Barbecue in America isn’t just food – it’s a passion that brings folks together. Every region has its own special way of smoking meat, from Texas brisket to Carolina pulled pork. These restaurants have mastered the art of cooking meat low and slow, creating flavors that keep customers coming back for more. Get ready for a mouthwatering journey through some of the most amazing BBQ joints our country has to offer.
1. Franklin Barbecue – Austin, Texas
Aaron Franklin’s legendary joint has become a pilgrimage site for BBQ lovers worldwide. The line forms before sunrise, with devoted fans bringing lawn chairs and coolers to wait for a taste of that famous brisket.
Each piece of meat is treated with reverence here – seasoned simply with salt and pepper, then smoked for 12-15 hours over post oak wood. The result is a bark so perfectly formed and meat so juicy that first-timers often gasp at their first bite.
President Obama even cut the line when he visited in 2014, proving that great barbecue transcends politics.
2. Joe’s Kansas City Bar-B-Que – Kansas City, Kansas
Who would expect world-class barbecue from a gas station? Originally called Oklahoma Joe’s, this humble spot operates out of a working Shamrock gas station and routinely tops national BBQ lists.
The Z-Man sandwich here has reached cult status – brisket piled high with smoked provolone, topped with crispy onion rings, all on a kaiser roll. Their ribs feature a perfect dry rub that forms a candy-like crust during smoking.
Anthony Bourdain named it one of the “13 Places to Eat Before You Die,” and the constant line of locals and tourists proves he wasn’t exaggerating.
3. Rodney Scott’s Whole Hog BBQ – Charleston, South Carolina
Rodney Scott began cooking whole hogs at age 11 in his family’s small-town store. Now, his Charleston restaurant showcases the Carolina whole-hog tradition that earned him a James Beard Award.
Unlike Texas-style BBQ, Scott’s approach features a vinegar-pepper mop sauce that cuts through the richness of the pork. The hogs cook for 12 hours over wood coals in custom-built pits, getting basted hourly with the signature sauce.
The pulled pork sandwich comes topped with crispy pork skin cracklings, creating a textural masterpiece that represents generations of African American barbecue mastery.
4. Snow’s BBQ – Lexington, Texas
Hidden in a town of just 1,200 people, Snow’s became an overnight sensation when Texas Monthly named it the best BBQ in Texas. The real star? Octogenarian pitmaster Tootsie Tomanetz, who starts cooking at 2 a.m. every Saturday.
Snow’s is only open Saturdays until they sell out – usually by noon. Their brisket develops a mahogany bark that gives way to buttery meat, while the pork steak (an unusual cut in Texas) has converted countless beef devotees.
The experience feels like a family reunion, with picnic tables under oak trees and the smell of post oak smoke filling the country air.
5. Pappy’s Smokehouse – St. Louis, Missouri
Memphis-style ribs get the spotlight at this St. Louis institution where the motto is “We smoke ’em fast, you eat ’em slow.” Unlike Texas joints that smoke for 12+ hours, Pappy’s perfects a 4-hour method that keeps the meat incredibly juicy.
The ribs feature a sweet-spicy dry rub that forms a perfect crust, while the smoke from apple and cherry wood adds fruity undertones. No sauce needed here – though their sweet-tangy house sauce tempts many purists.
A unique touch: their “Big Ben” sandwich stacks smoked brisket with pulled pork and sausage for the undecided (or extremely hungry) customer.
6. Big Bob Gibson Bar-B-Q – Decatur, Alabama
The birthplace of Alabama white sauce stands as a testament to regional BBQ innovation. In 1925, Big Bob Gibson created this mayonnaise-based sauce specifically for his smoked chicken, changing Southern barbecue forever.
The chicken gets dunked into vats of the tangy, peppery white sauce immediately after coming off the pit. This shock treatment seals in moisture while adding a creamy tang that complements the smoke perfectly.
While the chicken gets the glory, don’t miss their pulled pork with red sauce or the chocolate cream pie – made from a recipe unchanged since Big Bob’s wife first created it nearly a century ago.
7. The Salt Lick – Driftwood, Texas
The massive open pit at The Salt Lick’s entrance stops first-timers in their tracks. Beef ribs, brisket, and sausages cook over live oak coals on this circular stone pit – a BBQ spectacle unlike any other.
Founded in 1967, the Roberts family built the restaurant around their grandmother’s recipes. Their unique approach includes finishing the meat over direct flame, giving a slight caramelization to their sweet-spicy glaze.
The BYOB policy turns meals into hours-long affairs as groups bring coolers of beer and wine to enjoy under century-old oak trees. On weekends, live music and the rural Hill Country setting create a quintessential Texas experience.
8. 4 Rivers Smokehouse – Orlando, Florida
From backyard hobby to Florida BBQ empire, John Rivers’ 4 Rivers proves great barbecue exists beyond traditional regions. A former healthcare executive, Rivers spent years perfecting his brisket after a Texas business trip ignited his passion.
The “Texas Destroyer” sandwich here defies tradition – brisket topped with melted cheese, jalapeños, and onion rings. Purists might scoff, but one bite converts most skeptics.
Unexpectedly, their sweet shop serves some of the best Southern desserts anywhere. The Bayou Bar – a cross between pecan pie and chocolate brownie – has developed its own following separate from the stellar BBQ.
9. Central BBQ – Memphis, Tennessee
In a city famous for ribs, Central BBQ has risen to the top by focusing on one critical element: the perfect dry rub. Their secret blend contains over 20 spices that create a complex flavor foundation before the meat even touches smoke.
Ribs spend 24 hours marinating in that rub before smoking over hickory and pecan wood. The BBQ nachos – pulled pork over tortilla chips with BBQ sauce, cheese sauce, and jalapeños – have become Memphis’ favorite late-night indulgence.
Don’t miss their smoked turkey – an often overlooked meat that Central elevates to star status with a brining process that keeps it remarkably juicy even after hours in the smoker.
10. B.T.’s Smokehouse – Sturbridge, Massachusetts
New England might seem like BBQ wilderness, but B.T.’s proves great smoke knows no geographical bounds. Chef-owner Brian Treitman left fine dining to pursue his BBQ passion, bringing chefly technique to traditional methods.
The brisket gets a coffee-based rub that forms an exceptional bark during its 14-hour oak smoke bath. Their “Reubenesque” – house-smoked pastrami with sauerkraut and Russian dressing – brilliantly bridges New England deli traditions with Southern smoking techniques.
Even sides get special treatment: collard greens cooked with smoked turkey wings, mac and cheese with four cheeses and buttery breadcrumbs, and cornbread studded with jalapeños and cheddar.
11. Smoque BBQ – Chicago, Illinois
Five BBQ-obsessed friends with zero restaurant experience opened Smoque in 2006, determined to bring serious barbecue to Chicago. Their research-driven approach studied regional styles, creating a hybrid that respects tradition while finding its own voice.
Their St. Louis-cut ribs get a Memphis-style dry rub but Texas-length smoke time, creating something uniquely “Chicago.” The brisket comes sliced to order, with both the fatty point and leaner flat available to satisfy different preferences.
Apple-cherry wood provides a sweeter smoke profile than traditional hickory or oak, giving Smoque’s meat a distinctive flavor that’s earned them national recognition in a city better known for hot dogs and deep-dish pizza.
12. Lewis Barbecue – Charleston, South Carolina
Texas meets South Carolina at pitmaster John Lewis’s Charleston outpost. As a Franklin Barbecue alum, Lewis brought his custom-designed smokers and Texas techniques to a region known for pork, not beef.
His massive beef ribs – often weighing over a pound each – feature bark so peppery and rich it’s almost like eating the world’s best beef jerky surrounding fall-apart meat. The “Texas hot guts” sausage delivers a snap that gives way to juicy meat with the perfect amount of heat.
The restaurant itself blends industrial-chic design with Texas dance hall vibes. An expansive outdoor area with picnic tables, string lights, and live music creates a backyard party atmosphere every night.
13. Hometown Bar-B-Que – Brooklyn, New York
Pitmaster Billy Durney brings global influences to traditional American BBQ at this Red Hook waterfront spot. A former bodyguard, Durney spent years studying under Texas legends before opening Hometown in 2013.
The menu reflects Brooklyn’s cultural melting pot: Vietnamese hot wings, lamb belly banh mi, and Oaxacan chicken sit alongside perfectly executed Texas-style brisket. Their beef rib – a massive black pepper-crusted behemoth – has become Instagram famous.
The space feels like a Texas honky-tonk dropped into an industrial Brooklyn warehouse. Live music, craft beers, and communal seating create an atmosphere where finance bros, artists, and BBQ pilgrims bond over meat and whiskey.
