Introduction to Texas Monthly’s Best Barbecue Joints
On the latest episode of "What’s Eric Eating," CultureMap editor Eric Sandler is joined by three special guests to discuss Texas Monthly’s new list of the 50 best barbecue joints in the state. The guests include pitmasters and barbecue experts who share their insights and perspectives on the list.
The Guests’ Perspectives
The guests on the show are candid about their experiences and thoughts on the list. One of the guests, Servantes, is the owner of Burnt Bean, which earned the No. 1 spot on the list. He shares that earning the top spot has been a goal of his since he opened the restaurant in 2020. Servantes says, "The pressure to be No. 1. You have to be willing to accept it and say you asked for it. I grind every day. I try to be innovative. I love what I do. I love to be here. I love to work and innovate. I asked for this. I’m honored to take the No. 1 position, but at the end of the day, we’ll just keep on doing what we do now."
Evolution of Barbecue
Another guest, Botello, has a different perspective on the list. His restaurant, Truth, is one of only two restaurants statewide to make the list in 2017, 2021, and 2025. Botello notes that with so many new places opening every year, he’s had to innovate and improve to maintain his status within the world of Texas barbecue. He says, "All of the information to cook a good brisket is out there. I’ve put information out there. You can buy a Mill Scale or a Moberg [smoker]. So, what’s next? What is going to change the era of barbecue? I think that’s where we’re at today on the list. Brisket, ribs, and sausage aren’t going to make the cut, because so many people do it so good."
Snow’s BBQ: A Texas Icon
Sandler also turns to Lerma for his perspective on Snow’s BBQ, located in the small town of Lexington. The restaurant is arguably one of the world’s most famous barbecue joints, complete with an episode of Netflix’s Chef’s Table documentary series centered around its pitmaster, Tootsie Tomanetz. Ranked No. 9 in 2021, it fell into the unranked, alphabetized portion of the Texas Monthly list for the first time in 2025. Lerma says, "To me, it’s quintessential Texas barbecue that encompasses more than food. You have the history with Tootsie. You have this feeling on Saturday morning that reminds me of a Sunday church pot luck with people coming from all over the world. The common denominator is their love for barbecue and their love for this lady and this place."
Future Plans and Celebrations
As for Servantes, he shares that he’s achieved his goals of making No. 1 on Texas Monthly’s list, earning a spot in the Michelin Guide, and a James Beard Award nomination. He’ll celebrate with a great bottle of champagne and then get back to work serving people barbecue. Servantes says, "I feel like Thanos right now with all the stones. People say, what’s next? What’s next is what I asked for. We’re bringing people from all over the world to try the barbecue and tell my story to everybody." He adds, "I’m still evolving. We’ll be snapping necks and cashing checks."
Conclusion
The episode of "What’s Eric Eating" offers a unique perspective on Texas Monthly’s list of the 50 best barbecue joints in the state. The guests share their thoughts and experiences, providing insight into the world of Texas barbecue. Whether you’re a barbecue enthusiast or just looking for some great food, this episode is definitely worth a listen. You can subscribe to "What’s Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts, and hear it Sunday at 9 am on ESPN 97.5.
