If you’re looking for BBQ in the USA, Texas is the ultimate destination. Read on to discover the smoking-hot stars of the Lone Star State
The sizzling love affair between Texas and barbecue can be traced back more than 1,000 years to the native Caddo Indians, and burns brighter than ever today. With more than 2,500 barbecue joints currently basting, roasting and grilling across the sprawling, meat-obsessed state, there’s an overwhelming amount of choice – which is where our handy guide comes in. From gargantuan, Jurassic-size beef ribs to soft, buttery brisket, this is your ultimate Texan BBQ bucket list.
1 Pecan Lodge, Dallas
Its walls near-buckling with awards, Pecan Lodge in Dallas is considered by ‘cue connoisseurs to be the finest smoked meat purveyor in North Texas, if not the entire state. Sitting pretty in the city’s trendy Deep Ellum neighbourhood, queues of hungry hipsters line the street outside every lunchtime, sometimes for many blocks. The menu is full of winners, from the baked potato ‘Hot Mess’ to the slow-cooked brisket, which takes 18 hours
to prepare.
Order this: With so many scrumptious options, your best bet is ‘The Trough’ – a tasty plate containing a little piece of everything.
2 The Slow Bone, Dallas
Brisket is king at this cafeteria-style joint in Dallas’ swanky Design District – and it’s served in a mouth-watering multitude of ways, from half-pound on the bun to chunky chilli bowls. The sides here are considerably more than an afterthought too, with options including Brussels sprout and cauliflower gratin and horseradish cream potato salad.
Order this: Pure, simple and exquisite, the juicy brisket here needs no sauce – and no introduction.
3 Heim, Fort Worth
Opening in 2015, Heim is a relative newcomer to the Texas chopping block, already slicing through the more established competition. A family-owned and operated business (you’ll find husband and wife Travis and Emma Heim in the kitchen most days), it’s justifiably feted for its velvety short ribs – and an insanely good chopped brisket sandwich, served in a moreish jalapeno-cheddar bun.
Order this: Beef Short Ribs – smoky, melt-in-the-mouth slices of heaven.
4 Tyler’s, Amarillo
Amarillo locals have been finding their way to Tyler’s Barbeque for some time now, drawn by everything from the best-selling ‘Rib Special’ (three ribs, toast, one side and a drink for $12.95) to the fiery green chile mac ‘n’cheese. Owner Tyler Frazer smokes his meat over a blend of mesquite and oak, giving it a distinctive zing which keeps the meatheads coming back here in their droves.
Order this: BBQ chicken – moist, smoky and divine, and best served on a bun.
5 Franklin, Austin
Arguably the most famous BBQ joint in America, Franklin is more than just an awesome place for lunch – it’s a bona fide tourist hotspot. Visitors from across the world join the lines here every day, largely for the supremely tender oak smoked brisket with its distinctive peppery exterior. Texas Monthly recently claimed Franklin was “serving the best barbecue in the known universe” and who are we to argue? Come early and come hungry – as soon as the day’s meat runs out, the doors ruthlessly close, leaving scores of people disappointed daily.
Order this: Brisket – luscious and tender enough to cut with a spoon.
6 La Varbecue, Austin
A new addition to Austin’s clustered BBQ scene, La Barbecue is already a head and shoulders among many of its rivals – thanks in part to its succulent turkey and delicious home-made sauces. Plus, the ingenious addition of being able to order your specific meat fix online, up to five days beforehand. Maximum taste for zero effort – it’s no wonder this place already has a number of celebrity fans, including Justin Timberlake, Jay-Z and Beyoncé.
Order this: Turkey sandwich – incredibly juicy and served on a soft potato bun; ask for the house made chipotle sauce too.
7 Killen’s, Pearland
The 30-minute drive from Houston doesn’t stop a small army of smoke fiends making the pilgrimage down to little Pearland every Tuesday to Sunday (in fact, many joke it’s the only reason anyone ever visits the town). Chef Ronnie Killen has Cordon Bleu training and it shows in his menu, from the dry-aged brisket to the croissant bread pudding with tres leches sauce. But really, there’s one stand-out star down here, and that’s Ronnie’s Fried Chicken – a lush, crispy legend in these parts and a must-try if and when you’re within striking distance of Pearland.
Order this: Ronnie’s Fried Chicken – or if you’re feeling super-hungry, the out-of-this-world chicken-fried steak.
8 Gaitlin’s, Houston
Former American football player Greg Gaitlin smokes his meat over hickory and oak, resulting in a chocolatey-barked brisket that Houstonians swear by. The rich, sweet venison sausages here are also wildly popular, but don’t miss the show-stopping dirty rice – Cajun comfort food at its best (or indeed, Greg’s larger-than-life mother Mary, who greets everybody at the door on weekends).
Order this: Venison sausages – with a mandatory side of Cajun-style dirty rice.
9 The Granary, San Antonio
Located in San Antonio’s sprawling – and wonderfully renovated – Pearl Brewery development, The Granary is a cut above most BBQ joints, in terms of style, substance and décor. Situated in a remodelled 19th century house with warm wooden interiors, it serves traditional market-style barbecue at lunchtimes, but has a more formal sit-down dinner service each evening. The Hill Country beef-link sausages are a particular treat, as are the delicious burnt-end baked beans.
Order this: Pastrami Beef Ribs – if you’re lucky enough to find yourself here on a Tuesday, which is the only day they’re served. (Otherwise, the juicy Classic Smoked Chicken is a guaranteed winner).
10 Kreuz Market, Lockhart, Texas
Ribs, brisket and burnt ends are haute cuisine in Lockhart – a tiny town between San Antonio and Austin which many consider to be the spiritual home of BBQ. Kreuz (pronounced ‘Krites’) has been at the heart of that heat down here for over a century, grilling since 1900. The place is deliciously basic – you’ll find no sauce and no cutlery here other than small plastic knives, and the meat is served by the smoky pound on old-fashioned butcher paper. But what you get in that paper is heavenly, from prime rib to melt-in-the-mouth turkey breast (don’t miss the potato salad too, with added pieces of brisket for extra meaty heft).
Order this: Shoulder clod – a lean and tender cut of beef, it’s surprisingly hard to find elsewhere.
