Louie Mueller Barbecue

Bar-b-q | Southwestern
legendary
Worth driving from anywhere!
Save

Several years ago, Louie Mueller added a new, modern dining room that lacks the smoky patina of the old brick-walled restaurant; but no matter where you eat in this venerable BBQ, the flavor is historic. Here is a restaurant where beef is cooked and served the way pitmasters have been doing it for decades in this part of Texas. Step up to the counter behind which you have a view of the old smoke pits. Order your meat by the pound or plate. It is presented on a serving tray, which you carry to a table.

The brisket is a thing of beauty. It is sliced relatively thick, each individual slice halved by the ribbon of fat that runs through a brisket, separating the leaner, denser meat below from the more marbled stuff on top. This is the Platonic Ideal of Texas BBQ.

What’s the secret? There isn’t one. Wayne Mueller, Louie’s grandson, and now master of the BBQ domain, told us that no spices go into or onto his briskets other than salt and pepper. Add time and smoke to those two elements, plus a pitmaster who knows how to move the meat around in the pit to take maximum advantage of hot spots, cool spots, and drafts, and the result is beef that is impossibly juicy and huge-flavored. By comparison, prime sirloin and Wagyu kobe filet mignon are wan. There is sauce reminiscent of au jus, but it is irrelevant.

Louie Mueller’s menu has expanded over the years and now includes turkey, baby back ribs (on Saturday), sandwiches, and even dessert. Nothing I’ve had is less than excellent. But if you are eating here for the first time, brisket is the thing to eat, with perhaps a side of all-beef sausage.

Note: Louie Mueller is now equipped to ship its BBQ nationwide.

What to Eat
Louie Mueller Barbecue, Brisket
Brisket
Must-Try
The fatty brisket, at the lower right, is simply as good as barbecued brisket gets. That's lean brisket towards the upper left, and the two are separated by a link of chipotle sausage.
Louie Mueller Barbecue, Hot Link
Hot Link
Must-Try
Some sausage eaters prefer what is known as a dry link -- one that has been on the pit a long time. It isn't as juicy, but its flavor is even more concentrated and it is a real adventure to chew.
Louie Mueller Barbecue, Beef Rib
Beef Rib
Must-Try
Meat Candy!
Louie Mueller Barbecue, Brisket Sandwich
Brisket Sandwich
Must-Try
Brisket sandwiches get no better than this.
Directions and Hours
closed now
SundayCLOSED
Monday11am - 6pm
Tuesday11am - 6pm
Wednesday11am - 6pm
Thursday11am - 6pm
Friday11am - 6pm
Saturday10am - 6pm
Roadtrips
This restaurant is featured in the following eating tours.
8 stops | 171 MILES | 3 hr 8 min

The barbecue belt of central Texas: east of I-35 and north of I-10 where brisket, prime rib, and beef sausage are cooked in the haze of oak smoke slow enough that they baste themselves. Going back to the early 20th century when butchers decided to smoke unsold and unwanted cuts of beef and serve them…

7 stops | 190 MILES | 3 hr 15 min

A road trip west from Houston, starting with burgers and bbq towards serious smoked meat country and pie paradise

Information
Price
$$
Seasons
Open Year Round
Meals Served
Lunch
Credit Cards Accepted
Yes
Alcohol Served
Yes
Outdoor Seating
No
Website

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