Where To Find The Best BBQ In Every State

Barbecue is a big business in the United States, with countless spots competing to serve the best brisket, ribs, and sausage. The craft of barbecue, however, is older than the United States itself. Christopher Columbus encountered indigenous tribes cooking meat over an indirect flame. Spanish settlers, who followed Columbus's trail, labeled the cooking technique barbacoa and introduced barbecue in what is now the American South. The history of barbecue is also deeply interwoven with Black culinary history, with slaves often serving as the chief pit masters on plantations.

The rise of American suburbia, along with backyard cookouts (although grilling isn't the same as smoking), led to the barbecue boom of the 1950s. Today, there are multiple styles of barbecue, including Texas, Carolina, Memphis, and Kansas City. With this evolution came an increasing number of eateries across the U.S. that serve their take on classic barbecue.

The country hasn't looked back since. According to IBIS World, there are over 15,000 barbecue restaurants in the U.S. as of 2024. From hole-in-the-wall joints to Michelin-starred restaurants, barbecue is now a coast-to-coast phenomenon, with every state offering reliable choices for your next feast.

Saw's BBQ (an acronym for "Sorry Ass Wilson" after the nickname founder Mike Wilson earned for his high school high jinks) has been described as Alabama's best barbecue, and its success has led to franchising and several new locations. The chain serves barbecue infused with classic Southern flavors, including the smoked chicken with white sauce and ribs. The variety of loaded taters are also a hit with customers, too.

sawsbbq.com

Multiple locations

You're not exactly spoiled for choice when it comes to barbecue in Alaska. Fortunately, it's not totally without options. The top Yelp-reviewed barbecue spot is Mr. Darryl's Southern BBQ, a food truck in Anchorage. Customers have praised the brisket, pulled pork nachos, and the portion sizes, claiming that the meat is smoked well and the sauce is sweet and flavorful.

facebook.com/mrdarrylssouthernbbq/

(907) 575-1559

2477 Arctic Blvd, Anchorage, AK 99503

Little Miss BBQ doesn't just serve the best barbecue in the Salt River Valley. According to fans, it's some of the best barbecue out there, period. Customers come for the melt-in-your-mouth brisket, moist turkey breast, and jalapeño cheddar grits. Another standout is a pastrami sandwich made from brisket that is cured for 72 hours and cooked for 14 hours (although it's worth noting that this is a Thursday exclusive). For those with a sweet tooth, the smoked pecan pie and banana pudding are also worth a try.

littlemissbbq.com

Multiple locations

There are wrong ways to barbecue, but old school methods — such as pit-smoking using pecan wood — are one "Wright" way. This Arkansas institution started off as a food truck and now has several locations. Named one of the best barbecue joints in the country by Yelp in 2024, and helmed by a James Beard Award semi-finalist, Wright's Barbecue serves mouthwatering brisket, bacon burnt ends, barbecue nachos, macaroni and cheese topped with pulled pork, and much more.

wrightsbbq.com

Multiple locations

Barbecue connoisseurs rave that Heritage Barbecue — which is one of 45 American barbecue spots recommended by the Michelin Guide — is the best spot in California. Helmed by pitmaster and James Beard Award finalist Daniel Castillo, it's the state's first establishment to legally cook with the offset barrel smokers used in Texas. The menu features brisket, pork ribs, tri-tip, and pork and beef sausage. A standout side is the cavatappi noodles with house-made cheese sauce.

heritagecraftbbq.com

31721 Camino Capistrano, San Juan Capistrano, CA 92675

This Michelin-recommended joint is helmed by an Austin native who cooks up mouthwatering brisket. Sandwiches, including Nashville hot chicken, are served on brioche buns and stacked with toppings like ginger slaw and Alabama white sauce. Both salad plate options are meaty, one with smoked dark meat chicken and the other with brisket. As for sides, the sweet potato tots and the hand-cut fries tossed in house spices are frequently mentioned in customer reviews, as is the macaroni drenched in white cheddar.

denversmok.com

Multiple locations

Customers are consistently impressed with Hoodoo Brown BBQ, a Texas-style joint in a rustic, Wild West-esque interior that some have dubbed the best in the state. Its owner, Cody Sperry, opened the joint after visiting over a dozen barbecue spots in Austin, Texas. Today, some of its most creative menu items include the HOGZILLA (a sandwich packed with three kinds of pork), brisket grilled cheese, and a s'mores ice cream cake.

hoodoobrownbbq.com

(203) 438-6033

967 Ethan Allen Hwy, Ridgefield, CT 06877

A perennial "Best in Delaware" winner, Limestone serves Texas-style barbecue and Kentucky-style bourbon. The latter's signature ingredient (and the restaurant's namesake) is limestone water. The smoker menu has sliced turkey, brisket, and chicken quarters. There are sandwiches with Memphis-style pulled pork and brisket, while the sides include chili macaroni and sweet and sticky rancher beans, both of which are well-reviewed by customers.

limestonebbqandbourbon.com

(302) 274-2085

2062 Limestone Rd, Wilmington, DE 19808

The regional community has rated this Pensacola spot the best barbecue on the coast for several years in a row, and it also featured on Yelp's 100 best barbecue joints in 2024. At this family-owned restaurant, the meat is dry-rubbed and cooked in outdoor smokers. The burnt ends, ribs, potato salad, and Key Lime pie are just some of the many dishes popular with customers.

hotspotbarbecue.com

(850) 497-6060

901 E La Rua St, Pensacola, FL 32501

Texas natives and brothers Jonathan and Justin Fox are behind arguably the most recognizable barbecue joint in Atlanta. The Fox brothers felt underwhelmed by Atlanta's barbecue scene, so they opened their own joint and are steadily expanding their presence in the city with new locations. The menu differs from location to location, but the brisket plate and sandwich look great, as do the spare ribs, while the brisket tater tots, smothered in melted cheese, have us salivating.

foxbrosbbq.com

Multiple locations

The Fish & The Hog is exactly what you'd expect from a Hawaiian barbecue establishment. Alongside barbecue classics like pulled pork, quarter chicken, and Parmesan, bacon, and barbecue sauce macaroni with three meat options, it puts its own twists on staple dishes, such as brisket sandwiches on Hawaiian buns, and pulled pork tacos with ancho pineapple salsa.

fishandthehog.com

(808) 885-6268

64-957 Hawaiʻi Belt Rd, Waimea, HI 96743

The statewide barbecue winner of Idaho's Best awards in 2024 and 2025, customers have raved that Park's Place Smokehouse has some of the best barbecue staples beyond Texas. You can't go wrong with the brisket with a side of cornbread and honey butter. However, don't shy away from its adventurous options, such as the saucy Slamwich, which features your choice of meat on a bun with onions, chili, coleslaw, and smokehouse sauce. You may also want to try the Dirty Mac, swimming in cheese and topped with brisket.

parksplacesmokehouse.com

(208) 970-2815

250 W Main St, Rexburg, ID 83440

This Chicago institution has been praised for serving the city's best brisket. But there's more. The menu boasts everything from Texas sausage to St. Louis ribs. Specials include gumbo packed with barbecue ribs, chicken, and sausage. Among its many great sides are the sea salt and pepper fries. It's the brisket that takes the crown for many, with the highest praise comparing it to genuine Texas brisket. Now that's saying something.

smoquebbq.com

(773) 545-7427

3800 N Pulaski Rd, Chicago, IL 60641

Ben's BBQ Shack has been hailed as the best in the state and one of the nation's best, boasting a slew of perfect reviews across the board. Diners have particular praise for the smoked brisket and pulled pork. Meanwhile, for dessert, the bourbon buttermilk pie gets the most attention amongst customers with a sweet tooth.

bensbbqshack.com

(515) 243-2747

5055 NW 2nd St, Des Moines, IA 50313

Smokey D's BBQ has won over 90 state barbecue championships, and the co-owner of the Des Moines restaurant (which boasts two locations in the city) has been inducted into the American Royal Barbecue Hall of Fame. Even Guy Fieri praised the smoked chicken wings on "Diners, Drive-Ins and Dives." Novel menu times include the barbecue pork egg rolls, jalapeño pork tenderloin, and the smoked meatloaf. As a side, the macaroni and cheese is also a solid choice.

smokeydsbbq.com

Multiple locations

Joe's Kansas City Bar-B-Que (formerly Oklahoma Joe's) serves the tastiest ribs in the country, according to USA Today, and it was listed as one of the restaurants to try before you die by the late Anthony Bourdain. Grab burnt ends by the pound or go for the Rocket Pig sandwich with pulled pork glazed in a sweet-hot sauce, plus pepper jack cheese, barbecue mayo, and fried jalapeños.

joeskc.com

Multiple locations

In the land of Kentucky barbecue, mutton reigns supreme. Make sure to try it at Thomason's, a small-town spot with a national following. This place has been smoking meats over hickory wood since the 1960s, with a pit in the center of the restaurant. Order the mutton off the marquee board alongside baked beans, with the latter proving so popular that Thomason's sells over 37,000 pounds per year.

thomasonsbbq.com

(270) 826-0654

701 Atkinson St, Henderson, KY 42420

Sitting beneath a charming black and yellow gable roof and voted the best barbecue in Louisiana, this New Orleans establishment smokes meats in custom-made pits. The result is beef brisket, burnt ends, pork ribs, and darkened chicken that are all perfectly tender. Keep an eye out for specials like the pastrami on Louisiana pistolette sliders. Sides lean traditional, such as baked beans and macaroni and cheese.

alwayssmokin.com

(504) 949-3232

701 Mazant St, New Orleans, LA 70117

Terlingua is Portland's go-to barbecue destination, repeatedly voted the best by the Portland Old Port. Chef Wilson Rothschild serves Texas-style smoked meats with a mix of Southwest, Mexican, and Caribbean-inspired flavors. Think burnt ends, agave and lime-glazed ribs, and smoked brisket tacos with chihuahua cheese. Add the poblano and sweet pea macaroni with gruyère, queso, and lemon-pepper crumbs for a well-rounded meal. 

terlingua.me

(207) 230-6327

40 Washington Ave, Portland, ME 04101

Celebrated as the best barbecue in the DMV, 2fifty has been praised by local, national, and even the Texas press, with one reporter smitten by the smell of wood smoke emitting from the joint. The ethically-sourced prime grade beef brisket (from Arkansas' Creekstone Farms) is not to miss. Grab half a pound of smoked meat with a side of three-cheese macaroni and slightly sweet corn bread.

2fiftybbq.com

(240) 764-8763

4700 Riverdale Rd, Riverdale, MD 20737

Bacon bites, whole smoked drums, Andouille sausage with corn meal chunks — those are just the snacks and sides. If that's not enough, order the Cheezy Bawlz stuffed with pulled pork, dirty rice, and cheddar. Equally delectable is the special pastrami and Swiss on a toasted pretzel roll. It is no surprise, then, that the Boston Globe readers have called B.T.'s one of the 10 best barbecue joints in New England.

btsmokehouse.com

(508) 347-3188

392 Main St., Sturbridge, MA 01566

A perennial Best of Detroit barbecue winner, Slow's serves creative spins on smoky meats. Start with the pork rinds (there's a new flavor every week) and the cheese fries with brisket chili. Then head to the meaty dishes, such as the special brisket sandwich on a toasted hoagie bun with sauteed mushrooms, grilled onions, and jalapeños covered in cheddar. The Yardbird sandwich with smoked chicken and applewood bacon is another great option.

slowsbarbq.com

Multiple Locations

Up In Smoke is a "Best of Minnesota" winner chosen by the Star Tribune Newspaper. Go on Wings Wednesday when these smoked babies are just $1.25 and tossed in a variety of sauces — creamy garlic Buffalo and apricot chipotle are two of many options — or get them dry rubbed in hot honey or mango habanero. A specialty is the brisket with cheese sauce and fried onion served on a grilled hoagie. 

upinsmokebbqmn.com

(320) 777-2100

2848 2nd Street South, Suite 105, St Cloud, MN 56301

Live music and award-winning barbecue are always a good bet at the Shed BBQ & Blues Joint. This Gulf Coast joint has walked away with many trophies at the Memphis in May barbecue competition, a top BBQ contest. Pecan wood smoked meats include the 16-hour brisket (sliced or pulled), turkey breast, and baby back ribs. Notable sides are fried pickles and sweet potato casserole.

theshedbbq.com

(228) 875-9590

7501 MS Highway 57, Ocean Springs, MS 39565

Kansas City magazine describes Q39 as the best upscale barbecue restaurant in the city, high praise in a city that considers itself second-to-none when it comes to smoked meats. Chef Patrick Peluso serves competition-grade meats, a continuation of his 11 years on the barbecue contest circuit. The burnt ends sandwich is considered the city's best, and the five-cheese macaroni comes with several options, including house-made chipotle sausage and apple-brined pulled pork.

q39kc.com

Multiple Locations

St. Louis-born Burke Holmes fell in love with Montana, but something was missing: good barbecue. Setting out to fill the gap, Holmes took out trash and scrubbed dishes before being let near smokers at top joints. Today, his barbecue has earned features on the Food Network and Travel Channel. There's a full slab of ribs, tri-tip sirloin, and barbecue salad, which consists of mixed greens, pickled onions, pepper cheese, carrots, and a choice of meat. 

thenotoriouspigbbq.com

Multiple Locations

Texas Monthly praised the brisket as "top-notch" and rated Golden Hour Barbecue as one of the top 10 out-of-state Texas barbecues. Helmed by two erstwhile Houstonians, this small town joint is set in a historic 1910s building. Meats by the pound, no-frills sides like barbecue beans, and a handful of sandwiches grace the menu. The chopped brisket and sausage link sandwich is the fanciest thing on the menu, but the humble barbecue is the point.

goldenhourbarbecue.com

(308) 299-8369

110 W 4th St, Alliance, NE 69301

Locals call it Las Vegas's best-kept secret, but after four appearances on Food Network shows, the secret is out. The menu is Vegas-sized flavor and features tender meats that come with two sides, such as yams or macaroni salad. Tri-tip is served on Tuesdays and Thursdays, and can be ordered in a sandwich. The five-bone pork rib has a Vegas grandeur. Lastly, peach, apple, and cherry cobbler pies are your dessert options to sweeten the deal.

johnmullsmeatcompany.com

(702) 645-1200 

3730 Thom Blvd, Las Vegas, NV 89130

Ben Normandeau smoked meats at a top Texas joint before returning home and opening a food truck. Today, the brick-and-mortar 603 serves barbecue that's been voted best in the state, including bacon brisket and beef cheek barbacoa. The menu changes, but staples include the Texas Twinkies: brisket and cream cheese stuffed in a smoked jalapeño, which is wrapped in bacon and doused in house-made barbecue sauce. 

bbqnh.com

(603) 333-5387

126 Hall Street, Unit A, Concord, NH 03301

Wildwoods BBQ is popular with connoisseurs and laypeople, winning the top judges' prize and the People's Choice at Brisket King NYC in 2023. And with melt-in-your-mouth brisket, cheese pork hot links, and pistachio-encrusted St. Louis-style rack of ribs, it's easy to see why. Try the brisket cheese fries if you're in an indulgent mood. For more indulgence, order the crispy macaroni and cheese, hand-cut fries, and XL apple cider donut with apple pie ice cream.

wildwoodsbbq.com

(609) 600-3292

701 New Jersey Avenue, North Wildwood, NJ 08260

Chef Josh Baum has a fine-dining background, but Ranch House is a laidback spot, voted by TripAdvisor reviewers as a top 25 "Best Everyday Dining" in the country. A Mexican twist is salient on the menu, with options like brisket quesadillas and enchiladas with a choice of meat. For a mix of Soul Food, Mexican, and smokehouse, try the waffle fries with green chili queso and your choice of meat, including green chili brisket.

theranchhousesantafe.com

(505) 424-8900

2571 Cristo's Road, Santa Fe, NM 87507

Southern Junction is all about being a Tex-ish smokehouse. Ryan Fernandez, a James Beard 2025 finalist, is the chef behind the seven daily proteins. If you're really hungry, get the Texas Trinity with brisket, pork ribs, sausage, and accompaniments. The sides are creative, such as the biriyani rice with brisket, cardamom cornbread, smoked cauliflower with stir fry-inspired barbecue sauce, and shell macaroni with candied jalapeños.

southernjunction716.com

(716) 262-0575

365 Connecticut St, Buffalo, NY 14213

Sweet Lew's earned the right to call itself the go-to spot for authentic Carolina barbecue after it took home the top prize at the Smithfield Cup competition in 2024, honoring the best barbecue in the Carolinas. The half chicken is brined in pickle juice, whole shoulders are used for the salt and pepper pork, and the Angus beef brisket is smoked for 12 hours. Try the barbecue hash with ground pork as a side.

sweetlewsbbq.com

(980) 224-7584

923 Belmont Ave, Charlotte, NC 28205

This West Fargo barbecue joint has amassed plenty of trophies. The menu includes smoked meats, as well as spit-roasted chicken, wood-fired steaks, and spitfire barbecue ribs, which come glazed in gourmet raspberry or the more traditional Memphis dry rub (a favorite of Elvis'). Bread is an afterthought at most joints, but here you'll find topped flatbreads like the Santa Fe with brisket, cheddar jack, and salsa.

spitfirebarandgrill.com

(701) 478-8667

1660 13th Ave E, West Fargo, ND 58078

Praised as one of the best in the nation by Texas Monthly, Mabel's BBQ is a bona fide Cleveland institution inspired by the city's Eastern European heritage. The barbecue sauce is mixed with Bertman's Ballpark Mustard, and the meat is smoked over local fruitwood. Order the kielbasa sausage, pork spare ribs, and pulled pork combo tossed with spicy cabbage and smoked mustard.

alexander-lombardo-wm8a.squarespace.com

(216) 417-8823

2050 E 4th Street, Cleveland, OH 44115

Clark Crew started as a barbecue competition spectator before joining in the smoky fun and winning over 700 top 10 awards, including the top prize at the Jack Daniel's World Championship in 2019. The burnt ends are fatty and the brisket is lean ... but why order the brisket alone when you can get it on a pizza? You don't often see smoked bologna, but you'll find it here. Finish up with the peace pie trifle, which has won its own slew of awards.

clarkcrewbbq.com

Multiple Locations

Matt's brings Texas barbecue to Portland. The sliced brisket, spare ribs, and queso macaroni are all top choices. Tuesday is the day for baby back ribs, and brisket burnt ends and beef ribs are weekend specials. Fun sauces include cherry chipotle and peach mustard. Texas Monthly wrote that Matt's set the city's standard for all barbecue joints, and The Oregonian awarded it Food Cart of the Year.

mattsbbqpdx.com

(503) 504-0870

4233 N Mississippi Ave, Portland, OR 97217

Pitmaster Matthew Lang won a $50,000 barbecue competition and parlayed the win into a new Philadelphia joint that's been called the city's best. Check Instagram for specials or order off the regular menu. Try the Beefheart of the Rodeo sandwich with pulled pork, sliced brisket, pickles, and onions tossed in mustard and BBQ sauce, and add the queso macaroni with flaming Cheeto garnish on the side. 

zigzagbbq.com

(267) 951-2596

2111 E York St, Philadelphia, PA 19125

This award-winning barbecue joint is praised by locals for its delicious menu. Get your meal off to a good start with the smoked clam chowder as an appetizing starter alongside brisket nachos, and get the macaroni and cheese topped with ¼ pound of burnt ends as a side. The pork spare ribs have a perfect dark hue, and the shredded brisket in a hot dog bun with red onions, pickles, mustard, and house barbecue sauce is a signature dish you won't want to miss.

gnbbqco.com

(401) 421-1513

9 Parade St, Providence, RI 02909

With a James Beard-nominated pitmaster, you're in safe hands at one of the best restaurants in America, according to The New York Times in 2024. The joint is open on weekends, and a new menu is sent out on Friday evenings to subscribers. Both Texas and Carolina-style barbecue are served, the former for the brisket and the latter with chicken. Brisket hot dogs are a thing, too. And for dessert, there may be cobbler or cake.

citylimitsq.com

(803) 260-7469

1119 Methodist Park, West Columbia, SC 29170

Judged by locals as the state's best, Southern Perfection BBQ is precisely that: top-notch Southern barbecue. The menu plays a game of one-upmanship. Order the Texas-style slow-smoked brisket, the Double Dare with both brisket and ribs, the Trifecta with chicken, pulled pork, and ribs, or the 4-Wheeler with chicken, pulled pork, ribs, and brisket. Specialties are the brisket macaroni and cheese with sauteed onions and the pulled pork nachos.

southern-perfectionbbq.com

(605) 376-3966

Mobile Food Truck 

Memphis is one of the nation's barbecue styles, and many joints claim to be the best. But we're going with the King's choice. Leonard's Pit BBQ claims it serves Elvis' favorite barbecue, and the King was certainly a regular, often visiting privately at night. Order the pork shoulder or smoked bologna barbecue sandwich, a side of spaghetti, and finish up with house-made lemon icebox pie.

leonardsbarbecue.com

(901) 360-1963

1100 N. Germantown Pkwy. Cordova, TN 38016

Singling out just one barbecue spot in Texas is an unenviable task, but we're going with CorkScrew BBQ. Customers are advised to arrive before the doors open at 11 a.m. or to go home, because the smoked meats at this Michelin-starred joint always sell out quickly. Pair the brisket with a stuffed potato and three-cheese macaroni, and grab the cobbler for dessert.

corkscreworders.com

(281) 330-2178

26608 Keith St, Spring, TX 77373

Pitmaster Kenny Jackson smokes Utah-sourced beef low and slow on top-notch Texas hardware and personally goes out to buy post oak. Utah's oldest food magazine advises keeping tabs on this joint, which serves brisket, boneless chicken thighs, and green chili and cheddar sausage. Or try the loaded baked potato with pulled pork and creamed corn on the side. Dessert is a traditional banana pudding.

kennyjsbbq.com

(385) 563-3404

11610 District Dr, South Jordan, UT 84095

Featured on Food Network's "Diners, Drive-ins and Dives," Guy Fieri called Bluebird Barbecue the most authentic barbecue in Vermont. Flavors are spot on in the double-smoked burnt ends, which come with barbecue molasses red sauce. Meanwhile, the pulled pork sandwich is topped with spicy pineapple chutney. Make sure to grab a cornbread muffin with its touch of maple sweetness. Don't miss out on the wings (original, apricot, and brown sugar), and definitely don't pass on the brisket poutine.

bluebirdbbq.com

(802) 448-3070

317 Riverside Ave., Burlington, VT 05401

This Black-owned establishment is run by pitmaster Ronnie Logan, who took over at age 57 after losing his job. The Logan family has been smoking meats for decades, and Ronnie's has since become an institution. This second career has been a success for Ronnie, winning him best chef at the Six in the City Southern BBQ Experience in 2024. Try the sampler box with brisket, pork ribs, and a chicken leg quarter to get a taste of everything.

theoriginalronnies.com

(804) 507-1917

2097 New Market Rd, Henrico, VA 23231

Dallas-native Jack Timmons is popularizing Texas-style barbecue, and judging by the succession of new locations, Washingtonians are loving it. Using carefully sourced ingredients, like sustainable meat from a ranch in the Okanagan region of Washington, Timmons serves smoked brisket (the post oaks are imported from Texas), Thursday special beef ribs that usually sell out, Texas caviar (black eyed pea salad), and a pecan pie that took top prize at the Texas State Fair.

jacksbbq.com

Multiple Locations

As West Virginia's best-reviewed barbecue joint, Phat Daddy's on The Tracks packs a mouthful in name and smoked meats. Smoked briskets come with two sides, including the option for the best-selling Mac Bites. The standard macaroni comes with white cheddar, and wings are seasoned with honey butter, chipotle barbecue, honey sriracha, or sweet lemon pepper. Try something novel by ordering the rosemary ribs sandwich.

phatdaddysonthetracks.com

(304) 756-5080

1634 6th Ave Charleston, WV 25387

Don't drive past this roadside barbecue — those who pull over are consistently pleased, judging by the enormous accolades this joint has accumulated. The menu includes a whole chicken and a full order (2 pounds) of rib tips if you're really hungry. Sliced brisket, creamy macaroni and cheese, and nachos with either pulled chicken or pork are on offer, too. Don't miss the corn bread, which has won rave reviews.

ldsbbq.com

(414) 610-7675

2511 Main Street, East Troy, WI 53120

Only about half of restaurants make it to their fifth year, so longevity usually signals good food. Jackson Hole's oldest extant barbecue joint, Bubba's, has been around for decades, serving dishes like Bubba's breakfast with hash browns and pulled pork, sloppy brisket and pulled pork on brioche or Texas toast, and a 4-ounce smoked burger with mushroom, bacon, and rib sauce. Try the classic chocolate buttermilk pie to finish your meal.

bubbasjh.com

(307) 733-2288

100 Flat Creek Dr., Jackson Hole, WY 83001

Judging barbecue coast-to-coast and narrowing a list down to just one best joint in each state requires a thorough overview, a survey that underlines how far American barbecue has come in elevating smoked meats.

We surveyed local, regional, and national news sources to see what food critics, barbecue experts, and lay customers were saying about joints in all 50 states. We supplemented reviews with additional relevant sources; we looked at barbecue competitions to learn about joints that took home top prizes and considered accolades by the Michelin Guide and the James Beard Foundation.

Moreover, we considered longevity, usually a sign that a place is doing something right, and whether the joint's menu offers novel items, such as creative ingredients and innovative recreations of classic dishes. Overall, we adopted a holistic approach that took into consideration multiple factors before determining which barbecue was truly the best.