The Anderson Mill-adjacent restaurant from John Bates and Brandon Martinez (of the long-gone Noble Sandwich Co.) was named the second-best barbecue joint in the state by Texas Monthly. The menu is full of meats by weight (including sliced or chopped brisket), sandwiches, and tacos. The sides are particularly great as well. Expect lines.
Service style: Counter-service with indoor and outdoor dine-in areas; takeout orders placed in person or advanced preorders online.
Days and hours: Wednesday through Sunday, 11 a.m. until 5 p.m. or until everything is sold out.
Recommended orders: Peach tea-glazed pork belly, pork spare ribs, beef kielbasa, turkey, tomato-zucchini salad, smoked scalloped potatoes.

The Brentwood barbecue restaurant is a prime spot with actual seating that is focused on good smoked meats; plenty of daily specials like smoked prime ribs; sandwiches, smoked half-chickens; and solid desserts. Lead pitmaster Lance Kirkpatrick trained under Bob Mueller in Taylor. There’s a second location up in Cedar Park, and a Cajun-focused offshoot out in Dripping Springs.
Service style: Counter-service with indoor and patio dine-in areas; takeout orders placed online or in-person.
Days and hours: Tuesday through Thursday and Sunday, 11 a.m. to 8 p.m.; Friday and Saturday, 11 a.m. to 8:30 p.m.
Recommended orders: beef ribs, pork ribs, turkey, barbecue sandwiches, peach cobbler.

The Austin branch of the renowned Lockhart barbecue destination will have to do for those who can’t make the trip down to the smoked meat capital of Texas. Find the same very good menu at this local spot from the Black family.
Service style: Counter-service with indoor and outdoor dine-in areas; takeout orders placed online or in-person; third-party deliveries through Favor and DoorDash.
Days and hours: Sunday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.
Recommended orders: beef ribs (only available for on-site ordering), brisket, barbecue chicken, and sausages.

For a taste of old Austin, head to the Central East Austin barbecue institution. Sam Campbell opened his namesake business in the late 1950s; after his death, Dan Mays Sr. took over in 1977, and now his son Brian Mays oversees the establishment.

Service style: Counter-service with indoor and outdoor dining areas; takeout orders placed online or in-person.

Days and hours: Sunday and Monday, 10 a.m. to 8 p.m.; Wednesday through Saturday, 10 a.m. to 10 p.m.

Recommended orders: Mutton, brisket.

Everyone knows about the long lines at Franklin Barbecue — it’s been well documented — but for many, it’s worth the wait for those perfect briskets from James Beard Award-winning pitmaster Aaron Franklin. For those looking to plan ahead, it accepts preorders. For an Asianish take on the famed brisket, head over to Loro, his other restaurant in collaboration with lauded Austin Japanese restaurant Uchi.
Service style: Counter-service with indoor and outdoor dine-in areas; takeout orders placed in-person; advanced preorders online; national shipping.
Days and hours: Tuesday through Sunday, 11 a.m. until sold out (typically around 2 to 3 p.m.)
Recommended orders: brisket, beef ribs, turkey, sausage, bourbon-banana pie.

Other members of the famed Black family made their mark on Austin with barbecue, too. Twin sons Mike and Mark Black honor their father with their Bouldin Creek smoked meats restaurant. The typical meats are served by the pound, sandwich, or family meal; along with sides, beer, and even wine.
Service style: Counter-service with indoor and outdoor dine-in service; takeout orders online or in-person; national shipping.
Days and hours: Sunday through Thursday, 10:30 a.m. to 9:30 p.m.; Friday and Saturday, 10:30 a.m. to 10 p.m.
Recommended orders: brisket, smoked turkey, ribs.

Chef Damien Brockway and his Govalle truck have quickly made a huge impression in the local barbecue smoked scenes, being named one of Eater’s best new restaurants of 2021 and Eater Austin’s food truck that same year, plus the pitmaster is a two-time James Beard Award semifinalist (2022 and 2023). The menu honors and explores what modern African American fare really is with a Texas lens, which leads to items such as pulled pork served alongside tamarind barbecue sauce and brisket with a smoked mustard butter sauce.
Service-style: Food truck-style service with indoor and outdoor dine-in areas courtesy of host site Meanwhile Brewing; takeout orders placed in person.
Days and hours: Wednesday through Sunday, noon to 8 p.m. or until everything is sold out.
Recommended orders: Brisket, chicken leg quarters, burnt ends with black-eyed peas.

The Holly barbecue restaurant from LeAnn Mueller has a permanent home befitting the funky cool vibes. On deck are beautiful briskets, ribs, house-made sausages, and, for something different, caviar, plus beers and cocktails.
Service style: Counter-service with indoor and patio dine-in areas; takeout orders placed online or in-person.
Days and hours: Wednesday through Sunday, 11 a.m. to 6 p.m.
Recommended orders: brisket, pulled pork, pork ribs, sausages, Bobby Dawg, shells and cheese, and pickles.

The new-school barbecue trailer and Eater Austin’s food truck of 2017 from pitmaster Evan LeRoy offers up twists on the usual smoked meat classics. Think beef cheeks, halved avocados stuffed with barbacoa, cauliflower burnt ends, cheddar cheesecake, and more.
Service-style: Food truck-style service with outdoor and indoor dine-in areas courtesy of host site Cosmic Coffee; takeout orders placed in person.
Days and hours: Wednesday through Sunday, 11 a.m. to 9 p.m.
Recommended orders: beef cheeks, barbacoa, burger, cauliflower burnt ends, cheddar cheesecake.

For South Austinites, this barbecue truck is the answer for excellent smoked meats, from brisket to sandwiches and tacos.
Service-style: Food truck-style service with outdoor dine-in areas; takeout orders placed online or in-person.
Days and hours: Wednesday through Saturday, 11 a.m. until everything is sold out; Sunday 9 to 11 a.m.
Recommended orders: brisket, barbacoa (also in taco form), turkey club sandwich.