10 Texas BBQ Joints Where The Brisket Sells Out By 1 PM Every Day

Last summer, I rolled up to a tiny BBQ shack at 12:30 PM, stomach growling, only to find a handwritten sign: “Sold Out.”

That crushing disappointment taught me an important lesson about Texas BBQ culture.

When a joint runs out of brisket before lunch is even over, you know they’re doing something extraordinarily right.

These legendary spots smoke their meat low and slow until it reaches melt-in-your-mouth perfection, and folks line up before dawn just to snag a few slices.

1. Franklin Barbecue – Austin

Aaron Franklin turned his food trailer dream into the most famous BBQ destination in America, and honestly, the hype is real. People camp out in lawn chairs starting at 6 AM, armed with coffee and sunscreen, just to taste his legendary brisket. The wait can stretch three to four hours on weekends, but nobody complains.

What makes Franklin’s brisket so special? The meat gets a perfect bark—that crispy, peppery crust—while staying impossibly juicy inside. Aaron uses post oak wood exclusively and watches over each brisket like a hawk. When you finally bite into that smoky, tender slice, you’ll understand why celebrities and presidents have made the pilgrimage.

Pro tip: Get there before 9 AM or accept your fate of missing out. They sell out daily, usually by 1 PM, sometimes earlier on Saturdays.

2. Snow’s BBQ – Lexington

Here’s the catch: Snow’s only fires up the pits on Saturday mornings, making it the ultimate BBQ pilgrimage. Tootsie Tomanetz, who’s been running the smoker since the 1960s, still shows up at 2 AM to start cooking. She’s in her nineties now, and her dedication puts the rest of us to shame.

Texas Monthly once crowned Snow’s the best BBQ in Texas, which sounds impossible for a place open four hours weekly. But one bite explains everything—the brisket practically dissolves on your tongue, with smoke flavor that goes bone-deep. The pork steak deserves equal praise, though brisket steals the spotlight.

Arrive before they open at 8 AM, because by noon, you’re looking at empty trays and disappointed faces. This tiny town becomes BBQ central every Saturday morning.

3. Cattleack Barbeque – Farmers Branch

Tucked into a Farmers Branch strip mall, Cattleack proves that incredible BBQ doesn’t need fancy surroundings. Todd and Misty David opened this spot after Todd spent years perfecting his craft, and their no-frills approach lets the meat do all the talking. The dining room fills up faster than you can say “burnt ends.”

Their brisket achieves that magical balance between fatty and lean, with a smoke ring so pronounced it looks photoshopped. Todd uses a secret rub recipe and refuses to rush the cooking process, even when crowds pile up outside. The sides are homemade daily, but let’s be honest—you came for the meat.

They’re only open Thursday through Saturday, and the brisket vanishes by early afternoon. Serious fans know to arrive right at 11 AM when doors open.

4. Burnt Bean Co. – Seguin

Seguin might be small, but Burnt Bean Co. has put it on the BBQ map with consistently outstanding smoked meats. The husband-and-wife team running this operation treat every brisket like it’s competing in a championship. Their attention to detail shows in every perfectly seasoned, tender slice.

What surprised me most was the creative menu—they’ve got traditional brisket, sure, but also inventive tacos and loaded baked potatoes that showcase their smoked meats. The beans (ironically not burnt) are phenomenal, slow-cooked with brisket trimmings. Everything tastes homemade because it is.

Word has spread fast about this gem, so locals and travelers alike pack the place during lunch hours. The brisket typically sells out between noon and 1 PM, especially on weekends when folks drive in from San Antonio and Austin specifically for their fix.

5. Barbs B Q – Lockhart

Lockhart calls itself the BBQ Capital of Texas, which means competition runs fierce. Barbs B Q holds its own against the famous legacy joints by focusing on quality over quantity. They smoke a limited number of briskets daily, which guarantees freshness but also means early sellouts.

The pitmaster here follows old-school techniques passed down through generations—simple salt and pepper seasoning, post oak smoke, and patience. No shortcuts, no gimmicks, just pure Texas tradition. The result is brisket with a thick, crunchy bark and meat so tender it barely needs chewing. Their sausage deserves honorable mention too.

Tourists flock to the more famous Lockhart establishments, but locals whisper about Barbs. Get there before the lunch rush or you’ll join the disappointed crowd staring at empty warming trays by 1 PM.

6. Goldee’s Barbecue – Fort Worth

When four pitmasters joined forces to open Goldee’s in 2020, the BBQ world took notice immediately. Within months, Texas Monthly ranked them number one in the entire state—a shocking achievement for such a new spot. But one taste confirms they earned every bit of that praise.

Their brisket showcases technical perfection: ideal bark-to-meat ratio, beautiful smoke penetration, and buttery texture that makes you close your eyes and sigh. The team experiments with different wood blends and constantly tweaks their process, treating BBQ like a science. Even their turkey and ribs could headline their own restaurants.

Lines form early and stretch around the building by opening time. They prepare generous amounts daily, but demand outpaces supply every single time. Expect brisket to disappear before 1 PM, often closer to noon on busy days.

7. Dayne’s Craft Barbecue – Aledo

Dayne Weaver started smoking meats in his backyard and eventually turned his passion into one of the most talked-about BBQ spots west of Fort Worth. His commitment to craft shows in every detail, from hand-selecting briskets to monitoring pit temperatures obsessively. Nothing leaves his kitchen unless it meets his high standards.

The brisket here tastes like pure Texas pride—smoky, peppery, and ridiculously juicy. Dayne uses a simple rub that lets the quality beef and wood smoke shine through. Regulars rave about the consistency; you’ll get the same excellent brisket whether you visit in January or July.

This small operation in Aledo can’t keep up with demand, despite smoking briskets round the clock. They typically run out of meat by early afternoon, sometimes even before noon on Saturdays when the crowd swells.

8. Micklethwait Craft Meats – Austin

Tom Micklethwait runs his BBQ operation from a bright red trailer in East Austin, proving that world-class brisket doesn’t require a brick-and-mortar building. His culinary background (he trained as a chef) brings unexpected sophistication to traditional Texas BBQ. The menu changes seasonally, but brisket remains the star attraction.

What sets Micklethwait apart is the attention to sides—his jalapeño cheese grits could win awards, and the rotating vegetable dishes actually make you excited about eating your greens. But that brisket, oh man—perfectly rendered fat, deep smoke flavor, and a bark that shatters like candy. He sources premium beef and treats each brisket individually.

The trailer’s popularity means lines start forming well before the 11 AM opening. Smart folks order online ahead of time, because walk-up customers often face disappointment when brisket sells out around lunchtime.

9. Valentina’s Tex Mex BBQ – Austin

Miguel Vidal and his family created something magical by combining his Mexican heritage with Texas BBQ traditions. Valentina’s serves the best of both worlds—perfectly smoked brisket wrapped in homemade tortillas with fresh salsa. The Real Deal Holyfield breakfast taco, loaded with brisket and eggs, has achieved legendary status.

Their straight-up brisket plates prove they’re not just about fusion creativity. The meat gets smoked traditionally with post oak, developing that classic Texas flavor profile. Then they get creative with applications, stuffing that tender brisket into tacos, tortas, and quesadillas. Genius move, honestly.

Weekend mornings see massive crowds descending on their South Austin location. They smoke substantial quantities, but the brisket still vanishes by early afternoon. Arrive hungry and early, or prepare to pivot to their also-excellent fajitas when brisket sells out.

10. Truth Barbeque – Brenham

Leonard Botello IV brought competition BBQ expertise to his Brenham restaurant, and the results speak for themselves. He’s won countless awards on the competition circuit, then decided to share his championship-quality meats with everyday folks. Truth Barbeque quickly became a destination worth the drive from Houston or Austin.

The brisket here showcases Leonard’s meticulous technique—he injects, rubs, and smokes each one to absolute perfection. The meat pulls apart effortlessly, glistening with rendered fat and packed with smoky goodness. His ribs and pork belly deserve equal attention, but that brisket keeps people coming back week after week.

Despite smoking massive amounts of meat daily, Truth runs out consistently. The lunch rush hits hard, and by 1 PM, you’re likely staring at a sold-out sign. Plan accordingly and arrive before noon to secure your BBQ fix.