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

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…

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…

TMBBQ Buzz

Comments from our joint finder app.
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
Loved the beef ribs and brisket was rally good too. Awesome place and line was not that bad. Would give 5 stars but since Franklins is 5 stars I just can't rate it the same. Not quite as good
texrgc @ Louie Mueller Barbecue, 2015-12-30 16:51:14
Awesome brisket and pork sliders.
David Monasmith @ Louie Mueller Barbecue, 2015-12-21 17:35:50
More Buzz →

Review

TM_LMInterior_2013

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 might feel off-putting, but Louie Mueller earns every bit of it. Not only has it been in business for 64 years (54 at the present location, which was formerly a gymnasium), but it also consistently delivers some of the best barbecue the state has to offer.

On our last visit, the brisket, ringed with a finger-width coarse-pepper crust, was the Platonic ideal of the Central Texas meat-market style—the fat was rendered to perfection, and the smoke-infused meat was so tender that even the idea of a fork and knife seemed preposterous. Louie Mueller is justly famous for its massive beef rib, a prehistoric sampling of fatty deliciousness so rich that one bite has been known to induce dizziness and swooning. Similar beef ribs can now be found on the menu at no fewer than three new Austin joints, but nothing compares with the original. Eating the beef rib at Louie Mueller—bone in hand, surrounded by the soot-stained walls and blackened wood ceilings that have resulted from half a century of smoking—is probably the most primal experience Texas barbecue has to offer. Other meats shine as well. Pork ribs are solid; the all-beef sausage, which is made in-house, has a nice peppery flavor and a great snap, but if you really want a kick, don’t miss the excellent jalapeño variety, as brilliant a use of this ubiquitous chile pepper as we’ve seen. Sides are standard and barely merit a mention, but only a fool would waste space on them anyway. Even the sauce seems designed to get out of the way—it’s an unusually thin, tomato-based broth best used on the bread.

Just after our last top fifty list was published, in 2008, Louie Mueller’s son Bobby, who had operated the joint for 34 years, died. The torch has now passed to Bobby’s son Wayne, and after an adjustment period, the restaurant is as good as it’s ever been. If we have one complaint, it’s that Wayne has been introducing noncanonical dishes, such as pulled pork and sweet-and-spicy baby back ribs. Both are excellent, but it’s sort of like showing up for Sunday services at the Catholic church and getting a Baptist revival.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>