BBQ Restaurants in Watauga

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Big Barn Bar-B-Que's specialty dry-rubbed and pecan-smoked meats stock hungry mouths with succulent tastes backed by a cavalcade of sides. The menu enumerates a choice of 10 different meats, including two-meat plates that pair together savory combinations of carnivorous fare such as a tender arrangement of chopped brisket, classic baby back ribs, or jalapeño-cheddar sausage. Sides such as coleslaw and potato salad celebrate refreshing, cooling textures, and crisp fried okra and onion rings tantalize taste buds more completely than PhD students learn the alphabet. As duos, quartets, or sextets revel in smoky delights and share tastes, iced teas, fountain drinks, and coffee anoint liquid intake apparatuses in preparation for a finishing course of just desserts—seasonal cobblers packing a palatable punch of fruits such as strawberry or peach and Mama's famous banana pudding, which reveals a union of fresh-blended bananas and crisp vanilla wafers.

8021 Main St
North Richland Hills,
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 Utah and 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 US presidents, famous entertainers, sports legends, and A-list animated Disney characters alike. Sonny's seasoned chefs also cater heaps of fresh brisket and smoked chicken 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 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

Railhead Smokehouse rolls out a hearty menu of smoked meats in a rustically vintage, family-friendly atmosphere. Intimate dining parties can sidle up to a polished wooden four-top table, serving as a gastro-football field for tackling sandwich platters of sliced ($7) and chopped ($5.60) beef-brisket sandwich platters, accompanied by a duo of beans, potato salad, or coleslaw or a single side of french fries. Meanwhile, out on an expansive, sun-filled patio, patrons can bite into a dinner portion of barbecued ribs ($10.50) as their backsides rest on black wire-rimmed furniture that sits a few strata above aged dinosaur jerky. Customers may conclude feasting with bites of cobbler ($1.90) and sips of tea ($1.35). Railhead Smokehouse also slings a selection of reasonably priced drafts (not covered by this Groupon) to aid postmeal mouth cleansing.

2900 Montgomery St
Fort Worth,
TX
US

Cousin’s Bar-B-Q’s sauce-soaked menu teems with classic dishes made with chopped and smoked meats, plus a medley of hearty sides. Carnivorous concoctions including pulled pork ($7.99) and chopped beef brisket ($8.99) join sides such as sweet ranch beans and carrot-raisin salad, giving jaws a workout while toning tongues’ six-pack abs. Sandwiches stack one protein ($4.89) or two ($5.99), and a cavalcade of smoked meats including boneless chicken breast ($10.99/lb.) offers unadorned taste that far surpasses an all-dough pizza or an ice sandwich. Cousin’s Alliance Town Center location, known as Cousin’s Urban BBQ, boasts additional sandwiches and eclectic entrees, such as the Texican tacos plate, a border-blurring pile of chipotle-mango salsa, coleslaw, and cilantro atop brisket, pulled pork, or chicken ($7.99 for 2, $8.99 for 3).

5125 Bryant Irvin Rd
Fort Worth,
TX
US