Best BBQ in Atlanta (2025)

A tiny roadside shrine to Southern-meets-Korean barbecue from Jiyeon Lee and Cody Taylor, with lines that prove the hype. Think gochujang-brushed ribs, perfect brisket, and banchan beside Brunswick stew. Recognized by the Michelin Guide and frequently praised by Eater for its genre-bending flavor and value.

Twin brothers Jonathan and Justin Fox helped cement Texas-style ’cue in Atlanta with fatty brisket, jalapeño-cheddar sausage, and over-the-top “Atlanta style” mashups like the Tomminator. A consistent editor favorite in Southern Living and Eater, and a go-to for visiting critics and locals alike.

Since the early ’90s, this blues-soaked rib joint has been an Atlanta rite of passage. Come for sticky, smoky ribs and chopped pork; stay for nightly live music. A beloved institution covered by Atlanta Eats, Creative Loafing, Roadfood, and more for its unmistakable vibe and steady ribs-and-stew comforts.

Operating since 1976, this Chamblee classic cooks on its namesake pit with hickory wood, serving textbook Georgia chopped pork, barbecued chicken, and brick-red Brunswick stew. Atlanta Magazine and the AJC regularly cite it as a standard-bearer of Piedmont-style ’cue and tradition.

A Grant Park stalwart since 1993, famous for wood-fired ribs, brisket, and those addictive Q Wraps. Its scrappy spirit and smoke-first approach have earned longtime love from the AJC and Creative Loafing, with ownership doubling down on old-school techniques and community roots.

Siblings Howard and Anita Hsu fold their heritage into Southern smoke: pimento cheese wontons, coconut-lemongrass ribs, and classics done with finesse. Frequently recommended by Eater Atlanta and highlighted by local tourism outlets for inventive, community-driven programming.

A lively Westside smokehouse known for long-smoked brisket, snappy beef sausage, and patios built for gathering. Atlanta Magazine rates it among the city’s top barbecue restaurants, praising both the meats and crowd-pleasing sides.

Near the airport, Wade and Tracy McSwain’s spot channels deep smoke into brisket, rib tips, chopped pork, and soulful sides. Lauded by the AJC and The Infatuation for generous portions and an unmistakable wood-fired aroma that hits you in the parking lot.

Avery Cottrell’s East Lake party of Viet-Cajun and Texas barbecue brings smoked meats, tortillas, and late hours to a colorful, music-filled room. Covered by Rough Draft Atlanta and included in Eater’s barbecue guide as one of the city’s freshest perspectives.

The last remaining Old Hickory House keeps classic Atlanta barbecue and hearty breakfasts alive—vinegar-sparked Brunswick stew, pulled pork, ribs, and cobblers. Its staying power and recipes are documented by the AJC and the restaurant’s decades-deep local following.

Grand Champion BBQ and Secret Pint BBQ Owners Open Owens and Hull Barbecue Restaurant in Smyrna, Georgia | Eater Atlanta

Right outside the perimeter at the Eddy apartment complex, I visited Owens and Hull, a new barbecue restaurant backed by pitmasters Robert Owens and Bryan Hull that occupies what was the Smyrna location of Grand Champion BBQ. They merge Texas- and Carolina-style barbecue smoked over Georgia oak, and Owens says he partnered with Hull because Grand Champion's menu didn’t afford him room to expand beyond typical barbecue offerings. Instead of a set menu, they serve a specific menu each day: Thursdays feature a smoked burger topped with White Castle onions and American cheese; Fridays and Saturdays reserve sliced brisket and turkey; and they regularly serve the popular sausages from Secret Pint’s pop-ups (think sausages stuffed with cheddar and jalapeños or roasted poblano peppers and Oaxaca cheese). Hull calls their “craft” approach more labor intensive, and being open Thursday through Sunday lets them hone smoking techniques, source better meats, and create weekly specials and a rotating selection of side dishes. Hours are Thursday 5:30 p.m.–8 p.m., Friday and Saturday 11:30 a.m.–8 p.m., and Sunday 12 p.m.–7:30 p.m. - Beth McKibben