The Best Barbecue in Phoenix, by the Record

The line forms before the doors open at this Texas-style BBQ shop, and a strip of tape slapped over a sold-out item on the menu board is a genuine source of anxiety by the time you reach the counter. The team came up out of competitive barbecue, and the Hill Country influences show in the smoke. A James Beard semifinalist in 2026, the place draws a crowd happy to stand outside in the Phoenix heat for brisket and jalapeño cheddar grits.

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The line outside most mornings tells you what kind of place this is before you even smell the smoke. Little Miss BBQ is a Central Texas-style barbecue shop where the brisket gets sliced to order with a thick smoke ring, and the Thursday-only pastrami runs a deep, almost beet-red from its pepper rub. The Michelin Guide gave it a Bib Gourmand, and the team behind it earned a James Beard semifinalist nod.

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The red weathervane out front reads "BBQ," which is all the signage a place like this needs. Walk past the giant mesquite smokers on your way in and you'll already be hungry before you hit the counter. This Gilbert BBQ shop does Texas-style brisket with a coarse peppercorn crust, served by the pound on tin trays at wooden picnic tables. Order early; the popular cuts sell out, and nobody drives out near Mesa Gateway Airport to settle for sides.

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The smoker out back is a salvaged propane tank, and the brisket it produces comes out in thick, wide folds that smell of mesquite and barely hold their shape. Eric's is a cafeteria-style BBQ joint in Avondale where the wood-only smoke method is a point of pride, and the smoked turkey and dry-rubbed ribs carry it through. Sides like cheese-dusted elote keep the backyard cookout spirit intact. Phoenix New Times named it among the top 50 restaurants in the metro.

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