Introduction to Texas Barbecue and its Kingmaker
For more than a decade, there’s been one man who seems to hold more power over Texas barbecue restaurants than anyone else. Texas Monthly writer and editor Daniel Vaughn, called “barbecue’s kingmaker” by Austin TV station KXAN, releases a list of the state’s best barbecue joints every four years.
It is the list pitmasters aspire to be on. And it’s become an alphabetized agenda for Texas tourists.
The top 50 arrived May 27, 2025, six months after barbecue won big with Michelin. It was Michelin’s first time critiquing Texas restaurants, and four smoked-meat shops received a 1-star honor — a shock to nearly everyone involved, many of whom wondered if barbecue could get the same attention as Japanese tasting menus or fancy French food. It was a major move for Michelin, proof it wanted to be taken seriously in brisket country.
Michelin’s Influence on Texas Barbecue
Readers might be wondering: How do Michelin’s barbecue picks match up with Texas Monthly’s unaffiliated list? And how hard is it to critique barbecue?
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The Dallas Morning News asked Vaughn if Michelin influenced his top 50, how barbecue has changed in Texas and where we should eat right now.
Michelin’s Texas Guide
It was “a great night for barbecue,” Vaughn said, noting that Michelin kept suspense high by leaving all four 1-star barbecue joints for the end of the ceremony in November 2024.
Michelin’s long-awaited entry into Texas in 2024 was one of the biggest things to happen to D-FW restaurants in decades.(Michael Hogue)
But did it make Vaughn second guess his list? Nope, he said: “It just didn’t [influence us].”
Even if Vaughn didn’t do a side-by-side comparison between Michelin’s list and Texas Monthly’s, we will. Of the four 1-star Michelin barbecue joints in Texas, two made TM’s top 10: InterStellar in Austin, at No. 6, and LeRoy and Lewis in Austin, at No. 2. Michelin’s remaining two high achievers, CorkScrew in Spring and La Barbecue in Austin, were on TM’s top 50 but didn’t crack the top 10
What’s to be learned here? Michelin picked some great spots, but Vaughn has more in-person experience, having served as a barbecue critic in Texas for 12 years. Michelin’s inspectors rated Texas barbecue for the first time just last year.
Changes in Texas Barbecue
Barbecue is better than ever, he said. And there’s more of it.
“We have an incredible amount of great barbecue joints to choose from,” Vaughn said. He pointed to the list of 50 additional “honorable mentions,” giving the magazine the opportunity to list twice as many restaurants.
“There are 50 more great places to eat barbecue in Texas besides the top 50.”
Rethinking the Top 50
“No,” he said. He’s kept the top 50 a secret for several months, since print magazine deadlines required the story to be finished long before the May 27, 2025, release online.
The what-ifs set in only when a barbecue joint proves to be better than it was during the critique process.
“I do cringe sometimes when I go to a place that didn’t make the list and have a really great meal,” he said. “I think ‘Man, this would have made a difference a month ago.’”
Recommended Barbecue Joints
Head south to the Rio Grande Valley, he said. The first stop might be GW’s in San Juan, Vaughn’s pick for fifth-best barbecue in the state.
“GW’s barbecue is incredible, and they have incredible specials that change with the season,” he said.
And since you’re down there, let’s keep eating, he suggested.
“Teddy’s in Weslaco is right down the road. And El Sancho, on the other end of the lower Rio Grande Valley.” Teddy’s was one of Vaughn’s top 50 while El Sancho made TM’s honorable mentions list.
Hidden Gems in Dallas-Fort Worth
Go to Yearby’s, he said, pointing to the halal barbecue shop in Pilot Point. “Their beef rib is phenomenal — really one of the best beef ribs out there,” he said.
Conclusion
In conclusion, Texas Monthly’s list of the top 50 barbecue joints in Texas is a highly anticipated and influential list that can make or break a restaurant. Daniel Vaughn, the list’s creator, has been a barbecue critic in Texas for 12 years and has seen the barbecue scene change and evolve over time. With the rise of Michelin’s guide to Texas, the competition for the top spots has increased, but Vaughn’s list remains the gold standard for barbecue enthusiasts.
Frequently Asked Questions
Q: Who is Daniel Vaughn and what is his role in Texas Monthly?
A: Daniel Vaughn is a writer and editor for Texas Monthly and is known as the “kingmaker” of Texas barbecue. He releases a list of the top 50 barbecue joints in Texas every four years.
Q: How does Michelin’s guide to Texas affect the Texas Monthly list?
A: Michelin’s guide to Texas does not directly influence the Texas Monthly list, as Vaughn has stated that it did not affect his decisions. However, Michelin’s guide has brought more attention to the Texas barbecue scene and has increased competition for the top spots.
Q: What are some recommended barbecue joints in Texas?
A: Some recommended barbecue joints in Texas include GW’s in San Juan, Teddy’s in Weslaco, El Sancho in the lower Rio Grande Valley, and Yearby’s in Pilot Point.
Q: How has barbecue in Texas changed over the past decade?
A: According to Vaughn, barbecue in Texas has improved significantly over the past decade, with more great barbecue joints to choose
