Texas barbecue is slow-smoked meat, and it is one of the things Texans take most seriously. If you have never had it, your first plate of brisket will probably be the most memorable meal of your trip. But walking into a barbecue joint without knowing the basics can feel disorienting, especially if you are visiting from another country.
Here is what you need to know.
The star of Texas barbecue is beef brisket. A whole brisket takes 12 to 16 hours of smoking over indirect heat at low temperatures, usually with post oak wood in Central Texas. The seasoning is simple: salt, black pepper and smoke. No thick sauces, no complicated rubs. The meat does the talking.
Texas has four regional styles. Central Texas BBQ, the most well-known, focuses on brisket and sausage with minimal seasoning. East Texas BBQ uses a sweet, tomato-based sauce and serves meat chopped in sandwiches. South Texas BBQ leans on Mexican influence with barbacoa (beef cheek) served with tortillas. West Texas “cowboy style” BBQ uses mesquite wood and direct heat for a charred, rustic flavor.
In the DFW area, you will mostly encounter Central Texas-style barbecue.
Most authentic BBQ joints use “market-style” service. You walk up to a counter, tell the pitmaster what you want and they slice it in front of you. Meat is ordered by weight, usually by the pound or half-pound.
When you order brisket, you may be asked if you want “moist” (fattier, more flavorful, from the point end) or “lean” (drier, from the flat end). If this is your first time, go moist.
The “Texas Trinity” is a safe order for beginners: brisket, pork ribs and sausage. Add white bread, pickles and onions on the side. Most places include these automatically.
Sauce is available but optional. In Central Texas tradition, asking for sauce before tasting the meat is considered poor form. Taste it first. If the brisket is good, you will not need sauce.
Eating with your hands is normal and expected for ribs and brisket. Napkins come in stacks, not singles.
Hurtado Barbecue in Downtown Arlington is about a half-mile from Globe Life Field and AT&T Stadium. Hurtado is the official barbecue partner of the Texas Rangers and serves inside the ballpark at Section 141. The restaurant blends traditional Texas BBQ with Mexican flavors, and the brisket, birria tacos and beef ribs are all worth ordering.
At Texas Live! between the two stadiums, Lockhart Smokehouse serves Central Texas-style barbecue on butcher paper.
Terry Black’s Barbecue in the Deep Ellum neighborhood of Dallas is one of the most popular spots in the city. Pecan Lodge, also in Deep Ellum, consistently draws long lines for its brisket and beef ribs.
If you are taking a day trip to Fort Worth, Goldee’s BBQ on the south side earned the top spot in the Texas Monthly barbecue rankings in 2021. Arrive early because popular spots sell out.
Sweet iced tea is the traditional pairing. Texas craft beer, especially from local breweries like Legal Draft Beer Co. in Arlington, also goes well with smoked meat. Frozen margaritas are popular across the state and pair surprisingly well with brisket.
The Texas Trinity: brisket (moist), pork ribs and sausage. White bread, pickles and onions come on the side.
Sauce is optional and available at most places. Taste the meat first. Good Central Texas brisket is meant to stand on its own.
Hurtado Barbecue in Downtown Arlington, about a half-mile from the stadium. Inside Globe Life Field, Hurtado serves at Section 141.
Popular spots smoke a fixed amount of meat each day and close when they sell out. Arriving early, especially on weekends, is the best way to avoid waiting.
A plate with brisket, one or two sides and bread typically runs $18 to $28 per person. Ordering by the pound costs $22 to $30 per pound for brisket at top spots.
Yes. Ribs and brisket are commonly eaten with your hands. Forks are available but not always used. Napkins come in generous supply.
