10 Louisiana BBQ Spots Still Doing Low-And-Slow Right
Louisiana’s BBQ scene is a treasure trove of smoky flavors and tender meats that’ll make your mouth water. From family-owned joints to roadside legends, these spots honor the old-school tradition of cooking meat low and slow over wood fires.
I’ve rounded up the best places where pitmasters still take their time to create BBQ magic worth every mile of the drive.
1. The Shed BBQ & Blues Joint in Ocean Springs
Blues music and BBQ go together like red beans and rice at this legendary roadside shack. Built from salvaged tin and wood, the rustic atmosphere adds to the authentic experience.
Their brisket stays in the smoker for fourteen hours minimum, creating a bark that’s almost black and incredibly flavorful. Live music on weekends makes this more than just a meal – it’s an event.
2. Ruby’s Roadhouse in Shreveport
Ruby started this joint in her backyard thirty years ago, and now it’s a Shreveport institution everyone talks about. Her grandson runs the pit now, but the recipes remain unchanged and delicious.
Smoked turkey legs here are as big as your forearm and seasoned with a spice blend nobody can quite figure out. The mac and cheese side dish deserves its own fan club.
3. Big Bub’s BBQ in Slidell
Big Bub himself still tends the smokers most mornings, starting his fires before sunrise to get everything ready. His commitment to quality means he’ll sell out early rather than rush the process.
The burnt ends here are legendary – crispy, caramelized cubes of brisket that taste like meat candy. Regulars know to call ahead and reserve their order because once it’s gone, it’s gone.
4. Smokin’ Joe’s in Monroe
Joe learned his craft in Texas but brought those skills home to Louisiana with his own Cajun twist. His dry rub combines classic BBQ spices with cayenne and garlic that pack a flavorful punch.
The pork ribs come with a beautiful mahogany color that signals hours of patient smoking. You can watch the whole operation through windows that look into the smoke room.
5. Bergeron’s Boudin & Cajun Meats in Port Allen
While boudin gets top billing, their smoked meats deserve equal praise for authentic low-and-slow preparation. Oak wood from local trees provides the fuel and flavor for everything they cook.
The smoked sausage links snap when you bite into them, releasing juices that’ll make you close your eyes in appreciation. Family recipes dating back to the 1950s guide every batch they make.
6. Bodacious Bar-B-Q in Alexandria
This small chain started right here in Central Louisiana and built its reputation on never cutting corners. Their motto promises meat smoked fresh every single day, and they actually mean it.
Chicken quarters get a beautiful glaze from the smoke and their signature sauce that’s both spicy and sweet. The potato salad and coleslaw are made from scratch, never from a bucket.
7. Butcher Boy Market in Lafayette
Walking into this spot feels like stepping back in time to when butchers knew every customer by name. They smoke their meats fresh daily using pecan wood that gives everything a sweet, nutty flavor.
The boudin here competes with the BBQ for attention, and honestly, you should try both. Lines form early, so plan accordingly if you want the best selection.
8. Fertitta’s Delicatessen in Thibodaux
An old-school deli that’s been smoking meats since 1946, this spot knows a thing or two about tradition. Their Italian heritage shows up in unique seasoning choices that set them apart from typical BBQ joints.
Smoked beef brisket gets sliced thin for sandwiches that overflow with tender meat and flavor. Locals have been coming here for generations, and the recipes haven’t changed one bit.
9. Righteous BBQ in New Orleans
Finding authentic slow-smoked BBQ in New Orleans isn’t always easy, but this spot delivers the real deal. They use a massive offset smoker that burns through cords of hardwood every week.
Brisket here develops a smoke ring so thick and pink it looks like a sunset. The owners are serious about their craft, constantly tweaking and perfecting their methods to achieve BBQ perfection.
10. T-Boy’s Slaughterhouse & Smokehouse in Mamou
From farm to smoker, T-Boy controls every step of the process to ensure quality meat and authentic flavor. The slaughterhouse connection means the freshest possible ingredients for smoking.
Their smoked boudin balls are a Cajun BBQ fusion that shouldn’t work but absolutely does. Weekend crowds come from hours away just to stock their freezers with T-Boy’s creations.
