In Texas, barbecue is sacred. Achieving the perfect pepper-crusted brisket, richly rendered with fat and just enough bend, is the barbecue equivalent of earning a Ph.D. Pitmasters spend decades perfecting their craft, passing down their time-honored techniques to generations that follow.
Texas takes barbecue seriously, defining its core styles—from Central Texas style, where low and slow is king, to West Texas’ mesquite-grilled, open-flame approach. In Dallas, pitmasters are carving out a style of their own, layering tradition with global flavor.
These are the city’s best barbecue joints, serving Ethiopian-spiced ribs, border-crossing tacos, and barbecue sandwiches piled so high they might as well have their own ZIP code.
Hurtado BBQ
Brandon Hurtado’s rise to pitmaster fame began in the pop-up circuit at Division Brewing in Arlington. In seven short years, the Hurtado BBQ footprint grew exponentially, now spanning four Dallas-Fort Worth locations and a concessions stand at Texas Rangers’ Globe Life Field. Hurtado smokes up “Mexicue” with brisket tostadas, birria tacos, smoked quail, and jalapeño-glazed chicken. The bacon-braised cabbage, Mexican street corn, and hatch chili mac and cheese pair well with anything off the smoker, but save room for dessert. The tres leches banana pudding is the ultimate Mexican Southern comfort dish. Multiple locations, hurtadobbq.com
Vaquero’s Texas Bar-B-Q
Vaquero’s Texas Bar-B-Q pitmaster Arnulfo “Trey” Sanchez cut his barbecue teeth alongside his father and pitmaster Don Glasco at Arnold’s Texas Bar-B-Q. Decades later, the former educator built a following at Hop and Sting Brewing Co. in Grapevine, where hickory-smoked conchita pibil, al pastor pork belly burnt ends, and prime brisket regularly drew a line at his trailer. Now located in Allen’s Watters Creek Village, the suburban barbecue joint is worth the drive north for mouthwatering tacos bursting with smoked suadero, Texas-style pastrami, and tlaquepaque salsa-soaked smoked barbacoa. Don’t skip the smoked half chicken, drizzled with salsa blanca— a creamy salsa with serrano ash and a punch of garlic. 965 Garden Park Dr., Allen, vaquerostexasbarbq.com
Kafi BBQ
Former Silicon Valley tech engineer Salahodeen Abdul-Kafi is redefining North Texas barbecue. In 2024, the Iraqi pitmaster brought his approach to smoked beef and housemade barbecue sauce to Irving, once a barbecue desert. Kafi BBQ is the region’s only exclusively halal barbecue joint specializing in wagyu. Abdul-Kafi’s cooking is bold and precise, from head-sized dino bones with beef that falls effortlessly off the bone to sumac- and citrus-infused rubs, New Zealand–imported beef, and meticulously rendered brisket. 8140 N. MacArthur Blvd., Ste. 100, Irving, kafibbq.com
Crossbuck BBQ
Barbecue master Tim McLaughlin and pitmaster Damian Avila are putting Dallas-style barbecue on the map, by blending McLaughlin’s Central Texas roots with French and Asian technique and Avila’s Mexican heritage. At the Farmers Branch barbecue haven, meat lovers will find moist, sugar-rubbed, 45-day-aged brisket smoked up to 18 hours, plus Brisket Candy, Texas-spun, Kansas City-style burnt ends made from the juicy fatty layer of a smoked brisket, tossed in a sweet Shiner Bock concoction. The menu bursts with flavor from snappy beef-and-pork poblano sausage, St. Louis-style ribs, citrus-glazed salmon, and soy-smoked chicken, paired with miso-honey slaw, cotija-topped hominy, and garlicky Vermont cheddar mac and cheese. 4400 Spring Valley Rd., Farmers Branch, crossbuckbbq.com
Cattlelack Barbecue
Ranked among Texas’ top 10 barbecue and a two-time Michelin Bib Gourmand awardee, Cattleack Barbeque stays busy. The Farmers Branch Industrial Park spot is open for lunch Wednesday through Friday and the first Saturday of each month. Limited hours mean planning and maybe some PTO, but the oak-fired bite of two-pound beef ribs, wagyu bologna, and whole-hog pulled pork are worth the wait. Each week brings its own features such as pastrami beef ribs or wagyu beef cheeks with poblano chimichurri. 13628 Gamma Rd., Farmers Branch, cattleackbbq.com
Hug BBQ
This faith-based Lancaster smokehouse is located in historic Downtown Lancaster and is known for its tender, fall-off-the-bone meats. The family-run joint is steered by pitmaster Dwayne Holder who, with his kids by his side, is serving up tray-sized baked potatoes generously topped with butter, cheese, sour cream, chives and up to three meats. Try it with the glazed pork ribs, handmade Hug sausages, and brisket, drizzled with spicy barbecue sauce. It’s a gluttonous plate that will have you in a food coma, but save room for the fresh collard greens. 133 Historic Town Square, Lancaster, hugbbq.com
Ten50 BBQ
Ten50 BBQ is all about taking it low and slow. The Central Texas-style barbecue joint is a family affair founded by the late John Evans and his son, Preston, who shared a love of classic Hill Country smokehouse traditions and have spent more than a decade bringing them to Richardson and beyond. At Ten50, USDA prime brisket is treated with reverence, rubbed simply with salt and pepper and cooked in the pit for 12-plus unhurried hours. Duroc Heritage pork ribs, smoked turkey and chicken, and Ten50’s signature torpedoes, jalapenos bursting with brisket or chicken, wrapped in bacon, hold their own. The brand continues to grow with a new Lovers Lane location that debuted in 2025.1050 N. Central Expressway, Richardson, ten50bbq.com
Smokey Joe’s BBQ
Pitmaster Kristopher Manning’s indoctrination into barbecue began almost as soon as he learned his A-B-Cs. His father, Kenneth Manning, and pitmaster Joe Melton, opened South Dallas’ Smokey Joe’s BBQ in 1985. Today, Kristopher and pitmaster Earl Harris man the smoker. The white smokehouse is nearly missable, but the aroma of brisket boudin, crispy fried okra, and melt-in-your-mouth buttermilk pie stops you in your tracks. The Maxi barbecue sandwich is a skyscraper: a golden toasted bun stacked with jet-black-barked brisket, sausage with a casing that breaks cleanly, and Smokey Joe’s signature sweet-and-spicy pickles. 6403 S. R.. Thornton Fwy., Dallas, smokeyjoesbbqdallas.com
Slow Bone
Pitmaster Jeffery Hobbs puts his touch on every bite at Slow Bone Texas Barbecue. Hobbs and Miss Jessie, the Design District restaurant’s on-site smoker, keep things carnivore- and vegetarian-friendly with tender brisket and their famous smoked fried chicken. Daily features rotate and include Berkshire Pork chops, twice-baked potatoes, Mexi’Que, and beef ribs, while Wednesdays are dedicated to vegetables. Stop by on Freaky Friday for a taste of Hobbs’ culinary imagination. The fried rice is on repeat, but each weekend brings a culinary surprise you wouldn’t expect from a barbecue spot. 2234 Irving Blvd., Dallas, slowbone.com
Goldee’s Barbecue
In 2021, Texas Monthly crowned Fort Worth’s Goldee’s Bar-B-Q as the number one barbecue joint in the state, just one year after opening. The Central Texas-style barbecue spot is helmed by five childhood friends who honed their skills at acclaimed barbecue destinations like Franklin Barbecue before opening in 2020. Diners line up as early as 8 a.m Friday through Sunday, lawn chairs in tow, eager for glistening brisket, pork ribs, turkey, and sandwiches. There’s a Lao sausage that’s a game changer. The team also offers brisket classes and sells its tangy barbecue sauce, seasonings, and Goldee’s-branded smokers. Goldee’s Bar-B-Q: A Cookbook is a cheat code for backyard pitmasters who want a taste of Goldee’s at home. 4645 Dick Price Rd., Fort Worth, goldeesbbq.com
Record’s Barbecue
With nearly six decades under its belt, Record’s Barbecue is one of Dallas’ longest-standing barbecue institutions. The drive-through smokehouse served old-fashioned ‘cue, from slabs of ribs to brakes, well-done bits and ends. East Texas hot links come with crackers, and nearly everything on the menu can be tucked into brioche buns and soaked in barbecue sauce. The expansive lineup includes turkey legs, smoked chicken, whole or half, white or dark meat, gooey macaroni and cheese, and nostalgic Kool-Aid. 2405 S. Lancaster Rd., Dallas, recordsbbqdallas.com
The Original Roy Hutchins BBQ
Trophy Club’s the Original Roy Hutchins BBQ carries on a legacy tied to one of Dallas’ founding barbecue living legends. Alongside his son, Wes, and grandson Zack, Roy Hutchins builds on a 60-year love affair with red oak-smoked, Texas-style barbecue. The sprawling smokehouse is designed for family-style feasting and even includes a free dessert bar. Tables are covered with trays mounted with colossal beef ribs, smoke-kissed brisket, and the Texas barbecue icon, the Texas Twinkie. Hand-sized jalapenos are packed with cream cheese and brisket, brushed with sweet glaze, then smoked and grilled. 3000 TX-114, Trophy Club, royhutchinsbbq.com
Smoke’N Ash BBQ
At Arlington’s Smoke’N Ash BBQ, Texas barbecue collides with spice-rich Ethiopian cooking. The Tex-Ethiopian barbecue restaurant is one of a kind, drawing attention from the Michelin Guide and Food Network. Guy Fieri of Diners, Drive-Ins, and Dives stopped by for the Loaded Injera Nachos and Awaze Pork Ribs. The menu straddles both worlds: Texas staples like loaded barbecue fries, meat plates, and baked potatoes meet Ethiopian classics such as spicy doro wat, lab stew known as alicha yebeg siga wat, and tikil gomen, a comforting mix of cabbage and carrots. 5904 S. Cooper St., Arlington, smokenashbbq.net
One90 Smoked Meats
With only a few seats reserved for dining in, this East Dallas BBQ market lures most people in for to-go orders. Dinner is made easy when choosing from meats by the pound, including brisket, pulled pork, and baby back ribs. Traditional sides include mac ‘n’ cheese, green beans, and vinegar slaw, while banana pudding for dessert is hard to pass up. 10240 E. Northwest Hwy., Dallas, one90smokedmeats.com
Barrel & Bones
With a commitment to sourcing the best wood for the job and incorporating a few global influences for good measure, Barrel & Bones takes traditional barbecue to new heights. Try the Prime brisket queso blanco for a little Mexican flair; the spicy pastrami brisket sandwich with sauerkraut for German influence; or a Nashville hot chicken sandwich for some fiery southern flavor. To sample the purest form of Texas ‘cue, the sampler feeds up to six with a half-pound each of eight different meats. Among the “killer sides,” the smoked buffalo cauliflower is a must. Multiple locations, barrelandbonestx.com
Lockhart Smokehouse
Lockhart Smokehouse transports the barbecue capital of Texas to Dallas. Here, you’ll find century-old recipes yield bundles of brisket, ribs, and turkey slicked with hearty, embered flavor. The brisket comes with an envy-inducing bark and folds effortlessly over your finger. Ribs are dry-rubbed, chicken leg quarters are brined for 24 hours before hitting the smoker, and the sausage arrives from Lockhart’s legendary Kreuz Market. Multiple locations, lockhartsmokehouse.com
Heim Barbecue
The husband-and-wife team behind Heim have made bacon burnt ends famous, and no meal here should go without. Gather the gang and go whole hog with the Meat Club Platter loaded with a pound each of brisket and pork ribs, half a pound each of pulled pork and bacon burnt ends, and a quarter pound of sausage, served with two sides. Green chile mac and onion rings both rock. Multiple locations,heimbbq.com
Loro Asian Smokehouse
Backed by culinary heavyweights Tyson Cole of Uchi and Aaron Franklin of Franklin Barbecue, Loro Asian Smokehouse and Bar fuses Japanese flavors with Texas smoke. Meats hit the pit at midnight, slowly absorbing flavor as they cook over fragrant post oak wood. Char siew pork belly, gochujang-glazed sake-can chicken, and smoky salmon perched over a seaweed salad will make your taste buds dance. After 4 p.m., feast on baby back pork ribs, brisket, and wings. On Tuesdays and Wednesdays, rich, spicy Japanese curry ramen steals the spotlight with unparalleled depth. Multiple locations, loroeats.com
Pecan Lodge
Deep Ellum’s long-running barbecue joint, and food TV favorite, draws in the crowds and long lines on the regular. If you’re up for trying a little bit of everything, skip the line and head straight to the pickup counter and order the Trough, a meal big enough for four that includes a giant beef rib, a pound each of pork ribs and brisket, plus half a pound of pulled pork and two sausage links. Visit on the weekend and enjoy the live music. 2702 Main St., Dallas, www.pecanlodge.com
Off the Bone
Pitmaster Dwight Harvey built his reputation on serving up excellent pecan-smoked baby back ribs, available by the half or full rack. But don’t let that sidetrack you from all of the other stuff on the menu. Get a sampler of Off the Bone’s top meat selections, including ribs, brisket, chicken, sausage, and pulled pork; plus sides and honey wheat rolls. These packs come in sizes that serve anywhere from four to 10. 1734 Botham Jean Blvd., Dallas, offthebonebarbeque.com…