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.
Fantastic BBQ. The lean is reasonable with good chew but the moist just melts in your mouth. No sauce needed. Fat rendered very well with good bark and smoke ring even on the moist. Almost zero fat to pull off. I also had the BBQ chicken. It was just as good as my benchmark bill millers. Moist, juicy and flavorful with almost crunchy skin. Gotta try it. For sides I had Mac n cheese which was velveeta thick. Cole slaw was the star though. Super crunchy, sweet black pepper flavor in mayo base. Meal was definitely 5 out 5 stars. If I had to judge lean brisket on own it would be a 4 but I only got 1 slice of that.
Terry r @ Miller’s Smokehouse, 2016-09-14 18:35:27
Stopped in for lunch today. What a great place. My wife had the "El Gallo Picante" sandwich and she loved it. A perfect mix of chicken and sausage. I had the 2 meat plate with brisket, turkey with a side order of jalapeño cheese sausage and burnt ends. Everything was excellent - the brisket was tasty and super tender - ranks up there with Franklins and La Barbecue. The turkey had a great smoky flavor. The sausage was really good and the burnt ends were super tasty. The staff was very friendly. Miller's is a great stop
bbqmeatlover @ Miller’s Smokehouse, 2016-04-10 02:44:42
Brisket very moist and flavorful. Jalapeño cheese sausage very good and turkey was smokey and juicy. Cool place!
dj770 @ Miller’s Smokehouse, 2016-03-30 17:51:07
The moist brisket was awesome. Some of the best turkey I've ever had. The jalapeño cheese sausage was really good and I don't really like sausage that much. Service was great. The German chocolate pie was a perfect way to top it all off.
brianbundy@yahoo.com @ Miller’s Smokehouse, 2016-02-20 00:57:01
Ribs and brisket were excellent today. Tender and full of flavor.
Scott Callaway @ Miller’s Smokehouse, 2016-01-17 02:04:24
Another great plate of turkey and brisket. Millers has become a weekly stop.
Roman @ Miller’s Smokehouse, 2015-10-27 17:54:37
Wholly Barbecue Batman! This stuff is world class. It is all the little things like the green beans and buttered potatoes that set the stage for the the fun. I am NOT a turkey guy but, man - best ever. Come and do a "tasting" with the 1/4' servings so two folks can try it all. The rub is a great base that moves through all the dishes. Lots of attention to detail made out off hours stop memorable. Don't pass this place up if you have any reason to be in the area. The staff is very nice too.
Ebbitt @ Miller’s Smokehouse, 2015-10-21 19:15:52
Had the brisket and turkey both were exceptional. Always great food when I eat here. Sides are all excellent.
Roman @ Miller’s Smokehouse, 2015-10-20 18:24:57
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

2 Comments

    Don O. says:

    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 says:

    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.

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