Great barbecue is all about patience. We all know how much patience it requires to cook it, but it also requires a ton of patience to eat it. You need to drive far away. You need to wait in line. Oftentimes, you need to get up before the crack of dawn.
But is it worth it to invest the time, effort, and money it requires to eat at the most famous barbecue restaurants in the country? Not always. Here are eight of the most revered BBQ spots in the U.S. that you could probably skip — and here’s where to go instead.
Instead of Franklin Barbecue…
Austin, Texas
As arguably the most famous barbecue restaurant on the planet, you probably don’t need our recommendation to go to Franklin. It’s a fun experience if you’ve got the patience, and the brisket is renowned for a reason, but you are in Texas. You are in the flippin’ motherland. There is so much more barbecue to be eaten, even within the city of Austin alone.
Go to la Barbecue
Austin, Texas
There’s something about la Barbecue that feels distinctly Austin. It’s just the right amount of grunge and sophistication, and the food is unbelievable. It’s every bit as soulful and tender as other Texas greats, and best of all, you can easily order it for pickup and eat it outside. No six-hour lines here.
Instead of Bludso’s BBQ…
Los Angeles
To be clear, I am not here to say anything negative about Kevin Bludso’s miracle of a Texas-style BBQ operation. The guy is part of LA’s beating culinary heart, but it was incredibly famous before he became the host of the Netflix cooking competition show, “BBQ Showdown.” While still delicious, the place is overrun with tourists at most times. There are more local spots to hit.
Go to Moo’s Craft BBQ
Los Angeles
The thing that makes Moo’s Craft BBQ so wonderful is the same thing that makes eating in the city of Los Angeles so wonderful: Humble beginnings always breed the biggest flavors. Michelle and Andrew Muñoz are bona fide masters of the pit, and what started as a backyard popup soon became a Smorgasburg stall, and finally a full restaurant. This is true Texas barbecue seasoned with Mexican influence, and it’s absolutely perfect.
Instead of Salt + Smoke BBQ…
St. Louis
“St. Louis-style” means a lot of things. Sometimes that means slicing a bagel like a maniac. Sometimes that means toasting ravioli. But in its best possible form, it means a certain style of barbecue rib. You may think you want to go to Salt + Smoke for this, but with three locations across the city, the quality has suffered oh-so slightly.
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Go to Pappy’s Smokehouse
St. Louis
For a true St. Louis rib experience, hit Pappy’s. There are some who call the ribs here the best in the country, and when you taste that signature dry rub, you’ll know why. And c’mon, you’re too close to Kansas City to leave without any burnt ends.
Instead of Dickey’s Barbecue Pit…
San Francisco Bay Area
Why are there so many Dickey’s locations in the Bay Area? The city has great barbecue coming out of every direction, so it’s strange to see a chain everywhere, especially when the prices aren’t even that much lower. You can find true, from-the-heart, craft barbecue in the ay far better than this.
Go to Fikscue
Alameda, California
The food at Fikscue (a beautiful collision of Texas barbecue, Halal cooking, and Indonesian ingredients) is some of the most interesting for miles. The tangy, fermented flavors of the Indonesian side dishes are the perfect sidekicks to Fikscue’s legendary Texas brisket.
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Instead of Terry Black’s Barbecue…
Lockhart, Texas
Terry Black’s is incredibly famous in Texas, with four locations that span across the state. But if we’re hunting down the best barbecue in the country, why settle for a place that has franchised itself? If you’re in Texas, you need a place that you can comfortably call the one-and-only, and in Lockhart, there’s another place to do that.
Go to Smitty’s Market
Lockhart, Texas
Smitty’s is as old-school Texas as it gets. The aroma alone nearly knocked me over when I got within 20 feet of the smoker. Come for brisket and links, stay to bathe in baked beans. These 70-year-old Texas recipes are the truth.
Instead of Hill Country…
New York
Let’s face it: New York is a brisket town, but it ain’t the Texas kind. This is the land of pastrami, and Hill Country isn’t taking most New Yorkers to BBQ heaven the way others are.
Go to Pig Beach BBQ
Queens
One of the places that is taking New Yorkers to BBQ heaven, though? That’d be Pig Beach. Vibe is everything, and no matter how great your smoked lamb shoulder, baby back ribs, and collard greens are (and at Pig Beach, they’re excellent), the ambience needs to match. This place nails it all.
Instead of Arthur Bryant’s Barbecue…
Kansas City
The problem with a place like Arthur Bryant’s is its own fame. As one of the most well-known BBQ restaurants in Kansas City, it does an enormous amount of business, and that can be tough for a restaurant in terms of consistency. You may get the meal of your dreams if you go, but you might also get one of the few mediocre letdown meals that squeak through every now and then. It’s yours to gamble.
Go to Slap’s BBQ
Kansas City
A brick building with a simple pig logo may seem like every other barbecue joint you pass, but Slap’s isn’t that.
You’re here for wings. You’re here for brisket. You’re here for burnt ends. You’re here to do it up KC-style, so make sure there are pickles and white bread to spare.
Instead of the Airport Salt Lick BBQ…
Austin-Bergstrom International Airport
Do. Not. Eat. The. Salt. Lick. For. The. First. Time. At. The. Airport. Don’t do it. It’s an airport. It’s bad. Every airport is bad. You know this. It won’t be the same. I am truly, truly begging you. If you’re visiting Austin and you think you can just sample it here instead of renting a car and driving to Driftwood, you’re wrong.
Go to the Real Salt Lick BBQ
Driftwood
It’s only a half hour outside Austin. You don’t even need to use your eyes to find the place. Just close ‘em, and follow your nose to the meat pit of all meat pits; the open-fire grill of stone and brick where sausage links dangle, occasionally sweating a bead or two on top of the brisket and ribs that lay below. The Salt Lick is all that’s good in this world, so please, don’t go to the one in the damned airport.
