5 Texas BBQ Joints That You Should Skip And 5 That Outshine The Competition
Texas BBQ is practically a religion in the Lone Star State, where pitmasters are revered and brisket is the holy grail.
I’ve spent years road-tripping across Texas, following plumes of post oak smoke to find the best (and worst) BBQ joints.
Not all smokehouses are created equal, though – some are simply trading on reputation while others are truly transcendent experiences worth the pilgrimage.
1. The Salt Lick BBQ – Driftwood’s Disappointing Icon
My first visit to The Salt Lick had me fooled by the gorgeous Hill Country setting and those Instagram-worthy fire pits. What a letdown when I actually tasted the food! The brisket arrived looking picture-perfect but felt like leather in my mouth.
The pitmaster seemed more interested in rushing tourists through than maintaining quality. Their sauce is tasty enough, but no amount of sauce can rescue dry, overcooked meat.
Locals whispered to me that it’s been years since The Salt Lick served truly outstanding BBQ. Save your appetite for places that still care about the craft, not just selling t-shirts to tourists.
2. Cooper’s Old Time Pit Bar-B-Que – Llano’s Tourist Trap
The cowboy-style direct-heat cooking at Cooper’s produces meat that misses the mark for authentic Texas BBQ. My wallet still hasn’t recovered from paying premium prices for what amounted to glorified grilled meat!
Their signature move of dipping the meat in sauce before serving is practically sacrilege in true BBQ circles. It masks the natural flavors and often compensates for lack of proper smoking technique.
Last summer, I watched as busloads of tourists filed in while locals drove past to lesser-known spots. That told me everything I needed to know about Cooper’s current standing in the Texas BBQ hierarchy.
3. Rudy’s “Country Store” and Bar-B-Q – Convenience Over Quality
Pulling into a Rudy’s feels more like a gas station pit stop than a BBQ pilgrimage. During a road trip last month, hunger got the best of me and I stopped at one off I-35. My brisket came out looking suspiciously uniform, lacking that handcrafted touch real pitmasters pride themselves on.
The assembly-line service moves efficiently, but that speed comes at a cost to flavor development. Their creamed corn is admittedly addictive, though!
Rudy’s serves a purpose when you’re in a pinch, but calling it authentic Texas BBQ is like calling fast food tacos authentic Mexican cuisine. It’s BBQ for folks who don’t know better.
4. Railhead Smokehouse – Fort Worth’s Faded Glory
Nostalgia isn’t enough to save Railhead anymore. My grandfather swore by this place in the 90s, so I made a special trip to Fort Worth hoping to taste what he raved about. The walls covered in Texas memorabilia couldn’t distract from the disappointing plates coming out of the kitchen.
The brisket lacked that essential smoke ring, and the ribs required serious jaw strength. Service felt rushed, with staff more interested in turning tables than answering questions about their smoking process.
Longtime fans keep returning out of habit, but newcomers to Texas BBQ should look elsewhere. What was once a cornerstone of Fort Worth BBQ has sadly become just another restaurant.
5. Dickey’s Barbecue Pit – Chain Store Mediocrity
Yellow cups and free ice cream can’t hide the truth about Dickey’s. I stopped at one during a business trip, hoping for at least a passable lunch. The meat had that telltale reheated texture that no self-respecting BBQ joint would serve.
Watching staff pull pre-cooked brisket from warming trays instead of slicing it fresh off a smoker told me everything.
The sauce bottles on every table seem strategically placed to mask the flavor shortcomings. The nationwide expansion of Dickey’s has watered down whatever authentic roots it once had. True Texas BBQ is about craftsmanship and patience – two qualities that mass production simply can’t accommodate.
6. Franklin Barbecue – Austin’s Brisket Perfection
Standing in Franklin’s legendary line at 7 AM, I questioned my sanity until that first bite of brisket changed my life. Aaron Franklin doesn’t just cook meat; he conducts a symphony of smoke, creating bark so perfect it should be in a museum.
The fatty brisket dissolves on your tongue like beef-flavored butter. Even the lean cuts remain impossibly juicy, defying BBQ physics in ways that make other pitmasters weep with envy.
Chatting with fellow line-waiters became part of the experience, creating a community of BBQ pilgrims. Yes, the wait is ridiculous, but I’d happily do it again tomorrow. Some things truly are worth the hype.
7. Snow’s BBQ – Lexington’s Saturday Morning Miracle
Waking up at 4 AM to drive to tiny Lexington seemed crazy until I watched 86-year-old pitmaster legend Tootsie Tomanetz tending fires like she’s done for decades. Her weathered hands turned simple meat into transcendent BBQ with seemingly magical ease.
The pork steak here – an often overlooked cut – outshines even the exceptional brisket. Each bite carries history, tradition, and craftsmanship that can’t be faked or rushed. The Saturday-only schedule creates both inconvenience and anticipation.
Watching the sunrise over the smokers while sipping coffee with strangers who became friends through shared BBQ appreciation remains one of my favorite Texas memories.
8. Goldee’s Barbecue – Fort Worth’s New BBQ Royalty
Young guns with old souls run Goldee’s, where tradition meets innovation without sacrificing either. My skepticism vanished when their brisket hit my plate – perfectly rendered fat, peppery bark, and that elusive smoke ring that speaks of patience and precision.
Their sides aren’t afterthoughts but co-stars. The jalapeño cheese grits changed my understanding of what BBQ accompaniments could be.
What impressed me most was watching these young pitmasters working with quiet confidence, letting their food speak for itself. No gimmicks, no shortcuts – just extraordinary attention to detail and respect for the craft. Texas Monthly didn’t crown them #1 by accident.
9. Truth BBQ – Brenham’s Flavor Revolution
Leonard Botello IV created something special at Truth BBQ. The first time I visited their original Brenham location, the brisket brought tears to my eyes – literally! Perfectly balanced smoke, salt, and pepper created a flavor profile that haunted me for weeks.
Their homemade sausages snap with perfection, revealing juicy interiors bursting with unexpected flavor combinations. Even non-meat items shine – the tater tot casserole belongs in comfort food heaven. Expanding to Houston hasn’t diluted their quality one bit.
The line moves faster than Franklin’s, but the experience remains just as transformative. Truth doesn’t just serve BBQ; they serve edible art that happens to come on butcher paper.
10. Interstellar BBQ – Austin’s Innovative Newcomer
Hidden in a northwest Austin strip mall, Interstellar BBQ proves greatness can emerge from unlikely settings. My first bite of their beef rib made me forget my surroundings entirely – the meat pulled away from the bone with just a gentle tug.
Chef-driven sides elevate the experience beyond traditional BBQ joints. Their smoked scalloped potatoes might be the best potato dish in Texas, period. Owner John Bates brings fine dining sensibilities to BBQ without pretension.
The staff genuinely enjoys explaining their techniques and recommendations. While some newcomers focus on Instagram-worthiness, Interstellar focuses on pushing flavor boundaries while respecting tradition. That’s why they’re shooting to the top of Texas BBQ rankings.