5 restaurant chains serving some of the best BBQ brisket in America, from New York to Oklahoma

Brisket is an integral part of the menu at many barbecue joints, with one Texas restaurant recently sparking controversy after removing the cut of meat due to skyrocketing beef prices.

Americans eat about 58.5 pounds of beef per year as of 2025, according to the USDA — and diners seem to crave the tender, juicy cut that is brisket, which comes from the breast or lower chest of a cow.

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The Takeout recently compiled a list of the best barbecue places in America to get brisket, citing smoking techniques, meat tenderness, flavor and customer satisfaction.

Here are five of the best barbecue restaurant chains in the country to get brisket — from New York to Oklahoma.

Since opening its doors on the tenth anniversary of the Sept. 11th terrorist attacks, Mission BBQ has been "proudly serving those who serve."

Dining rooms are filled with patriotic tributes to those who have served and protected the United States, and guests who drop in for lunch might catch the restaurant’s "daily salute to the Stars and Stripes," the chain’s website states.

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Oak-smoked, tender brisket is served sliced or chopped on a sandwich, alongside other meaty classics like pulled pork or pulled chicken sandwiches, baby back ribs, smoked chicken and sausage, of which there are both jalapeño cheese and classic varieties. 

Kids or those with smaller appetites can enjoy mini brisket sliders.

At its many locations across 24 states, Mission BBQ aims to provide authentic barbecue made with fresh ingredients — the website even notes the restaurants do not have freezers or microwaves.

After developing a love for brisket while traveling through Texas, John Rivers founded 4 Rivers Smokehouse, with the first location opening in Winter Park, Florida, in 2009.

The chain wet-ages its brisket for 30 days, then massages it with a spice rub before it's smoked for 18 hours.

"Great brisket can't be rushed. It's a labor of love that takes patience, passion and a dedication to getting it right every single day," 4 Rivers Smokehouse told Fox News Digital in a statement.

"At 4 Rivers, brisket is more than a menu item. It's part of who we are, and we're incredibly proud to share that tradition with our guests," they added.

Aside from enjoying sliced brisket on its own or in a sandwich, diners can also order a brisket bowl or add the meat to the specialty Smoke Stack burger.

Created in 1983 as a concession stand to serve bikers at the Harley Rendezvous motorcycle gathering in Albany, New York, Dinosaur Bar-B-Que was the brainchild of John Stage and two partners — one of them named Dino, the company’s website states. Today, Dinosaur Bar-B-Que has locations in five cities in New York.

For its brisket, the chain uses USDA Prime beef that is aged for 30 days, smoked fresh daily over regional oak and hickory woods, then hand-sliced.

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A menu disclaimer says that, due to the "low and slow" daily smoking process, restaurants may run out of fresh smoked meats.

Guests can enjoy the brisket on its own or in sandwiches, combo plates and more. Additional menu items include pork belly sliders, a shareable shrimp boil, fried green tomatoes and a barbecue chopped salad.

Billy Sims, the 1978 Heisman Trophy winner and a former NFL running back for the Detroit Lions, worked with his business partner Jeff Jackson to open the first Billy Sims BBQ location in Tulsa, Oklahoma in 2004.

The chain now has over 30 restaurants across six states, with a menu featuring brisket that’s smoked slowly over pecan wood and served in a variety of ways, including chopped, sliced, in sandwiches and tacos, and more.

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Guests can also opt for a brisket plate which comes loaded with two side dishes, Texas toast, pickles, onions and barbecue sauce.

If a plate’s not enough, brisket and other meats can be purchased by the pound.

Since opening in 1968 in Gainesville, Florida, Sonny’s BBQ has expanded to operate across eight states, and the chain takes barbecue seriously.

Those hoping to work as a pit master at Sonny’s must successfully complete the restaurant’s "P.I.T. Academy" education and training program, according to the website.

Brisket is smoked in-house each day, and it can be eaten on sandwiches, added to salads, or used as a topping on tater tots.

"The smoked wings, brisket, and baby back ribs were all moist and tender—just perfect," said a customer in a review on Yelp.