10 Best Barbecue Joints in Fort Worth

Fort Worth is home to some of the top barbecue joints in the state. From Central Texas style to newer ‘cue with Asian inspirations, or Mexicue, and even barbecue with a soul food twist ― you’ll find it all. Here’s where to find the top pitmasters and what to sample the 10 best barbecue joints in Fort Worth.

Brix Barbecue

After years of operating out of a vacant lot on Bryan Avenue, pitmaster Trevor Sales opened his first  “Brix & Mortar” location at 1012 South Main in 2023. When you stop by, be sure to say hello to the operation’s namesake, Brix. He’s the white boxer terrier rescue dog that never leaves Sales’ side.

This Chicago transplant, also known as “Big T,” is famous for his tender ribs, and juicy brisket. But a couple of unexpected hits keep his menu fresh as well. People can’t get enough of the specialty Brix burger, and his amazing Texas Porchetta ― a smoked pork belly stuffed with fresh herbs and spices.

Dayne’s Craft Barbecue

What was originally known as “Dayne’s Underground Barbecue” surfaced as a food truck in search of a permanent home. It was a long road, with a lot of unexpected stops along the way, but Dayne’s Craft Barbecue has finally found its home in Aledo, at 100 South Front Street.

A bona fide Top 50 barbecue joint in the state, according to Texas Monthly’s 2021 list, Dayne’s serves luscious bacon brisket, three types of smoked sausage, and meaty pork spare ribs. Dayne and Ashley Weaver have expanded the menu, adding fresh kolaches for breakfast and extending hours on the weekends, now open for dinner service as well on the weekends, when they’ll be open from 7 am to 8 pm on Fridays and Saturdays.

Goldee’s Barbecue

Likewise, Goldee’s earned the top ranking on Texas Monthly’s 2021 list, as a newcomer. These upstart pitmasters, who trained with some of the best outfits in the state, had just opened up shop in an out-of-the-way location, at 4645 Dick Price Road, just weeks before pandemic closures. Now nationally famous, the lines are epic with visitors travelling far and wide to get a platter of their famous barbecue. Michelin gave them a Bib Gourmand recommendation as well.

Goldee’s suggests you arrive between 8 am and 10 am to ensure a taste of the whole menu. They are only open Friday, Saturday, and Sunday from 11 am to 3 pm, or until they sell out.

Their brisket, sausage, and rib classes are constant sell-outs, with students coming from all over the country to get their tricks of the trade, at $700 per class, and they even have their own branded backyard smoker available for $4,250 ― the perfect gift for any weekend warrior. They have opened Ribbee’s, a rib-only concept at 923 East Seminary Drive as well.

Heim Barbecue

What began as a mom-and-pop operation smoking ‘cue in a parking lot on the same site that now houses Panther City BBQ has grown so vastly that Travis and Emma Heim bowed out in 2024, leaving the operation in the capable hands of their partners Will and Rachael Churchill and Corrie Watson. The original location remains on Magnolia Avenue, and Heim’s second location just added a lovely backyard addition on White Settlement Road, plus one in Dallas, and yet another is planned for Weatherford in 2025.

Famous for their burnt bacon ends and that rich and tangy brown sugar barbecue sauce, as well as pulled pork, and meaty beef ribs. The massive BBQ Snob sandwich is loaded with a whole link of jalapeño cheddar sausage, a half-pound of chopped brisket, and topped with bacon burnt ends on a jalapeño cheddar bun.

Hurtado Barbecue

Another entry in the Texas Monthly Top 50 club landed first in Arlington, and like Goldee’s, Hurtado Barbecue opened just before pandemic closures. Brandon Hurtado calls his style Mexicue, and has expanded to Fort Worth’s hospital district, as well as locations in Mansfield and Dallas, recently. His new cookbook, Barbacoa: The Heart of Tex-Mex Barbecue, is another new addition.

The Mexican-inspired menu ranges from classic jalapeno cheddar sausage to smoked quail and a jalapeno-glazed chicken half. Hurtado’s excellent ribs, brisket, and pulled pork are sided by the likes of hatch chile mac and cheese, green beans and chorizo, and Mexican street corn. The extravagant El Jefe platter gives fans and first-timers a taste of Hurtado, including two sides, alongside one-third pound of brisket, ribs, pulled pork, turkey, sausage and burnt ends. It’s a feast for $51.

Panther City BBQ

Pit masters Chris Magallanes and Ernest Morales landed on Texas Monthly’s Top Ten as well, and now they are even recommended in the prestigious Michelin Guide, which just arrived in Texas in 2024. They smoke on 100-percent post oak and don’t take any shortcuts, achieving stellar pork, brisket, chicken, ribs, and sausage. Fan favorites include their pork belly jalapeno poppers, grilled flaco tacos, and famous brisket-topped elote.

Panther City’s ever-expanding headquarters along East Hattie Street now includes a smokehouse, an indoor dining room, and they host regular BBQU classes, instructing grill masters from all around to learn their seasoning and smoking secrets inside those hallowed smoker cages. The pitmasters took over Fort Worth’s historic Bailey’s Barbecue on Taylor Street in downtown as well in 2024. It’s now known as Fort Worth BBQ Company.

Railhead Smokehouse

Texas State Representative Charlie Geren, rolled the dice on a former beer barn along West Vickery back in 1986, and nearly forty years later it’s still going strong. It seems that life is still “too short to live in Dallas, ” which is Railhead’s motto. It has spun off a Willow Park location as well.

The packed dining room, patio, and busy drive-through tell the story of this Fort Worth favorite now at the corner of Montgomery Street and Vickery Boulevard. Along with cold schooners of beer, they continue serving up scores of chopped beef sandwiches and some of the most consistent pork ribs in town.

Smoke-A-Holics

Derrick and Kesha Walker say their Texas-style barbecue has a soul food twist. They are another Texas Monthly Top 50 outfit, serving the Morningside neighborhood of Fort Worth, located at 1417 Evans Avenue. Some menu stand-outs from one of the 10 best barbecue joints in Fort Worth, include their juicy brisket and tender ribs, alongside rarities like smoked bologna and salami, even hot links.

The Big Macc Bowl is layered with their smoked mac and cheese, chopped brisket, and house sausage. A truly Southern specialty is Smoke-A-Holics’ loaded cornbread topped with brisket, baked beans, shredded cheese, sour cream, and sauce. Sides include a Cajun-style creamed corn and fresh collard greens.

Terry Black’s Barbecue

A new entry to the local landscape brings a smoked meats paradise from South Texas to join the stellar barbecue scene in Fort Worth. This new barbecue palace along West Seventh Street boasts a beautiful patio lined with yellow umbrellas and a vast smokehouse that welcomes visitors inside to visit with pitmasters and watch the magic happen.

Born in Lockhart, Terry Black’s has locations in Austin, Waco, and Dallas as well. The legendary central Texas-style cue has a line that appears daunting. But, don’t be dissuaded, it moves fast. You can even order ahead and pick yours up to-go, or check out the chilled case and take home chilled or frozen brisket, ribs, and more.

Woodshed Smokehouse

It’s hard to believe, Tim Love planted one of the city’s first riverside restaurants here in 2012. It was what he called “new que” melding the flavors of many cultures, with live fire cooking methods ― utilizing a variety of woods, from oak and pecan to hickory and mesquite. That smoke creates unique items, including a his smoked whitefish dip, smoked bock beer fondue, and smoked pork empanadas.

Unusual finds include lamb brisket, pork rib meat tamales, and bulgogi salmon tacos. One must-have menu mainstay is the six-hour-smoked beef shin. The massive, meaty presentation includes fresh ricotta, smoked oil, borracha beans, a three-kale salad, and fresh tortillas. Bring your friends.

These Fort Worth Legends Are Old School and Still Cool

Angelo’s Barbecue has been a Fort Worth staple since it was founded by Angelo George in 1958. Grab a frosty schooner and a chopped beef sandwich. Impromptu high school reunions happen here daily.

Cooper’s Old Time Pit Bar-B-Cue has been the home of the “big chop” since 1962. With several locations throughout Texas, Fort Worth is its only North Texas outpost in the Stockyards.

Cousin’s Bar-B-Q has been a local legend since 1983, with two Fort Worth locations, one in Burleson and another at DFW Airport. The Duroc pulled pork and housemade German-style sausage are a must.

Riscky’s Barbecue has locations in the Stockyards, on Camp Bowie, and in Sundance Square. One of the oldest joints in town, it goes all the way back to 1927 at Riscky’s Grocery & Market. Their meats are rubbed with Riscky Dust.

Welcome to Cowtown, where you’ll fine some of the best barbecue joints in the state.