No. 31 in the world · November 2026
Louie Mueller Barbecue
No. 31The one to order off the fire
The beef rib, a dinosaur bone of brisket-like meat, and the brisket
What it burns: Post oak, in pits blackened since 1949
A smoke-stained hall that has been cooking Texas barbecue since 1949; the beef rib made Taylor famous.
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.
Is this your place?
You're No. 31 on the Fire 50. Make your card above (it downloads, or opens your share sheet on a phone), post it, and tag @chefamazing. Here's your badge for your site; it always shows this month's rank:
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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