Let’s just all acknowledge that being in Texas gives one a hankerin’ for really good barbecue. Fortunately, it also gives one access to really good barbecue. In fact, it may be harder to choose which BBQ joint to pick from the bevy of low-lying fruit. 
Well, don’t say we’re not here to help. Check out a few of these top-notch BBQ places in the San Antonio area.
Every city in Texas claims to have the BBQ to end all BBQ. We’ll leave that much up to you, but believe us when we say that if you want the best ‘cue in San Antonio, you need to drop by the Smoke Shack food truck on Nacogdoches Road. If you don’t believe us, believe pretty much everybody else, because we’re all saying the same thing. You can’t find anything here that isn’t excellent, succulent, and addictive.
Predating the recent renaissance of BBQ culture in the city is this simple, no-frills joint full of mahogany-smoked meats and maybe the best ‘cue -and-cole slaw combo in South Texas. Chicken or ribs, you can’t go wrong with any of Barbecue Station’s all-wood-smoked meats, and you’ll enjoy the atmosphere inside too.
When a business tags its marketing with the words “Legendary Bar-B-Q,” it had better be good. Fortunately, The County Line lives up to its swagger. With several locations around San Antonio, you know you’re always within a short drive of some major deliciousness, although the portion sizes are probably as much responsible for the legendary status here as the food. We’ll leave it up to you to figure out which is the more epic, the taste or the portions. And, by the way, if you can’t get to County Line, they’ll ship to you.
If anyone could dethrone Smoke Shack as king of the San Antonio barbecue scene, it’s Harmon’s, a regular and repeated critic’s choice for the standard by which all barbecue joints should be judged. Also appealing is the fact that despite the constant crowds, the vibe is so casual here that you probably won’t pay attention to how many people are all around you. And they’re not paying attention either, because the food’s just too good.
Posted by Richard Soto on
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