Barbecue tray at Redbird BBQ, Port Neches
J.C. Reid/Contributor
A line of customers outside of Redbird BBQ
J.C. Reid / Contributor
Tamales, chili and smoked boudin at Uncle Henry’s Tamales, Beaumont
J.C. Reid/Contributor
Uncle Henry’s Tamales, Beaumont
J.C. Reid/Contributor
Barbecue and sides at 1701 Barbecue in Beaumont
J.C. Reid / Contributor
Blue Broussard has deftly blended what is essentially a foreign style of barbecue with the feel of Beaumont.
J.C. Reid / Contributor
A plate of ribs and sausage at Patillo’s in Beaumont
Dave Ryan / Dave Ryan/The Enterprise
The front entrance of George’s Bar-B-Que in Beaumont
J.C. Reid/For the Chronicle
A plate of pork bones at Gerard’s Bar-B-Que
J.C. Reid
Yorey’s Urban Eats, Beaumont
J.C. Reid/Contributor
Smoked oxtails, dirty rice and baked beans at Yorey’s Urban Eats, Beaumont
J.C. Reid/ContributorJ.C. Reid/Contributor
Pork ribs, rice dressing and baked beans at Dooley’s BBQ, Beaumont
J.C. Reid/Contributor
Barbecue tours are a time-honored Texas tradition. For hardcore fans, there’s nothing better than spending a weekend hopping between joints, comparing the smoked meats that define the Lone Star State.
Any town with aspirations of becoming a Texas barbecue destination should have a few key characteristics: a distinct history and style of barbecue; a cluster of joints close enough to make a tour manageable; a signature dish that defines the region; a mix of legacy spots and newer arrivals that signal momentum; and at least one destination-worthy stop that justifies the drive.
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Lockhart is, of course, the best example. A long history of Central Texas-style brisket and hot links is served at several high-profile spots grouped around the town square — longtime purveyors like Black’s Barbecue and Smitty’s Market share space with newer operations like Barbs-B-Q.
With those standards in mind, I propose a new destination worthy of Texans’ time and attention: Beaumont.
Hear me out. Recent additions to the local barbecue scene allow fans to check all the boxes, starting with a true destination draw, Redbird BBQ.
Technically located in nearby Port Neches, Redbird BBQ burst onto the radar last summer when pitmaster Amir Jalali’s joint came in at No. 4 on Texas Monthly’s Top 50 BBQ Joints list. Not long after, first-time visitors and seasoned ‘Q hounds alike began whispering that it deserved an even higher ranking.
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Either way, Redbird BBQ is a natural starting point for a Beaumont-area tour, serving as the southernmost stop for those arriving from Houston and points west.
Get there early — the line starts forming at least an hour before opening on weekends. Order from the Central Texas-style offerings, but don’t miss the housemade Southeast Texas boudin.
From there, head north into Beaumont’s historic Pear Orchard neighborhood and stop at Patillo’s Bar-B-Q, which has been serving Southeast Texas-style barbecue since 1912. Owner Robert Patillo specializes in all-beef links known as “juicy links” or “grease balls,” which originated in this neighborhood.
Two other classic joints that serve links are a few minutes’ drive away: Gerard’s Bar-B-Que and Broussard’s Barbecue.
If time (and appetite) allow, add Charlie’s Bar-B-Q on College Street.
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Not to be outdone by these veterans, Beaumont has recently seen a wave of new spots open, expanding and reviving the area’s distinct barbecue style.
Day two should start at Dooley’s BBQ, which recently opened across the street from Patillo’s — a bold move — though the menu here is substantially different. A takeout spot in a former Church’s Chicken location that has weathered years of tropical storms, the smoked meats are complemented by excellent crawfish étouffée, served Wednesdays and Fridays only.
From there, head a few blocks to another newcomer — Yorey’s Urban Eats, which has brought back traditional Beaumont barbecue dishes like smoked pig’s feet.
Next, stop at 1701 Barbecue, which helped kick off a new generation of Beaumont joints in 2020 with Central Texas-style ‘cue inflected with Cajun and Creole influences.
Finally, head north to Uncle Henry’s Tamales, a small takeout shack that has been serving Delta-style tamales alongside Southeast Texas boudin and beef links since 1974.
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Redbird BBQ
1104 Port Neches Ave, Port Neches; theredbirdbbq.com
Closed Sunday & Monday.
Dooley’s BBQ & Grill
2780 Washington Blvd., Beaumont; 409-719-2390
Closed Sunday & Monday.