In Frisco and McKinney, Hutchins serves up a bounty of brisket, ribs, baked beans, and so much more. Definitely order the Texas Twinkies, which are jalapenos stuffed with brisket and cream cheese then wrapped in bacon and smoked to perfection.

Because it’s only open for lunch on Thursday, Friday, and Saturday, Cattleack draws a line every time the doors are open. The brisket is nice and juicy, and the Hatch chile and cheese sausages are especially snappy. Looking to really feast? Order the Toddfather, an enormous sandwich topped with brisket, pulled pork, sausage, and a scoop of coleslaw for extra crunch.

It may go against everything you know about ordering at a barbecue place, but order the smoked turkey here. They brine it to perfection and it is moist, flavorful, and delicious. Intrinsic is also a great spot to come for weekend brunch, when the team get especially creative with the menu, serving up meals like brisket with burnt-end gravy on a biscuit with an egg on top.

This Dallas icon has been a staple of the smoked meats scene for decades, and that expertise shows. The brisket is tender and juicy, the ribs are nice and smoky, and the cooks here absolutely cannot be beat when it comes to sides. Chow down on collard greens, candied yams, and potato salad. Then be prepared to immediately need a nap.

Brisket smoking is the first thing you smell when you pull up to Loro and with the pedigree of Aaron Franklin, of Austin’s Franklin Barbecue behind it, it’s tempting to load up a plate full. But, give the smoked prime bavette a try too, it’s melt-in-your-mouth soft and topped with an unforgettable shishito salsa verde. Thanks to the influence of Chef Tyson Cole, the menu of sides are not your usual fare. In spring and summer, the tomato and cucumber salad comes with cantelope and is the most refreshing thing on a plate.

This join is an Austin export with a Lockhart pedigree. It serves barky brisket, snappy sausages, and giant beef ribs that pair beautifully with sides including mac and cheese, Mexican rice, and baked potato salad. Don’t forget to add a mini pecan pie to your order.

Pecan Lodge, which is arguably Dallas’ most famous barbecue destination, still attracts lines years after its founding thanks to impossibly fragrant and crispy brisket, house-ground sausage, and hulking beef ribs. Don’t sleep on the fried chicken — it’s excellent.

This Memphis-style BBQ spot is known for its ribs, of course, but don’t overlook the boudin: it’s one of the city’s best versions of this classic Cajun sausage.

With three locations in DFW, Lockhart Smokehouse makes reliably good, Central Texas style barbecue accessible. The sausages here, shipped in from the legendary Kreuz Market in Lockhart, Texas, are an especially yummy choice.

This Grand Prairie barbecue destination is worth the drive, thanks to its succulent brisket, juicy (and massive) pork ribs, and excellent sides like cheesy jalapeño hominy and spicy coleslaw. Best of all, you can tuck that tender brisket into pillowy soft flour tortillas, then douse with barbecue sauce and salsa verde for Texas perfection in one bite.

Panther City started as a food truck and turned into the place to get pork belly poppers: that is, burnt ends, a Fort Worth favorite, stuffed inside jalapeños with cream cheese and wrapped in bacon — a clever take on shrimp brioche. There are lots of other Mexican influenced barbecue plates here, including their brisket guisada, swimming in its meaty sauce, and brisket elote, layered into creamy corn and cilantro.

The brisket, sausage, and ribs at this Fort Worth barbecue joint are stellar, but the real star of the show is the bacon burnt ends. These delightfully smoky little nuggets of pork belly are slathered in a sweet and peppery glaze, and it’s damn near impossible to eat just one.

After topping the Texas Monthly barbecue list for 2021, the lines to eat at Goldee’s are epic — and completely worth it. At this Fort Worth spot, diners can enjoy the work of a group of young pitmasters who got experience working in some of the state’s best barbecue spots. Pair brisket and pulled pork with pinto beans, collard greens, and super cheesy grits. Save room for dessert — the bread pudding is a real stunner.