As beef prices climb and at least one Texas barbecue joint has pulled brisket from its menu entirely, a handful of American restaurant chains are holding the line on the slow-smoked cut diners have come to expect. Americans eat about 58.5 pounds of beef a year as of 2025, according to the U.S. Department of Agriculture, and brisket — cut from the breast or lower chest of a cow — remains one of the most sought-after items on any barbecue menu.
The Takeout recently ranked the best places in the country to get brisket, weighing smoking technique, tenderness, flavor and customer satisfaction. Here are five chains that made the list, stretching from New York to Oklahoma.
Mission BBQ
Mission BBQ opened its first location on the tenth anniversary of the September 11th attacks and has built its brand around supporting those who serve, with patriotic displays in its dining rooms and a daily salute to the flag, according to the chain’s website. Its oak-smoked brisket comes sliced or chopped on a sandwich, alongside pulled pork, pulled chicken, baby back ribs, and smoked chicken and sausage. Smaller appetites can order mini brisket sliders. With locations in 24 states, the chain says it uses fresh ingredients and doesn’t keep freezers or microwaves on site.
4 Rivers Smokehouse
Founder John Rivers started 4 Rivers Smokehouse in Winter Park, Florida, in 2009 after falling for brisket on trips through Texas. The chain wet-ages its brisket for 30 days, applies a spice rub, and smokes it for 18 hours.
“Great brisket can’t be rushed. It’s a labor of love that takes patience, passion and a dedication to getting it right every single day,” 4 Rivers Smokehouse told Fox News Digital in a statement. “At 4 Rivers, brisket is more than a menu item. It’s part of who we are, and we’re incredibly proud to share that tradition with our guests.”
Beyond sliced brisket or a sandwich, customers can order a brisket bowl or add the meat to the chain’s Smoke Stack burger.
Dinosaur Bar-B-Que
Dinosaur Bar-B-Que traces back to 1983, when founders John Stage and two partners — one named Dino — set up a concession stand for bikers at the Harley Rendezvous gathering in Albany, New York. The chain now operates in five New York cities. Its brisket is USDA Prime beef, aged 30 days, smoked daily over regional oak and hickory, then hand-sliced. A menu disclaimer warns that the “low and slow” smoking process means restaurants can run out of fresh meat. Brisket is served alone or in sandwiches and combo plates, alongside pork belly sliders, a shareable shrimp boil, fried green tomatoes and a barbecue chopped salad.
Billy Sims BBQ
Billy Sims, the 1978 Heisman Trophy winner and former Detroit Lions running back, opened the first Billy Sims BBQ in Tulsa, Oklahoma, in 2004 with business partner Jeff Jackson. The chain has since grown to more than 30 locations across six states. Its brisket is smoked slowly over pecan wood and served chopped, sliced, in sandwiches and tacos, or as a loaded plate with two sides, Texas toast, pickles, onions and barbecue sauce. Brisket and other meats are also sold by the pound.
Sonny’s BBQ
Sonny’s BBQ opened in Gainesville, Florida, in 1968 and has since expanded into eight states. Anyone hoping to become a pit master there must complete the chain’s “P.I.T. Academy” training program, according to its website. Brisket is smoked fresh daily and shows up on sandwiches, salads, and even as a topping on tater tots.
“The smoked wings, brisket, and baby back ribs were all moist and tender — just perfect,” a customer wrote in a Yelp review.
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