The Anderson Mill-adjacent restaurant from John Bates (of the long-gone but beloved Noble Sandwich Co.) has racked up accolades: it has a Michelin star and was named the second-best barbecue joint in the state by Texas Monthly. The menu includes meats by weight (including sliced or chopped brisket), sandwiches, and tacos. The sides are particularly great.

Service style: counter-service with indoor and outdoor dine-in areas; takeout orders can be placed in person or advance preorders online.

Days and hours: Wednesday through Sunday, 11 a.m. to 4 p.m. or until sold out.

Line situation: Long — arrive early

Recommended orders: brisket, peach tea-glazed pork belly, pork spare ribs, beef kielbasa, tipsy turkey, chorizo corn grits, and smoked scalloped potatoes.

The Brentwood barbecue restaurant is an easy neighborhood spot, with plentiful seating, meats by the pound, and minimal lines. Stiles Switch keeps things interesting with daily specials like smoked prime rib, chicken wings, and enchiladas. Lead pitmaster Lance Kirkpatrick trained under the legendary Bobby Mueller in Taylor. There’s a second location in Cedar Park and a Cajun-focused offshoot out in Dripping Springs.

Service style: counter-service with indoor and patio dine-in areas; takeout orders can be placed online or in person.

Line situation: Minimal

Days and hours: Tuesday through Thursday and Sunday, 11 a.m. to 8 p.m.; Friday and Saturday, 11 a.m. to 8:30 p.m.

Recommended orders: brisket, beef ribs, pork ribs, turkey, sausages, smoked half-chickens, barbecue sandwiches, and peach cobbler.

The farmers market smoked meats stand opened its physical deli, focused on its well-crafted barbecue in the Pecan Springs-Springdale neighborhood. This means pastrami a la carte or within sandwiches (plus the option of a brioche made with beef tallow), brisket (naturally), turkey breast, and much more. Owner Geoff Ellis is also a James Beard semifinalist this year.

Service style: counter-service with indoor and outdoor dine-in areas; takeout and delivery orders can be placed orders can be placed online or in person; there are DoorDash deliveries.

Days and hours: Wednesday through Sunday, 11 a.m. until everything is sold out (typically 3 p.m.)

Line situation: Medium — expect to wait less than an hour.

Recommended orders: brisket, pastrami, matzo ball soup (yes), smoked turkey salad, and the pastrami sandwich.

Along with a new Bib Gourmand designation from Michelin, the former food truck now boasts a brand-new restaurant location inside a former church in East Austin near Springdale. Owner Tom Micklethwait, who shares pitmaster duties with Ren Garcia, is focusing on classic smoked meats as well as ​​Southwest Texas cowboy fare. Expect the staples (brisket, Tex-Czech sausages, ribs), plus new dishes like chicken al carbon served with salsa verde.

Service style: indoor and outdoor dining areas; takeout orders can be placed online or in person.

Days and hours: Thursday through Sunday, 11 a.m. to 4 p.m. or until sold out.L

ine situation: Medium — expect to wait less than an hour.

Recommended orders: brisket, Tex-Czech sausages, beef ribs, jalapeno-cheese grits, lemon-poppy slaw.

Everyone knows about the long lines at Franklin Barbecue — it’s been well documented — but for many, it’s worth the wait for those perfect briskets from James Beard Award-winning pitmaster Aaron Franklin in Central East Austin. It truly is one of the best barbecue restaurants in Austin. It truly is one of the best barbecue restaurants in existence. Skip the line with advance preorder, or plan to get there before 9 a.m. Topic of conversation for your neighbors in line: Why did Franklin get a Bib Gourmand rather than a star from Michelin?

Service style: counter-service with indoor and outdoor dine-in areas; takeout orders can be placed in person; advanced preorders online; and there is national shipping.

Days and hours: Tuesday through Sunday, 11 a.m. until everything is sold out (typically around 2 to 3 p.m.)

Line situation: Long — arrive early

Recommended orders: brisket, beef ribs (only available Fridays through Sundays), turkey, sausages, Tipsy Texan sandwich, and the bourbon-banana pie.

Pitmaster/chef/owner Damien Brockway and the team behind the McKinney truck at Meanwhile Brewing have quickly made a huge impression in the local barbecue scenes. It was named one of Eater’s best new restaurants of 2021 and Eater Austin’s food truck that same year, plus the pitmaster is a two-time James Beard Award semifinalist (2022 and 2023). The menu honors and explores what modern African American fare really is with a Texas lens, which leads to items such as pulled pork served alongside tamarind barbecue sauce and brisket with a smoked mustard-butter sauce.

Service-style: food truck-style service with indoor and outdoor dine-in areas courtesy of the host site; takeout orders can be placed in person.

Days and hours: Wednesday through Thursday, noon to 8 p.m. or until everything is sold out; noon to 6 p.m., Friday through Sunday or until everything is sold out.

Line situation: Minimal, but longer on weekends

Recommended orders: brisket, pulled pork, chicken leg quarters, burnt ends with black-eyed peas.

The Holly barbecue restaurant from the late LeAnn Mueller has a permanent home befitting its ethos of funky, cool, and delicious vibes. On deck are beautiful briskets, ribs, house-made sausages, and, for something different, caviar, plus beers, Champagne, and cocktails.

Service style: counter-service with indoor and patio dine-in areas; takeout orders can be placed online or in person.

Days and hours:  Wednesday through Sunday, 11 a.m. to 6 p.m.

Line situation: Long — arrive early

Recommended orders: brisket, pulled pork, beef ribs (only available Fridays through Sundays), sausages, the Bobby Dawg, shells and cheese, and pickles.

It’s hard to miss the bright red trailer outside Zilker spot Corner Bar, serving simple, high-quality meats. Owner and pitmaster Daniel Brown serves what he calls “old-school barbecue,” where the goal is to give “people great food for a cheap price.” Pair the smoked meat plate with drinks from the bar.

Service style: food truck-style service with indoor and outdoor dine-in areas courtesy of the host site; takeout orders can be placed in person.

Days and hours: Tuesday through Saturday, 11 a.m. to 7 p.m.; Sunday, 11 a.m. to 5 p.m.

Line situation: Minimal

Recommended orders: brisket, pork ribs, chicken, and the pulled pork sandwich.

The new-school Dawson neighborhood barbecue trailer and Eater Austin’s best food truck of 2017 from pitmaster Evan LeRoy finally opened its long-awaited physical restaurant down in the Garrison Park neighborhood. On deck is its fantastic twists on the usual meat classics, but now with way more options. Think beef cheeks on Fridays, cauliflower burnt ends, burgers, and more. And now there are drinks, tacos, and indoor space. (The original food truck in the Dawson neighborhood at Cosmic Coffee is now closed.)

Service style: counter-service with indoor and patio dine-in areas; takeout orders can be placed in person.

Days and hours: Sunday, Monday, Wednesday, Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.

Line situation: Medium — expect to wait less than an hour

Recommended orders: sliced beef, beef cheeks, cauliflower burnt ends, onion rings, brisket burger, and cheddar cheesecake.