Best BBQ in Houston (2025)

Although the acclaimed original location in Brenham is little more than a roadside shack, this Houston Heights sequel from owner and pitmaster Leonard Botello IV is a gleaming model of modern efficiency. Fortunately, the cooking still has plenty of soul: the brisket is expectedly solid, while smoked pork ribs and house-made sausages are a cut above. Surprisingly, sides like collards, beans and corn pudding—or even the more rarified tater tot casserole with crisp fried onions— might even be the highlight, offering the flavorful, rib-sticking quality of lovingly homemade dishes. If, somehow, you manage not to fill up on the tantalizing savory options, those with an implacable sweet tooth can tip the scales with hefty slices of house-made cake. - Michelin Inspector

Barbecue competition is steep in these parts, but in just a few short years, pitmaster Grant Pinkerton, who lives above the restaurant, has made a name for himself. The number of deer heads mounted on the walls of this low-slung joint makes you wonder whether beef is really on the menu, but indeed it is. Everyone starts with the hulking beef rib, which often sells out before midday, and thick, melting slabs of prime-grade brisket cooked over mesquite and oak. Like all good barbecue, neither piece wants for sauce. Not to be outdone are the brilliantly tender St. Louis-style ribs, which are glazed to order in a sweet sauce made with dehydrated vegetables. Keep an eye on the back wall where daily specials are written in small print. - Michelin Inspector

A Viet‑Tex pioneer blending smoked brisket with gochujang ribs and brisket fried rice specials. Bib Gourmand in the Michelin Guide and previously highlighted by The New York Times; beloved by Houston food writers for bold, personal flavors.

Montrose stalwart known for prime brisket, beef ribs, and house‑pressed tortillas made from brisket trimmings. Bib Gourmand in the Michelin Guide; often recommended by national outlets for Tex‑Mex touches and all‑day service.

Greg Gatlin’s family operation serves East Texas–leaning plates, meaty ribs, and popular breakfast items. A frequent Eater pick and Texas Monthly 2025 honorable mention; praised by Bon Appétit for soulful sides.

A community anchor in Acres Homes since 1973, known for rib sandwiches, links, and ten‑pound potatoes. Celebrated by the Houston Chronicle for deep neighborhood roots and old‑school flavor; a must for Houston BBQ history.

Chefs Erin Smith and Patrick Feges pair excellent brisket with chef‑driven sides and a thoughtful wine list. Texas Monthly 2025 honorable mention; praised by national magazines for redefining the barbecue sides game.

EaDo’s sprawling smokehouse with Moberg pits, live‑music beer garden, and big‑flavor turkey, ribs, and sausage. Noted by Texas Monthly’s 2025 coverage as an honorable mention and featured by local critics for its destination setting.

Gas‑station setting, big Houston flavors: brisket over jasmine rice and smoky pork ribs. Recognized by the Michelin Guide and highlighted by the Houston Chronicle; the team announced a 2025 move to a larger Highway 6 site.

Ninety years of Houston barbecue history, cooked on venerable brick pits. Recently profiled by Houstonia Magazine and recognized locally for preserving a civil‑rights‑era landmark while adding new dishes like smoked beef shank.

Third Ward favorite for rib tips, smoked oxtails, and catfish alongside the Texas trinity. Praised by Houston food writers and frequently recommended by locals; a community‑minded spot near the universities and Med Center.