Miller’s Smokehouse

208 N. Penelope
Belton, TX 76513

Phone: 254-939-5500
Hours: Open Tue-€“Thur 10:30-€“6:30, Fri & Sat 10:30-€“9

Opened 2008
Pitmaster Dirk Miller and Robert Reid
Method Post and live oak; indirect-heat pit
Pro Tip Take home sausage from the butcher case.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50


Comments from our joint finder app.
This place is one my favorite. Very friendly and great food. The ribs are outstanding. Brisket has good flavor and the sauce has just the right flavor. Whole family enjoyed. I also had the potato salad and slaw. All sides where good. Just wish it was closer to where I live. Always a treat to stop here and eat.
scott7 @ Miller’s Smokehouse, 2015-01-07 03:02:22
Awesome Q as always!
John Brotherton @ Miller’s Smokehouse, 2014-12-06 21:36:02
I enjoyed one of the best nuggets of brisket at this little hidden gem. This is what brisket was intended to taste and look like
Andrew Sanderson @ Miller’s Smokehouse, 2014-10-20 17:53:27
Nice place
Stephen McHaney @ Miller’s Smokehouse, 2014-10-01 04:14:34
Some of best ribs, brisket and sausage that I have ever had. A must when in the area.
scott7 @ Miller’s Smokehouse, 2014-05-23 13:26:00
Great ribs and sides.
SusieQ @ Miller’s Smokehouse, 2014-05-17 14:50:48
Some of the best I've had anywhere. The jalapeño cheese sausage is terrific, and the brisket was buttery smoky perfection. Awesome place near the top of my all time list.
Scott Jarvis @ Miller’s Smokehouse, 2014-04-08 14:10:59
White meat is the name of the game here. Best chicken in the business and the pulled pork is the real deal as well.
Brad Golub @ Miller’s Smokehouse, 2014-03-20 14:12:55
More Buzz →


May 14, 2013

If Miller’s were in Austin, it might have started in a food truck. Instead, Dirk Miller began cooking in the front room of his meat-processing and taxidermy business, which opened in 2006. First came sausage wraps and pulled pork in 2008; he started “throwing briskets” on the smoker a year later. Good move, as his brisket is now one of the best in the state, with great flavor, nice bark, and juicy, melty, beautifully rendered…

March 28, 2012

Dirk Miller knows his way around meat. He’s a deer processor, taxidermist, sausage maker and a master at the barbecue pit. Hidden a couple blocks down a side street in Belton you’ll find his small but expanding storefront. On the way there it’s hard to ignore the billboards and prominent location of nearby Schoepf’s right on Central Avenue, but the few extra blocks are painless. It started with a single smoker and a tiny dining…

Related Stories