Franklin Barbecue – Review 2, Round 3

June 1, 2026June 4, 2026 / Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 10/10 and Yes. This is the institution who has captured my love of BBQ like no other and still reigns supreme as the best I have ever had. In all honesty, the entire trip was built on the slightly traitorous optimism that someone might actually be able to knock them off as the best of the best, but no such fantasy ended up existing or coming true over the course of our tour. I had wondered for years if they would still be able to deliver on my memory of that first transcendent brisket experience I had with them all the way back in 2021 and then again in 2023, and was only too happy to have the chance to try them again, this time with my two pit hardened taste veterans that I brought with me on the trip. As a fun side note, my Dad actually decided to join for the Texas leg of the tour, as he had never been to the state before and was all too curious to experience Franklins after years of listening to me rant about them. With that in mind, I wanted to make sure we had the first meats and cuts of the day, so we went to bed early the night before and rolled up to get in line bright and early at 7 AM.

We got in line and got to check off the bucket list of being the 1st at Franklin’s, at the low cost of being here 4 hours before they opened. Around 8 AM, we had about 15 people behind us, as I noticed the first doors of the day open. The Franklin’s team members had started eating breakfast together at the end of the patio around 8:10, with the staff starting to come alive inside the restaurant as well. While we waited, we met a group from Arizona right behind us in line (by only 3 minutes) who worked at/owned Caldwell County BBQ at the original location. They were super friendly and had some overlap with our tour as well, so I added them to my list to check out next time I’m in Phoenix. Anyway, back to Franklins. While waiting in line in the perfectly shaded western facing patio, you get to save your legs and feet by using the free patio chairs that Franklins has available for the early faithful that have arrived long before opening. It’s crazy that after almost 20 years, there is still thus much fan devotion and following, with the lines dramatically already beating Interstellar. Right at 9, music started coming through the speakers and the staff was cleaned up from breakfast and in full swing for setting up service. Bathrooms officially open up inside (the outdoor porta potties are always open) as well if they are needed. Around 10ish, we had a team member come by and take our pre-order who then went down the line to everyone else, which is how they gage when they will sell out for the day. From the first interaction to the last, the customer service of the team members was fantastic and creates a super friendly and enthusiastic environment, getting you pumped for the feast soon to come. Right at 11, they unlocked the entrance and we made our way through the hallowed door way. We then gleefully placed our order and grabbed a table in the main dinning area.

From the first bite, it was apparent to everyone at the table that Franklins brisket is still in a category of its own, with everyone having their own internal come to God moments respectively. The second and third bites only continued to confirm our beliefs, that this is truly the best brisket on the planet even after all these years of searching and smoking. This sentiment was then immediately echoed by everyone regarding the ribs, as not a single member of the tour could name a better one they had ever had. This led the group to basically agree in unison, that it was almost criminally unfair that they can make the best brisket and ribs of our lives both under the same roof, so for any law enforcement reading this, please disregard or at least go easy on them when it comes to sentencing. In terms of the rest of the meal, the Texas Trinity was officially completed by a delicious jalapeno cheddar sausage, which was only slightly outdone by its Garlic & Black Pepper counterpart. The sides were a perfect addition to the meats and both the coleslaw and potato salad were some of the best we had on the entire trip. When it comes to Texas BBQ, they still hold the crown as the best of the best.

Overall, it was a super memorable experience to not only be first in line, but also have my Dad join me for his first taste of Texas BBQ, of whom I have probably unfairly ruined for life for any brisket or ribs he has after this (sorry not sorry). There is clearly a reason that Franklin has been so universally sought after for his craft and knowledge, and why he has been able to put out a Masterclass series, 3 books of BBQ mastery, and a full PBS TV show as well. Aaron being all to willing to share his secrets and never once having even an ounce of an ego about it, is just one reason of many as to why he is still the top of his craft and beloved by his devoted fan base. Retaining his title as the King of all BBQ, Franklins continues to be the holy land for any brisket or rib disciples and needs to be on every enthusiasts list as their number one destination to visit

Date Visited: 5/14/2026

Address: 900 E 11th St, Austin, TX 78702

Day of the Week: Thursday

Time of Day: 7:00 AM. Open at 11:00 AM

Owner: Aaron & Stacy Franklin (Husband & Wife)

Website: https://franklinbbq.com/

Number of Years in Business: Opened food truck in 2009, opened the current brick-and-mortar location in 2011

Number of People in Line: 0 at 7 AM (First in line baby!!!), then 6 at 7:03, and then 2 more at 7:41, 19 people behind us at 8:45, 29 at 9:15, at 10:25 it was at 56, by 10:35 it was at 72, and finally by opening they were over 100 deep

Regional Style of BBQ: Central Texas

Total Cost: $210.59 with tip. Ordered 1.5 lbs of brisket, full rack of ribs, 1/2 lb of pulled pork, 1 garlic pepper sausage, 1 jalapeno cheddar sausage for the mains, and then a side order of the coleslaw and the potato salad, with 4 beers.

Type of Wood: Post Oak

Type of Smoker: Custom built wood-fired offset smokers

Type of Seasoning: Salt & pepper for beef, other blends for other meats

Best Dish: Brisket

Best Sauce: Original

Best Side: Coleslaw

Interior Description: Small seating area, with the line wrapping around the outside of the dining room on the right side. You order your meats cafeteria style, slide down to pay, and then grab a table either inside, or on one of the exterior picnic tables. Not a big area at all, with seating inside for about 45-50. It has a minimalist interior, with corrugated metal ceilings, wood tables with red leather chairs, and only a few photos aligning the walls for decoration to go along with their wall of merch, that while simple, delivers a super cozy almost BBQ diner feel to it. Again, the focus here is on the meats, but the customer service and ambiance are top notch

Pro Tip: If you don’t feel like waiting in line, you can place an order ahead of time and pick it up, but I believe the minimum order is 5 lbs. If you do get there early and want to earn your order by waiting in line, they provide folding chairs for you to use or feel free to bring our own. If you also like to make it a little bit of a tailgate, similar to ourselves, feel free to bring your own beers or beverages to sip while you wait, with Franklins opening up drink orders starting at 9:00 AM (beer included). Order at least a minimum 1 lb of brisket and at least a half rack (ideally a full) of the ribs

Brisket

0/10 Ranking: 10/10

Seasoning: Salt & pepper

Description: For the full pound, they gave us some lean and fatty cut, making sure everyone at least got a slice of each. In terms of the appearance, it was perfectly trimmed and it had a smaller 1/4 to 1/2 inch of red ring to the entire brisket, whose flavors once again instantly delivered as the best I’ve ever had. It had the perfect blend of smokiness, as well as seasoning, with just the right amount of pepper that comes through in each bite, and is truly is the definition of balanced. Whether it was a lean or fatty cut, the slices were perfectly rendered, balanced in its seasoning, and had the exact right amount of post oak smoke coming through in each mouthful. This all created a bark that was second to none on our entire trip and delivered a fantastic salty and peppery crunch, which was a perfect accent to the insanely tender and juicy meat itself that was literally melting in our mouths. Franklin is still delivering the best of the best for smoked meats and it was an instantly unanimous decision by the group that it was better than Interstellar’s (and every other brisket the rest of our trip for that matter as well). This is the must order anytime you’re going to be coming through and still reigns as the champ until it is been dethroned. We will continue to make the pilgrimage for years to come, as this is still the Holy Grail of brisket and once again delivered 10/10 for flavors and the experience

Pork Spare Ribs

0/10 Ranking: 9.5/10

Seasoning: Salt, pepper, light brush of BBQ sauce

Description: Peppery and tangy are the best way to describe these ribs. They were perfectly cooked yet again, and were just to the point fall off the bone, but with good structural integrity and a nice tenderness to the. The sauce is obviously a breakaway from typical Texas barbecue, but with a massive pepper blend mixed in, it is a really nice compliment and an enjoyable little tangy addition which helped cut the meat richness beautifully. Still probably at minimum a top three or top two rib of any that I’ve ever had and worth an immediate order once again. Just do yourself a favor and order a full rack of them, as they keep great for leftovers (if there are any) as well

Pulled Pork

0/10 Ranking: 9.25 to 9.5/10

Seasoning: Salt, pepper, in-house pork seasoning blend

Description: A very juicy pulled pork, that had a peppery finish similar to the ribs. For its mixture, it had nice red meat pieces, blended in with good chunks of bark as well. No sauce needed here, as it’s solid on its own. It was very pepper forward and with a nice structural integrity, while somehow still being tender. It could use just a little more smoke, but hard to say it needs much beyond that. Worth an order, even in Texas

Jalapeno Cheddar Sausage

0/10 Ranking: 9.25 to 9.5/10

Description: Creamy interior with a great casing snap. Perfect blend of spiciness to it with the cheddar cutting the jalapeños really well. Creamier than the garlic sausage, I would like it a little firmer as my only critique, but great otherwise. Order this as the last part of the Texas Trinity and enjoy

Garlic Black Pepper Sausage

0/10 Ranking: 9.5/10

Description: Great snap to both sausages, but this one definitely comes across as a beefy flavored option, with a nice meat-to-fat ratio with great taste inside. Super juicy while somehow still being very compact with the interior mixture, this was almost a perfect sausage and will absolutely order again

Sauces

Description: Didn’t review, but there are 4 available on the side wall for Original, Espresso, Vinegar, & Spicy

Sides – Coleslaw

0/10 Ranking: 9.25/10

Description: White and red cabbage blend for this slaw, it had a light zesty snap to it, with just a hint of mayo while being more acid forward. It was crisp and refreshing and a perfect side for the meats of the day. It is an easy yes on if it’s worth ordering again

Sides – Potato Salad

0/10 Ranking: 9 to 9.25/10

Description: Really creamy and mustard forward potato salad, this was one of, if not the best I’ve ever had. Love the hit of mustard and then the little bit of vinegar snap that it provides, with really well cooked potatoes and a delicious velvety texture that was creamy without being runny or mushy and had a great overall flavor. Even as someone who normally doesn’t like this, I would actually order this again as it was simply that good. Would recommend for yourself or for the table

Interior & Menu Photos:

Stiles Switch BBQ

May 31, 2026May 31, 2026 / Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75 to 9/10 and Yes. We rolled in later in the afternoon around 2:30, and we could tell from the weathered sign as we entered the parking lot, that they have been doing this for awhile. They have also been on Texas Monthly’s Top 50 list multiple years, including in 2025’s rankings, so we had some high expectations for the stop. When we walked up, there was a nice pleasant smell of smoke as we stepped inside the main doors. Once inside. we lined up along the right wall and ordered cafeteria style, with the food then being served on steel trays and butcher paper in traditional fashion. As far as customer service goes, the staff was friendly when we ordered and watched them slice up our spread, but then once you sit down you are on your own, so just a heads up. In terms of the meal itself, it was solid BBQ and had a good high floor across the board with its offerings, but no specific meat wowed as the best of the best or demanded a return visit if not a local or in the area when a craving hits. That said, this was quality BBQ with great laid back overall vibes and super family friendly environment that comes without the waits of other places, making them worth a visit if you are in the area and want a quick taste of authentic Texas BBQ at a reasonable price. Originally, this place was not on our BBQ tour list, but after hearing from several locals that it was worth a stop, as well as getting Daniel Vaughn’s recommendation in his book, The Prophets of Smoked Meat, albeit in 2013, I decided to add them in just a couple of days before we started our trip out of Denver. After eating there, I am extremely glad that I added them in, as they have clearly been doing this for years now without losing their touch and are now becoming one of Austin’s older institutions who have been doing this for decades plus. Great spot that offers no frills, standard right down the middle Texas BBQ, that is worth stopping at or picking up a to-go order for home or a tailgate

Date Visited: 5/13/2026

Address: 6610 N Lamar Blvd, Austin, TX 78752

Day of the Week: Wednesday

Time of Day: 2:25 PM. Open at 11:00 AM

Owner: Shane Stiles is the owner working with his Pitmaster Lance Kirkpatrick (worked with Bobby Mueller of Louie Mueller Barbecue)

Website: https://stilesswitchbbq.com/

Number of Years in Business: Opened in 2011

Number of People in Line: 4 ahead of us and 20 already sitting down. 10 more came in after us and a few to go orders picked up.

Regional Style of BBQ: Central Texas

Total Cost: Will add in once confirmed. Ordered the 3 Meat Platter with 2 sides. Went with the Texas Trinity with the brisket, ribs, jalapeno cheddar sausage foe the mains, and then got the serrano glazed Brussels sprouts and the coleslaw for sides and 3 beers

Type of Wood: Post Oak

Type of Smoker: Wood-fired offset smokers (Klose pits from Houston)

Type of Seasoning: Salt & pepper

Best Dish: Sausage

Best Sauce: House Sauce

Best Side: Brussels Sprouts

Interior Description: Exposed ceilings with the HVAC showing and concrete polished floors give it that industrial conversion feel to it. With Christmas lights hanging, beer signs and framed photos of Austin and its artists aligning the walls, all while light music was playing in the background, it creates a typical BBQ ambiance. For seating options, they had wood tables and chairs creating that smalltown neighborhood joint vibe, even while being in the middle of Austin. They also had a massive covered exterior picnic table area available four outdoor or overflow seating too. And for the non-beer drinkers, they had fountain drinks and sweet tea stations available inside

Pro Tip: Try the sauce, but get in the side and make sure to get the brussels sprouts. This is also the original of three locations, with the other being up in Cedar Park on the northwestern outskirts of Austin and the last one being a little drive west in Dripping Springs

Brisket

0/10 Ranking: 8.75/10

Seasoning: Salt & pepper

Description: The brisket had a good 1/2 to 3/4 inch smoke ring and was well trimmed with a nice bark to it too. The lean cut was juicy and pretty tender, with a mild smoke flavor and seasoning, but needed more of both. Really well cooked though and deserves an order, similar to all of their other meats, just not the best in Texas where the bar might be unfairly high when it comes to brisket. That said, this is one you can get without having to wait in long lines for and at a more affordable price than several of the other spots around. Traditional Texas brisket that’s worth ordering

St Louis Style Spare Ribs

0/10 Ranking: 8.75/10

Seasoning: Salt & pepper

Description: Well trimmed and cooked, with the meat coming off the bone easily, but could have also been a little more tender. It was lightly seasoned and smoked, and while it was a tasty and well cooked, it was not the best of the area. Still worth an order, but there are better ribs to be found around Austin. However, this is a solid Texas neighborhood rib and easy one to add to any stop or pick up order if you find your way here

Sausage – Jalapeno Cheddar

0/10 Ranking: 8.75 to 9/10

Description: Served sliced up, it had a taut snap left in the casing and a nice creamy and blended interior, with several pockets of cheddar and spice mixed in. Nice heat to it without being over the top, it could have used a little more smoke flavor and maybe a little more firmness to the meat blend, but a solid Texas sausage overall. Great sausage and would order again

Sauces – Didn’t review any, but they had some available on the table and some came in the middle of the plate for dipping as well

Sides – Serrano Glazed Brussels Sprouts

0/10 Ranking: 9 to 9.25/10

Description: Super juicy and flavorful sprouts with a nice tasty heat from the Serrano pepper. For the texture, soaked is the word that comes to mind in terms of the glaze/sauce they use, while somehow also still having some crunchy pieces mixed in too. Some of the best I’ve had in awhile, whether at a BBQ spot or a typical restaurant, and an easy must order for next time

Sides – Coleslaw

Ranking: 8.75 to 9/10

Description: Mostly white cabbage with a little bit of red and carrots mixed into this lightly mayo-based slaw. Nice light flavor while staying crunchy, it’s was a refreshing and enjoyably light slaw and would order again

Interior & Menu Photos:

Interstellar BBQ

May 28, 2026May 28, 2026 / Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9.5 to 9.75/10 and Yes. Interstellar has actually been on my list of places to try for years, so it only seemed fitting this be the first spot we start at in Austin. As one of the only pits that has been consistently mentioned to me as allegedly having better brisket than Franklin’s, no BBQ tour was going to be complete until we visited and put their meats to the test. That in mind, we ended up rolling into north Austin around 8:30 PM after a full day of driving from Denver and grabbed a beer right next door at Slacker’s Brewing Co. This led us to walking over to Interstellar to check out our destination for the morning and to take a few pictures for a unique night shot. What we didn’t expect, was that the pits are right out front in the parking lot, where we met Joel their nighttime pit boss, who happened to be in his truck and hopped out once he saw us walking around taking photos. Joel was super friendly and gave us a quick tour of the pits and even popped a few open for some pics and smells. He said to talk to Andy and Phil in the morning and mention we are on a BBQ tour to get some additional recs on where to go. We left for the hotel smelling like post oak smoke, only to return a few hours later the next morning at 9:30 AM. This put us number 3 in line behind two gentlemen visiting from College Station. As we waited and my two buddies held our spot in line, I walked over and chatted with Andy and got some great recs for Austin and the tour in general, including Memphis and Alabama spots that were worthy of a stop. Once again, super nice guy and great customer service.

As far as the spot itself, it sits in a common strip mall that could be easily missed from the road, if not for the the massive smokers they have directly across from the entrance in the parking lot. The smell hits you no matter where you park and invites you in by getting your nose sniffing and your mouth salivating. We sat down behind the two guys who beat us in line, on wooden benches which sit under a covered entrance, making sure the early arrivals are protected from any bad weather. As we were waiting, the GM came out around 10ish to open up access for bathrooms and their coffee bar if desired. People started flowing in steadily after 10-10:15ish with almost 50 people behind us by 10:45. The doors open right away at 11:00 and we walked in and placed our order in traditional Texas cafeteria style and watched them carve up our order right in front of us. We grabbed a table and dove right in. From the first look and bite, we knew this was going to be a great meal and it did not disappoint. While the brisket may not have been better than Franklin’s, it was easily a Top 5 I had ever eaten. Combine that with how well all the other meats and sides delivered and it was easy for us to see why they have won a Michelin Star for two straight years and are consistently in Texas Monthly’s Top 10 list every four years. 100% worth making a visit and one of the best BBQ spots to be found anywhere in Texas

Date Visited: 5/13/2026

Address: 12233 Ranch Rd 620 N suite 105, Austin, TX 78750

Day of the Week: Wednesday

Time of Day: Here at 9:30 AM. Open at 11:00 AM

Owner: John Bates & Brandon Martinez

Website: https://www.theinterstellarbbq.com/

Number of Years in Business: Opened February 21, 2019

Number of People in Line: 2 in front of us at 9:30, who got there about 5 minutes before us. By 10:30, we had 19 people behind us and then 44 at 10:45. Probably close to 80-90 by the time of opening and a steady stream coming in the entire time we were there

Regional Style of BBQ: Central Texas

Total Cost: $195 with tip. Ordered 1/2 lb of brisket, 1 beef short rib, 1/2 lb of ribs (2 ribs), one beef kielbasa sausage, one lamb sausage merguez, and 1/2 lb of the peach tea glazed pork belly (4 pieces) for the mains. Then the four cheese mac and smoked scalloped potatoes for the sides, along with three soft drinks

Type of Wood: Post Oak

Type of Smoker: Multiple off-set smokers, which are in the parking lot right out front

Type of Seasoning: Salt & pepper as the base, but then use multiple blends

Best Dish: Brisket

Best Sauce: Didn’t try any

Best Side: Smoked Scalloped Potatoes

Interior Description: Checkered floors when you walk in and order cafeteria style with the big black board menu. They have wooden tables with black metal chairs all over the dining room with a separate area for pick up online orders. They have their Michelin stars hanging from the wall for 2024 in 2025 and have a very clean and family friendly environment with sweet tea and sauces along the wall for your enjoyment. Also, a big selection of merch options are available to buy on the side as well, right by the coffee bar

Pro Tip: Michelin-Star winner in 2024 and retained it again in 2025, as well as Texas Monthly’s 2025 #6 ranking across all Texas BBQ. Also, no alcohol served here as a heads up. For the food, you must order the Peach Tea Glazed Pork Belly, as not something I’ve ever seen anywhere else and they are super delicious

Brisket

0/10 Ranking: 9.5 to 9.75/10

Seasoning: Salt and pepper

Description: The brisket had a nice 1/4 to 1/2 inch red ring and was perfectly trimmed. Seasoning and smoke are are point with almost a perfect blend of each, but could still use more of both. Super tender and juicy slices, that were almost to the point of falling apart, but then sprang back with the the remaining integrity it had. Thick and dark crust, with large pepper fakes visible as you bit in. Top 5 brisket I’ve ever had, but might be slightly behind Franklin’s still, as it literally melts in your mouth. Could use just a little more smoke and pepper, but similar texture to Franklin’s and 100% worth ordering when you visit

Pork Spare Ribs

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt, pepper, maybe others?

Description: Better than the beef rib option. The pork ribs were lightly seasoned and maybe a light brush of sauce near the end of smoking. They had a nice glaze to them and were evenly trimmed with a nice meat-to-fat balance, but also were a little thin too. That said, they were pretty much perfectly tender, with good smoke and seasoning flavor blend in each bite. Similar to the brisket, they needed a little more smoke and flavoring to come through, so they weren’t the best of the best, but they were fantastic ribs to enjoy by the group. Worth ordering again

Beef Short Rib

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, and a chimichurri sauce on top

Description: This was served with chimichurri on top, and had nice thick crust to it. Looked great last night at 10:15 PM when we got a sneak peak at the smokers, so ordered today to try out. It was thickly covered in bark and seasoning, but not much of either comes through, which is sadly not what you would expect. As far as the tenderness, the meat was just a little tough, but still pretty juicy and enjoyable. Can’t say this is better than Post Oak or Louie Muller’s. Nice 1/2 inch of smoke ring, but somehow the flavor and smoke essence was very is light, making us think the chimmi might be added to cover it up a bit. That said, still a really good beef rib and worth ordering, but not the best I’ve had in Texas

Peach Tea Glazed Pork Belly

0/10 Ranking: 9/10

Description: Sweet tea flavor hits you right away, in a meaty, but tender bite. The peach tea flavor lives up to the name and makes itself known in each piece you bite into. Good balance of meat to fat ratio in each chunk, and something super unique to them and not a dish I’ve ever seen anywhere else. The smoke flavor comes through in an enjoyable way too. Would get again, but only to split. 1/2 lb (4 pieces) would be way too rich for me alone

Lamb Sausage Merguez

0/10 Ranking: 9/10

Seasoning: Served with mint labneh & harissa sauerkraut

Description: Served in a ring, and about half the thickness as the normal sausage. Looks like it was served with a tzatziki type sauce, and a harissa sauerkraut. Casing had a nice snap to it and had a solid internal consistency. It was creamier than the normal sausage and had a nice warm and slightly spicy flavor to it, almost like there was some cinnamon or allspice added. The tzatziki sauce was a nice way to cut the heat and had a nice subtle flavor to it as well that doesn’t completely overpower the lamb. The sauerkraut added a nice acidic snapback to cleanse the pallet and created a very cohesive dish that was super unique for a Texas BBQ spot. Absolutely worth ordering

Beef Kielbasa Sausage

0/10 Ranking: 9 to 9.25/10

Description: Super thick sausage, with a taut casing that was almost crunchy. Inside was a meaty blend that was just lightly creamy and a had nice light smokiness to it, while also still having good structural integrity. Gamey beefy flavor comes through that was super enjoyable, but the only critique was that it was ever so slightly overdone and needed just a little more moisture. Would get again though for myself or the table

Sides – Four Cheese Mac

0/10 Ranking: 9 to 9.25/10

Description: Shell mac & cheese, with a creamy and velvety sauce, and a nice garlicky flavor to it. Crunchy onions and chives on top, this was cooked perfectly al dente and a great dish. Would get again

Sides – Smoked Scalloped Potatoes

0/10 Ranking: 9.25/10

Description: Smoky and delivering on its name, the potatoes were perfectly cooked and had a nice layer of crunch. Not really a fan of these normally, but would get again and would recommend as they were some of, if not the best scalloped potatoes I’ve had. Order with confidence

Interior & Menu Photos:

Tyler’s Barbeque

May 27, 2026May 27, 2026 / Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75 to 9/10 and Yes. Tyler’s was the first stop of on our BBQ road trip, where we were hitting 19 BBQ pits across 6 states over 13 days. Having been featured on several TV shows, barbecue books, and being given general recommendations from other enthusiasts I’ve talked to, we had high hopes after our 7 hour drive from Denver. Rolling up and starting in the parking lot, we were hit with a nice smell of smoke as we walked in. Upon entering, the smoke smell still lingers in the most pleasant of ways, as you wrap around to the right and order cafeteria style, with a friendly staff ready to assist you. Typical Texas beers and soft drinks are available, plus tea and sweet tea stations too. Very traditional BBQ ambiance, that makes for a fun atmosphere to enjoy your order, which comes served on the typical butcher paper atop metal trays. There’s also an outdoor seating area as well, with plenty of picnic tables available for groups of all sizes. As far as the meal and meats themselves, I would say it is pretty comparable to the one I had at Evie Mae’s BBQ on my last visit, and is a solid first or second option if you are in northern Texas and craving good BBQ. The brisket was for sure the highlight, along with the coleslaw, and was a great first taste and stop along our Texas BBQ leg of the tour. Really good food overall, with everything being a high floor with the flavors, but also a lower ceiling too, outside of maybe the brisket. Would absolutely be back again and a great stop on a road trip/lunch break from Denver. Would return for the brisket and coleslaw alone

Date Visited: 5/12/2026

Address: 3301 Olsen Blvd, Amarillo, TX 79109

Day of the Week: Tuesday

Time of Day: 1:13 PM. Open at 11:00 AM

Owner: Tyler Frazer

Website: tylersbarbeque.com

Number of Years in Business: Opened May 25th, 2010 at original location and moved to current spot in 2019

Number of People in Line: 30 people already sitting down, with probably 15 coming in after us

Regional Style of BBQ: Central Texas

Total Cost: $98.59 with tip. Ordered the 4 Meat Platter with Brisket, Pulled Pork, Jalapeno Cheddar Sausage, & Smoked Turkey, plus a 1/2 rack of ribs. Came with two sides and we went with the coleslaw and the green beans, served with Texas Toast as well. Ordered three beers as well

Type of Wood: Mesquite

Type of Smoker: Wood-fired Fixed-racked Cabinet Smokers. J&R 250 Smokemaster

Type of Seasoning: Salt & pepper

Best Dish: Brisket

Best Sauce: Didn’t try any, but had one in-house

Best Side: Coleslaw

Interior Description: Concrete, polished floors with road signs, cowboy hats, and Texas Farm steel aligning the walls. Metal cattle grates guide you to ordering cafeteria style, with metal stools and mix matched wooden tables, making an eclectic, put together feel, and one which certainly delivers on the vibes of a Texas BBQ joint that you would hope to find and expect. Was a little oddly quiet, as no music was playing, but beyond that, couldn’t ask for a more traditional setting for enjoying some tasty BBQ

Pro Tip: Make sure to order the brisket and the coleslaw, and if feeling like some poultry instead, go with the turkey, per our and the staff’s recommendation

Brisket

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt and pepper

Description: Minimal red ring, but good smoke flavor running through a super juicy and tender piece of fatty cut. Nice bark to it that was well seasoned, but needed a little more pepper. Thickly cut slices and seemed like it was possibly shoulder clod when I watched him carve it, but really good overall. Would absolutely order again and it delivered for our first Texas brisket of the road trip

Pork Spare Ribs

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, barbecue sauce

Description: Sweeter ribs with light seasoning and a light barbecue glaze to them. Well trimmed and more meat than fat for their ratio. Cooked almost perfectly for the tenderness, but not much smoke flavor to speak of. Needs more seasoning and smoke, but a solid rib overall and worth ordering

Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Unsure

Description: Good overall flavor and probably the smokiest meat we had here. That said, slightly dried out and overcooked, but just barely. It had some nice bark blended in for some good texture as well. With that in mind, it’s still really good on its own if you are craving pulled pork, but the ribs and brisket were better. Worth ordering though

Sausage – Jalapeno Cheddar

0/10 Ranking: 8.75/10

Description: Very creamy, but still with some slight snap to the casing. Served sliced up, with big chicks of cheddar visible in each bite. It had a nice little bit of heat to it without it becoming a fire alarm in your mouth. Would get again, but would like a little less creaminess to the interior

Turkey

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt, pepper, maybe others?

Description: Almost perfectly cooked for tenderness, it was a super juicy turkey with good seasoning and light smoke. Needed more of both though, especially the smoke. Worth getting some for the table and was a quick selection over the chicken when I asked the staff which of the two was better, with the three of us having to agree with them on the turkey after tasting it

Sauces

0/10 Ranking:

Sides – Coleslaw

0/10 Ranking: 9 to 9.25/10

Description: Mainly white and a little bit of red cabbage, with a light mayo-based slaw. It had a nice pepper seasoning blend to it that I haven’t had in a while and was a pleasant way to start off the road trip and sides, especially with the stereotype that Texas doesn’t care about them (which we found to be anything but true). Very enjoyable crunch to each bite, especially since it wasn’t swimming in mayo, making for a nice refreshingly crisp pairing to cut the meats. 100% would order again