9 Texas BBQ Spots That Will Be Packed This Labor Day Weekend

Labor Day weekend in Texas means one thing: BBQ pilgrimages!

As a born-and-raised Texan, I’ve spent countless holiday weekends standing in lines that wrap around buildings, all for that perfect slice of brisket.

The smoky aroma of post oak, the butcher paper-wrapped treasures, and the sweet-tangy sauce make every minute of waiting worthwhile.

If you’re planning your Labor Day feasting strategy, these nine legendary pitmasters are guaranteed to draw crowds – so get there early!

1. Burnt Bean Co. (Seguin)

Holy smoked meat heaven! I stumbled upon this Seguin gem last summer and nearly wept at first bite. The pitmasters here have mastered the dark art of perfect bark – that peppery, crusty exterior that gives way to melt-in-your-mouth beef underneath.

Their brisket remains the star attraction, with fat rendered so perfectly it glistens like edible jewelry. But don’t sleep on their jalapeño cheese sausage, which delivers a kick that’ll wake up your taste buds faster than a Texas thunderstorm.

A word to the wise: they sell out lightning-fast, especially on holiday weekends. I once arrived thirty minutes after opening and watched the last rack of ribs walk out the door. Lesson learned – set that alarm clock!

2. LeRoy And Lewis Barbecue (Austin)

Revolutionary isn’t a word I throw around lightly, but LeRoy and Lewis has genuinely reinvented Texas BBQ. Parked in an unassuming food truck in South Austin, these culinary rebels serve “new school BBQ” that respects tradition while fearlessly pushing boundaries.

My first encounter with their smoked beef cheek left me speechless – a cut most places don’t even attempt. Their rotating menu features whatever local ranchers have available, meaning you might find brisket one day and antelope the next.

The Akaushi beef sausage haunts my dreams, and their sides aren’t afterthoughts – they’re destinations. The kale Caesar coleslaw somehow makes eating greens with BBQ feel not just acceptable but necessary. Prepare for a line and a life-changing meat experience.

3. Goldee’s Barbecue (Fort Worth)

Crowned the best BBQ joint in Texas by Texas Monthly in 2021, Goldee’s lives up to the impossible hype. My first pilgrimage there involved a 5:30 AM arrival – in the rain – and I’d do it again tomorrow without hesitation.

The young pitmasters behind this Fort Worth sensation cut their teeth at some of Texas’ most hallowed BBQ temples before striking out on their own. Their brisket achieves that mythical status where the fat has completely rendered, creating a buttery texture that dissolves on your tongue like smoky cotton candy.

Beyond beef, their pork ribs showcase a perfect glaze that’s never sticky – just a subtle sweetness that complements the smoke. Fair warning: they only open Friday through Sunday, making Labor Day weekend an absolute madhouse.

4. Redbird BBQ (Port Neches)

Southeast Texas doesn’t always get its proper BBQ respect, but Redbird is changing that conversation one spectacular tray at a time. Located in a converted gas station in Port Neches, this Gulf Coast gem brings together Texas tradition with subtle Cajun influences.

Last fall, I drove two hours out of my way just to try their pork belly burnt ends after seeing them on Instagram. Worth every mile! These cubes of porcine perfection are candied with a sweet glaze, then hit with just enough cayenne to balance the richness.

The family operation smokes with a mixture of post oak and pecan wood, creating a distinctive flavor profile you won’t find in Central Texas. Their boudin-stuffed quail has no business being as delicious as it is – an East Texas miracle.

5. GW’s BBQ (San Juan)

The Rio Grande Valley has given us this hidden BBQ treasure that blends South Texas and Mexican flavors into something uniquely magical. GW’s sits unassumingly in San Juan, where pitmaster George Wright creates cross-cultural masterpieces that would make BBQ purists rethink everything.

My cousin dragged me here last Christmas, promising it would change my life. The brisket tacos with homemade flour tortillas nearly made me relocate! Their signature item – smoked barbacoa – takes the traditional Mexican preparation but applies Texas smoking techniques for a mind-bending flavor explosion.

Don’t miss their green chile mac and cheese, which provides the perfect creamy counterpoint to all that rich meat. While the Valley isn’t traditionally known as a BBQ destination, GW’s proves great smoke knows no boundaries.

6. InterStellar BBQ (Austin)

Tucked into a Northwest Austin strip mall, InterStellar defies its unassuming location by sending taste buds into orbit. The astronomical name isn’t just clever marketing – their flavors are genuinely out of this world.

During my first visit, I made the rookie mistake of filling up on their spectacular brisket before trying their pork ribs. Big error! These ribs – with a perfect balance of sweet, savory, and smoky – made me consider ordering a second lunch. Their house-made sausage varieties rotate regularly, but the jalapeño-cheddar never disappoints.

What truly separates InterStellar from the galaxy of Austin BBQ joints is their sides. The scalloped potatoes, layered with smoky goodness, have spawned their own fan club. Pro tip: their banana pudding sells out faster than their meat – reserve one when you order!

7. Truth Barbeque (Houston)

Leonard Botello IV might be the Michelangelo of brisket. What began as a roadside stand in Brenham has evolved into a Houston institution that regularly commands three-hour waits. I’ve stood in that line during July heat, and I’d do it again without complaint.

Truth’s brisket achieves that perfect balance – a peppery bark protecting meat so tender it barely holds together when sliced. But the true revelation for me was their corn pudding, a sweet-savory side that complements the smoky flavors perfectly.

Save room for dessert or commit an unforgivable Texas sin. Their multi-layer cakes – displayed prominently at the counter – stand nearly a foot tall. The banana caramel cake once made my normally stoic father giggle with delight. Come for the meat, stay for the sweets, and prepare for a religious experience.

8. Dayne’s Craft Barbecue (Aledo)

From weekend pop-up to brick-and-mortar sensation, Dayne Weaver’s BBQ journey embodies Texas entrepreneurial spirit. Located in small-town Aledo, just west of Fort Worth, this place draws city slickers and locals alike for craft BBQ that pushes creative boundaries.

My brother-in-law practically kidnapped me to try their smoked beef cheek barbacoa tacos. The first bite hit me with perfectly rendered beef that maintained its integrity while practically melting. Their signature “Hot Guts” sausage packs a sneaky heat that builds with each bite – dangerously addictive!

What truly sets Dayne’s apart is their willingness to experiment. Smoked birria tacos? Brisket ramen? Yes, please! The weekly specials keep regulars coming back to see what mad genius Dayne will unleash next. For Labor Day, expect something spectacular – and expect to wait.

9. The Salt Lick Bar-B-Que (Driftwood)

No Texas BBQ list feels complete without this iconic Hill Country institution. The Salt Lick isn’t just a restaurant – it’s a pilgrimage site that’s been serving smoky goodness since 1967. My first visit as a wide-eyed ten-year-old cemented my lifelong BBQ obsession.

The open pit greeting you upon entry isn’t just for show – it’s where the magic happens. Watching pitmasters tend to meat over coals creates anticipation that somehow makes everything taste better. Their signature move – basting ribs with their sweet-tangy sauce while still on the pit – creates a caramelized glaze that’s become legendary.

The BYOB policy and picnic table seating under oak trees creates a communal experience that feels quintessentially Texan. While BBQ aficionados might debate its ranking among newer craft spots, The Salt Lick’s atmosphere remains unmatched.