14 Texas BBQ Joints So Popular, People Wait Hours Just To Get In
Texas takes its barbecue seriously, and nowhere is that more obvious than at the legendary smokehouses where folks happily camp out for hours before opening time.
These aren’t just restaurants, they’re pilgrimage sites for meat lovers who crave perfectly smoked brisket, fall-off-the-bone ribs, and that unmistakable flavor only real Texas BBQ can deliver.
From Austin food trucks to Fort Worth institutions, these spots have earned their legendary status one mouthwatering bite at a time.
1. Franklin Barbecue
Aaron Franklin turned his backyard hobby into the most famous barbecue joint in America, and possibly the world. Lines form before dawn, with dedicated fans bringing lawn chairs, coolers, and enough patience to wait two to four hours (depending on the day)or a taste of his legendary brisket.
The wait has become part of the experience itself. People make friends, share breakfast tacos, and swap BBQ stories while inching closer to smoky heaven.
Once you bite into that perfectly pink smoke ring and butter-tender meat, every minute spent waiting suddenly makes perfect sense. Presidents like Barack Obama and countless celebrities have made the pilgrimage here, proving that great BBQ recognizes no boundaries.
2. Burnt Bean Co
Tucked away in Seguin, this family-run operation has locals and travelers alike lining up for some seriously impressive smoked meats. The Sanchez brothers, Ernest and David, pours heart and soul into every brisket, rib, and sausage that comes off their pits.
What started as a humble venture has exploded into one of the most talked-about BBQ spots in Central Texas. Their brisket develops a bark so flavorful and meat so juicy, you’ll understand why folks drive from San Antonio and Austin.
The sides deserve equal praise, their beans live up to the name without any actual burning involved. Recently crowned the #1 BBQ joint in Texas by Texas Monthly (2025), weekend waits easily test your commitment, but the payoff is absolutely worth it.
3. Goldee’s Barbecue
Fort Worth’s rising star burst onto the scene and immediately started collecting awards like they were going out of style. This relative newcomer proved that fresh blood can absolutely compete with the old guard when passion meets technique.
The crew behind Goldee’s consists of competition BBQ veterans who decided to plant roots and feed the masses. Their brisket has that perfect wobble, their ribs snap just right, and their sides complement rather than compete.
Goldee’s operates Friday through Sunday only, and weekend lines stretch around the building as word spreads about their consistently outstanding quality. Named one of Texas Monthly’s Top 10 BBQ joints (2021), the crowds only continue to grow bigger and hungrier.
4. LeRoy and Lewis Barbecue
Evan LeRoy ditched the traditional playbook and started experimenting with cuts and techniques that make BBQ purists nervous, then won them over completely.
His brick-and-mortar restaurant at 5621 Emerald Forest Drive in Austin (after starting as a food truck) brings creativity and adventure to Central Texas barbecue without losing respect for tradition.
Beef cheeks, barbacoa, and inventive specials rotate alongside classic brisket and ribs. The menu changes based on what’s available and what sounds delicious, keeping regular customers constantly intrigued.
Lines form early on weekends as Austin foodies scramble for whatever limited quantities LeRoy’s smoking that day. His background includes time at Franklin Barbecue, so you know the fundamentals are rock-solid beneath all that innovation.
5. Dayne’s Craft Barbecue
Dayne Weaver started slinging barbecue from a tiny setup and quickly developed a cult following that refuses to quit growing. His attention to detail borders on obsessive, which translates directly into some of the most carefully crafted barbecue in North Texas.
Every element gets consideration, from wood selection to resting times to the exact moment meat reaches peak perfection. The brisket practically melts on your tongue, while the pork ribs deliver sweetness and smoke in equal measure.
Weekends bring crowds that would intimidate lesser pitmasters, but Dayne keeps quality consistent even when demand goes bonkers. Fair warning: they sell out regularly, so arriving early isn’t just recommended—it’s practically mandatory.
6. InterStellar BBQ
John Bates and his wife Hollie Ramos Bates launched this operation with a name that promises out-of-this-world flavors, and somehow they actually deliver on that cosmic promise. Their commitment to quality starts with responsibly raised meats and ends with perfectly executed smoking techniques.
The brisket develops incredible bark while staying impossibly moist inside. Their house-made sausages bring creativity and spice without overwhelming the palate.
Located at 12233 Ranch Road 620 N in Austin, the humble exterior hides the magic happening in those smokers out back. Weekend waits can stretch past two hours during peak times, but regulars claim the brisket alone justifies every minute spent in line.
7. La Barbecue
LeAnn Mueller carries serious BBQ lineage in her blood—her family has been smoking meat in Texas for generations. Now operated by LeAnn’s wife, Ali Clem, after LeAnn’s passing in 2022, the spot continues her legacy while adding its own modern flair.
The food trailer setup keeps things casual, but the quality rivals any brick-and-mortar establishment in the state. Brisket, ribs, and sausage all receive the royal treatment, emerging from the smoker with deep flavor and perfect texture.
Lines snake through the covered outdoor seating area as customers wait patiently for their turn at the counter. The chipotle sausage has developed its own dedicated fan club, and the beef ribs are absolute showstoppers when available.
8. Louie Mueller Barbecue
Step inside this Taylor institution and you’re walking into living Texas history that’s been smoking meat since 1949. The walls are blackened from decades of smoke, and the smell alone could convert a vegetarian.
Currently operated by third-generation pitmaster Wayne Mueller, the restaurant maintains standards that have made this place a required stop for serious BBQ enthusiasts. Their brisket sets the benchmark that others aspire to reach, with a peppery bark and juicy interior that defines Central Texas style.
Weekend crowds pack the dining room, but the line moves steadily as the crew works with practiced efficiency. A 2006 James Beard Award for “American Classics” hangs on the wall, but the real proof sits on every plate.
9. Cattleack Barbeque
Dallas doesn’t always get credit in Texas BBQ conversations, but Cattleack forces everyone to pay attention. Todd and Misty David run this neighborhood spot with a fanatical dedication to doing things right, no shortcuts allowed.
They’re only open Thursday and Friday (and occasional first Saturdays), and they sell out every single time without fail. Brisket here achieves that perfect balance of smoke, seasoning, and tenderness that makes grown adults genuinely emotional.
The small operation means limited quantities, which means lines that form absurdly early. Regulars know to arrive before opening or risk missing out entirely, because once the meat’s gone, that’s it until next week.
10. Truth Barbeque
Leonard Botello IV learned his craft through obsessive practice and study, then opened this Brenham-born BBQ joint with a second Houston location that now draws most of the crowds. His scientific approach to barbecue combines temperature precision with old-school smoking wisdom.
The result? Brisket that consistently ranks among Texas’s finest, with beef ribs that look like something from a cartoon—massive, meaty, and magnificent.
People make special trips from Houston just to eat here, and locals guard their favorite ordering strategies like state secrets. Lines build quickly on weekends, and sellouts happen regularly despite generous quantities. The banana pudding deserves mention too, providing the perfect sweet finish to all that savory smoke.
11. The Half Acre
Midland’s BBQ scene keeps getting stronger, and The Half Acre contributes significantly to that reputation. They’ve built a following by refusing to compromise on quality, even when lines wrap around the building.
Their brisket shows proper respect for the craft, with smoke penetration and tenderness that satisfy even the pickiest critics. The sides avoid the usual BBQ joint pitfalls, offering freshness and flavor that complement rather than just fill plate space.
Weekend waits test your patience, but the friendly staff and welcoming atmosphere make the time pass more pleasantly. They’ve mastered the balance between honoring Texas traditions and adding their own personality to the experience.
12. Redbird BBQ
Based in Port Neches, Redbird has quietly built a reputation that has BBQ hunters tracking them down like detectives. Their small-batch approach means everything gets proper attention, from the rub to the smoke to the slicing.
Brisket here develops complexity that comes from careful wood selection and patient cooking. The pork ribs bring a different kind of magic, with meat that pulls cleanly from the bone and seasoning that enhances without overpowering.
They operate with limited hours and even more limited quantities, creating a scarcity that drives demand through the roof. Smart customers arrive early and order generously, knowing that hesitation often means missing out completely.
13. GW’s BBQ
Located in San Juan, Texas (Rio Grande Valley), GW’s is putting South Texas on the barbecue map. Gary Wayne Mize serves up some seriously impressive smoked meats with a no-frills approach that focuses entirely on what matters—perfectly cooked barbecue that speaks for itself.
The brisket here earns praise from folks who’ve eaten at all the famous places, holding its own against any competition. Ribs, sausage, and sides all maintain the same high standards, creating complete meals that satisfy completely.
College town crowds mix with BBQ pilgrims traveling from across Texas, creating lines that prove GW’s belongs in any serious statewide BBQ conversation. They sell out regularly, so calling ahead or arriving early prevents heartbreak.
14. Evie Mae’s Pit Barbecue
Way out in West Texas near Lubbock, Arnis and Amanda Robbins prove that world-class barbecue isn’t limited to the Central Texas corridor. Evie Mae’s has earned national recognition while staying true to its small-town roots.
Their brisket competes with anything coming out of Austin or Fort Worth, showing proper smoke rings and melt-in-your-mouth tenderness. Their smoked turkey is a customer favorite and frequently praised for staying moist and flavorful.
Lines form early despite the remote location, with folks driving from Amarillo, Lubbock, and beyond for their BBQ fix. Limited hours and high demand mean planning your visit carefully or risking a long drive that ends in disappointment.