The Biggest Up-and-Comers in BBQ Today (One’s in LA?)

Barbecue is absorb in custom , but for every seasoned pitmaster with decades of salt and pepper rub under their fingernails , there ’s a new Thomas Kid on the block stand on the ( pork ) shoulder of giant . These are nine of the most up - and - coming pitmasters , swan from nouveau-riche bringing perfectly moist brisket to barbecue deserts , to an heir to the competition circuit throne .

Hometown Bar-B-Que

New YorkWhen Hometown unfold in Red Hook in 2013 , it turned the thriving New York barbecue tantrum on its brain . While that might seem like tenner ago adjudicate on foodie prison term , the world of barbeque has much foresighted memory . Pitmaster Billy Durney apprentice at Taylor , TX ’s Louie Mueller Barbecue , founded in 1949 , and although he ’s been crowned by most every publication as the next wave of pitmaster , the old guys he idolize still consider him a young gun . In addition to fuck up the Brooklyn contender out of the water with his effete kick costa , what really determine him aside from his peers is his ability to comprise local flavors into dishes like his Jamaican jerk ribs .

Heim Barbecue

Fort WorthStarting with a two - night - a - calendar week trailer operation at a Fort Worth beer garden , pitmaster Travis Heim quickly became the victim of his own success , drawing a rave reexamination from Texas Monthly barbecue editor in chief Daniel Vaughn , with the caution that the line of credit moved at “ glacial focal ratio . ” A successful Kickstarter safari added another smoker to the admixture , and now there ’s a brick - and - mortar in the whole kit and boodle , allowing even more patrons to enjoy his stand - out bacon burnt end .

Lewis Barbecue

Charleston , AustinBringing a piece of Texas to South Carolina , John Lewis knows his way around a smoking car . He learned from the best , fanning the fire for Texas legends Aaron Franklin and John Mueller before open his own Austin brisket laggard La Barbecue . Lines cursorily grow , and notoriety spread to the degree that the Austin American Statesman actually crown his brisket ranking to his former mentor at Franklin Barbecue . Despite repping Central Texas , the pitmaster actually preferscooking pork barrel , making his move to Charleston a natural tantrum . His eating house open at some point this natural spring , but in the meanwhile be on the lookout for him cooking at local events .

Jack’s BBQ

SeattleFor years the only thing smoked you ’d want to eat out of Seattle was Salmon River , but BBQ naysayer were hush up in September 2014 with the arrival of Jack Timmons . The aboriginal Texan imported the state ’s dim-witted saltiness - pepper hitch , no - sauce philosophy , as well as a reverence for the basic butcher paper serving mode that ’s observe in so many iconic joints . But thankfully he ’s unforced to throw custom out the windowpane with appetizer , because who does n’t love a slice of Billionaire ’s Beef Bacon ? ( Answer : Mark Zuckerberg , who is vegetarian . )

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Smokey Denmark

AustinThe Denmark family has been making sausages in East Austin for over 50 years , but it was n’t until latterly that they started dishing out some of the best non - cased heart in a notoriously ferociously competitive barbecue metropolis . Under the watchful optic of another sausage master , Keenan Goldis , they ’ve acquire a pitching perfect fatty brisket , Georgia ruddy bark chicken , and mojo - marinate porc articulatio humeri souse in Carolina acetum that would stand - out in any of their various area . The meat is worth the trip alone , but where many Texas articulation view side an rethink , Smokey Denmark takes them dead - seriously , as evidenced by their hot bacon - laced German potato salad .

Picnic

DurhamHelmed by a dream team of a lawyer - turned - pitmaster , heritage hog farmer , and veteran chef , Picnic play Carolina pig - nibble tradition to the fringe of Durham in former 2016 and has been garnering rave reviews for 24 - hour - oak - fume hogs so offer there ’s no trimming tongue necessary . The old school hands - on technique is on display via an opened kitchen and squealer is certainly the main upshot , but a full bill of fare featuring smoked buttermilk fried chicken and even a veggie sandwich ( Zuck ! ) put Picnic aside from your average pig - picker .

Pinkerton’s Barbecue

HoustonCurrently make the transition from trailer to brick - and - trench mortar , Grant Pinkerton first made the slip down the smoky barbecue lapin gob at University of Texas tailgates . He next took Houston by tempest with a serial of permit - less pop - ups that endeared him to a city that until recently was always overshadow by its Austin neighbors . Once his 42 metrical unit - prospicient smoker is operating , expect him to … roquette to the top of the Houston pitmaster ranks .

Michael Mixon

Braselton , and … everywhereMyron Mixon has a reputation as the winningest man in barbeque , and also the saltiest . His Jack ’s Old South contender team is renowned for artistry and posture , but watch the toilet : his son Michael ’s star is ascending . arm with his family ’s eponymous brand of smokers , Michael is haunt with carrying his family ’s Georgia legacy into the next generation on the competitor circuit , but also bringing competitor - style meat to the masses via his smoking on the Track series of cook - outs at Nascar races . require lines around the corner if he ever switch in his barbecue nomad mentality and opens a restaurant .

Maple Block Meat Co.

Culver CityGreat barbecue has never been Los Angeles ’ thing , but pitmaster Adam Cole at Culver City ’s Maple Block Meat Co. is flipping the Hollywood smoke handwriting . Raised in Texas , North Carolina , and Georgia , Cole occupy a cross - regional approach that celebrate sliced brisket as much as chopped pork shoulder , along with a few California tactile sensation like a baby loot salad . The commitment to an authentic , Central Texas meat market air has drawn a legion of fans in LA , including great deal of skeptical Lone Star ex - pats .