Historic Texas BBQ Joints - Texas Tradition at its Finest
Texas BBQ is one of the core aspects that makes up the identity of every Texan. Our close ties with the cattle and, to a larger extent, the national meat industry have helped in the molding of Texas BBQ to what it is today. This paired with generations of expert pitmasters that have passed down their pit-forged knowledge has given our preferred standard for grilled meat its known edge over other pieces of meat that are put to the fire.
Given the wide breadth of history when it comes to Texas BBQ, it is good to look into the very BBQ joints that have stood the test of time. Scouring across the state and the internet, we’ve found these 15 Texas BBQ joints that you should try out if you are looking to see where our great state-wide tradition comes from.
Mary Ann’s Pig Stand
Sporting a pretty straightforward name, Mary Ann’s Pig Stand is the last branch standing of a food chain that used to operate on a nationwide scale. It got its start as the first drive-in restaurant in Dallas back in 1921 and became famous for its barbecue (What wine goes well with barbecue?) pork sandwiches (What wine goes well with sandwiches?). Because of this, May Ann’s Pig Stand exponentially grew until World War II. The last branch in San Antonio, Texas first opened in a different location back in 1929 and moved to its current address in 1968. By 2007, their long-time employee, Mary Ann Hill, purchased the last branch after the food chain closed in 2006. To this day, they still have almost the same menu that includes their barbecue pork sandwich.
1508 Broadway, San Antonio, TX 78215
(210) 222-9923
Pat Gee’s Barbecue
First opened in 1963 by Vida and Mack Henry “Pat” Gee, Pat Gee’s Barbecue lives on to this day through brothers and second-generation pitmasters Arthur Gee and Billy Walker Sr. This legacy of BBQ is evident with their signature sauce that is kept closely guarded secret by the current owners. They’re located east of Tyler, Texas and once you drive up to this BBQ shack, you’ll notice a hand-painted wooden sign. The shack is still the original establishment that first opened in 1963 so don’t expect any fancy modern architecture. You’re here to hunker down and enjoy the collective passions of pitmasters through their honest-to-goodness bbq. Oh, and don’t skimp on the sauce.
17547 County Rd 26, Tyler, TX 75707
(903) 530-1872
Cooper’s Old Time Pit Bar-B-Que
If you ever find yourself in Llano, Texas, one BBQ joint that you should check out is Cooper’s Old Time Bar-B-Que. First opened in 1962 by the Cooper family, this BBQ joint uses direct-heat barbecue. And by 1986, the Wootan purchased Cooper’s and has since then expanded to six different locations across the Lone Star State with the help of their partner and son of former Cooper’s owner Tommy Cooper. Driving up, a definite must-try is their gigantic pork chop dubbed the “Big Chop.”
604 W Young St, Llano, TX 78643
(325) 247-5713
Tony’s the Pit Bar-B-Q
Opened back in 1958, Tony’s the Pit Bar-B-Q is an El Paso food stop that you shouldn’t miss out on. Established by Tony Vargas Sr, he created an early version of Tony’s brisket hash. Eventually, his son, Tony Jr., perfected this signature dish and added his twist of ingredients like garlic, bell peppers, onions, Worcestershire sauce (how long does worcestershire sauce last?), and barbecue sauce. If you’re planning to visit, their bang-for-your-buck menu options are always the brisket hash plate or their sandwich.
1700 Myrtle Ave, El Paso, TX 79901
(915) 546-9140
Vera’s Backyard Bar-B-Que
If you prefer whole cow heads roasting in an ‘en pozo’ [deep grill pit], the award-winning Vera’s Backyard Bar-B-Que is a strong candidate for those delectable flaps of juicy meat. Owner Armando “Mando” Vera stand-by his practice of en pozo grilling and it’s quite a more unique take on the Texan’s staple we all know and love. Some people even travel from different parts of the state and claim that Vera’s serves up heaps of tender and juicy cuts of meat from those cow heads. And if you’re a bit brave, we highly recommend asking for eyeballs - an interesting experience in itself.
2404 Southmost Blvd, Brownsville, TX 78521
(956) 546-4159
Tom & Bingo’s Hickory Pit Bar-B-Que
Tom & Bingo’s Hickory Pit Bar-B-Que started with two distant relatives who moved out from East Texas for the Texas Panhandle in 1952. During that time, Tom Clanton was working at Shoemaker's and the two of them eventually decided to expand into more outposts for their BBQ business. Their grilled meats business eventually grew to six branches. At present, the last location is in Lubbock, Texas where you can enjoy their eighth-pound Bingo burger and their lip-smackingly good barbecue sandwiches.
3006 34th St, Lubbock, TX 79410
(806) 799-1514
Louie Mueller Barbecue
Louie Mueller Barbecue first got its start back in 1949 when Fred Fountaine, one of Texas’ most influential pitmasters, began to strut his stuff and master his craft for the pit. Using a brick pit with an offset firebox that burns through their piles of Post Oak, you can expect delectable Central Texas barbecue staples like their much sought-after beef ribs and house-made sausages. If ever you’re planning to make the trip to Taylor, Texas, you’ll find this barbecue joint has a cathedral-like ambiance to it - with ceilings high enough to let your mind wander and think about how good their barbecue is.
206 W 2nd St, Taylor, TX 76574
(512) 352-6206
Ernie’s Pit Barbeque
Founder Ernie Carroll worked for Shoemaker’s Barbecue right before moving out to Greenville, Texas where he tried his luck by opening Ernie’s Pit Barbeque in 1948. By 1985, they had to move from their original location to a location downtown because of a tornado that destroyed their BBQ joint. This branch that’s close to the I-30. Today, Josh and Krysten Thomas have added their personal modern touches to the menu and how they go about cooking their famous dishes. And to honor Ernie himself, they serve up “Ernie Burger” which are brisket sandwiches that are topped with mustard, sweet pickle relish, and, of course, some really good barbecue sauce.
8707 Wesley St, Greenville, TX 75402
(903) 455-4730
Bailey’s Bar-B-Que
Photo courtesy: fortworth.com
If you’re a bit of a bar-b-que nerd, you might have heard of the once proud Shoemaker’s Barbecue and how it became an icon in Texas’ long BBQ history. And ever since this Dallas lunch main-stay has closed, Bailey’s Bar-B-Que has continued with this legacy. This is through the founder of Bailey’s Bar-B-Que, James Bailey who learned how to run a BBQ resto from Bill Cain - the man who taught the Shoemaker family how to run their business. Bailey eventually put up his own Fort Worth BBQ joint in 1931 and is still a local icon, with its red brick facade, amongst BBQ lovers from all over the state. A must-try is their best-selling smoked meat on a bun that you can dress with different condiments and toppings.
826 Taylor St, Fort Worth, TX 76102
(817) 335-7469
Prine’s BBQ
Prine’s BBQ is owned and operated by 3rd generation pitmaster Allen Prine. This small barbecue restaurant in Wichita Falls, Texas originally was a wooden framed building but burnt down in 1955 and is replaced by the current building where this barbecue joint is located. Prine’s early beginnings started as a small food joint where you can get smoked meats (What wine goes well with smoked meats?). A must-try is their smoked ham, smoked briskets, brisket sandwiches, and their heaty in-house made barbecue chili.
1209 13th st, Wichita Falls, TX 76301
(940) 767-1131
Martin’s Place
Bryan, Texas is home to Martin’s Place where Steve Kapchinskie has been at the pits for over 50 years now. First opened back in 1925 by Martin (Steve’s grandfather) and eventually expanded by 1939. And to this day, their decades-old pits are still burning and serving out juicy briskets, and sandwiches that use fatty ends of briskets. All perfectly paired with a cold beer at their dining area that has seen generations of barbecue lovers enjoy their Texas barbecue.
3403 College Ave, Bryan, TX 77801
(979) 822-2031
Jasper’s Bar-B-Q
Waco is home to Jasper’s Bar-B-Q that is owned and operated by a family who immigrated from Sicily. Gaspare “Jasper” DiMaria first opened Jasper’s back in 1919 and eventually grew it enough to the point where he moved it to its present location. Jasper’s has a unique method of preparing their briskets for smokers where they simmer them for a bit in a broth. This makes each slice of brisket go that much-needed extra mile when it comes to both preparation and overall customer satisfaction.
105 N Clifton St, Waco, TX 76704
(254) 732-0899
Patillo’s Bar-B-Que
Patillo’s Bar-B-Que is the oldest Black-owned restaurant in Texas and also the oldest family-owned bbq joint in the state. First opened back in 1912, the current owner is Robert Patillo. Eating here, you may find it surprising that their specialty strays away from your average brisket, or rib. They specialize in beef links that are particularly popular in the Port Arthur and Beaumont regions. These links or “grease balls” are all beef that is spiced with a combination of cayenne, paprika, chili powder, and garlic. These links are best enjoyed when opened up and spread all over a slice of freshly sliced white bread.
2775 Washington Blvd, Beaumont, TX 77705
(409) 833-3156
Kreuz Market
Lockhart’s very own Kreuz Market has over a century of pit experience and their grilled meats reflect their extensive experience. Kreuz Market had its start as the first meat market in Lockhart back in 1874. By 1900, Charles Kreuz Sr. purchased the meat market and changed its name to its current one. They moved around Lockhart through the years and are currently at Colorado St. in Lockhart where they have ample dining space for diners who flock to this icon of Texas BBQ. Their briskets are tender, juicy, and flavorful while the sausage links are a must-try because of the consistent grilled flavor.
619 N Colorado St, Lockhart, TX 78644
(512) 398-2361
Southside Market & Barbeque
The Southside Market first opened its doors back in 1886 in Elgin, Texas. It is said that the first recorded sale of barbecue in the United States was in Bastrop, Texas in 1878 and the Southside Market opened less than a decade after this. If you want to taste Texas barbecue history, the Southside Market & Barbeque is one of the spots that you have to visit because of their famous “hot gut” sausages that use a 135-year-old recipe.
1212 US-290, Elgin, TX 78621
(512) 281-4650
From family-owned businesses to generations of pit-masters, you will be able to experience Texas food history through these BBQ joints. So if you’re planning a road trip right before that big drop in temperatures around the state, a good place to warm your bellies will be at these 15 BBQ joints. Where there’s always a good story to tell over a tray of grilled Texas barbecue that’s cooked to perfection over a century-old BBQ pit.
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