A truly decadent Texas Wagyu brisket is on the chalkboard menu here (when it’s not sold out) at this low-and-slow barbecue stop located in Sisterdale, situated between Austin and San Antonio. Congenial owner Jake Gandolfo is known to sit and talk to patrons as they enjoy his truly destination barbecue. For a special side, try the Creamed Corn Maque Choux topped with your choice of smoked meats. Pro-tip: Call in your order before you head out to avoid sad faces when you arrive—they do tend to sell out quickly.

Fusion cuisine isn’t limited to Texas or barbecue, but somehow, it just tastes better here. Look no further than Curry Boys, melding southeast Asian cuisine and Texas barbecue into one delicious journey. You’ve arrived when you see the tiny bubble gum pink shack with royal blue shade awnings next door. The trio of successful San Antonio restaurateurs Andrew Ho, Sean Wen, and Andrew Samia didn’t know what a hit they had on their hands when they joined forces and tried a little COVID-era pop-up restaurant experiment. The result is irresistible barbecue bowls like the Brisket Smoke Show, filled with jasmine rice, veggies, oak-smoked prime brisket, and a crave-worthy house-made green curry.

Never a city content to leave any culinary bragging rights to its brothers to the north, San Antonio’s barbecue scene has exploded in recent years. One fine example is Smoke Shack, a well-loved pit stop that isn’t afraid to smother a little southern love along with its meats. Go beyond the typical meat plate and get yourself some Frito Pie, Smoke Shack Mac, or a Brisket Grilled Cheese. Because what goes better with brisket than some decadent oozy cheese? Your visit to Smoke Shack doesn’t have to end when you leave, either. Bring some meat (or a sandwich, prepared meal, or charcuterie) home from the Smoke Shack Meat Market.

Opened by barbecue restaurateur Shane Stiles of Stiles Switch in Austin, this Central Texas addition in Belterra Village has added some Tex-Mex flavors to its menu as of late. In addition to smoked meats like prime brisket, diners can enjoy specialty items such as Truck Stop Brisket Enchiladas, building upon the brisket taco by spicing it up with a scoop of chile con carne. Stop in for the Sunday brunch buffet for even more deliciousness, including a carving station with smoked tri-tip steak.

In its earliest days, Valentina’s was heralded as a pioneer of barbecue/Tex-Mex fusion, earning owner Miguel Vidal (and his eldest daughter, the restaurant’s namesake) a spot in Texas barbecue history books. Vidal insists on preparing from-scratch tortillas to complement his 100 percent grass-fed angus beef brisket, smoked in the pits contained within four trailers in Valentina’s South Austin location on Menchaca. Enjoy a freshly prepared taco slathered in house-made guacamole outside on one of the shaded picnic tables for a uniquely Texas treat.

Nabbing the No. 2 slot on Texas Monthly’s Top 10 list in 2021, this relative newcomer to the barbecue scene (opening in 2019) keeps it simple with salt, pepper, and garlic seasoning and post oak smoke. Silky, melty brisket is almost taken for granted these days around Texas, but it shouldn’t be at Interstellar. You can also go for beef kielbasa or try one of Interstellar’s more experimental flavors.

Known for “new school barbecue” with “old-school service,” this South Austin food truck parked outside Cosmic Coffee + Beer Garden began in 2017 and puts an emphasis on sourcing its meats from small, local ranches in Texas, which you’ll see prominently featured on the menu. Another thing that makes Leroy and Lewis stand out: unconventional cuts of beef that are creatively cooked to perfection. For example, beef cheeks as opposed to brisket (the latter being only available on weekends), complemented by unique fixins like beet barbecue sauce, house-made kimchi and cauliflower burnt ends. Save room for a slice of cheddar cheesecake for dessert.

Started in 1962 with a humble location in Llano, Cooper’s is now one of Texas’s few honest-to-goodness barbecue chains, with locations in Austin, Fort Worth, College Station, New Braunfels, and Katy, in addition to its flagship. Meat is cooked “cowboy-style” at these restaurants. Traditionally associated with West Texas, this means that Cooper’s beef ribs, brisket, and prime rib are cooked right on the pit over mesquite coals, as opposed to the “low-and-slow,” indirect technique more common in Central Texas. You’ll step up to a pit and select whatever you’d like directly from there (don’t blame us if your eyes are bigger than your stomach). Drenched in Cooper’s special tangy sauce, it’s a mouth-watering meal. 

This oak-fired barbecue joint operated out of a vintage Comet trailer, and situated in a casual picnic-style space in the heart of downtown Austin, holds its own against its good-natured Hill Country BBQ competitors. Fill your three-meat plate with brisket, sausage, and dino beef ribs, or branch out and try the from-scratch Tex-Czech Sausage or the barbacoa.

Named after an old gold-colored Ford F-250 truck that used to haul around their first barbecue pit, Goldee’s (like many other restaurants on this list) represents a kind Texas dream: combining a passion for craft barbecue with an audience of Texans happy to nibble their way around the state. The pit crew, which successfully landed Goldee’s on the coveted No. 1 spot in the 2021 ranking of Texas Monthly’s Top 10 BBQ Joints, keeps it old-school style with a menu board listing just the basics: meat by the pound and traditional sides: slaw, beans, and potato salad. Why mess with perfection? 

Heim now has three DFW area outposts, with the Dallas restaurant on Mockingbird Lane near Love Field being the newest. This bright and airy space with a cathedral ceiling makes a great environment for appreciating “farm to smoker” craft barbecue cooked slow over post oak fires, with menu items such as prime certified Angus beef brisket, and a full hamburger menu (the Heimburger is topped with bacon burnt ends jam). There’s a kids’ menu for smaller appetites, too.

Irreverent big top vibes greet you at this colorful and casual barbecue spot in Dallas’s Design District, where (it’s true) you can ride on a 50-foot old-time ferris wheel before or after noshing on some ’que. What’s on the menu? For starters, try the brisket queso made with USDA Prime Grade brisket and fresh pico de gallo. Try out a two-meat special or a “full ride” to sample all of the meats, including a hot link made from brisket and pork, with just the right amount of jalapeño heat.

In 2018, two Austin restaurant giants, Aaron Franklin of Franklin Barbecue and Uchi’s Tyson Cole, created an Asian smokehouse and bar called Loro in Austin. Since then, they have added two additional branches in East Dallas and Houston, and they are set to open two more restaurants (one each in Dallas and Houston) in 2022 and 2023. The fast-casual counter-service concept combines that award-winning Franklin barbecue with Asian flavors in dishes such as Curried Brisket Rice and Candied Kettle Corn (made with brisket burnt ends, togarashi, and sea salt).

Feges has quickly become a staple barbecue outpost in Houston, now with two locations: the original in the Greenway Plaza food court, and a larger second location in Spring Branch, which features a spacious outdoor patio with playground. Each location’s menu is a little different. You’ll find a more traditional meat plate at Greenway Plaza—choose from brisket, burnt ends, and other meats paired with sides like sweet and spicy brussels sprouts, elote corn salad, or charro beans. At Spring Branch, an expanded menu includes the Feges Burger and a selection of barbecue bowls, plus a bar stocked with specialty wines, craft beers, and frozen margs. Stay tuned to the calendar on Feges’ website for upcoming specials, such as Steak Night, Kids Eat Free, and Veterans Eat Free days.

In a world of same-old barbecue, Blood Bros brings some fresh air. Owners Quy Hoang, Terry Wong and Robin Wong insert flavors representing Japan, Vietnam, Korea, the Philippines, Mexico, Hawaii, and of course Texas into their frequently changing menu, leaving customers hungry for the next culinary adventure. From Smoked Brisket Loco Moco (Furikake seasoning, fried egg, brown gravy, and sushi rice with a brisket patty), to confit brisket quesadillas to a smoked prime brisket cheeseburger, tune in on social media to get the menu lowdown before you go. And while we can’t tell you what to order, we can guarantee it will be good.

If the recipe for a country song can be stripped down to “three chords and the truth,” as a famous country songwriter once said, the same philosophy can be adapted to Texas barbecue: apply the same solid ingredients (quality meats, seasoning, fire) with a lot of hard work, and you’ll get TRUTH. Owner Leonard Botello IV was so obsessed with achieving success, he is rumored to have spent years sleeping next to his smokers. The result has earned him a spot on the Texas Monthly top 10 within just two years of opening (in 2021, the restaurant came in at No. 3). Among other specialties you’ll find here are Cajun burnt ends boudin and beef ribs (available on Saturdays).

With locations in Houston and San Antonio, Pinkerton’s started from scratch, just like the food. With just a pit and a dream—no formal culinary education, Houston-born Grant Pinkerton has realized his goals of becoming an award-winning pitmaster. Peppery beef ribs and prime brisket are cooked over mesquite wood and finished on post oak to bring out the spicy, smoky flavors. For dessert, continue the barbecue through-line by trying the smoked bread pudding.