America's Best New BBQ

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Courtesy La Barbecue

Creative new chefs are heating up America’s barbecue scene. Dry rub or marinade? North Carolina vinegar or Kansas City sweet sauce?

La Barbecue, Austin, TX

10 of 14

Franklin Barbecue veteran John Lewis is the pit boss at this South Austin trailer, and his prime-grade black Angus brisket may very well be the best in town. He’s not saying what’s in the five-spice rub he uses (salt and pepper are two of the ingredients) or much about his custom-built pit where he cooks the brisket (ribs, pork, and everything else goes in the old smoker), but the result is velvety, smoky meat with a dark, barky crust. Lewis’s Hot Guts sausage, made from brisket, heart, liver, and fat, is also a highlight.

labarbecue.com

America's Best New BBQ

La Barbecue, Austin, TX

Franklin Barbecue veteran John Lewis is the pit boss at this South Austin trailer, and his prime-grade black Angus brisket may very well be the best in town. He’s not saying what’s in the five-spice rub he uses (salt and pepper are two of the ingredients) or much about his custom-built pit where he cooks the brisket (ribs, pork, and everything else goes in the old smoker), but the result is velvety, smoky meat with a dark, barky crust. Lewis’s Hot Guts sausage, made from brisket, heart, liver, and fat, is also a highlight.

labarbecue.com

Courtesy La Barbecue
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