Among Southern Living’s list of the 50 best barbecue joints in the South, three in Texas made the top 10.
In total, an impressive 17 on the list hail from the Lone Star State. And five of those are from Dallas-Fort Worth.
But the list contained plenty of surprises, too. Some restaurants named in Southern Living did not match Texas Monthly’s Top 50 list or Michelin’s picks from 2024. Historic Lockhart restaurants Kreuz Market and Smitty’s Market, which are 125 years old and 77 years old, respectively, are some of the best in the South, SL said, but they often are not listed among best-of lists in Texas today.
The magazine’s barbecue editor Robert F. Moss ranked all 50 restaurants — an impressive feat, given how small the differences can be between the country’s best. See the full list here.
Restaurant News
Southern Living’s favorite barbecue joints in Texas:
Tootsie Tomanetz, the pitmaster at Snow’s in Lexington, is a barbecue legend.
Vernon Bryant / Staff Photographer
Snow’s BBQ in Lexington: Formerly Southern Living’s best barbecue joint in the South on its last list, released in 2023, Snow’s slid to No. 2. (Which is still impressive.) It’s been beloved in Texas for years and internationally known since Netflix show Chef’s Table featured Snow’s female pitmaster Norma “Tootsie” Tomanetz, now 90 years old. “It’s an adventure no barbecue fan should miss,” barbecue editor Moss writes. Indeed, that’s a refrain we’ve heard many times.
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Louie Mueller Barbecue in Taylor: At No. 4, this restaurant sits in the same spot it did two years ago. Good choice: Texas Monthly barbecue editor Daniel Vaughn said in 2024 that a bite of brisket at this out-of-the-way spot “changed my life.” If you’re not hungry, you’re about to be after this SL excerpt: “The lushly-marbled brisket has a caramel-like sweetness to its bark, and the pork ribs are firm but juicy beneath a peppery but sweet glaze. The turkey is smoky and tender, and the taut casing of each house-made sausage link crackles and snaps as you bite, revealing a savory filling with a peppery heat that surges slow and steady on the tongue.”
LeRoy & Lewis in Austin: This Michelin-starred Austin restaurant started as a food truck and is now a full-blown restaurant. It raced up SL’s list, from No. 26 two years ago to No. 5 today. The burger is great.
Kreuz Market in Lockhart: On the list at a high No. 13, this historic spot “remains an essential Texas barbecue experience,” the magazine said. It’s known for sausage, but Moss chose to highlight two others: the bone-in pork chops and lean shoulder clod.
Panther City kitchen manager Fabián Alvarado reacts after Panther City BBQ was named a ‘Recommended’ restaurant during the Texas Michelin Guide ceremony in November 2024.
Juan Figueroa / Staff Photographer
Panther City BBQ in Fort Worth: At No. 15, Panther City is the highest Dallas-Fort Worth restaurant on the list. It is Michelin Recommended. The magazine said “everything that comes off the five big Moberg smokers is excellent” — great praise.
Tejas Chocolate + Barbecue in Tomball: The name’s confusing, but the food is not. “Only in Texas could you find an artisanal chocolate shop where, just past the glass case of handmade truffles, a big chalkboard menu offers brisket, pulled pork, turkey and pork belly,” SL writes.
Franklin Barbecue in Austin: You can’t have a best barbecue list in the South without honoring Franklin Barbecue, whose owner Aaron Franklin was the first pitmaster to win a James Beard Award. SL calls him an “international barbecue celebrity.” It ranked No. 20.
Truth Barbeque in Houston: Houston’s first entry on the list is No. 27, Truth. The magazine said it may have “Houston’s best version of the classic Texas Trinity,” which meatheads know as the quintessential barbecue order of brisket, sausage and pork ribs. The magazine also gives appropriate praise to Truth’s sides.
Barbs B Q in Lockhart: New-school joint Barbs landed at a respectable No. 28. In addition to pitmaster Chuck Charnichart’s great traditional ‘cue, the magazine liked her green spaghetti, a poblano noodle dish surprising enough to work.
Burnt Bean Co. in Seguin: Robbed! Burnt Bean is one of the best barbecue joints in the country, not just in the South. SL picked it as No. 31.
A platter with brisket, sausage, turkey, ribs, homemade brioche, sides and desserts is seen at Goldee’s Barbecue in Fort Worth.
Chitose Suzuki / Staff Photographer
Goldee’s Bar-B-Q in Fort Worth: Formerly No. 9 on SL’s list, Fort Worth spot Goldee’s is now No. 37, a likely surprise to Texans who love it. (Goldee’s was Texas Monthly’s No. 1 pick in 2021 and its No. 3 pick in 2025.) “There’s moist, pepper-crusted brisket, thick pork ribs finished with a sweet, tangy glaze and splendidly peppery sausage links,” writes Moss. “The sides hew toward the simple and traditional, too, like yellow-tinged potato salad, savory beans in a rich tomato-studded broth, and gooey cheese grits.”
Micklethwait Barbecue in Austin: Several Texas barbecue owners credit the owner of Micklethwait as a mentor to young pitmasters. It landed at No. 38. Moss’ favorite bite was the spiced lamb sausage, and he recommends the green chili grits.
Dayne’s Craft Barbecue co-owners Dayne Weaver and his wife Ashley Weaver opened a barbecue restaurant in a historic building in Aledo, outside of Fort Worth
Chitose Suzuki / Staff Photographer
Dayne’s Craft Barbecue in Aledo: True story: Dayne’s moved to a new location, in Aledo, after the production crew for one of Taylor Sheridan’s TV shows took over the address he planned to use in Fort Worth. He told The Dallas Morning News he’s better for it, and his customers are, too. After you order a platter, from this No. 40 spot, don’t miss the brisket burger.
Blood Bros. BBQ in Bellaire: Look for “barbecue fusion” at Blood Bros, SL’s No. 42 pick. The magazine’s editor calls out the gochujang ribs and brisket fried rice as two good examples.
Todd David, right, founded Cattleack Barbeque. He sold it to Andrew Castelan in 2023.
Jeffrey McWhorter / Special Contributor
Cattleack Barbeque in Dallas/Farmers Branch: One of Dallas’ most beloved barbecue joints, Cattleack, is listed at No. 43. The new owner has expanded Cattleack’s hours so more folks can stop in for brisket, turkey and Hatch chile mac and cheese.
Hurtado Barbecue in Arlington: SL credits Hurtado as one of the fastest-growing pitmasters on its list. That can be hard to do well in barbecue, but this No. 46 entry has mastered Mexicue, the magazine said. Baseball fans should look for it inside the Texas Rangers’ ballpark.
Smitty’s Market in Lockhart: Another historic Lockhart restaurant, Smitty’s, ranks No. 47. “There’s still no barbecue experience quite like walking down the long, smoke-blackened hallway and stepping into the pit room at Smitty’s Market,” Moss writes. And he’s right.