Texas-style BBQ means low-and-slow smoking over post oak or hickory, with beef, not pork, as the center of the plate. Brisket is the benchmark: rubbed simply with salt and pepper, smoked for 10 to 16 hours, and sliced to order. Beyond brisket, the category covers smoked sausage (often Czech- or German-influenced, a nod to Central Texas roots), pork ribs, turkey, and sides like potato salad, pinto beans, and pickles served on a tray or butcher paper instead of a plate. Orlando has 18 places working in this style, ranging from trailer-and-picnic-table setups to full sit-down restaurants with their own smokehouses.
What to look for
The tell-tale signs of a place doing it right: a visible smoke ring on the brisket, a bark that's dark and peppery without being burnt, and fat that's rendered soft rather than chewy. Ask whether they smoke in-house (some spots buy pre-smoked meat and finish it) and what wood they use. Portions sold by the pound, sides made from scratch, and a line out the door around lunch are usually good signs. Watch out for brisket that's dry, gray throughout (no smoke ring), or oversauced to cover for a weak smoke job.
How we score
Our rankings weigh meat quality and consistency, smoke technique, side dishes, value for the price, and how a place holds up during a rush. You can see the full breakdown of factors on our methodology page, and the current results are in our ranked guide to Orlando's best BBQ restaurants.
