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

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…

TMBBQ Buzz

Comments from our joint finder app.
Sausage and brisket are spectacular, I will be back.
@ Miller’s Smokehouse, 2015-02-24 23:31:12
Ordered the brisket, turkey and sausage...pretty darn good! Brisket had a nice crust and good smoke flavor. Turkey was moist and had a hint of smoke...very good! Sausage was just as you imagine it should be...can't wait to go back!
@ Miller’s Smokehouse, 2015-02-12 23:14:18
Excellent brisket. Perfect ribs. No need for sauce. Packed house and a wait to be seated but absolutely worth it.
Alex Joyner @ Miller’s Smokehouse, 2015-02-07 02:34:17
Excellent brisket. Perfect ribs. No need for sauce. Packed house and a wait to be seated but absolutely worth it.
Alex Joyner @ Miller’s Smokehouse, 2015-02-07 02:34:17
This place is one my favorite. Very friendly and great food. The ribs are outstanding. Brisket has good flavor and the sauce has just the right flavor. Whole family enjoyed. I also had the potato salad and slaw. All sides where good. Just wish it was closer to where I live. Always a treat to stop here and eat.
scott7 @ Miller’s Smokehouse, 2015-01-07 03:02:22
Awesome Q as always!
John Brotherton @ Miller’s Smokehouse, 2014-12-06 21:36:02
I enjoyed one of the best nuggets of brisket at this little hidden gem. This is what brisket was intended to taste and look like
Andrew Sanderson @ Miller’s Smokehouse, 2014-10-20 17:53:27
Nice place
Stephen McHaney @ Miller’s Smokehouse, 2014-10-01 04:14:34
More Buzz →

Review

FC_MillersRibs

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 fatty slices. In 2011 Miller took the plunge and converted the building into a full-time restaurant (the meat-processing operation was moved to another building). He built out a roadhouse-style dining area in the back to supplement the cramped front room with yellow booths (taken from a former Subway) and started cooking. The result? Miller’s serves up around five hundred pounds of its own pork-and-beef sausage each week: regular, jalapeño-cheese, and a pre-smoked hot link (they also have dried “snack sticks” and a brisket summer sausage). All of them are excellent: a crumbly yet firm well-seasoned filling in a tight, nicely smoked casing. No sauce is needed for the brisket, naturally, but it’s the perfect tangy-sweet accompaniment to the hot link on a piece of white bread. Potato salad is made elsewhere, but the beans are prepared in-house—and deliciously peppery and simple, with no added flavoring or hunks of meat.

For the first couple of years, Miller’s maintained a casual, “until we run out” sort of air. But now that business has picked up, Miller and his right-hand man smoke in shifts (with one starting at three in the morning and one at eight), meaning you can show up here for supper and be sure you’re getting meat that hasn’t been sitting for very long. Pork ribs only get a turn on Friday and Saturday, which is also when the cornbread makes an appearance. Dirk’s wife, Lisa, makes both that and the pies, including coconut-pecan, which sells out every day, and County Fair, with chocolate and peanut butter chips and walnuts. Miller’s doesn’t have a billboard on Interstate 35, but it’s very close to the highway, making it an ideal place to stop on a Dallas-Austin jaunt.

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