12 Of The Toughest BBQ Tables To Book In Texas (And Worth Every Bite)

Texas barbecue isn’t just something you eat – it’s a ritual, a smoky religion practiced with fire, patience, and plenty of brisket. The most devoted fans will set alarms before sunrise, line up in the dark, and happily spend hours chasing that perfect bite.

A handful of pitmasters have achieved near-mythical status, turning their modest joints into culinary meccas where snagging a seat feels as lucky as hitting the jackpot.

With limited hours, no reservations, and nationwide hype, tasting these legendary plates has become a test of endurance, strategy, and pure barbecue devotion.

1. Franklin Barbecue: The Original BBQ Marathon

The crown jewel of Austin’s smoking hot barbecue scene operates on a simple yet maddening system – first come, first served until they’re sold out. No reservations means the line starts forming around 6 a.m. for an 11 a.m. opening.

Veterans bring folding chairs, coolers, and books to survive the wait. The strategy? Pre-order whole meats when available, or befriend someone willing to share their bounty of brisket, ribs, and turkey that melts like butter on your tongue.

2. Snow’s BBQ: The Saturday Morning Pilgrimage

Tucked away in tiny Lexington, this Saturday-only operation creates a weekly frenzy that draws BBQ fanatics from across the country. Doors open at 8 a.m., but the parking lot starts filling before sunrise.

Tootie Tomanetz, the legendary pitmaster now in her 90s, tends the smokers with a wisdom that comes from decades of practice.

Your reward for the early wake-up call? Succulent pork steak and brisket that’s been proclaimed the best in Texas.

3. Goldee’s Bar-B-Q: Fort Worth’s Weekend Wonder

Operating just three days a week has turned this Fort Worth newcomer into Texas’ hottest ticket. National recognition catapulted Goldee’s from a hidden gem to barbecue royalty almost overnight.

I still remember my first visit – arriving at 9:30 a.m., thinking I was early, only to find myself 40th in line! The young pitmasters here have perfected their craft with brisket that sports a peppery bark, giving way to buttery meat that barely needs chewing.

4. Cattleack Barbeque: Dallas’ Weekday Treasure

With just three days of regular service each week, this Dallas gem creates artificial scarcity that drives demand through the roof. The first Saturday of each month brings special “Pits & Punch” events that draw hardcore enthusiasts.

Owners Todd and Misty David treat every customer like family while serving brisket that rivals any in the state. Don’t leave without trying their legendary Crack Cake, a dessert so addictive it earned its illicit-sounding name.

5. CorkScrew BBQ: Spring’s Michelin Marvel

Husband-and-wife team Will and Nichole Buckman never imagined their humble Spring operation would earn Michelin recognition. The star power has transformed their Wednesday-through-Saturday service into a four-day feeding frenzy.

My neighbor drives 90 minutes each way just for their ribs! The pink-tinged smoke ring on their brisket has become Instagram famous, while their pork ribs deliver the perfect balance of sweet, smoke, and spice that keeps the lines forming hour after hour.

6. InterStellar BBQ: Austin’s Space-Themed Standout

This cosmic-named joint earned its Michelin star through otherworldly brisket and innovative sides that elevate Texas BBQ traditions. The scalloped potatoes alone have their own cult following.

Lines start forming well before their 11 a.m. liftoff, with weekend waits often stretching past an hour. The pork belly, glistening with rendered fat and kissed with smoke, delivers flavor that’s truly out of this world, justifying every minute spent in line.

7. la Barbecue: Austin’s Female-Led Legend

Founded by LeAnn Mueller of the famous Mueller BBQ family, this East Austin institution draws crowds willing to brave summer heat for their exceptional beef ribs. The Michelin recognition only intensified demand.

Their house-made sausages snap with perfection when bitten. Smart visitors use their online ordering system to skip some of the wait, though the best cuts still require standing in line.

Their brisket delivers that magical moment when fat, smoke, and beef create flavor that seems impossibly complex.

8. LeRoy and Lewis Barbecue: Austin’s New School Innovator

Once a food truck, this Michelin-starred operation has evolved into a full restaurant where reservations disappear faster than their smoked beef cheeks. The “new school” approach combines traditional smoking techniques with unexpected cuts and global flavors.

I once drove from Houston just for their Saturday-only beef cheeks, only to find them sold out by noon! Their rotating menu keeps regulars coming back to discover what pitmaster Evan LeRoy has dreamed up next, from smoked quail to barbacoa-style brisket that defies categorization.

9. Truth BBQ: Houston’s Multi-Story Meat Palace

What began as a roadside stand in Brenham has exploded into a Houston institution where weekend lines stretch around the block. Pitmaster Leonard Botello IV has created a BBQ empire serving both lunch and dinner – until they sell out.

Their multi-story operation can’t keep up with demand for brisket so perfectly rendered you can cut it with a plastic fork.

The triple-layer cakes standing tall in the display case have become almost as famous as the meat, offering sweet redemption after your smoky feast.

10. Burnt Bean Co.: Seguin’s Hidden Treasure

This small-town sensation exploded onto the scene when Texas Monthly ranked them among the state’s elite. Operating Thursday through Sunday until sold out creates a perfect storm of scarcity and quality that drives BBQ fanatics to tiny Seguin.

Their Tex-Mex influences shine through in sides like elote cream corn that perfectly complement traditional smoked meats.

The brisket develops a bark so intensely flavorful it borders on magical, while their pork ribs deliver a tenderness that makes the hour-plus wait worthwhile.

11. 2M Smokehouse: San Antonio’s Tex-Mex BBQ Fusion

This San Antonio standout blends traditional Texas smoking techniques with Mexican flavors that reflect the city’s cultural heritage. Thursday through Sunday operation means weekend warriors often face hour-long waits.

Their house-made sausage studded with serrano peppers and white cheese has developed a following all its own.

The street corn-inspired sides showcase pitmaster Esaul Ramos’ ability to honor both BBQ traditions and his Mexican-American roots while creating something entirely new and worth every minute spent in line.

12. Pecan Lodge: Deep Ellum’s Crowning Glory

Located in Dallas’ trendy Deep Ellum neighborhood, this BBQ institution pioneered the urban craft barbecue movement.

Their “Hot Mess” – a massive sweet potato stuffed with barbacoa, cheese, and toppings – has achieved cult status among regulars. The express line for large orders provides a clever hack for those ordering 5+ pounds.

Their massive smokers turn out brisket with a peppery bark that gives way to meat so tender it practically dissolves on contact, proving why some diners are willing to wait upwards of two hours during peak times.