John Mueller Meat Co.

2500 E. 6th, entrance on Pedernales
Austin, TX 78702

Hours: Tue–Sun 10:30 till meat runs out (usually early afternoon)
Website: johnmuellermeatco.com
Twitter: @jsm_meat

Opened 2013
Pitmaster John Mueller
Method Oak; indirect-heat pit
Pro Tip John may yell at you. Don't take it personally.

TMBBQ Rating: 4.5

Texas Monthly BBQ Top 50

More Reviews

February 5, 2013

You may remember last October when John Mueller was shut out of his well-regarded JMueller BBQ trailer on South First Street in Austin. He wasn’t happy about it, to say the least, but stayed quiet, plotting his return. That return will occur in just two weeks, and for smoked meat lovers everywhere, let’s hope it’s a triumphant one. Saturday, February 23rd will be the opening day of John Mueller Meat Co., and the trailer will be set…

TMBBQ Buzz

Comments from our joint finder app.
The best peppery bark of any brisket I've ever had.
Peter Einhorn @ John Mueller Meat Co., 2014-04-07 09:04:49
Went yesterday sold out at two ill ht some next time
doug_wallace @ John Mueller Meat Co., 2014-04-05 12:38:10
Had brisket ribs and sausage. All very good with peppery taste. The best sides ever.
Roman @ John Mueller Meat Co., 2014-03-14 12:24:37
A great day in Austin... 65 degrees and BBQ @ John Mueller's!! Brisket, Pork Ribs and a Link with pintos and killer cheesy squash (extra cheesy today!) - fantastic as usual.
John Warren @ John Mueller Meat Co., 2014-02-21 13:36:52
Went here twice this week, Sunday and today, both times the brisket was dry. Flavor was good but there was no moisture at all. The little bit was not edible. Beef rib was very good.
Bob Conti @ John Mueller Meat Co., 2014-01-15 14:45:52
Another great trip to JMMC! Today had brisket, beef sausage, baked squash, and cole slaw. The bark, smoke ring, and tenderness were superb. Great smokiness and that perfect peppery rub... Beef sausage here is one if my favorites. Great snap and texture. Nice spice blend and beef flavor. The baked squash was really good. Big chunks of squash in a nice cheese sauce. I can't get enough of the chipotle cole slaw! 'Nuf Said!
John Warren @ John Mueller Meat Co., 2013-11-15 13:44:51
Showed up on line at 11:45. When it was my turn to order the only thing left was Briquet and pork shoulder. Really enjoyed the crust on the pork shoulder. Brisket was tender and juicy.
Craig Crossan @ John Mueller Meat Co., 2013-09-22 13:40:41
Enjoyed brisket, beef sausage and pork ribs for lunch. Pork Shoulder was so-so. I agree with TM's ranking on this - well done but not best i've ever had.
ldiablo @ John Mueller Meat Co., 2013-09-11 17:27:50
More Buzz →

Review

Pitmaster John Mueller

May 14, 2013

If there’s a dark prince of Texas barbecue, it’s probably John Mueller, the famously irascible, hugely talented, at times erratic master of meat who left his family’s legendary joint—Louie Mueller Barbecue, in Taylor—and set out on his own in 2001 with John Mueller’s B-B-Q, on Austin’s East Side. By 2003, that joint had acquired both a fanatical following and a spot on our top fifty list. The briskets were the best in town, and John was famous for handing out a gratis nibble just as you neared the counter (a famous Louie Mueller touch). But in 2006, a rough patch led to John’s losing his restaurant. He disappeared for a while, only to pop back up at JMueller BBQ, a trailer eatery in South Austin, in 2011. The joint was a partnership with his sister, LeAnn (who, full disclosure, is a Texas Monthly contributing photographer). It was excellent, and John’s funny, profane Twitter presence (he’s @ShoelessJoeJaxn) gave the place an appealingly renegade quality. Unfortunately, just as it was beginning to build a solid reputation, a major spat between the siblings caused John to decamp once again. LeAnn changed the name to La Barbecue and didn’t miss a beat. Her brother kept quiet for a spell, only to resurface this spring with his new joint. Meanwhile, LeAnn’s other brother, Wayne, continues to man the pits in Taylor, as he has since 2008. This means that the three children of Bobby Mueller, perhaps the greatest pitmaster in Texas history, now all have their own joints, all within a one-hour drive. Sibling rivalry never tasted so good.

John’s joint, which debuted in February on a lot in East Austin, is the newest of the three. It consists of a large pit on a red flatbed trailer, a food truck to one side, and some picnic tables under a blue-and-white tent. As always, customers line up like eager schoolchildren, and as always, the meat is outstanding. On our last visit, the beef ribs and fatty brisket tied for best in show. The oak smoke had penetrated deeply, giving each bite fathoms of flavor. Mueller gets a crust on his meat that’s a little more delicate than some others, although it still looks like it was dredged in black pepper. The lean brisket and the pork ribs were great as well, and we were blown away by the pork shoulder. It has a gorgeous, chestnut-colored exterior, lightly brushed with a sweet glaze that subtly hints at a Southern allegiance. The rosy meat contains a world of complex tastes. As for the sauce, a thin and nearly translucent brew, with hints of tomato and a ton of black pepper and sweet onion, it’s out of this world. Order an extra portion and eat it like soup.TM_JMuellerFood_2013

 

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