Best BBQ in Branson, Missouri

Branson sits in the Ozarks with Kansas City BBQ influence running through it, but locals have carved their own path. KC-style sauce does show up, but Branson joints often lean into leaner meats and cleaner smoke. Brisket, ribs, and pork are all respectable here. This is working-class BBQ that respects the craft without overthinking it.

Best Overall

Danna’s BBQ & Burger Shop — Branson, $. Real pit operation. Brisket is lean and flavorful, ribs have good smoke, pulled pork is tender. They source meat seriously. This is the place locals go when they want no-nonsense BBQ. Service is straightforward, portions are real. Lines mean the meat is selling, not the vibe.

Best BBQ in Gatlinburg, Tennessee

East Tennessee BBQ is hickory-smoked simplicity—pork-forward, light tomato-based sauce, and sides that matter as much as the meat. Gatlinburg sits right in the heart of it, with pitmasters who’ve been smoking since before the tourist boom. These aren’t chains. They’re the real thing.

Best Overall

Bennett’s Pit Bar-B-Que — Downtown, $-$$. The pulled pork is the standard every other joint measures against. Ribs have a slight char, sauce doesn’t overpower the smoke. Get the baked beans if you want to understand what they’re doing right. Family-run, consistent, worth the wait.

Best BBQ in Myrtle Beach, South Carolina

South Carolina takes BBQ seriously, and Myrtle Beach carries that tradition. The coast here has split styles: mustard-based sauce dominates in the Midlands, vinegar-pepper sauce shows up from the Pee Dee region. The real signature is whole hog smoking—pork shoulder, ribs, pulled pork done with regional respect. No shortcuts.

Best Overall

Little Pigs Barbecue — Myrtle Beach area, $. Small operation, real pit work. Whole hog pulled pork is the main event, but ribs and brisket are solid. Sauce is house-made, vinegar-based, not overly sweet. Lines form early, which tells you what locals know. Service is quick, portions are real.

Best BBQ in Nashville, Tennessee

Nashville’s BBQ scene is a blend of Memphis influence and its own identity. You’ll find dry rubs and wet sauces both taken seriously here, with competition-level smoking and neighborhood spots that don’t need hype to stay packed. This is real pit work, not theatrical performance.

Best Overall

Martin’s Bar-B-Que Joint — Fairgrounds/near airport, $. Whole hog done right. Family recipes, lines out the door on weekends. Start with the plate—brisket, ribs, and pulled pork all on one. The sauce is vinegar-forward without being sharp. Go early, they sell out.

Best BBQ in New Orleans, Louisiana

New Orleans isn’t a BBQ capital in the Texas or Carolina sense, but it has solid spots that blend Cajun and Creole cooking with serious smoked meats. The style is looser here—expect bold spices, creative sauces, and less purist attitude than traditional BBQ towns. Local spots mix traditional smoking with Louisiana heat and flavor.

Best Overall

The Joint — Bywater, $. This is the anchor of NOLA BBQ. Brisket is tender, ribs have good smoke and a sauce with actual depth. The vibe is casual, no pretense. Their sides work—mac and cheese, collards, cornbread all solid. Expect a line but it moves. This is where locals go.

Best BBQ in Pigeon Forge, Tennessee

East Tennessee BBQ tradition runs through Pigeon Forge like the river through the Great Smoky Mountains. Hickory smoke, pork-centric menu, tomato-based sauce, and sides done right. You’ll find joints scattered along the Parkway and clustered in quieter areas where locals actually eat.

Best Overall

Boss Hogg’s BBQ Shack — Parkway area, $-$$. Pulled pork that falls apart at the fork, ribs with good smoke penetration, and they don’t oversauce anything. Honest operation, honest portions. Counter service, cash-friendly.

Best BBQ in Virginia Beach, Virginia

Virginia Beach BBQ is a mashup—Eastern Carolina influence (whole hog, vinegar-heavy sauce) meets Virginia’s own tidewater tradition (pork ribs, mustard-based options). You get pitmasters who respect the old school and aren’t afraid to innovate. The result is layered, smoky, and worth seeking out.

Best Overall

Whitner’s BBQ — Oceanfront area, $$. Whole hog traditions refined. Their pulled pork has vinegar backbone without being sharp. Ribs are tender, brisket is lean. This is legit pit work.

Best BBQ in Williamsburg, Virginia

Williamsburg sits in Virginia’s tidewater region, where BBQ tradition runs deep and pitmasters take their craft seriously. You get Eastern Carolina influence, Virginia’s own mustard-based approach, and whole-hog traditions that don’t apologize. Historic town, serious smoking.

Best Overall

Pierce’s Pitt Bar-B-Que — I-64 near the historic district, $-$$. The landmark since 1971. Whole hog, vinegar sauce, pulled pork that defines the standard for the region. Brisket is lean and smoky. Ribs are tender without falling off the bone. It’s famous for good reason.

Best Restaurants in Austin

Austin is a food city disguised as a music city. The BBQ is world-famous (and worth every minute in line), the taco scene is as deep as any border town’s, and the food truck culture has spawned some of the most creative cooking in the South.

BBQ — The Main Event

Franklin Barbecue — The most famous BBQ in America. Aaron Franklin’s brisket has been called the best in Texas — which is to say, the best on earth. The line starts at 6 AM for an 11 AM opening. They sell out daily. Is it worth a 4-hour wait? For the brisket, yes. For the pork ribs, absolutely. Pro tip: Order online for pickup to skip the line (when available).

Massanutten is a mountain resort community near Harrisonburg, Virginia, with solid on-site dining and quick access to the vibrant food scene in Harrisonburg just minutes away. From ski lodge casual to smokehouse ribs, there’s plenty to eat before or after outdoor adventures.

Resort Dining at Massanutten

Sawmill Restaurant (On-Resort) — The main dining hub at the resort itself. American comfort food, burgers, steaks, and seasonal specials. Family-friendly with lake views. $$