The Best Smokehouses in North America

Texas smokehouses

Franklin Barbecue in Austin cuts meat to order and sells it by the pound, with sliced brisket, pork ribs and turkey on the core menu. Goldee's Barbecue in Fort Worth serves brisket, beef ribs, lamb ribs and Lao sausage, and Burnt Bean Company in Seguin also sells its meat by the pound. Cattleack Barbeque in Farmers Branch serves Wagyu brisket. Bar-A-BBQ in Montgomery serves brisket, pork ribs, turkey and jalapeño cheese sausage.

Southeast smokehouses

Lewis Barbecue in Charleston, South Carolina, sells brisket and beef ribs by the pound. Haywood Smokehouse operates in an old house in Waynesville, North Carolina, with a second location in Dillsboro. Fork Grove Barbecue in Anderson, South Carolina, makes its sides in house, including sweet potato crunch and brisket chili.

Midwest and West

Mad Jack's Mountaintop Barbecue in Cloudcroft, New Mexico, sits at about 8,600 feet and serves brisket, dino beef ribs and green chile sausage. Pappy's Smokehouse in St. Louis serves Memphis-style ribs, and Old 76 Smokehouse in Branson West, Missouri, has brisket, ribs and pulled pork. Station 8 BBQ in Wichita, Kansas, is housed in a former fire station, and Parks Place Smokehouse in Rexburg, Idaho, operates from a food truck pod. Smoked. American Barbecue in Great Falls, Montana, is counter service with a range of house sauces.