13 Texas BBQ Chains That Aren’t Cheap But Are Worth Every Saucy Bite
Texas BBQ. The very words conjure images of smoke-billowing pits, impossibly tender brisket, and a sauce so rich it could be a religion.
But let’s be honest, the truly exceptional, melt-in-your-mouth BBQ experiences in the Lone Star State often come with a price tag that raises an eyebrow. You won’t find bargain basement prices at these temples of smoked meat.
And you know what? That’s perfectly okay. Because sometimes, the best things in life, especially when it comes to barbecue, are worth investing in.
We’re talking about legendary establishments that have honed their craft over generations, using prime cuts, slow-and-low techniques, and a dedication to flavor that borders on obsession.
1. Franklin Barbecue
Lines form before dawn outside this Austin legend, where pitmaster Aaron Franklin has elevated brisket to an art form. The melt-in-your-mouth beef develops a perfect black pepper crust during its 12+ hour smoke over post oak.
What makes this place special isn’t just the meat-it’s the religious dedication to quality. Every brisket receives personal attention, and nothing is served before it reaches perfection.
Yes, you might wait 4+ hours for your tray of meat, but that first bite of buttery, smoky perfection will erase all memory of the wait. The potato salad and bourbon banana pie make excellent supporting acts.
2. Snow’s BBQ
Hidden in tiny Lexington, this Saturday-only operation became famous when pitmaster Tootsie Tomanetz (now in her 80s) was featured in Texas Monthly. The magic happens overnight as briskets, ribs, and sausages smoke slowly over oak wood.
Arriving early is mandatory – they open at 8 AM but typically sell out by noon. The atmosphere feels like a family reunion, with picnic tables under shade trees and the intoxicating aroma of post oak smoke filling the air.
Their pork steak might be the sleeper hit. A thick-cut shoulder that transforms into something transcendent during its long smoke bath. Worth the drive from anywhere in Texas!
3. Killen’s Barbecue
Chef Ronnie Killen brings fine-dining precision to barbecue at his Pearland smokehouse. The brisket receives a perfect salt-and-pepper rub before its 16-hour date with oak smoke, resulting in beef so tender you could cut it with a plastic fork.
Unlike many traditional joints, Killen’s offers table service and chef-driven sides that elevate the experience. The creamed corn might change your life, and the bread pudding provides a sweet finale worth saving room for.
Famous for “No Sauce Needed” signs above the meat-cutting station, Killen’s still offers three house-made sauces for those who insist. Their massive beef ribs – weighing nearly two pounds each – have achieved legendary status.
4. Terry Black’s Barbecue
The Black family brings generations of Lockhart barbecue tradition to their Austin and Dallas locations. Walking in, you’re greeted by massive custom-built smokers visible through glass walls – a barbecue theater where post oak smoke works its magic.
Their brisket deserves the spotlight with its peppery bark and rendered fat that melts like butter. Sides aren’t afterthoughts either – the mac and cheese incorporates brisket drippings, and the creamed corn gets spiked with green chiles.
Family photos line the walls, reminding diners this isn’t just business – it’s heritage. The banana pudding served in a mason jar makes for a nostalgic, perfect ending to a meat-centric feast.
5. Pecan Lodge
From humble farmers market beginnings to Dallas barbecue royalty, Pecan Lodge proves dreams fueled by smoke and passion can come true. Their “Holy Trinity” platter – brisket, ribs, and sausage – showcases everything that makes Texas barbecue special.
The signature “Hot Mess” – a massive sweet potato stuffed with barbacoa, chipotle cream, and cheese – has developed its own cult following. Communal tables encourage strangers to become friends over trays piled high with smoked meats.
Owners Justin and Diane Fourton named their restaurant after her grandfather’s ranch, bringing family history to each plate. Their commitment shows in every detail, from house-made sausages to the four massive smokers they’ve lovingly named “The Beast.”
6. Louie Mueller Barbecue
Step into the smoke-stained walls of this Taylor institution and you’re experiencing living history – they’ve been perfecting brisket since 1949. The building itself tells a story, with decades of smoke having darkened the walls to a rich patina.
Their signature move? Offering a free sample of brisket while you wait in line. That first bite, often accompanied by their fiery sauce, creates instant converts. The massive beef ribs – each enough to feed two hungry adults – have achieved legendary status among barbecue aficionados.
Third-generation pitmaster Wayne Mueller maintains traditions while respecting the craft his grandfather established. The jalapeño sausage provides a perfect counterpoint to the richness of the brisket, with just enough heat to wake up your taste buds.
7. Truth BBQ
Leonard Botello IV might be young for a pitmaster, but his Brenham-born (now with a Houston location) barbecue joint has quickly risen to legendary status. The brisket sports a mahogany bark that shatters satisfyingly when sliced, revealing juicy meat with a perfect smoke ring.
Truth’s sides deserve special mention – particularly the corn pudding and the collard greens cooked with smoked turkey. And then there’s the cake counter – massive layer cakes in flavors like Italian Cream and Chocolate with Peanut Butter Frosting provide a surprising sweet finale.
Arrive hungry and order family-style to try everything. The tallow-basted pork ribs fall off the bone yet maintain just enough texture, while the jalapeño cheddar sausage delivers a perfect snap with each bite.
8. Kreuz Market
Barbecue purists, rejoice! This Lockhart institution has been serving meat the old-school way since 1900 – on butcher paper, with no forks and absolutely no sauce. The sprawling, barn-like building houses massive brick pits where post oak smoke works its magic on meat.
Their motto – “No barbecue sauce, no forks, no kidding” – isn’t just talk. You’ll eat with your hands, using crackers or white bread as your only utensils. The shoulder clod (a lean cut from the front shoulder) offers a different but equally delicious alternative to brisket.
Family feuds and traditions run deep here. When the original location closed, they transported the still-burning coals from the old pits to the new building to maintain an unbroken chain of fire dating back generations.
9. Cattleack Barbeque
Open just two days a week (plus one Saturday monthly), this Dallas gem creates demand through scarcity and delivers with exceptional quality. Owners Todd and Misty David treat barbecue as both science and art, maintaining precise temperature logs for every brisket.
The Toddfather sandwich – brisket, pulled pork, and sausage topped with slaw – might be the ultimate barbecue indulgence. Their pastrami beef ribs, available only occasionally, have achieved mythical status among Texas barbecue enthusiasts.
The tiny, unassuming strip mall location belies the magic happening inside. Walls covered with cans and pig memorabilia create a quirky atmosphere that feels like being invited to a pitmaster’s private garage party where the food just happens to be world-class.
10. 2M Smokehouse
San Antonio’s barbecue renaissance has a name: 2M Smokehouse, where pitmaster Esaul Ramos blends traditional Texas techniques with Mexican flavors. The serrano-cheddar sausage alone justifies the trip – a perfect marriage of smoke, heat, and gooey cheese.
Handmade tortillas accompany every order, encouraging diners to create impromptu tacos with whatever meats they’ve ordered. The chicharrón mac and cheese exemplifies their cross-cultural approach – classic comfort food elevated with crispy pork skin crumbles.
Weekend specials might include smoked beef cheeks or barbacoa, drawing lines that form hours before opening. The dining room’s communal tables foster conversation among strangers united by their quest for extraordinary barbecue in a city better known for Tex-Mex.
11. Goldee’s Barbecue
Five friends in their 20s shocked the barbecue world when their Fort Worth joint was named #1 in Texas by Texas Monthly just months after opening. Their secret? Obsessive attention to detail and a willingness to pull all-nighters tending fires.
Each meat gets individual treatment – brisket spends 12-14 hours over post oak, while pork ribs receive a complex rub featuring unexpected spices like ginger. Their signature sides include Laotian sausage and nam jim jaew sauce – nods to pitmaster Nupohn Inthanousay’s heritage.
The unassuming building on the outskirts of Fort Worth belies the culinary treasures inside. Picnic tables under string lights create a festive atmosphere where strangers become friends over trays of perfectly crafted barbecue worth driving across Texas to experience.
12. Hutchins BBQ
Family traditions run deep at this McKinney institution, where three generations of the Hutchins family have perfected their craft since 1978. Their Texas Twinkies – jalapeños stuffed with brisket and cheese, wrapped in bacon, then smoked – have achieved viral fame.
The all-you-can-eat option represents either the best deal or most dangerous proposition in Texas barbecue, depending on your appetite. Pitmasters maintain 24-hour operations, with someone always monitoring the fires to ensure consistent quality regardless of when you visit.
Beyond the standard barbecue offerings, don’t miss their smoked turkey – often overlooked but executed with remarkable juiciness. The peach cobbler, made from a closely guarded family recipe, provides the perfect sweet counterpoint to all that savory smoke.
13. Tejas Chocolate + Barbecue
Only in Texas would a craft chocolate shop evolve into one of the state’s most celebrated barbecue joints. This Tomball gem represents the perfect marriage of creativity and tradition, with chocolate-making equipment sharing space with massive offset smokers.
Their carrot soufflé – a sweet-savory side dish that defies categorization – has developed its own following. The mole barbecue sauce incorporates house-made chocolate, creating a complex flavor profile that perfectly complements their oak-smoked brisket.
After your meal, don’t skip the bean-to-bar chocolate truffles that started it all. The chile-dusted dark chocolate pairs surprisingly well with the lingering smoke flavors from your barbecue feast. Weekends feature specials like smoked pastrami beef ribs that sell out within hours.