The real question here is why nobody ever thought to put Texas barbecue and specialty chocolate under the same roof before. This barbecue spot boasts a solid menu of classics, but also ventures outside of the box with its offerings. Try a brisket-topped wedge salad or smoked turkey sandwich with avocado and fried egg. On the side, try the carrot souffle and cornbread pudding, then grab some chocolate truffles on the way out.

Just a short drive outside of Houston proper, in Old Town Spring, is Corkscrew BBQ, a smokehouse as charming as its surroundings. Prime brisket, pulled pork, turkey and link sausage are all killer choices, as is the Bobert sandwich, piled high with the customer’s choice of meats and green chile ranch dressing. For a huge undertaking, go for the Whole Hog, a massive sandwich topped with pulled pork, sausage, and a rib or two. 

Launched by a former Harris County Sheriff’s Office deputy, this barbecue joint serves up brisket, chicken and pork ribs with a side of old-fashioned barbecue, but its forte is sausage. Specializing in different housemade links to satisfy your sausage lust, choose from the East Texas-style link, the Central Texas-style beef-and-pork sausage, and the jalapeno-cheese variety, and leave happy.

Gatlin’s BBQ serves up St. Louis-style ribs, classic brisket smoked to perfection, and plenty more meaty delights. Try the pastrami turkey sandwich, the smoked chicken wings slathered in Thai chili or raspberry-habanero sauce, and Cajun-style dirty rice. Stopping in for lunch? The baked potatoes here are legendary.

As solid as the brisket, sausage, and pulled pork are at this Spring Branch location, the sides at Feges BBQ are truly standout. Starting at just $4 each, elote corn salad, spiced cracklins, pimento mac and cheese, and more stunners await. The Carolina-style whole hog with cracklin’ mop sauce, and charred coleslaw on top of hog fat cornbread will have you bragging to your friends out of state, as will its expansive menu, featuring a boatload of sandwiches, finger foods, a large selection of wine and beer, and $10 frozen margaritas. Top it off with “sweets,” like a scoop of Big Red ice cream, or a banana caramel cream pie.

Billed as one of the top 50 barbecue joints in Texas, this Katy stalwart holds its own with oak-smoked Central Style barbecue. Pair the moist fatty brisket, pork belly burnt ends, juicy pork ribs, or smoked brisket enchiladas smothered in a creamy gravy, with epic sides like loaded mac and cheese, cilantro-jalapeno slaw, and pinto beans. Depending on the day, you might find a new special, like a brisket banh mi, or the beef cheek confit.

At this Brenham export, pitmaster Leo Botello IV has brought a taste of the Hill Country to Houston. Succulent brisket, pork ribs, pulled pork, and sausage are worth the lines that Truth’s arrival have brought, and it’s tough to choose between the excellent sides, which range from tater tot casserole to corn pudding. Try to save room for a towering slice of banana-caramel or coconut cream cake.

Tennessee-style BBQ doesn’t get a whole lot of play in Texas, but Fainmous does it right. Smoked chicken wings, turkey legs, and rib tips meet traditional offerings like brisket, pulled pork, and link sausage. Try the most-excellent rib tips sandwich if meats by the pound don’t appeal, and be grateful that the killer coleslaw is technically a vegetable. 

Pronounced “Ray-gles,” this barbecue spot has a slew of loyal fans. Protein options include smoked pork belly, boudin, beef ribs, and pulled pork shoulder, alongside Texas caviar, loaded mashed potatoes, and decadent bourbon banana pudding.

This sprawling East End hangout is a newer addition to Houston’s barbecue scene. Along with offering Post Oak-smoked meats, the restaurant has a contemporary design with a massive beer garden and views of downtown. If you have a sweet tooth, desserts like the giant cinnamon rolls, classic banana pudding, and peach cobbler are sure to solidify this barbecue experience.

This Montrose smokehouse turns out stunning slabs of brisket that are especially delicious when wrapped in one of The Pit Room’s tortillas made with rendered (and perfectly smoky) brisket fat. The sausage, made on-site, is equally compelling, especially the black pepper venison and jalapeno-cheddar versions.

Three words: brisket fried rice. At Blood Bros., diners can feast on jalapeno-cheddar sausages, juicy turkey, and pork belly burnt ends. As far as the sides are concerned, the brisket fried rice here is arguably one of the city’s finest barbecue joint sides, and the jalapeno coleslaw is equally solid.

Tucked away in an unassuming spot near a gas station, Ray’s would be easy to overlook. But to drive right past would truly be a shame. This soulful spot offers up old-school barbecue, massive meat-stuffed baked potatoes, smoked oxtail, and to-die-for sides like fried corn on the cob.