On this week’s episode of “What’s Eric Consuming,” CultureMap editor Eric Sandler is joined by three particular visitor to debate Texas Month-to-month’s new record of the 50 finest barbecue joints within the state.
They’re:
Servantes is candid in saying that incomes No. 1 on Texas Month-to-month’s record has been a purpose of his since he opened Burnt Bean in 2020. In its writeup, the journal hails the restaurant as “a museum of small-town Texas, with barbecue perfection the primary exhibit.” Servantes shares that his spouse instructed him he can’t complain concerning the laborious work or consideration, as a result of “you requested for it.” He continues:
“The strain to be No. 1. It’s important to be prepared to simply accept it and say you requested for it. I grind every single day. I attempt to be progressive. I really like what I f—ing do. I like to be right here. I like to work and innovate. I requested for this. I’m honored to take the No. 1 place, however on the finish of the day, we’ll simply carry on doing what we do now.”
Botello has his personal perspective on the record. Fact is one in every of solely two eating places statewide to make the record in 2017, 2021, and 2025. With so many new locations opening yearly, he’s needed to innovate and enhance to take care of his standing inside the world of Texas barbecue.
“All the data to cook dinner brisket is on the market. I’ve put data on the market,” he says. “You should purchase a Mill Scale or a Moberg [smoker]. So, what’s subsequent? What will change the period of barbecue? I believe that’s the place we’re at at present on the record. Brisket, ribs, and sausage aren’t going to make the minimize, as a result of so many individuals do it so good.”
Sandler turns to Lerma for his perspective on Snow’s BBQ. Situated within the small city of Lexington, the restaurant is arguably one of many world’s most well-known barbecue joints, full with an episode of Netflix’s Chef’s Desk documentary sequence centered round its pitmaster, Tootsie Tomanetz. Ranked No. 9 in 2021, it fell into the unranked, alphabetized portion of the Texas Month-to-month record for the primary time in 2025.
“To me, it’s quintessential Texas barbecue that encompasses greater than meals. You could have the historical past with Tootsie. You could have this sense on Saturday morning that jogs my memory of a Sunday church pot luck with individuals coming from everywhere in the world. The widespread denominator is their love for barbecue and their love for this girl and this place,” he says. “Does it have to be primary for me to have time there? Completely not . . . To me, whether or not it’s 10 or 25 or one, it’s arbitrary.”
As for Servantes, he shares that he’s achieved his objectives of creating No. 1 on Texas Month-to-month’s record, incomes a spot within the Michelin Information, and a James Beard Award nomination. He’ll rejoice with a fantastic bottle of champagne after which get again to work serving individuals barbecue.
“I really feel like Thanos proper now with all of the stones. Folks say, what’s subsequent? What’s subsequent is what I requested for. We’re bringing individuals from everywhere in the world to strive the barbecue and inform my story to everyone,” he says.
“I’m nonetheless evolving. We’ll be snapping necks and cashing checks.”
Hearken to the complete episode to listen to extra about Servantes’ plans for the longer term. Botello additionally shares extra ideas on the evolving position of pitmasters within the bigger culinary scene. Sandler and Lerma focus on a few of the different locations within the high 10 in addition to a few of the eating places that earned honorable mentions.
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