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.
tried the trinity, and all was good. ribs, JC sausage and brisket in order of preference.
Stephen Powell @ Miller’s Smokehouse, 2015-09-18 20:11:52
Very good brisket and hot sausage. I'll come back to try the rest of the menu. Very good sides too. Worth the trip
Roman @ Miller’s Smokehouse, 2015-09-17 17:32:20
Sliced brisket plate and sausage w beans and slaw. So glad I stopped in. Brisket had a real nice char and sausage had the right snap. I'll have to come back and try the ribs! If you are going for dinner during the week go early, they close at 7.
mike_meehan @ Miller’s Smokehouse, 2015-09-17 00:15:51
Really good brisket and ribs. Very crowded at lunch, so come early.
Jeffrey Parker @ Miller’s Smokehouse, 2015-09-04 17:21:37
Great BBQ and good prices.
Jeffrey Parker @ Miller’s Smokehouse, 2015-08-06 17:37:48
Nice brisket and sausage. Portion kid of small for price charged.
KC Moreland @ Miller’s Smokehouse, 2015-06-30 22:16:25
Such good BBQ! If you drive through Belton, stop by. It is a must stop driving down I-35.
Bryan Daniel @ Miller’s Smokehouse, 2015-06-30 22:14:40
My first time to Miller's Smokehouse. The sausage is outstanding (4.8/5.0), Chicken (4.5/5.0), Ribs (4.3/5.0) and Brisket (4.3/5.0) are all very good and the desserts are out of this world - we had Hurricane cake, Southern Pecan Praline cake, apple cobbler and home made cookies.
Jeff Overton @ Miller’s Smokehouse, 2015-05-24 03:45:31
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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…

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