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Barbecue tray at\u00a0Redbird BBQ, Port Neches<\/p>\n
J.C. Reid\/Contributor<\/p>\n
A line of customers outside of Redbird BBQ<\/p>\n
J.C. Reid \/ Contributor<\/p>\n
Tamales, chili and smoked boudin at Uncle Henry’s Tamales, Beaumont<\/p>\n
J.C. Reid\/Contributor<\/p>\n
Uncle Henry’s Tamales, Beaumont<\/p>\n
J.C. Reid\/Contributor<\/p>\n
Barbecue and sides at 1701 Barbecue in Beaumont<\/p>\n
J.C. Reid \/ Contributor<\/p>\n
Blue Broussard has deftly blended what is essentially a foreign style of barbecue with the feel of Beaumont.<\/p>\n
J.C. Reid \/ Contributor<\/p>\n
A plate of ribs and sausage at Patillo\u2019s in Beaumont<\/p>\n
Dave Ryan \/ Dave Ryan\/The Enterprise<\/p>\n
The front entrance of George’s Bar-B-Que in Beaumont<\/p>\n
J.C. Reid\/For the Chronicle<\/p>\n
A plate of pork bones at Gerard’s Bar-B-Que<\/p>\n
J.C. Reid<\/p>\n
Yorey’s Urban Eats, Beaumont<\/p>\n
J.C. Reid\/Contributor<\/p>\n
Smoked oxtails, dirty rice and baked beans at Yorey’s Urban Eats, Beaumont<\/p>\n
J.C. Reid\/ContributorJ.C. Reid\/Contributor
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Pork ribs, rice dressing and baked beans at Dooley’s BBQ, Beaumont<\/p>\n
J.C. Reid\/Contributor<\/p>\n
Barbecue tours are a time-honored Texas tradition. For hardcore fans, there\u2019s nothing better than spending a weekend hopping between joints, comparing the smoked meats that define the Lone Star State<\/a>.<\/p>\n 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.<\/p>\n Article continues below this ad<\/p>\n Lockhart is, of course, the best example. <\/a>A long history of Central Texas-style brisket and hot links is served at several high-profile spots grouped around the town square \u2014 longtime purveyors like Black\u2019s Barbecue and\u00a0Smitty\u2019s Market share space with newer operations like Barbs-B-Q.<\/p>\n With those standards in mind, I propose a new destination worthy of Texans\u2019 time and attention: Beaumont.<\/p>\n 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<\/a>.<\/p>\n Technically located in nearby Port Neches, Redbird BBQ burst onto the radar last summer when pitmaster Amir Jalali\u2019s joint came in at No. 4 on Texas Monthly\u2019s Top 50 BBQ Joints list. Not long after, first-time visitors and seasoned \u2018Q hounds alike began whispering that it deserved an even higher ranking.<\/p>\n Article continues below this ad<\/p>\n 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.<\/p>\n Get there early \u2014 the line starts forming at least an hour before opening on weekends. Order from the Central Texas-style offerings, but don\u2019t miss the housemade Southeast Texas boudin.<\/p>\n From there, head north into Beaumont\u2019s historic Pear Orchard neighborhood and stop at Patillo\u2019s Bar-B-Q<\/a>, which has been serving Southeast Texas-style barbecue since 1912. Owner Robert Patillo specializes in all-beef links known as \u201cjuicy links\u201d or \u201cgrease balls,\u201d which originated in this neighborhood.<\/p>\n Two other classic joints that serve links are a few minutes\u2019 drive away: Gerard\u2019s Bar-B-Que <\/a>and Broussard\u2019s Barbecue.<\/p>\n If time (and appetite) allow, add Charlie\u2019s Bar-B-Q on College Street.<\/p>\n Article continues below this ad<\/p>\n Not to be outdone by these veterans, Beaumont has recently seen a wave of new spots open, expanding and reviving the area\u2019s distinct barbecue style.<\/p>\n Day two should start at Dooley\u2019s BBQ, which recently opened across the street from Patillo\u2019s \u2014 a bold move \u2014 though the menu here is substantially different. A takeout spot in a former Church\u2019s Chicken location that has weathered years of tropical storms, the smoked meats are complemented by excellent crawfish \u00e9touff\u00e9e, served Wednesdays and Fridays only.<\/p>\n From there, head a few blocks to another newcomer \u2014 Yorey\u2019s Urban Eats<\/a>, which has brought back traditional Beaumont barbecue dishes like smoked pig\u2019s feet.<\/p>\n Next, stop at 1701 Barbecue<\/a>, which helped kick off a new generation of Beaumont joints in 2020 with Central Texas-style \u2018cue inflected with Cajun and Creole influences.<\/p>\n Finally, head north to Uncle Henry\u2019s Tamales,<\/a> a small takeout shack that has been serving Delta-style tamales alongside Southeast Texas boudin and beef links since 1974.<\/p>\n Article continues below this ad<\/p>\n