No. 18 in the world · November 2026
Goldee's Barbecue
No. 18The one to order off the fire
The brisket, a beef rib and the sausage, with a slice of white bread
What it burns: Post oak in offset smokers
Five young pitmasters who learned at Franklin's and La Barbecue were named Texas's best barbecue by Texas Monthly; they still sell out most weekends.
Cook it at home
Texas-style brisket in a home oven (or a smoker)
About 10 hr, mostly hands-off (plus an overnight dry brine) · 8 to 10 people. Real Texas brisket is post-oak smoke for 12 hours. At home, a covered grill with wood chunks or even your oven gets you the salt-and-pepper bark and the jiggly, rendered fat. The secret is low heat and a long rest.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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