The Best Barbecue in Austin

Few things go together as perfectly as biscuits and barbecue, and that's the premise behind this truck from Christopher McGhee and William Spence, located on the Radio Coffee lot. It's popular but they have ordering down pat with a QR code and a call-ahead option that keeps things moving along.

Inspector notes: "Good thing too, as you won't want to wait for a bite of their melt-in-your-mouth brisket and flakey biscuit sandwich with a swoop of smoked strawberry jam thrown in for good measure. Or, try the pork belly with spiced apple pear preserves, a fried chicken biscuit, or even a simple egg sandwich biscuit—it's all good. To top it all off, beef sausage and wings, as well as sides like pimento cheese grits, round out their barbecue staples."

Meanwhile Brewing is home to a few food trucks, but Chef Damien Brockway's is the one to beat. It's barbecue, but certainly not your grandaddy's barbecue. Instead, there's more than a hint of new school in this cooking, with the chef's African diaspora inspiration coming through in the menu.

Inspector notes: "There is a stern nose to tail and root to stem ethos here, where you'll find everything from pulled pork and brisket to chicken smoked using pecan wood and mixed hardwood. Classic pork sausage flecked with red pepper flakes impresses with its dialed-in flavor, but it's the chicken with chile vinegar butter that is the true standout. A rotating list of sides may include burnt ends with black-eyed peas and smoky spice-rubbed peanuts."

This iconic barbecue oasis in the heart of Austin needs no introduction, even further evidenced by the lines snaking out the door. Inside is simple at best, with a corrugated metal ceiling and cement floors, but it's the board above the counter that has everyone's attention anyway.

Inspector notes: "Pork ribs, sausage, turkey, and pulled pork, along with a handful of sandwiches and classic sides (think cole slaw salad and pinto beans) are what's on offer, but you won't ever go wrong with the brisket. Sliced to order, it's wrapped in butcher paper and weighed before being placed on the famous blue tray. Tender and smoky with flavorful marbling and a dark char, it's worth the hours-long wait. Pair it with a cold local beer and it's the perfect duo."

The mark of a good place is when a line starts forming before they've even opened, and at InterStellar BBQ, it's long before they've swung open the door. Everyone is here for a taste of pitmaster John Bates's barbecue, done low and slow over post oak.

Inspector notes: "Brisket with a simple salt, pepper, and garlic rub, is outstanding but it doesn't end there. Peach tea-glazed pork belly is meltingly tender; the beer-brined tipsy turkey is moist and delicious; and there are three sausages on offer, including kielbasa. You can't go wrong with any of the enticing side dishes like the Frito pie, though the smoked scalloped potatoes with a golden-brown crust and the poblano creamed corn are standouts."

What do you get when you blend a Japanese izakaya with a barbecue joint? It's not a punchline—it's Kemuri Tatsu-ya. From the decor (think cowboy boots and whiskey bottles with teapots and lanterns) to the menu (corn bread taiyaki, anyone?), this East Austin spot blends the two worlds in the very best way. It's casual but laser-focused on quality.

Inspector notes: "Choose from snacks and skewers like the grilled scallop and squash plated with saikyo corn brûlée. Smoked options, from brisket in a sesame-pecan rub to salmon collar, can be made into a bento box which arrive with koshihikari rice, serrano limón miso barbecue sauce, house pickles, and guacamole. Most dishes are intended for sharing, making this an ideal spot for groups."

Barbecue is ubiquitous in Texas, but there's something deliciously different about KG BBQ. It's all due to owner Kareem El-Ghayesh. Raised in Cairo, he left behind a career in finance to move here to smoke meat, and Austin is very happy he did. His food truck is located next to Oddwood Brewing, and there's always a line for this food that marries Middle Eastern twists with Texan barbecue tradition.

Inspector notes: "From rubs and sauces that use sumac, cinnamon, and pomegranate to Mediterranean sausage with green olives, sun dried tomatoes, and feta cheese, the mashup is marvelous. Don't skip the boneless chicken thighs marinated in honey, thyme, and sumac and accompanied by a yogurt sauce. End on a sweet note like the rice pudding with pistachio butter and mascarpone."

Founded by the late LeAnn Mueller and now run by her wife, Ali Clem (read more about her here), la Barbecue's massive, custom-built pit in the backyard is the rarified workshop in which meaty miracles are realized. Inside, it's a simple space enlivened with bright colors and a disarming playlist with Tammy Wynette and Dolly Parton.

Inspector notes: "During peak hours, you can expect a substantial wait, but your patience will be rewarded with a first taste of the brisket as you reach the counter. You will marvel at the sublimely succulent, flavorful beef, but don't overlook the array of equally tempting offerings like house-made sausages, and pork or beef ribs. The team likes to keep things spicy, as in the chipotle cole slaw or fresh kimchi. Don't miss the mac and cheese."

What started as a food truck in 2017 can now be enjoyed in a spacious brick and mortar location in Garrison Park. The moniker refers to the duo of married couples who run this enticing operation where the spacious setting gives off midcentury vibes with its glazed brick exterior and peak-roofed dining area.

Inspector notes: "The excellent barbecue menu isn't built around brisket, although that beloved item is available as a daily special at the end of the week. In fact, several specials keep things interesting throughout the week, such as spice-crusted, melt-in-your mouth beef cheeks or the daily sausage which may be studded with Hatch green chiles and mozzarella cheese. The banana pudding tiramisu is a clever hybrid with coffee-soaked 'Nilla wafers."

Is East Austin's Micklethwait Craft Meats good? Take one look at the crowd, with everyone from police officers and parents with kids to well-dressed locals, and it's a sure sign that this place is on point.

Inspector notes: "Owner Tom Micklethwait is a master at central Texas-style barbecue, doling out luscious meat from ribs and brisket to sausage, pulled pork, lamb, and barbacoa. Juicy, smoky, spicy, and sweet, it's all good, no matter your selection. While it would be a sacrilege to skip the meat, the sides, including Frito pie, jalapeno cheese grits, and a standout potato salad dressed with cider vinegar, are good enough on their own to warrant a visit. You'll be stuffed, but there's always room for banana pudding, isn't there?"

Geoffrey Ellis and Travis Crawford are the brains behind this popular spot in Mueller that is equal parts Texas barbecue and delicatessen. Located in a shared space, it's a classic no-fuss spot with concrete floors and booths made from wooden slats, but you're here for the food, most likely the house-made pastrami sandwich.

Inspector notes: "Brined, then rubbed with black pepper and coriander before being smoked, they take their meat seriously. Piled high on house-made rye sourdough with mustard, it's their signature item for a good reason. Other sandwiches, meat by the pound, a variety of sides like collard greens, potato salad, and chips and pimento dip, plus classics like matzoh ball soup are all worth a try too."

Scions of the legendary Black barbecue clan (whose original Lockhart location has spawned multiple outlets), left the fold to forge their own path, naming their business in honor of their father. Seating is first-come, first-served, but don't fret, as the sizeable building, decked out like a well-worn roadhouse, offers plenty of space, both indoors and out. Country singer Parker McCollum calls this spot his favorite.

Inspector notes: "As is expected for central Texas barbeque, beef takes the pride of place: the slow-smoked prime sliced brisket and behemoth bone-in beef ribs are the main events here, but all of their meat offerings, like pork ribs and sausage, demonstrate the team's dedication to their craft. You'll also find respectable sides, like tangy potato salad or fresh green beans."