In Texas, brisket isn’t just barbecue—it’s a way of life. Smoked low and slow until the bark crackles and the meat melts like butter, a perfect brisket plate can stop conversation mid-sentence. It’s smoky, it’s rich, and it’s the standard by which all Texas barbecue is judged. Locals know that when the craving hits, only the real thing will do.
These seven Texas spots aren’t just serving food—they’re feeding a tradition that Texans fiercely protect, one unforgettable brisket plate at a time.
Franklin Barbecue — Austin
Franklin Barbecue in Austin made its mark with moist, paper-thin brisket slices featuring a dark, peppery bark. Aaron Franklin, the mastermind, ensures each brisket is smoked to perfection.
The anticipation builds as locals and visitors line up early, often before sunrise. Despite the queue, the experience is worth the wait, offering a taste of Austin’s barbecue scene.
Snow’s BBQ — Lexington (Hill Country)
Snow’s BBQ in Lexington is a Saturday-only haven for brisket lovers. Pitmaster Tootsie Tomanetz crafts briskets with a fragile bark and velvet interior.
The charming setting and limited hours add to its allure. Patrons, keen for a taste, often plan their visits around its schedule, making Snow’s a Hill Country treasure.
Pecan Lodge — Dallas (Deep Ellum)
Pecan Lodge, nestled in Dallas’s Deep Ellum, offers brisket with a rich mahogany bark. This spot stands out with its vibrant surroundings and approachable sides like mac ’n’ cheese.
Serving brisket by the pound or in sandwiches, it attracts both regulars and newcomers. The lively atmosphere makes it a staple of Dallas barbecue culture.
Louie Mueller Barbecue — Taylor
Louie Mueller Barbecue in Taylor captures the essence of Central Texas barbecue. Known for its traditional brisket and giant beef ribs, it maintains a rustic charm.
The family-run establishment serves meat with a robust bark and authentic flavor. It’s a place where time-honored techniques rule, making it a beloved local landmark.
Killen’s Barbecue — Pearland (Greater Houston area)
Killen’s Barbecue in Pearland offers a chef-driven approach to brisket. Founded by Ronnie Killen, it emphasizes precision in seasoning and smoking.
The venue supports both dine-in and large catering orders. Local food critics celebrate Killen’s for blending traditional pit methods with culinary finesse, creating a brisket that appeals to all tastes.
Black’s Barbecue — Lockhart
Black’s Barbecue in Lockhart is a venerable institution, offering brisket with a smoky, pepper-forward bark. Operating since 1932, it anchors Lockhart’s barbecue reputation.
The cafeteria-style service simplifies ordering, while its classic techniques draw both locals and tourists. Black’s remains a cornerstone of Texas barbecue tradition.
The Salt Lick — Driftwood (Hill Country)
The Salt Lick in Driftwood provides a family-style barbecue experience. Cooking over mesquite and oak, it emphasizes generous service.
The rustic dining hall and outdoor ambiance set the stage for slow-smoked brisket and classic sides. Its scenic location and relaxed BYOB policy create a favorite gathering spot for many.