8 Barbecue Sandwiches To Try In Texas
Barbecue culture in Texas runs deeper than the platters stacked with brisket and ribs that draw long lines to pit smokehouses. Some of the most memorable bites are served between bread, where tradition and creativity meet in sandwiches that capture the spirit of the Lone Star State.
Dallas and Austin turn out bold takes that push barbecue into new territory, while small-town institutions keep things simple with smoked meat, sauce, and a soft roll. Each stop reflects the pride and patience behind Texas barbecue, proving that the sandwich is as much a part of the story as the pit itself.
1. The Brisket Po’Boy At Cooper’s Old Time Pit Bar-B-Que
Folks drive for hours just to experience Cooper’s legendary pit-style barbecue. Their brisket po’boy transforms butcher paper tradition into sandwich form – thick-cut smoked brisket with caramelized edges nestled in a soft roll.
The meat speaks for itself with minimal sauce needed. The smoky aroma hits you before the first bite even reaches your mouth.
2. The Open-Faced Sausage Sandwich At The Salt Lick
Nestled among oak trees in Hill Country, The Salt Lick’s circular pit creates barbecue memories that last a lifetime. Their open-faced sausage creation starts with a thick slice of bread topped with sliced homemade sausage rings.
Signature tangy-sweet sauce drizzles over the top, allowing the bread to soak up all those smoky juices.The perfect introduction to Central Texas barbecue traditions.
3. The Original Smokehouse Sandwich At Sonny Bryan’s
Dallas history comes served on a bun at this institution dating back to 1958. The Original Smokehouse piles hickory-smoked brisket high on a fresh onion roll.
What makes it special? The perfect balance of lean and fatty meat, chopped rather than sliced, creating texture heaven.
4. Whole-Hog Pulled Pork At Smoke Break
Austin’s pop-up culture never stands still, and Salty Sow proves it with a sandwich built on tradition and flair. Whole-hog pulled pork forms the base, piled high and smoky, then crowned with cracklin’ belly for an irresistible crunch.
A whiskey-maple glaze and golden barbecue sauce tie it all together, seeping into a toasted roll that barely contains the richness. Show up while it’s running – this pop-up shifts with the season, and missing it means waiting for the next round.
5. The Belly Bao At Blood Bros. BBQ
Houston’s cultural melting pot inspires the boundary-pushing creations at Blood Bros. Their Belly Bao marries Texas and Asia – smoked pork belly tucked into a pillowy steamed bun with quick-pickled vegetables and hoisin sauce.
The contrast between meltingly tender meat and crunchy pickles creates perfect harmony. Expect a line, but also prepare for this sandwich to completely change your barbecue expectations.
6. The Toddfather At Cattleack Barbeque
Tucked away in a quiet Dallas suburb, this small-batch barbecue spot has earned national acclaim without losing its down-home feel. The Toddfather towers with smoked brisket, pulled pork, and house-made sausage layered between slices of buttered Texas toast.
A crisp slaw adds freshness while the smoke and spice carry every bite. Built to showcase the pitmaster’s craft, this sandwich is both a feast and a statement – big, bold, and unmistakably Texan.
7. The Chopped Baker At Rudy’s Country Store & Bar-B-Q
Gas station barbecue never tasted so good! Rudy’s might be a chain, but locals know it delivers consistent Texas flavor.
The Chopped Baker combines chopped brisket with a split, butter-soaked baked potato all wrapped together. Cheese, sour cream, and chives mix with smoky meat for a handheld meal that satisfies two cravings at once.
8. The Toasted Beast At Cattleack Barbeque
Hidden in a Dallas suburb, this Thursday-Friday operation creates sandwich magic with their Toasted Beast. Prime brisket, pulled pork, and hot link sausage stack between Texas toast that’s been grilled in brisket fat.
A thin layer of coleslaw adds crunch without overwhelming the meat symphony. Worth planning your week around!
