BBQ Restaurants in Keller

$12 for $20 Worth of Barbecue at Railhead Smokehouse - Fort Worth Location

Railhead Smokehouse

Fort Worth

$20 $12

Smoked beef brisket, pork sausages, and St. Louis–style ribs mingle at a barbecue restaurant with outdoor seating and a drive-thru

$12 for $20 Worth of Barbecue and Comfort Food at Sonny Bryan's Smokehouse. 7 Locations Available.

Sonny Bryan’s Smokehouse

Multiple Locations

$20 $12

(470)

Zagat-rated, Texas-style barbecue joint where brisket, pork ribs & onion rings keep connoisseurs coming back to all seven locations

Two or Four Big Barbecue Pulled-Pork Sandwiches at Dickey's Barbecue Pit (50% Off)

Dickey's Barbecue Pit

Dickey's Barbecue Pit

$11 $5.50

Pitmasters draw on more than 70 years of experience cooking Texas-style barbecue, smoking meat onsite to pair with homestyle sides

Two or Four Barbecue Sandwiches at Dickey's Barbecue Pit (Up to Half Off)

Dickey's Barbecue Pit

Hulen Bend

$11 $5.50

Slow-smoked pork fills hearty sandwiches at family-owned eatery that concludes each meal with complimentary ice cream

$6 for $10 Worth of Barbecue — Kip'z BBq

Kip'z Bbq

Hillside Morningside

$10 $6

Local businesses like this one promote thriving, distinctive communities by offering a rich array of goods and services to locals like you

Two or For Big Barbecue Pulled-Pork Sandwiches at Dickey's Barbecue Pit (50% Off)

Dickey's Barbecue Pit

Burleson

$11 $5.50

Meats seasoned and smoked onsite include chopped beef brisket, marinated chicken breast, pork ribs, and pulled pork

$12 for $20 Worth of Barbecue at Big Al’s Smokehouse BBQ

Big Al's Smokehouse BBQ

Northwest Dallas

$20 $12

Meats simmered and smoked in accordance with secret recipes flanked by fried okra, beans, and coleslaw.

$12 for $20 Worth of Barbecue at Peggy Sue BBQ

Peggy Sue BBQ

University Park

$20 $12

(270)

Plates of marbled brisket, dry-rubbed ribs, and juicy poultry rarely run out for guests who flock to this causal, '50s-style barbecue joint

Barbecue Meal with Veggies and Dessert, or Choice of Four Sandwiches at Barbeque Tavern (Up to 44% Off)

Barbeque Tavern

Mesquite

$52 $29

Slow-cooked meats served by the pound or stacked onto sandwiches

Lunch or Dinner for Two or Four or More at Daddy Rex's Twisted BBQ (Up to 50% Off)

Daddy Rex's Twisted BBQ

Anna

$20 $11

(15)

Brisket, pulled pork, and chicken, smoked over pecan wood, slathered with house-made sauce, and paired with sides like roasted corn

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Dickey's Barbecue Pit may have expanded into hundreds of franchises throughout the country since first opening in Dallas in 1941, but each restaurant's dedication to creating the best Texas-style smoked meats remains the same as the original's. Every new franchise goes through a training process called Barbecue U, where owners learn the ins and outs of food preparation and customer service as founder Travis Dickey practiced more than 70 years ago. And considering two of Travis's primary tenets were authenticity and barbecue sauce, it's not surprising that both of those things rank high on Barbecue U's curriculum.

Yet despite all these other points of focus, pit-smoked meats—from beef brisket to fall-off-the-bone pork ribs—are still the core of what makes Dickey's great. Because these tried-and-true staples never fail to keep customers coming back for more, Dickey's changes very little about its menu. In fact, the first major change in 50 years happened just recently: a spicy cheddar sausage intended to be a limited-time offering was so popular that it was inducted onto the menu permanently. Aside from that, Roland Dickey, Jr. (Travis's grandson) stays true to his family's original vision, aiming for a friendly, down-home ambiance where guests can help themselves to free extras such as buttered rolls, soft-serve ice cream, and breathable oxygen.

711 Keller Pkwy
Keller,
TX
US

Holster's Texas Bar-B-Q's pit masters combine sweet and smoky flavors to craft their signature sauce, which drenches a variety of meats including ribs made from a family recipe. A cast of homestyle sides, such as hand-battered onion rings, complement smoked sausage, pulled pork, and beef brisket as tender as a puncture wound left by cupid's arrow. The family friendly eatery also caters to kids with chicken strips and pint-sized portions of their smoked meats.

1101 Melbourne Rd
Hurst,
TX
US

The tradition of Sonny Bryan?s award-winning barbecue started more than a century ago on February 13, a date that would become circled on the calendar again and again throughout Bryan?s Barbecue history. February 13, 1910, marked the opening of Elias Bryan?s Oak Cliff restaurant, Bryan's Barbecue. Exactly 20 years later to the day, his eldest son, William ?Red? Jennings Bryan, launched his own restaurant. When February 13 rolled around again 28 years later, Elias? grandson, William "Sonny" Jennings Bryan Jr., and his wife, Joanne, opened another restaurant, the first Sonny Bryan?s Smokehouse.

Although a different Dallas family now manages multiple locations of the restaurant chain in the Dallas-Fort Worth area, the legendary barbecue lives on. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by famous entertainers, sports legends, and A-list celebrities alike. Sonny's seasoned chefs also cater heaps of smoked brisket and jalape?o sausage to parties and events.

Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from Food Network, the Travel Channel?s Man V. Food Nation and 101 Tastiest Places to Chowdown, and Emeril Lagasse?s The Originals with Emeril. The modest joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.

2421 Westport Pkwy.
Fort Worth,
TX
US

In 1961, J.B. Wilson founded his own barbecue eatery and populated the menu with recipes of his own design. These recipes remained unchanged throughout the years, as did his signature welcome—greeting customers in a top hat and cane. When he fell ill in 2004, he passed the business’s reins to his close friend Amos Adetula. Afraid that J.B’s recipes would otherwise be lost forever, Amos graciously agreed to lead the restaurant into the future. His legacy now secure, Mr. Wilson passed away three days later.

Today, Amos still makes all the original sauces for the restaurant's ribs, brisket, and pork himself, including the sweet sauce that adorns the restaurant’s signature baked beans. Savory dishes complement sweet-potato or buttermilk pies, which the staff makes by hand from scratch each day. A number of longneck brews stands at the ready to cool diners’ tongues in the wake of smoked meats, hot baked potatoes, and periodic fire-breathing competitions. Inside the original location on Apache, large plasma televisions adorn the exposed log cabin–style walls, hanging above booths bedecked in the original black and red checkered style. Outside the eatery's confines, breezy outdoor seating around an original built-in concrete fire pit encourages frequent fresh-air feasts. When lovers of Wilson's require the food to come to them, culinary crews transport the eatery’s fare with full offsite catering services for events such as tailgate parties, where staffers set up and break down after the meal.

6513 Brentwood Stair Rd
Fort Worth,
TX
US

The scent of barbecued meats fills Railhead Smokehouse, the aromas of chicken, sausage, and beef all blending together. Those meats appear in the dining room on platters alongside staple sides like slaw and potato salad or on sandwiches dripping with sauce. That sauce is so well known that the restaurant sells it online all over the country, though they also sling smoked turkey, jalapeno sausage, and ribs dry rubbed in the Saint Louis style. Neon signs and framed photos above the bar encourage diners to stay a while for a beer after their meal, though there's also a sunny patio ideal for post-lunch chatter.

2900 Montgomery St
Fort Worth,
TX
US

Those who have visited the original Cooper's in Llano might have an odd sense of déjà vu upon arriving at the Forth Worth location. That's because the sprawling 26,000-square-foot establishment is a carbon copy of the restaurant that started it all, right down to the wafting scents of mesquite-smoked meats that have been tantalizing appetites since 1953.

Any visit to Cooper's begins at the pits, where barbecue masters hoist open large, metal doors to reveal rows upon rows of ribs, brisket, sausage, and chops—all cooked over the flavors of the mesquite coals. Once you have selected your bounty of tender chicken and succulent pork or beef ribs, head toward a counter packed with Southern sides such as corn on the cob, coleslaw, and potato salad.

Though some have trouble making it to one of the communal dining tables before digging in, those who do will be thankful to find rolls of paper towels in lieu of wimpy napkins. Lively chatter rises from the restaurant’s patio, where diners enjoy views of the Fort Worth skyline and distant rigs pumping barbecue sauce from the earth’s depths.

301 Stockyards Blvd
Fort Worth,
TX
US