Texas Barbecue refers to methods of preparation for barbecue that are unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats. Wikipedia
BBQ AROUND AUSTIN TX < map)
Below are BBQ Chapels famous throughout Texas!!!
Stillwater Barbeque
Opened: 2013
Pitmaster: Matt Proctor, 33
Method: Oak; all-wood rotisserie smoker
Tyler’s Barbeque
Opened: 2010
Pitmaster: Tyler Frazer, 49
Method: Mesquite and oak blend; indirect-heat pit
Franklin Barbecue
Opened: 2009
Pitmasters: Aaron Franklin, 39; Braun Hughes, 40
Method: Post oak; indirect-heat pit
La Barbecue
Opened: 2012
Pitmasters: Francisco Saucedo, 30, and Brendan Lamb, 28
Method: Post oak; indirect-heat pit
Micklethwait Craft Meats
Opened: 2012
Pitmaster: Tom Micklethwait, 39
Method: Oak; indirect-heat pit
Stiles Switch
Opened: 2011
Pitmasters: Bill Dumas, 49; Alan Mykal Jackson, 24; Lance Kirkpatrick, 47; Christopher McGhee, 29; and Andy Stapp, 26
Method: Post oak; indirect-heat pit
Terry Black’s Barbecue
Opened: 2014
Pitmasters: Michael Black, 28, and Mark Black, 28
Method: Post oak; indirect-heat pit
Valentina’s Tex Mex BBQ
Opened: 2013
Pitmaster: Miguel Vidal, 37
Method: Mesquite; wood-fired offset smoker
Miller’s Smokehouse
Opened: 2008 (relocated 2016)
Pitmasters: Dirk Miller, 53, Dusty Miller, 29
Method: Post and live oak; indirect-heat pits
TRUTH Barbeque
Opened: 2015
Pitmaster: Leonard Botello IV, 28
Method: Post oak; indirect-heat pit
Vera’s Backyard Bar-B-Que
Opened: 1955
Pitmaster: Mando Vera, 56
Method: Mesquite coals; subterranean pit.
Fargo’s Pit BBQ
Opened: 2000
Pitmaster: Alan Caldwell, 53
Method: Oak (and another unspecified wood); indirect-heat pit
Payne’s Bar-B-Q Shak
Opened: 2011
Pitmaster: Robert Payne, 73
Method: Oak; indirect-heat pit
BBQ on the Brazos
Opened: 2013
Pitmaster: John Sanford, 60
Method: Post oak; wood-burning gas-assisted rotisserie
Cattleack Barbeque
Opened: 2013
Pitmaster: Todd David, 59
Method: Post oak and hickory; indirect-heat pit and wood-fired rotisserie
Lockhart Smokehouse
Opened: 2011
Pitmasters: Damian Avila, 33, and Carolina Maldonado, 33
Method: Post oak; indirect-heat pit
Pecan Lodge
Opened: 2010
Pitmaster: Justin Fourton, 40
Method: Post oak and hickory; indirect-heat pit
4-T’s Bar-B-Q
Opened: 2010
Pitmaster: Mike Thomas, 56
Method: Hickory; indirect-heat smoker
Heim Barbecue
Opened: 2015
Pitmaster: Travis Heim, 28
Method: Oak; indirect-heat pit
Baker Boys BBQ
Opened: 2015
Pitmasters: Phil Baker, 63, Wayne Baker, 35
Method: Oak lump briquettes; indirect-heat pit
Heavy’s Outdoor Bar-B-Que
Opened: 2008
Pitmaster: Darren “Heavy” Bernal, 55
Method: Mesquite; Southern Pride rotisseries
Gatlin’s BBQ
Opened: 2010
Pitmaster: Greg Gatlin, 37
Method: Hickory and oak; indirect-heat pit
Pinkerton’s Barbecue
Opened: 2016
Pitmaster: Grant Pinkerton, 28
Method: Mesquite and post oak; offset smoker
The Pit Room
Opened: 2016
Pitmasters: Michael Sambrooks, 31, and Bramwell Tripp, 33
Method: Post oak; offset smoker
Roegels Barbecue Co.
Opened: 2014
Pitmaster: Russell Roegels, 44
Method: Post oak; indirect-heat pit
Joseph’s Riverport Bar-B-Cue
Opened: 1993
Pitmaster: Stephen Joseph, 49
Method: Post oak; indirect-heat pit
Snow’s
Opened: 2003
Pitmaster: Tootsie Tomanetz, 82, and Kerry Bexley, 50
Cooper’s Old Time Pit Bar-B-Que
Opened: 1963
Pitmasters: Kenny Oestreich, 52, Louis Garcia, 60
Method: Mesquite; direct-heat pit
Kreuz Market
Opened: 1900 (current location since 1999)
Pitmaster: Roy Perez, 55
Method: Post oak; indirect-heat brick pit
Bodacious Bar-B-Q
Opened: 1968 (reopened in 2015)
Pitmasters: Jordan Jackson, 34, and Scott Turner, 30
Method: Mesquite, post oak; four different pits: vertical flow, offset, indirect heat, direct heat
City Market
Opened: 1958
Pitmaster: Joe Capello Sr., 70
Method: Post oak; indirect-heat pit
Smolik’s Smokehouse
Opened: 1989
Pitmaster: John Rodriguez, 53
Method: Mesquite and hickory; wood-fired rotisserie smoker
Hutchins BBQ
Opened: 1978 (current location since 1991)
Pitmaster: Tim Hutchins, 36
Method: Oak (brisket only) and pecan; indirect-heat pits
The Smoking Oak
Opened: 2015
Pitmaster: Mario Dominguez Jr., 40
Method: Oak; indirect-heat pit
Killen’s Barbecue
Opened: 2014
Pitmaster: Manny Torres, 44
Method: Post oak, hickory, and pecan; wood-fired rotisserie smoker
Pody’s BBQ
Opened: 2011
Pitmasters: Israel “Pody” Campos, 42; Veronica Campos, 35; and Margaret Franco, 61
Method: Pecan, oak, and mesquite; offset smokers and a wood-fired rotisserie
2M Smokehouse
Opened: 2016
Pitmaster: Esaul Ramos, 32
Method: Post oak; indirect-heat pit
Hays Co. Bar-B-Que
Opened: 2007
Pitmasters: Michael Hernandez, 43; Omar Serna, 44; Zach Junot, 26
Method: Post oak; indirect-heat pit
CorkScrew BBQ
Opened:2011
Pitmaster: Will Buckman, 38
Method: Red oak; wood rotisserie pit
Louie Mueller Barbecue
Opened: 1949
Pitmaster: Wayne Mueller, 51
Method: Post oak; indirect-heat pit
Tejas Chocolate Craftory
Opened: 2015
Pitmasters: : Scott Moore Jr., 53, and Greg Moore, 51
Method: Post oak; indirect-heat pit
Stanley’s Famous Pit Barbecue
Opened: 1959
Pitmasters: Nick Pencis, 41, Jonathan Shaw, 38
Method: Pecan; gas-fired smoker (ribs), indirect-heat pit (everything else)
Harris Bar-B-Que
Opened: 2013
Pitmaster: Kelvin Harris, 50
Method: Hickory, oak, and whatever wood Harris can swap a chopped beef sandwich for; reverse-flow smoker
Evie Mae’s Pit Barbeque
Opened: 2015
Pitmaster: Arnis Robbins, 33
Method: Oak; offset smoker
