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.
Cheeseburger and a few tamales allies tiring brisket all delicious
doug_wallace @ Longoria’s BBQ, 2014-09-29 17:28:33
Sausage sandwich and a bolo sandwich both outstanding !
doug_wallace @ Longoria’s BBQ, 2014-09-25 22:59:20
Sausage sandwich and a bolo sandwich both outstanding !
doug_wallace @ Longoria’s BBQ, 2014-09-25 22:59:20
Had a bolo sandwich and a smoked riskier cheeseburger both dang good
doug_wallace @ Longoria’s BBQ, 2014-09-08 17:27:51
Smoked burger and two tamales outstanding
doug_wallace @ Longoria’s BBQ, 2014-08-12 20:40:59
Very good sausage. I look forward t coming back and trying something else.
Darrell Lewis @ Longoria’s BBQ, 2014-07-22 12:44:39
Sausage is made from high quality brisket, and it shows. Absolutely phenomenal and worth the stop on itself. Mild flavor with just enough pepper. The ribs were perfectly cooked with great tenderness get holding together well. The flavor was good, though dominated by a sweet glaze. The brisket was meh. Was tough and just a little dry. Not much flavor either…I found myself putting the sauce on it. Overall the sausage is worth a stop, otherwise nothing special. I’d give it a B - .
Scott Jarvis @ Longoria’s BBQ, 2014-07-01 22:06:48
pretty darn good
rgv @ Longoria’s BBQ, 2014-04-17 13:51:33
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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…