Texas Monthly Names Burnt Bean Co. Best BBQ in 2025 Top 50 List

Texas Monthly Names Burnt Bean Co. Best Bbq In 2025 Top 50 List

Stop what you’re doing. Put down the fork. Texas Monthly has just dropped its legendary Top 50 BBQ Joints list for 2025 — and it’s hotter than a July pit in Austin.

Every four years, this ranking shakes the smoky foundations of the Lone Star State. This year? It’s a bold, mouth-watering lineup, and it’s sparking debates from Fort Worth to the Valley.

Seguin’s own Burnt Bean Co. just snatched the crown. Yep, they’re officially the No. 1 spot in Texas. And if you haven’t made the pilgrimage yet, consider this your sign. The place has been turning heads — and taste buds — for a while now, but this seals the deal.

Austin kept its BBQ rep strong with LeRoy and Lewis Barbecue taking the No. 2 slot, and InterStellar BBQ sliding into sixth. Both are known for thinking outside the brisket box, and clearly, it’s working.

Goldee’s Barbecue, the 2021 champ from Fort Worth, still held tight in the top three. That’s not just staying power — that’s smoky legend status.

Redbird BBQ in Port Neches and GW’s BBQ down in San Juan are fresh faces in the top 5, proving great BBQ isn’t just a Central Texas thing anymore. As Texas Monthly put it, the list shows the “expansion of the BBQ universe.”

Houston showed up strong too. Seven joints made the main list, including Truth Barbeque, Pinkerton’s, and CorkScrew BBQ. Houston Chronicle even called it a “barbecue blitz.”

Over in Dallas–Fort Worth, it was a flavor frenzy. Dayne’s Craft Barbecue in Aledo made it to No. 7, while Fort Worth’s Panther City BBQ and Smoke’N Ash BBQ also earned love. Props to DFW for keeping the smoke thick.

Want bread with that? New shoutouts like “Bread Winners” and “Taste the Rainbow” gave props to joints with next-level breads and standout sauces. Because yes, carbs and condiments matter.

So what’s the takeaway here? Texas BBQ is more diverse, dynamic, and absolutely delicious than ever before. The days of one-style-fits-all are over. From experimental cuts to global-inspired flavors, the state’s pitmasters are pushing the boundaries while still respecting the classics.

Hungry yet?