Longoria’s BBQ

100 Christopher Dr.
Fort Worth, TX 76140

Phone: 817-568-9494
Hours: Mon-€“Fri 10:30-€“6, Sat 10:30-€“4
Website: www.longoriasbbq.com/
Twitter: @LongoriasBBQ1

Opened 1995
Pitmaster David Longoria (since 2002)
Method Post oak and a little pecan; indirect-heat pit
Pro Tip The beef jerky–made with brisket and cured in the pit–is an excellent gift, if you don't eat it all on your way home.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50


Comments from our joint finder app.
Brisket sausage is amazing!
brianbundy@yahoo.com @ Longoria’s BBQ, 2017-02-17 23:09:35
Had a pound is sausage and a cheeseburger both fantastic
douglas78@aol.com @ Longoria’s BBQ, 2016-12-13 22:06:26
Great sausage!
Kyle030390 @ Longoria’s BBQ, 2015-07-10 16:59:34
Love the brisket hamburgers and sausage. Sweet people.
David Monasmith @ Longoria’s BBQ, 2015-04-22 16:40:35
Can't resist their rich sausage.
Mae McKnight @ Longoria’s BBQ, 2015-02-12 17:37:10
The sausage is king here and rightfully so. Perfectly made and heavenly with every bite. Arguably best sausage in Texas. Home made tamales were delightful surprise; brisket was okay, somewhat dry. Sides were fine. This place is worth the trip for the great home made sausage.
Rahul Yaratha @ Longoria’s BBQ, 2015-01-18 01:20:04
Pound of sausage dang good
douglas78@aol.com @ Longoria’s BBQ, 2014-12-29 19:50:32
Cheeseburger and a few tamales allies tiring brisket all delicious
douglas78@aol.com @ Longoria’s BBQ, 2014-09-29 17:28:33
More Buzz →


May 15, 2013

In 1975 a Bell Helicopter employee named Fidencio “Fred” Longoria began making his own sausage in his kitchen at home. He wanted to create links as good as those he remembered eating in Gonzales as a child. In 1990, after years of tinkering, he finally solidified his recipe for sausage made of coarsely ground brisket that’s smoked for hours over oak. With that recipe as his secret weapon, he opened Longoria’s. It’s no wonder Fred’s son…

June 22, 2009

After sampling some Longoria’s chopped beef and delectable brisket sausage at the Rahr Brewery tour, I knew I needed to get back soon. Besides, I was already out of the beef jerky that I picked up at the tour which is the best I’ve ever tasted (in addition to being a BBQ connoisseur, I’m also a jerky fanatic . . . bacon freak too). After a quick stop at Hickory Stick down the street, my…