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

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…


Comments from our joint finder app.
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.
Ted hindes @ 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
Brisket is very good. Tremendous smoke flavor with good bark. Jalapeño and cheese sausage is also very good.
Roman @ Miller’s Smokehouse, 2015-10-06 18:09:02
tried the trinity, and all was good. ribs, JC sausage and brisket in order of preference.
oddsfoe @ Miller’s Smokehouse, 2015-09-18 20:11:52
Very good brisket and hot sausage. I'll come back to try the rest of the menu. Very good sides too. Worth the trip
Roman @ Miller’s Smokehouse, 2015-09-17 17:32:20
Sliced brisket plate and sausage w beans and slaw. So glad I stopped in. Brisket had a real nice char and sausage had the right snap. I'll have to come back and try the ribs! If you are going for dinner during the week go early, they close at 7.
mike_meehan @ Miller’s Smokehouse, 2015-09-17 00:15:51
More Buzz →



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.


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>