Texas BBQ isn’t just food – it’s a time-honored tradition where brisket reigns supreme. Across the Lone Star State, pitmasters dedicate themselves to the art of slow-smoking this tough cut of beef until it transforms into something magical. From Austin food trucks to small-town legends, these nine BBQ joints serve up brisket so good it’ll make you forget all about ribs and sausage.
1. OAK’D BBQ: Wagyu Wonderland in Dallas
Newcomer OAK’D brings a chef-driven approach to Dallas’ BBQ scene without sacrificing traditional techniques. Their commitment to premium ingredients shines through in their signature wagyu brisket.
The intensely marbled beef undergoes a 12-16 hour smoke bath, resulting in a texture that’s almost like beef butter. Each slice features a pronounced smoke ring and bark that balances sweet and savory notes. The upscale setting – with craft cocktails and thoughtful wine pairings – elevates the brisket experience.
Don’t miss their burnt ends when available – they concentrate all the brisket magic into bite-sized morsels of joy.
2. Franklin Barbecue: The Brisket That Launched a Thousand Road Trips
At 6 AM, the line begins forming outside this unassuming Austin building. By opening time, hundreds wait patiently for a taste of Aaron Franklin’s legendary brisket.
The meat here doesn’t just melt in your mouth – it delivers a perfect balance of peppery bark, smoky flavor, and buttery tenderness that’s worth every minute of the wait. Franklin’s meticulous approach involves trimming each brisket by hand and tending oak-fired smokers throughout the night.
Locals tip: Tuesday has the shortest lines, but the brisket sells out daily regardless.
3. Snow’s BBQ: The Saturday Morning Pilgrimage
In tiny Lexington (population 1,200), pitmaster Tootsie Tomanetz has been stoking fires since 4 AM every Saturday for decades. At 86 years young, she creates brisket magic that draws BBQ enthusiasts from across the globe to this middle-of-nowhere spot.
The brisket emerges from old-school pits with a mahogany crust giving way to juicy meat that practically shimmers. Post oak smoke infuses every fiber, creating a flavor that earned Snow’s the title of Texas Monthly’s #1 BBQ joint multiple times.
Fair warning: arrive early – they open at 8 AM and close when sold out.
4. Truth BBQ: Houston’s Brisket Revelation
Leonard Botello IV started with a roadside spot in Brenham before bringing his brisket expertise to Houston. His approach combines old-school tradition with scientific precision – tracking temperatures, humidity, and cooking times like a lab technician.
The result? Brisket with a glistening fat cap that hasn’t rendered away but instead has transformed into a buttery, peppery experience. Each slice sports a vivid red smoke ring beneath a crust so flavorful you’ll want to save every crumb.
Beyond the meat, Truth’s homemade cakes provide the perfect sweet ending to your brisket adventure.
5. Burnt Bean Co.: Seguin’s Smoke-Fueled Sensation
Newcomer status hasn’t stopped Burnt Bean Co. from rocketing to BBQ stardom. Tucked away in Seguin, this joint has quickly earned its reputation through methodical smoking techniques and fanatical attention to quality.
Their prime-grade brisket undergoes a 12-hour transformation in custom-built smokers. The exterior develops a near-black pepper crust while the interior remains incredibly moist. Sliced thick against the grain, each piece delivers the perfect trinity of smoke, salt, and beef flavor.
Owner Ernest Servantes brings competition BBQ expertise to every brisket, making this worth the drive from San Antonio or Austin.
6. Terry Black’s Barbecue: A Family Legacy of Smoke
The Black family name carries serious weight in Texas BBQ circles. Twin brothers Michael and Mark Black brought their Lockhart BBQ heritage to Austin, creating a temple to traditional brisket.
Walking through the line, you’ll watch pitmasters slice glistening beef with the precision of surgeons. The brisket here delivers that perfect jiggle – a sign of properly rendered collagen – before yielding to the knife. Each piece features a pronounced smoke ring and peppery exterior that complements rather than overpowers the beef’s natural flavor.
Don’t skip their sides, especially the mac and cheese, which pairs beautifully with the rich brisket.
7. Micklethwait Craft Meats: The Food Trailer That Could
From humble beginnings in an East Austin trailer, Tom Micklethwait created a brisket destination that proves big flavor doesn’t require fancy surroundings. His background as a baker brings unexpected precision to his smoking technique.
The brisket here stands out for its balanced approach – not too salty, not overwhelmingly peppery, just right. Each slice maintains perfect moisture throughout, with the fatty end practically melting on contact with your tongue. The custom-built smoker, crafted from an old propane tank, imparts distinctive character to every brisket.
The casual picnic-table setting enhances the authentic Texas BBQ experience.
8. la Barbecue: Female-Powered Pit Perfection
Founded by LeAnn Mueller (BBQ royalty as daughter of legendary pitmaster Bobby Mueller), la Barbecue brings a distinctive style to Austin’s crowded BBQ scene. The joint’s name may be lowercase, but there’s nothing understated about their brisket.
Each piece sports an aggressive black pepper crust that gives way to impossibly tender meat. The post oak smoke penetrates deep, creating a pronounced smoke ring that’s both beautiful and flavorful. Their signature move? A light spritz of apple cider vinegar during smoking that adds subtle complexity.
The East Austin location offers a laid-back vibe that lets the spectacular brisket remain the star.
9. Leroy and Lewis Barbecue: New School Techniques, Old School Flavor
Operating from a blue food truck in Austin, pitmaster Evan LeRoy blends culinary school training with BBQ tradition to create something revolutionary. His approach focuses on sourcing – using only the highest quality Akaushi beef from HeartBrand Ranch.
The brisket emerges with a mahogany bark so intensely flavored it’s almost like beef candy. Inside, the meat maintains a juiciness that borders on miraculous. LeRoy’s innovative streak shows in his willingness to experiment with wood combinations and resting techniques.
Bonus: their rotating menu features creative sides that complement rather than compete with that glorious brisket.
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