Get there early.
At the destination pits, selling out is part of the day. An early lunch is a good plan.
✦ GOOD SMOKE. GREAT COMPANY. SOUTH TEXAS.
Follow
the smoke.
The best barbecue in San Antonio and the Hill Country. From the first slice of brisket to the last bite of ribs—find a place worth getting hungry for.
Find your next BBQ stop ↗★ Big-name pits. Local favorites. A few good detours.
LOW & SLOW✦SAN ANTONIO✦SEGUIN✦HILL COUNTRY✦SMOKE WORTH CHASING✦NEW BRAUNFELS
01 / THE SHORTLIST
Good things come
to those who queue.
A little research before the road trip.
A great meal at the end of it.
BBQSA’s ordering is an editorial starting point. Only Burnt Bean’s statewide No. 1 is a published numerical rank. Some stops from the original shortlist still need verification.
THE DETOUR IS THE DESTINATION
A little farther.
A lot worth it.
Head east for Burnt Bean in Seguin, or take the scenic route to Black Board in Sisterdale. Leave room for barbecue—and a little exploring.
●SAN ANTONIOYour starting point
✦SEGUINBurnt Bean Co. + Davila’s
✦SISTERDALEBlack Board Bar B Q
Take the long way. Eat well.
02 / FIND YOUR FAVORITE CUT
Here for the brisket?
We get it.
Compare every joint across 12 meat categories.
See the evidence behind each recommendation.
Brisket
Tiers are BBQSA editorial judgments, not aggregated star ratings. “On the menu” confirms an item, not its quality. Unrated does not mean unavailable or poor. Specials and sellouts change.
HUNGRY NOW? KEEP IT SIMPLE.
A little love for Bill Miller.
Sometimes the best stop is the one that fits your day. Grab a Poor Boy, some iced tea, and get back to exploring.
03 / BEHIND THE PICKS
Good barbecue.
Honest guidance.
We start with published critics’ recognition, check restaurant menus, and use public diner discussions for context. This first edition is a curated guide, with the source links attached to each restaurant.
Check before you drive.
Use each restaurant’s official site for current hours, specials and location details.
Order a little of everything.
Split a tray, try a house sausage, and leave room for the sides. That’s half the fun.