5 Texas BBQ Places Not Worth Your Time And 5 That Are Worth Every Bite

Texas BBQ is famous worldwide, but not all smokehouses are created equal. Behind every legendary pit master stands a line of pretenders who don’t quite hit the mark. Whether you’re a local or just passing through the Lone Star State, knowing where to spend your BBQ dollars matters, especially when brisket prices keep climbing.

1. Bill Miller Bar-B-Q: Fast Food Disguised as BBQ

San Antonio’s ubiquitous chain promises Texas tradition but delivers assembly-line disappointment. The brisket often arrives dry as desert dust, while sides taste straight from a cafeteria cookbook.

Their sweet tea might be the only saving grace in an otherwise forgettable meal experience.

2. Rudy’s: Gas Station BBQ That Should Stay at the Pump

Roadside convenience doesn’t excuse mediocrity. Behind the country store facade lies overly salty meat that relies heavily on their sauce to mask inconsistencies.

Weekend tourists might be fooled, but seasoned BBQ enthusiasts know better than to waste stomach space here.

3. Spring Creek Barbeque: Where Good Meat Goes to Die

Free rolls can’t compensate for what happens in their smokers. Their cafeteria-style setup rushes customers through a line of disappointing options topped with lackluster sauce.

Meat often arrives lukewarm, with a texture suggesting it’s been holding too long under heat lamps.

4. Dickey’s Barbecue Pit: Corporate BBQ at Its Blandest

Yellow cups don’t make up for yellow flags. This franchise operation has abandoned authentic smoking techniques in favor of streamlined processes that sacrifice flavor.

Their meat lacks proper bark, smoke penetration remains minimal, and sides taste suspiciously like they’ve met a microwave recently.

5. Soulman’s Bar-B-Que: All Name, No Soul

Names can be deceiving. Despite promising soulful cooking, their ribs often arrive overcooked while brisket tends toward the opposite problem; undersmoked and tough.

Their sauce tries compensating with sweetness but only highlights the meat’s shortcomings. Even their beans lack proper seasoning depth.

6. Franklin Barbecue: The Pilgrimage Worth Making

James Beard winner Aaron Franklin transforms simple brisket into transcendent meat magic. His obsessive attention to fire management creates bark that crackles perfectly while the meat beneath melts like buttery velvet.

Those famous lines forming at dawn? Consider them a rite of passage for serious BBQ devotees.

7. Snow’s BBQ: The Saturday Morning Miracle

Octogenarian pitmaster Tootsie Tomanetz starts her fires at 2 a.m. in tiny Lexington, creating BBQ worth waking up for. Her pork steaks; an unusual cut, develop a mahogany crust that gives way to impossibly juicy meat.

The remote location adds to the mystique of this Texas Monthly champion.

8. Goldee’s Barbecue: Fort Worth’s New BBQ Royalty

Five young pitmasters joined forces in 2020 and promptly dethroned Texas BBQ legends. Their brisket achieves the perfect balance of smoke, salt, and fat rendered to perfection.

Don’t overlook their Laotian sausage; a spicy, herbaceous link that proves tradition can evolve deliciously in the right hands.

9. LeRoy and Lewis Barbecue: New School Brilliance

Rebellion tastes delicious at this Austin food truck. Chef Evan LeRoy transforms overlooked cuts like beef cheeks into mouthwatering masterpieces while sides deserve equal billing, especially their kale Caesar coleslaw.

Their “new school” approach proves innovation and tradition can peacefully coexist in BBQ paradise.

10. Cattleack Barbecue: Dallas’ Hidden Treasure

Limited hours create legendary status. Open just Thursday and Friday (plus one Saturday monthly), this unassuming strip mall joint serves brisket that rivals Austin’s finest.

Owner Todd David’s pastrami beef ribs; only available on the first Friday each month, have achieved cult status among Texas BBQ connoisseurs.