choice at Brisket King NYC in 2023. They're closed Wednesdays; every other day they're open noon to eight, and when it's gone it's gone.
Will's Barbecue
Leichlingen, Germany
Since 2018, Will's has been smoking meat the Texas way: low, slow, and with the kind of patience that means reservations are recommended and selling out is not a threat but a fact. Brisket, spareribs, burgers, and a house-made jalapeño cheese wurst that speaks to the place's willingness to honour both tradition and its own ground. They open Friday through Sunday. Quality before quantity. Get there early, book ahead, and come hungry.
Zavala's Barbecue
Grand Prairie, United States
Brothers Joe and Christian Zavala are Grand Prairie natives, and it shows in how they run the place — as much for the neighborhood as for the line out front. There's a cooler of free Lone Star on the porch, a standing invitation to sit a while. Lunch service runs four days a week on Main Street, so check the days before you make the drive.