Dirk Miller, owner & pitmaster of Miller’s Smokehouse in Belton. (Photo ©Michael Ainsworth/ Texas BBQ Posse)

We got a chance to visit Saturday with one of our favorite pitmasters in the state, Dirk Miller of Miller’s Smokehouse in Belton. Posse member Marshall Cooper & I first visited Miller’s in early 2012, after Texas Monthly BBQ editor Daniel Vaughn tweeted about a promising little joint in Belton. It quickly became one of our favorite BBQ places in the state.

Our group of four caught up on all the BBQ news with Dirk, including their move down the street to a much larger space. On our first trip to Miller’s four and a half years ago, you walked into a tiny dining room, which has expanded twice since then into a 1600 sq. ft. restaurant. Only 14 months after our first visit, Miller’s was named to Texas Monthly’s top 50 BBQ joints. Their growing reputation and success since then has been a credit to the Miller family’s pursuit of BBQ and dining excellence.

The new restaurant, located a block and a half south on Penelope St., is 7000 sq. ft. and will feature five 1000-gallon indoor smokers. Dirk has the new smokers lined up outside the current building so they will be well-seasoned before the move, which is expected in December. Also, Miller’s is now open seven days a week, a rarity in the barbecue business.

I often get the question from co-workers and friends, “I’m heading to Austin the weekend, where’s the best BBQ there?” I tell them to pull off I-35 when they get to Belton, then drive a couple of minutes to Miller’s Smokehouse. You won’t find trendy two-hour lines there, just some of the best BBQ in the entire state. And if he’s around, you’ll probably get to talk barbecue with one of the top pitmasters in Texas.

Miller’s Smokehouse, 208 N Penelope, Belton, 254-939-5500. Open Sun-Thurs 11am until the meat runs out, Fri-Sat 11am-9pm or until the meat runs out.

Work continues on Miller Smokehouse’s new location at the corner of Penelope & Central in downtown Belton.
(Photo ©Michael Ainsworth/ Texas BBQ Posse)
Three of Miller Smokehouse’s five new 1000-gallon smokers are seasoned beside the current restaurant. (Photo ©Chris Wilkins/ Texas BBQ Posse)

Leave a comment



Anonymous

8 months ago

THeir "moist" Brisket is the best, anywhere.

Don O.

8 months ago

One of our favorite stops, too.

Texas BBQ Matters

8 months ago

The brisket, spare ribs, sausage & deserts are really great there at Miller's Smokehouse! I will be back …

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