10 Texas BBQ Joints That Nobody Talks About But Always Stay Packed

Texas barbecue isn’t just food – it’s practically a religion in the Lone Star State. While famous spots like Franklin Barbecue grab headlines, some incredible BBQ joints fly under the radar despite having lines out the door every day. These hidden treasures serve up mouthwatering brisket, ribs, and sausage that locals protect like precious secrets.

1. Evie Mae’s Pit Barbecue – Wolfforth

Located in a tiny West Texas town, Evie Mae’s turns out brisket so tender you could cut it with a plastic fork. Pitmaster Arnis Robbins started this gem after being diagnosed with celiac disease, making it one of the few gluten-free BBQ spots in Texas.

Locals drive hours for their perfectly rendered prime brisket and green chile sausage links. The sides aren’t afterthoughts either – their buttermilk potato salad and green chile cheese grits have developed cult followings of their own.

2. Mimsy’s Craft Barbecue – Crockett

Hidden in the piney woods of East Texas, Mimsy’s brings big-city barbecue techniques to a small-town setting. Husband-wife team Wade and Kathy Elkins left Houston’s competitive BBQ scene to create this charming spot where every meat gets special treatment.

Their signature move? Wrapping briskets in peach paper instead of foil during the smoking process. Don’t miss their jalapeño-cheese sausage that snaps with each bite or their bourbon banana pudding that sells out daily. Weekend warriors arrive before opening to secure their meat fix.

3. Cooper’s Old Time Pit Bar-B-Que – Llano

Mesquite smoke signals guide hungry travelers to this Hill Country institution where the ordering system is like nowhere else. You’ll point directly at your desired cuts as they sizzle on massive open pits before they’re weighed and wrapped.

Famous for their two-inch-thick pork chops and “Big Chop” special, Cooper’s embraces direct-heat cooking rather than the low-and-slow method. Grab a slice of homemade cobbler and head to the communal picnic tables where ranchers, motorcyclists, and tourists break bread together under the Texas sky.

4. City Market – Luling

Step through the screen door at City Market and you’re transported to 1958. Nothing has changed much since then – including their perfect post oak-smoked brisket and legendary sausage links served on butcher paper with saltine crackers.

The pit room remains separate from the dining area, accessible through a small door where you’ll place your order in a smoke-filled chamber. Their tangy, orange-red sauce comes warm in squeeze bottles – a perfect complement to their simply seasoned meats.

5. Pitforks and Smokerings BBQ – Slaton

A converted gas station houses this barbecue revelation where pitmaster Israel Campos crafts West Texas barbecue with Mexican influences. The brisket queso has developed an almost mythical status among Texas BBQ aficionados who make the pilgrimage to this tiny town.

Smoked beef cheeks melt in your mouth while green chile pulled pork brings unexpected heat. Campos learned smoking techniques from his grandfather and combines them with professional training for truly unique flavors. Saturday specials often sell out by noon – locals know to arrive early or call ahead.

6. Ray’s Real Pit BBQ Shack – Houston

Third Ward locals have kept Ray’s their precious secret for years. Started by pitmaster Ray Busch, a former football coach, this family-run spot combines East Texas barbecue traditions with Creole influences.

The smoked boudin links and dirty rice showcase their Louisiana connections, while the perfectly barked brisket maintains Texas standards. Their “Taste of the South” platter lets you sample everything from ribs to smoked catfish. Ray’s exemplifies how Houston’s diverse food scene enriches traditional barbecue with multicultural touches.

7. Vera’s Backyard Bar-B-Que – Brownsville

At Texas’ southernmost tip, Vera’s preserves a near-extinct barbecue tradition: barbacoa de cabeza cooked underground in the traditional Mexican method. Owner Armando Vera tends earthen pits where cow heads wrapped in agave leaves slow-cook overnight – a technique largely vanished due to health regulations.

Operating since 1955, Vera’s holds the state’s only grandfathered permit for this ancient cooking style. Weekend warriors line up for fresh corn tortillas filled with various parts of the head – cachete (cheek), lengua (tongue), and sesos (brains). This isn’t just barbecue; it’s living culinary history.

8. Southside Market & Barbeque – Elgin

“The Sausage Capital of Texas” isn’t just a nickname – it’s Southside Market’s well-earned title since 1882. Their original “hot guts” sausage recipe has been pleasing crowds for over 135 years, making this the oldest continuously operating barbecue joint in the state.

While tourists flock to newer establishments, locals and true barbecue historians make pilgrimages here for the snappy beef sausages with perfect texture and spice. The mutton ribs – increasingly rare on Texas BBQ menus – offer a taste of traditional frontier barbecue. Their meat market still sells fresh cuts alongside their smoked specialties.

9. Barbs B Q – Lockhart

Female pitmasters remain rare in Texas BBQ, making chef Barbra Hale’s Lockhart joint especially noteworthy. In a town famous for barbecue traditions, Barbs brings fresh perspective by combining classic techniques with chef-driven creativity.

Her smoked beef cheek tacos topped with pickled onions and cilantro crema represent the new wave of Texas barbecue. The brisket maintains traditional integrity while sides elevate the experience – think blue corn grits and seasonal vegetable salads sourced from local farms. Wine and craft cocktail pairings prove barbecue can be sophisticated without losing its soul.

10. Burns Original BBQ – Houston (Acres Homes)

Anthony Bourdain put Burns on the national map, but locals in Houston’s historic Acres Homes neighborhood have lined up for generations. Founded by Roy Burns Sr. in 1973, this no-frills spot serves barbecue from a small house with no indoor seating – just picnic tables under Texas skies.

Their chopped beef sandwich comes drenched in sweet-spicy sauce on butter-toasted buns. The “Loaded Baker” potato topped with chopped brisket, cheese, sour cream, and chives could feed two hungry adults. Hip-hop stars and neighborhood regulars alike wait patiently for what many consider Houston’s quintessential barbecue experience.