Louie Mueller Barbecue

206 W. 2nd
Taylor, TX 76547

Phone: 512-352-6206
Hours: Mon-€“Fri 11-€“6, Sat 10-€“6
Website: louiemuellerbarbecue.com
Twitter: @LouieMuellerBBQ

Opened 1949
Pitmaster Wayne Mueller (since 2008)
Method Post oak; indirect-heat pit
Pro Tip The legendary beef rib weighs as much as a Volkswagen, but don't be deterred. You must try one.

TMBBQ Rating: 4.75

Texas Monthly BBQ Top 50

More Reviews

May 17, 2013

Louie Mueller Barbecue has been described as a “cathedral of smoke,” and indeed, many of the trappings of organized religion are present here: the sacramental offerings, the priesthood in their ecclesiastical red apron-robes, the flock of devoted congregants, even the disciples (Austin barbecue star Aaron Franklin credits a bite of brisket on a trip to Louie Mueller in 2002 with his own conversion to the fatty faith). At most other joints, this level of veneration…

July 20, 2012

In the words of owner Wayne Mueller, black pepper is a food group at Louie Mueller Barbecue, in Taylor. There isn’t a whole lot that it doesn’t go into, and its pervasiveness around the restaurant means it will find its way into unexpected places like your cup of lemonade, and most certainly between your teeth. When in Rome, drink it in. Three of us hit Louie Mueller early on a Friday morning. There was some…


Comments from our joint finder app.
Almost forgot about my stop here awhile ago. The beef rib was massive and great flavor. The brisket was good but for some reason left me wanting more smoke. Pretty good spot.
Woodwill Smokers @ Louie Mueller Barbecue, 2016-10-25 23:48:22
Had a half pound of lean and two regular sausages both perfect
douglas78@aol.com @ Louie Mueller Barbecue, 2016-08-13 20:47:59
67 years ago, the skies parted. Descending from the heavens was Louie Mueller and his smoker. And the Lord was pleased, as Louie Mueller blessed the Lord's children with the greatest BBQ of all time.
Rahul Yaratha @ Louie Mueller Barbecue, 2016-07-03 14:38:10
Stopped in this past Wednesday early. Had some moist brisket, turkey, pork ribs and sausage. Turkey was juicy and tender with a peppery flavor. The moist brisket was outstanding as usual, probably one or the best in Texas. Really enjoyed the ribs. The jalepeno sweet sauce is fantastic!!! Great experience as usual
bobrq13 @ Louie Mueller Barbecue, 2016-05-15 17:46:26
Went here yesterday, arrived at opening. Ordered Moist brisket, turkey, pork rib, and jalepeno sausage. Turkey wans moist and tasty and pork rib was delicious. The rib was cooked to perfection nice pull on the bite. The brisket was outstanding, perfectly cooked very tender. I would have liked a bit more salt in the rub but overall it was a very beefy flavor and some of the best brisket I have had. The sausage, no words to describe. The taste and texture was perfect, one of the best sausages I had on this trip!!!!
bobrq13 @ Louie Mueller Barbecue, 2016-04-05 15:11:52
Beef ribs were unbelievable! Brisket was ok, pork ribs were great, sausage was disappointing, go to Kreuz or Snittys for brisket and sausage!
jimbo @ Louie Mueller Barbecue, 2016-03-14 16:47:09
Tha dank
ccfouge @ Louie Mueller Barbecue, 2016-03-05 20:13:40
Not what I was expecting. It didn't lie up to all the rave reviews I've heard and read. I loved the basic brisket rub, but it ended there. I thought it could have used more smoke and a longer time on the smoker to help break down more of the fat. The brisket was tender with a nice chewy. The sausage was great! I preferred the regular over the jalapeño. The jalapeño was very greasy. What the hell is the little container of 'liquid' they put on your tray? Was that supposed to be BBQ sauce?
Butchkluth @ Louie Mueller Barbecue, 2016-02-25 18:01:44
More Buzz →


May 21, 2008

Forty-nine years of post oak coals in the pit have smoke-cured the building, which previously housed a ladies’ basketball court and a grocery market. Louie moved in with his barbecue business in 1959; his son, Bobby, took over more than three decades ago, but not a thing has suffered from the change of hands or the progression of time. Rather, the soot-covered green paint, high ceilings, and aging business cards on the wall have elevated the place to iconic status.

Enter through the creaky screen door and time slows: Most likely, you will stand in a long line to get your meat . . . you will reach the counter . . . you will order by the pound. When I went at noon on a Saturday, the fatty brisket measured up to the highest standards. The fat melted, and the slices could be cut easily with a fork edge. (The same couldn’t be said for the lean brisket, which had reached its eat-by date before we sat down.) Still, the beef rib was the best choice. The thing was as big as my forearm, and the server sliced it four times so my guests could sample the chunks that fell right off the bone onto the butcher paper. Bobby makes the 100 percent–beef sausage himself. The jalapeño variety was my favorite: A lasting kick and a skin that crackled took it over the top. The traditional, homemade sides and spicy, vinegar-based sauce were as great as always.

Now, I’ll admit I winced a little when I saw the line of out-of-towners stretching from the counter to the front door. But newcomers are a good reminder that this is no average ’cue joint; without them, I might easily forget how transcendental and relaxing this place really is, how it can leave me feeling light-headed and blissed-out no matter how much meat I just put away.


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