After stopping at 31 barbecue restaurants in the Lone Star state, it’s clear that the best BBQ in Texas is all about the beef. Tasty sausages and beef ribs are plentiful, but brisket is the go-to when you’re craving serious Texas BBQ. For truly authentic regional flavor, start with high quality beef seasoned simply with black pepper and salt so the flavor of the smoked meat stands out. Check out all the great 'Cue Tips, great BBQ joints and of course Texas spices, seasonings, and recipes!

'Cue Tip #13: Wrap It in Butcher Paper

"After you remove the brisket from the smoker wrap it in butcher paper, instead of foil, before letting it rest. The butcher paper will help keep the brisket moist but allow enough moisture to escape, so the bark retains its chewy texture."

Ronnie Killen – Pitmaster and Owner of Killen’s BBQ, Pearland, TX; Certified Executive Chef for the American Culinary Association

Smitty's Market: Lockhart, TX

Nina Schmidt Sells started Smitty's Market in the space that housed the business her father, Smitty, started in 1948. That original business, Kreutz Market (which is our next stop), is now in a new location and is owned by Nina's brother Rick. Nina and her son, James, took some time to give me a tour, talk barbecue tell me more about the history of the place. Oh, and I also ate some 'cue including their ribs and sausage smoked with seasoned oak. #‎chasingbbq
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Boarhogs Barbeque

"Roger Owens - Owner & Pitmaster"

2064 C Hwy 72 E, Huntsville, AL 35811

The Granary 'Cue & Brew

"Tim Rattray - Owner & Pitmaster"

602 Avenue A San Antonio, TX 78215


Tug Mouth feel when biting into a perfectly cooked rib. The rib meat shouldn’t slide right off the bone; rather, it should need a gentle tug. Important to judges when scoring competition barbecue.