The best brisket in Austin.

Terry Black's Barbecue at 1003 Barton Springs Road is the busiest barbecue counter on this list and the one diners rank first by Insider Score. The format is simple: a cafeteria line, a cutting board and meat sold by the pound. Diners like that they can order exactly what they want, down to one slice of brisket, one pork rib and half a sausage link.

Brisket is the order, named in more diner accounts than any other item. Pork ribs and beef ribs come next, with turkey and jalapeño cheddar sausage rounding out a tray. Mac and cheese, potato salad and beans are the sides diners mention. The portions are sized for sharing, and the counter makes it easy to build a mixed plate for a group.

The line is the practical issue. It stretches out the door at peak hours and into the parking lot, and parking is a repeated complaint. Diners say the staff keeps it moving and that the wait goes faster than expected. A Sunday morning visit brought an easy spot and a short line, so earlier hours help.

Franklin Barbecue at 900 East 11th Street is the barbecue stop that many visitors build a trip around. Diners describe the experience as nearly religious, and several say it is the best barbecue they have had. The brisket is the center of nearly every account, and the lines are part of the tradition, so the visit takes planning.

The brisket comes lean or moist, and diners often order both. Pork ribs, beef ribs and smoked turkey sit beside it, and a pulled pork sandwich has its own admirers. Potato salad is the side that comes up most often. A diner from the West Coast who usually avoids non-corned beef brisket said the plate won them over, which shows how strongly the meat lands.

The line is the cost of admission. Diners report arriving in the early morning and waiting two hours or more, while others arrived at noon and sat down mid afternoon. Beer is available and parking is manageable, though the line defines the day. Bring patience, a few friends to share the order and a plan for the rest of the day.

Interstellar BBQ at 12233 Ranch Road 620 North sits in an inconspicuous shopping center in North Austin, and its popularity has outgrown the parking lot. Diners rank it high for brisket and pork ribs, and many describe the experience as worth the effort even after a long wait.

Brisket is the main order, followed by pork ribs, short ribs and lamb shoulder, which one diner called a salvation after arriving late. The smoked gouda mac and cheese is the side with the most mentions, and the jalapeño slaw and potato salad round it out. The menu is inventive for a barbecue joint, which fits diners who want something beyond the standard tray.

The wait is long. A diner who joined the line at about eleven on a Saturday was told it would take about three hours, and another who arrived mid afternoon found half the menu gone. Plan for an early arrival, bring something to do in line and be ready to substitute if a cut sells out.

la Barbecue at 2401 East Cesar Chavez Street sits just east of downtown, and diners treat it as a local favorite. One visitor on a barbecue trip said locals sent them there and that the meat was among the best of the trip. Another called it underrated compared with some of the state's published rankings.

The brisket draws the most mentions, with pork ribs and beef ribs next. Mac and cheese and potato salad are the usual sides, and a sandwich is available for a lighter order. Diners say the approach is plain and patient: time, fire and no shortcuts. One group suggests ordering by the pound, which fits a table of several people.

The line is the main issue. Diners arriving at half past eleven found it already around the block, and one Saturday visit took about an hour and a half to reach the counter. Beef ribs can sell out, so ask early. A patio and a beer list make the wait more comfortable, and online ordering is an option for those who would rather skip the line.

Stack City BBQ & Beer at 9012 Research Boulevard sits behind Highland Lanes in North Austin, and it works as a quick, casual stop. Diners describe an inviting room and friendly staff, and many are first-time visitors who say they plan to return. Among the places on this list it has the least brisket-focused menu.

The brisket sandwich is the most recommended order, and one diner described it as a perfect balance of meat and bun. Brisket nachos, ribs, chicken and slider trios are also on the menu, along with mac and cheese and green bean casserole. Diners say portions are generous, and the sandwiches suit a hungry lunch.

Lunch is the busiest time. The kitchen closes earlier than some guests expect, so a visitor who arrived shortly before eight found little time left. ClassPass users noted the booking steps, so check the details before going. Compared with the big downtown pits, the wait here is short, which makes it a practical pick when a long line is not an option.

LeRoy and Lewis Barbecue at 5621 Emerald Forest Drive in South Austin is a barbecue counter that does more than the standard menu. Diners praise the brisket, but they also write about burgers, beef cheeks, pulled hog and tacos. One visitor called it the king of Texas barbecue after eating at many of the state's top spots.

The brisket is the first order, with the burger as the surprise second pick. Beef cheeks, pulled hog and a barbacoa taco show the range, and the banana pudding tiramisu is the dessert people recommend. Diners say the sauces have real spice and good mustard, which is unusual in Texas. A bow salad is also on the menu for a lighter plate.

A line forms at lunch and moves slowly. Parking is described as not easy, and sliced brisket has sold out for some visitors, who still found the rest of the menu strong. Arrive early and be ready to adjust. Compared with the longest waits in Austin, this is manageable, and the menu depth makes the visit feel complete.

Stiles Switch BBQ & Brew at 6610 North Lamar Boulevard is the neighborhood barbecue stop of the group. Diners who return often praise its consistency, and visitors to Austin find it a calmer option than the big names. Locals fill the room, and the staff is warm to first-timers.

Brisket comes lean or fatty, and some diners get burnt ends on the fatty cut. The beef rib is described as huge, and pork ribs, turkey and a pork sandwich also appear. Mac and cheese and potato salad are standard sides, and a cucumber tomato salad gives a cooler counterpoint. A meat platter is a good way to sample several cuts at once.

The line is shorter than at the headline spots. Diners describe a small line that moves in a few minutes, and one visit with no line at all. Lunch is the most common time to visit. A beer list rounds out the brew side of the name. The room is a practical choice for a group that wants good brisket without a long wait.

The Salt Lick BBQ at 18300 FM 1826 is in Driftwood, in the Hill Country outside Austin, so the visit includes a drive. Diners describe a rustic, cabin-style building with an open dining space and a relaxed crowd. It is a place for groups, and family reunions and large parties come up in diner accounts.

Brisket leads the orders, followed by pork ribs, beef ribs, bison ribs and a pulled pork sandwich. Potato salad is the side people name. An unlimited serving option is available, and diners call the pricing reasonable for the amount of food. Wine and beer are both mentioned often, which suits a long table.

Waits are common, and parking can be tight. A party of twenty praised a server who handled the group well, and a group of fifteen was seated quickly on a Sunday. One diner who drove hours said it was worth visiting once, with ups and downs. Plan for a longer outing than a downtown lunch, and bring enough people to make use of the shared platters.

Black's Barbecue Austin at 3110 Guadalupe Street is the city location of the Lockhart barbecue name, set near the university. Diners who know the original say the Austin branch holds up, and one visitor with a friend in town for a concert chose it for the quick, casual setup.

Brisket is the order, lean or fatty, and diners describe the lean cut as tender with a thin fat cap and a slightly charred edge. Ribs fall off the bone, and jalapeño cheddar sausage, mac and cheese, potato salad and beans round out a tray. A sandwich is also available for a smaller meal.

Seating is plentiful on the patio, and tables clear quickly because the format is barbecue. Online pickup works well, though a diner learned the beef rib cannot be ordered that way and that a sausage link was missed on one order, so check the bag. Lean brisket can run out, so earlier visits help. Lunch is a common time to go.

Cooper's Old Time Pit Bar-B-Que at 217 Congress Avenue is a classic downtown joint, with wood, brick and picnic tables. Meat is priced by the pound and pulled from the pit, and a diner described a saloon-like feel that is very Texas. A long-running reputation precedes it.

Brisket leads the mentions, but several diners say the beef rib is the order to take here. Pork ribs, chicken and mac and cheese appear often, with potato salad as the other side. Ordering by weight lets a group tune the amount, though one diner warned that the total can climb. Two people ordering ribs and a half pound of brisket found it more expensive than expected.

A line outside is common in the evening. A Saturday visit at half past six reached the counter in about twenty minutes, and a late weeknight visit near nine thirty found a manageable wait. Lunch is another common time to go, and the room is smaller than the big pits. Ask for weights as the meat is sliced to control the bill.