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
Website: www.wildmillers.com

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

More Reviews

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…

TMBBQ Buzz

Comments from our joint finder app.
Some of best ribs, brisket and sausage that I have ever had. A must when in the area.
scott7 @ Miller’s Smokehouse, 2014-05-23 13:26:00
Great ribs and sides.
SusieQ @ Miller’s Smokehouse, 2014-05-17 14:50:48
Some of the best I've had anywhere. The jalapeño cheese sausage is terrific, and the brisket was buttery smoky perfection. Awesome place near the top of my all time list.
Scott Jarvis @ Miller’s Smokehouse, 2014-04-08 14:10:59
White meat is the name of the game here. Best chicken in the business and the pulled pork is the real deal as well.
Brad Golub @ Miller’s Smokehouse, 2014-03-20 14:12:55
Got some brisket to go as "road food". Nice smoky flavor but little spice or salt. Flavored seem to develop a little better as the meat cools slightly. Also bought summer sausage. Stay tuned for the report on it.
Marcy Newman @ Miller’s Smokehouse, 2014-01-22 16:14:40
Our family met there for a mini-family reunion. The brisket was rich and buttery and melted off the fork. Everyone in our party had something different...and everyone enjoyed everything. Even the finicky eaters in our group really enjoyed what they had. Staff was really nice and helpful. I appreciate how well the staff treated my father who is mobility impaired and has to use a walker. The staff cleared out a special place for him and made him feel really welcome. We enjoyed standing outside the building on a cold winter night and enjoyed the sweet savory smell of the pits blazing away with oak. Really enjoyed standing outside and visiting with the owner who told us about his business. We also met another family who was doing the Texas Monthly BBQ tour. Most enjoyable.
@ Miller’s Smokehouse, 2013-11-28 15:43:57
Great brisket and sausage today at lunch. Also tried the chicken salad sandwich and it was very good as well.
dayolddoughnut @ Miller’s Smokehouse, 2013-11-05 22:12:54
Good service
Vic Jones @ Miller’s Smokehouse, 2013-11-05 00:45:33
More Buzz →

Review

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 area. Now there are a number of steel behemoths belching oak smoke and a larger dining room in the rear of the shop.

It was a Wednesday, so we were denied the Friday-only pork ribs. We settled for a plate of sliced brisket, pulled pork and all three sausages. Just looking at the brisket, I knew it would be good. The fat was translucent, the crust was black and the smokering was pronounced. With the first bite I was enraptured in oak smoke. This was some of the most deeply smoky brisket I’ve had that didn’t enter into over-smoked territory. The fat was buttery and the meat came apart with ease. A rub of seasoned salt, garlic pepper and black pepper added restrained but necessary zip while still allowing for a crackling bark. Pulled pork was a letdown in comparison. The meat lost most of it’s character after the addition of a sweet tomato based sauce.

Three sausages are all a beef/pork mix with similar character. All had a fine grind but none entered the too-cohesive texture of a commercial sausage. The original link had a restrained seasoning that was dominated by garlic. A hot link ditched the garlic for paprika and cayenne, but still needed more kick. Jalapeno cheese was the best with large chunks of jalapeno and melted cheese. All three are cooked over direct heat in a silo shaped smoker with five circular racks stacked above heat source of wood coals. Maybe the ones I ate came off the top rack, but they all needed more smoke and a crisper casing. I must give him credit for making three unique sausages in a time where making just one signature link is becoming very rare.

(Photograph by Nicholas McWhirter)

As the meal was finishing I made another comment about missing the ribs and a guy came out from the kitchen with two ribs wrapped in foil. Too many ribs had been cooked for a catering job, so we got some leftovers. They’d been wrapped in foil for a while, so the crust had dissolved a bit, but the flavor from a heavy black pepper rub and smoke was excellent. The meat on the tips was a tad chewy and dry, but I’m sure these issues are worked out on Fridays when the ribs are a menu feature.

After the meal we talked with Dirk. A student of Texas BBQ, he shares his anxiousness to get to Austin for a visit to Franklin Barbecue and JMueller BBQ after reading Katy Vine’s Texas Monthly article on the two. He showed us the smokers then took us back to the kitchen for some fatty brisket. He cut a large blacked chunk of meat from the back end of a brisket and was visibly pleased when we asked him to keep all the fat on. The slices we had a few minutes earlier were great, but this was otherworldly. Get yourself down to Belton and find out for yourself. Dirk will be happy to serve you.

(This review originally appeared on Full Custom Gospel BBQ.)

Comments

  • http://www.blogger.com/profile/12067732086403645198 Don O.

    Amen. We loved this spot. Any word on when they will move to bigger digs? We heard them talking about that last year on our visit.

  • Anonymous

    Ate there today…great, smokey ribs, still only available on Friday. With my quarter pound of fatty brisket they threw in a burnt end. HEAVEN on the end of a plastic fork. I hope they don’t move, what a find Daniel.