North Texas BBQ scene is sizzling with new openings. Here’s the latest
Barbecue lovers in Texas and beyond have plenty to celebrate as three notable pitmasters fire up new locations. From a Top 50 East Texas stand near Fort Worth to a Brooklyn debut from a Goldee’s founder, the smoke is spreading fast.
Here are key takeaways:
• New near Fort Worth: B4 Barbeque, run by Army veteran Nolan Belcher and his wife Emily, opened in Rhome at 103 U.S. 287 after five years in Mabank. Expect wagyu brisket, lemon-zested ribs and rubs with hints of curry or tandoori.
• Plates over ounces: B4 skips the by-the-ounce pricing common at top-ranked spots, offering a two-side plate for $25, a 6-meat sampler for $35 and inventive sides such as elote and cilantro rice. It’s open Wednesday through Saturday for lunch and sells out most days.
• Arlington gets Hutchins: The Original Roy Hutchins Barbeque opened March 13 at 1600 E. Copeland Road, a half-mile from AT&T Stadium. The 7,900-square-foot Hill country-style spot serves prime brisket, pork and beef ribs, house-made sausage and seared rib-eye steaks.
• Family flavor face-off: TikTok food critic Keith Lee famously visited both Hutchins-family spots without realizing the difference, giving The Original Roy Hutchins a 9 out of 10. The Trophy Club location has been ranked among Yelp’s top 100 U.S. restaurants.
• Brooklyn-bound: Jonny White, co-founder of Texas Monthly’s 2021 No. 1 BBQ joint Goldee’s, is opening Kirbee’s in the Greenpoint area of the New York borough. He’s working with Lockhart pitmaster Teresa “Chuck” Charnichart, Michelin’s “most promising young chef” in Texas.
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• A taste of two legends: Kirbee’s will follow the Goldee’s and Barbs formula — lunch only, Friday through Sunday, until sold out — plus nighttime burger service. Expect Charnichart’s brisket alongside Brownsville-inspired dishes like charro beans and “green spaghett.”
The summary points above were compiled with the help of AI tools and edited by journalists. The source reporting referenced above was written and edited entirely by journalists.