You might want to keep a stack of napkins handy for this one.
Barbecue crisscrosses cultures like grill marks on a marbled rib-eye steak. People in all corners of the world have harnessed flames to cook food—slow-roasted pig in banana leaf-lined pits, skewered meat caramelized over hot coals. It is an ancient craft, after all, with simple instructions: fire plus meat equals mealtime. With credit due to many storied foundations of barbecue—through indigenous peoples, immigrants, enslaved people—today’s smoked meats are, in some parts, tried-and-true traditions and, in others, contemporary approaches. ... The result is a diverse list of pitmasters that reflects who is sweating over smokers to bring us tender brisket bark, sticky glazed ribs, juicy smoked pork, heaping jalapeño mac and cheese, and honey-laced cornbread.
Here's a look at the BBQ joints in Texas that made the list:
- Blood Bros. BBQ, Houston
- Cattleack Barbeque, Dallas
- Distant Relatives, Austin
- Franklin Barbecue, Austin
- Gatlin's BBQ, Houston
- Goldee's BBQ, Fort Worth
- Hill Country, Hempstead
- Interstellar, Austin
- La Barbecue, Austin
- LeRoy and Lewis Barbecue, Austin
- Pinkerton's Barbecue, San Antonio
- The Slow Bone, Dallas
- Snow's BBQ, Lexington
- Truth BBQ, Houston
To read Thrillist's full report, click here.