Traditional Texas barbecue is high on the minds of those who've visit smoked meats stalwarts like Angelo’s (which has been serving Cowtown for more than 50 years), Railhead Smokehouse, Cooper’s Old Time Pit Bar-B-Que and others each year.

An influx of pitmaster talent has recently added to our already rich barbecue scene with new ideas and select cuts of meat that have added: “Wagyu,” “Bacon Burnt Ends” and “44 Farms” to our collective barbecue vernacular. Add these new(ish) locales to your list.

Derek Allan’s Texas BBQ

Pitmaster Derek Allan and his wife Brittany recently set up shop one block from Heim Barbecue’s West Magnolia location. Derek Allan’s Texas BBQ occupies the building formerly known as the home for Paco And John Mexican Diner. The menu at the barbecue restaurant is straightforward. The barbecue joint is known for its Central Texas-style ribs, brisket, and sausage. 

As you wait in line, a tempting merch table near the cash register offers Derek’s famous Bark Builder rub. The peppery rubs are handmade, organic and all-natural. I keep a package of the Bark Builder in my pantry. I’ve made a habit of sprinkling the good stuff soups, popcorn, and pretty much anything that needs sprucing up. 


Derek’s brisket is exclusively Wagyu and sourced from Snake River Farms in Idaho. For the Wagyu unwashed, the designation refers to one of four Japanese breeds of cattle. Whatever you call it, the results are juicy, fork-tender and unforgettable. 

Dayne’s Craft Barbecue

I first met Dayne Weaver at a pop-up event at Panther Island Brewing. Weaver was meticulous about plating the ribs, brisket and elote that I ordered. He puts the same time and care into smoking his meats as he does setting the final photo-ready presentation. Weaver uses Black Angus from 44 Farms in Cameron, TX. From there, he applies a simple salt and pepper rub before slowly smoking the meats in an offset cooker. Low and slow smoking prevents the wood from leaving a bitter residue on the meat, he said. 

You can visit Dayne’s Craft Barbecue on Saturdays at Lola's Trailer Park. 



Panther City BBQ

Not new but definitely worth the visit, Panther City BBQ is making headlines across the state as the next "it" barbecue joint. Texas Monthly recently touted them as a "Top 25 New Barbecue Joint in Texas." Located next to Republic Street Bar where Heim Barbecue got their start, Panther City boosts the same long lines and sells out early. 


Black Angus prime brisket, Duroc pork spare ribs, pork belly burnt ends and smoked bologna top the menu. A fan favorite, however, is one you don't want to miss - brisket elotes. The classic Mexican dish is topped with chopped brisket, cotija cheese, lime and pure deliciousness.