Micklethwait Barbecue
Barbecue restaurant · Oak Springs ·
Oak-smoked BBQ trailer with outdoor picnic tables
Oak-smoked BBQ trailer with outdoor picnic tables
"A barbecue food truck — turning into a physical restaurant later this winter — recognized on the Bib Gourmand list." - H. Drew Blackburn
"Following in the footsteps of LeRoy and Lewis (our favorite new restaurant of 2024), Micklethwait is opening a brick and mortar. The former barbecue truck, which makes some of the best brisket in town, can now be found in the East MLK area. Don’t miss the Tex-Czech sausage." - nicolai mccrary, matthew jacobs
"Micklethwait Craft Meats is located in a renovated old church with a small dining room and a large outdoor patio. The barbecue here is some of the best in town, with a menu that covers the classics—brisket, pork ribs, and turkey—plus a few items you might not see every day like pulled lamb, pastrami, and barbacoa. The lines tend to be a little calmer than at some of the other popular spots in town, but still plan to show up early if you want to minimize your standing time." - nicolai mccrary, adele hazan, raphael brion
"Micklethwait is where we usually take out-of-town guests that want a best-in-class barbecue experience without a multi-hour line. The meats and seasonings generally lean classic, but the sides are where things really get fun. Coleslaw gets an upgrade in the form of lemon poppy slaw, and the citrus beet salad tastes like something we’d get at a restaurant with tiny shared plates. They even bake their own bread. There are a lot of standouts here, but the brisket and sausage are not to be missed." - nicolai mccrary, raphael brion
"If you’re going on a road trip for barbecue this year, this is the spot. Earlier in 2025, Micklewaith transitioned from a food truck to a building that was previously a farm store and a neighborhood church (quite the combo). The addition of offset pits allows staff to cook more Southwest-style barbecue over mesquite coal, including a chicken al carbon that diners should make room for between those slices of crispy, dark-barked brisket." - Courtney E. Smith
