USA Today Names Top 10 Texas-Style Barbecue Restaurants Worth the Road Trip
Jay’s BBQ Shack in Abilene secured the number one spot in a new USA Today 10Best Awards ranking of Texas-style barbecue restaurants worth a road trip. While Texas claims six of the top ten positions, the list includes four establishments located in other Southern states, according to USA Today.
The ranking identifies specific eateries that specialize in the traditional Texas method: cooking meat low and slow over hardwood and using simple seasonings like salt and pepper to highlight the natural character of the cuts. A panel of experts nominated the restaurants, with the final selections determined by reader votes.
Texas establishments dominate the top ten rankings
The list features a heavy concentration of Texas-based pitmasters, though the geographic spread varies. Abilene’s Jay’s BBQ Shack leads the group, followed by the Salt Lick BBQ in Driftwood at number two. Austin-area dining also appears prominently, with Down South Texas BBQ taking the third position and Southside Market & Barbeque in Elgin appearing at number six. Franklin Barbecue, an Austin staple, rounds out the Texas entries at number ten.
The remaining four spots are occupied by restaurants outside Texas borders:
- No. 4: Iron & Oak Brisket Co. (Woodfin, North Carolina)
- No. 7: Edge Craft Barbecue (Oklahoma City, Oklahoma)
- No. 8: City Limits Barbeque (West Columbia, South Carolina)
- No. 9: Prime Barbecue (Knightdale, North Carolina)
Each of these businesses operates independently. While they all adhere to Texas-style techniques, some incorporate regional influences. For example, USA Today reports that Prime Barbecue in North Carolina combines Texas barbecue with Caribbean influences, including Saturday servings of Puerto Rican-style whole hog lechón. Similarly, City Limits Barbeque in South Carolina pairs brisket and pork ribs with unconventional items like pork belly banh mi.
BBQ DNA represents Dallas in national rankings
In the Dallas market, BBQ DNA is the sole representative on the list, earning the number five position. Located at 200 N. Ervay St. in downtown Dallas, this family-owned and Black-owned establishment focuses on classic Lone Star State staples. The restaurant serves sliced brisket, burnt ends, and turkey legs, alongside sides including Frito pie, potato salad, and homestyle mac and cheese, according to USA Today.
Founded in 2021, the business was established in remembrance of family member DreVon Oliver. Beyond traditional menu items, the establishment maintains a commitment to using Halal-certified meats for its brisket and smoked turkey.
Varied styles define the top tier of barbecue
The ranking showcases everything from “no-frills” local favorites to highly specialized food trucks and historic butcher shops.
| Rank | Restaurant | Location | Notable Features |
|---|---|---|---|
| 1 | Jay’s BBQ Shack | Abilene, TX | “No-frills” favorite; serves meats in sandwiches and tacos. |
| 2 | The Salt Lick BBQ | Driftwood, TX | Offers bison ribs and “king-sized sandwiches.” |
| 3 | Down South Texas BBQ | Austin, TX | Food truck established in 2017; features smoked oxtails. |
| 6 | Southside Market & Barbeque | Elgin, TX | Roots dating back to 1882; known for sausages and lamb ribs. |
| 10 | Franklin Barbecue | Austin, TX | Known for “incredibly tender” brisket and long lines. |
Down South Texas BBQ, a food truck launched by pitmaster Rico Smith in 2017, is noted for its presence at Alice’s Food Court in North Austin. The outlet notes that the truck offers a range of classic plates and more adventurous options, such as smoked oxtails, served in configurations that include rice and queso.
The presence of historic institutions like Southside Market & Barbeque, which evolved from a German butcher shop established in 1882, provides a contrast to newer entrants like BBQ DNA.
While the USA Today publication does not disclose the specific methodology used by the expert panel to organize the nominations, or whether they set out to create a list different from the one in 2025, the results emphasize a growing national appetite for regional Texas flavors.