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Louie Mueller Barbecue

3.9 (858 reviews)
ModerateBarbeque
Closed • 11:00 am - 7:30 pm
Updated over 3 months ago

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LOUIE MUELLER BARBECUE ATMOSPHERE

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Divey
Casual
Moderate noise
Good for groups

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Recommended Reviews - Louie Mueller Barbecue

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Ken S.

James Award for Culinary Excellence Winner Louis Mueller Barbecue is a Texas Treasure. The decor is rustic and smoke laden, just as any Barbecue place developed. The Old neon Grocery sign reminds us of the roots of this longtime, family business in Taylor, Texas. They take your order in line and by the time you are finishing at the register your food is handed to you on a tray and you go find a table. We sat in the adjoining room, which was less smoky. I had Brisket Burnt Ends, Pork Ribs, Cole Slaw and Beans. My brother had Brisket, Sausage, Cole Slaw and Beans. A side of warm Barbecue Sauce was provided along with Bread, Sliced Pickles, and Onions, as is customary in Texas. It was all wonderful, as always. Tender, juicy, just fantastic Central Texas Barbecue. Go on, get ya some. You will be glad you did.

Sold out sign
Zachary S.

I went back again today to get a stamp in my Texas Monthly Top 50 Passport, and opted for the 10 Gallon Sandwich. Holy smokes. What a monolith of a sandwich. Very well done and for that thing, a side, a drink, and a tip all in at $30, not a bad eat. The potato salad was very "eh" this time, but it's out done by the sandwich's raw power. It's nice to be close to the oldest BBQ restaurant on the Texas Monthly list. A historic monument. The rest of my thoughts are in my previous review.

Outside
Christopher P.

TLDR: A historic temple of Central Texas barbecue that still delivers solid meats, but uneven sides and desserts keep it just short of a must-visit. Overview: Louie Mueller Barbecue in downtown Taylor is one of those places that lives in the lore of Texas barbecue. The old Main Street building, stained from decades of smoke and stories, feels every bit the cathedral of smoke that so many pitmasters talk about. This spot, recognized as one of America's Classics by James Beard and a member of Texas Monthly's Top 50 BBQ Joints of 2025, has nudged more than a few future pitmasters toward a life of barbecuing. Walking in, you feel the history before you ever see your tray. On my Saturday visit, right at opening, the logistics were pleasantly low drama. A small crowd gathered at the same time, but I did not really wait in line. Being right on Main Street, I could see parking being tough at peak times, but I had no trouble and even grabbed a spot right out front. Inside, the vibe is exactly what you hope for in an old-line Central Texas joint: a little worn and very lived in. Food: I went with a three-meat plate of brisket, spare ribs, and sausage, plus coleslaw and mac and cheese, and added both a beef rib and peach cobbler. The brisket was solid: moist, nicely smoky, and well seasoned, with a clear beef-forward flavor and no issues with dryness. The bark and smoke were on point, but it was not quite exceptional. The spare ribs leaned sweet, tender, and approachable. They were solid and easy to enjoy. The sausage had a pleasant kick, stayed moist, and was seasoned well. Taken together, the core meats were all good, competent, and satisfying, but they did not feel like the best versions of themselves that you can find within an hour's drive of Austin. The beef rib was the clear standout. It came with a pepper-forward bark, juicy interior, and that rich, beefy depth that makes Texas beef ribs such a destination item. This is the meat that justifies the stop and the price. At $60-$80/rib, it is not cheap, but it is the signature experience here. The sides did not keep pace. The coleslaw tasted like almost nothing: more texture than flavor. The mac and cheese was fine in the moment, but a tad watery and carried an artificial note that kept it from being true comfort food. The dessert, peach cobbler, had the right idea with its crust and crumble, but needed more actual peaches and a bit more spice to really pop. It felt like a template that could be great with a few tweaks. Where Louie Mueller still shines is the value of the core meats. With brisket at $35/lb, ribs at $20/lb, and sausage at $5/link, the pricing is very reasonable given the quality and the pedigree. If you build your tray around the meats, especially that beef rib, you will feel like you got your money's worth. Final Thoughts: Louie Mueller Barbecue remains an important stop in the story of Texas barbecue, and that history and atmosphere are a big part of the appeal. If you are the kind of person who enjoys visiting culturally significant places, this is absolutely worth a visit, and you will get good food. If what you want is a totally dialed-in barbecue experience, there are other spots in the greater Austin area that execute more completely right now. For me, it lands as a fringe recommendation. Go for the legacy, and you will walk out happy; just do not expect every side and bite to match the myth.

Donna, Sandy, Wayne, Matthew
C P.

Superb, tender & moist BBQ'd #brisket, even without the extra sauce I found in my 'to go' bag! I walked in for a biz mtg, after the earlier lunch rush, thankful they still had brisket to sell! Clean, smokey #BBQ interior smell.. fresh! The #PotatoSalad was a bit spicy, Texanized', rather than trad #German, but still tasty. They have street & private lot parking available, so you'll always get a space... as long as they're not having live music and, then, you'll probably have to park a little bit farther away to enjoy an afternoon at #MuellersBBQ, but worth the stroll. Besides... parking further away, gives you the added plus of being able to burn off a few calories! I will definitely be back!!

Even Wayne stepped away from the block to say "Howdy" to the horses.
Nancy B.

What can I say about this complete Texas experience that I have been doing for over 10 years now? When I was first introduced to this place, I was uneducated on just what "low and slow" really achieved. Wow! I never knew brisket could be that delicious! The beef rib.... OMG! Bring a friend or two. It's about two pounds of goodness, like nothing you have ever had before. I don't even know how the meat stays on the bone to serve the pork ribs, seasoned and smoked to perfection. The pulled pork with some coleslaw wrapped in a slice of bread with some savory sauce is one of my go to's if you are more into the sandwich type items. I had given up on ever finding a sausage worth eating until my niece convinced me to try it here. I always rather had the other meats. Of course it was outstanding and thanks to her, another must have. I have been riding my horse into town to specifically enjoy Louie Mueller BBQ for many years, often bringing friends on horse back with me. I think we once had 8 horses tied up out back. We were always warmly welcomed to come on into this historical building with our authentic mode of transportation. My family loves it when I bring them here when visiting from out of state or when I stuff a beef rib in my suitcase when going to visit them. You can really taste the hours of care that has been put into this bbq, to bring a mouth watering smile to your face! Come try it for yourself, you will have no regrets! If you do, you better stick to McRibs because you wouldn't know good bbq if it slapped you in the face! If you see a horse tied up out back, it could be me!

3 meats with potato salad and a ridiculously good kids nac n cheese
Nick R.

Commuted in from Houston. Service was really great. We are not picky, people ahead of us were and the patience and kindness exhibited by the staff was impressive. Love the Mac n cheese. The beef rib was good but not as moist as I was used to and our burnt ends hit and miss. The smoked chicken was very good.

smaller dining area with no a/c
James A.

Owned and managed by the third generation proprietor of the Mueller family, Louie Mueller has consistently made any list of the best BBQ joints in Texas (and as Texans would proudly tell you, then by association making it the list of the best BBQ places in the country). It has earned its James Beard Classics award, continuing to serve its brand of BBQ in this location in Taylor, Texas since 1959. My nephew made it a critical stop during our day trip to Austin, which turned out to be a good choice. We found street parking about a block out and walked the sidewalk of old Taylor, passing by a couple of antique shops. The line hadn't stretched out the door yet, but it existed inside. Once we passed through the wooden swinging doors, the smell of smoke from Texas post oak was distinctive and beckoning. The food is given to you before you leave the line, so it does take a bit of time to move. It did give us a chance to reconfirm what we wanted: we ordered a lot more that we could dine-in, wanting to bring back the BBQ back to my nephew's place in Houston. The line passes the self-serve soda machine, so most people were filling up their drinks while waiting. Once we got to the front, we saw the owner/proprietor (third generation pitmaster, and grandson of the restaurant's namesake), manning the line along with his crew. It's a very efficient process: everything is given to you on a small platter, getting bigger as different prepared food is piled on it. Nothing is self-serve here, so things like raw onions/pickles and white bread must be asked. Since we had ordered meats priced by the pound, the weight needed to be passed to the cashier before we could be checked out. It was the most expensive barbeque I've ever had, but was expected and not a surprise. We were guided by signs to the large dining room next door; it had plenty of group seating and was air conditioned. They had a small station where you can cut your own butcher paper along with paper bags for leftovers. We dug in; 2 beef ribs (priced at $39 per pound, so including the bone, our 2 ribs cost $123.63, about 1.5 lbs per rib) - this is the reason why you would come here, and it was indeed excellent...such a thick, peppery bark with tender meat but with substantial chew...with noticeable shrinkage to make the bone stick out even more. Nothing you could make at home, and most likely not many bbq restaurants either. I guess one rib could be devoured by a real hungry person (making one feel like a cave man), but we ended up eating maybe 1/2 of one rib between the two of us. If you wanted to sample the other meats, I think one rib could easily be split across 4 people. brisket ($33 per pound) - we asked for it moist (probably from the point), and it was good. The price is very comparable to what other places charge, and it was definitely a good brisket....though probably not trip-worthy. Jalapeno Sausage ($4.75 per link) - confirming other reviews, this does not include cheese, just chopped jalapeno. Now I definitely know that I like jalapeno cheese in my sausage, not just jalapeno. We asked for pickles, onions, and sliced bread which were given to us at checkout. It helped me cut through the richness of the ribs and brisket. In terms of the sides, it was surprisingly skippable. There aren't many choices, and we got three of them ($2.75 each). The potato salad and cole slaw would have been better served just getting it from a neighborhood grocery deli, and the pinto beans were so not flavored that my nephew stopped after one bite. It is very clear that the focus here is on the meats and trying to maintain the tradition from the 1950's. In reality, the very high price of the ribs and the not good sides would move this closer to an OK...but coming here for the first time is an experience and a memory maker, especially with great companionship. So I choose to rate it based on as an experience, and in that regard, it was enjoyable and good.

Sean L.

Some folks chase fame, others chase fortune. I chase brisket. By the end of a long Saturday BBQ road trip with my daughter, I was chasing one more stamp and one last slice of smoky glory. TL;DR: Brisket late in the day? Risky. Brisket this good? Worth it. Banana pudding? I didn't even look for a spoon, I just used eye contact. Louie Mueller is still strutting on the TM Top 50 list for a reason. The truck was aimed home, the gas tank was half full, and the stomach was running on hopes and hickory. At 3:30 p.m., with 30 minutes to spare, we rolled up to Louie Mueller Barbecue in Taylor, Texas. The place looked like it had been smoke-seasoned since the Eisenhower administration, and I mean that as a compliment. I waltzed up to the counter, cool as a smoked cucumber. "Brisket only," I declared. No distractions. No fluff. No sides. I'm here for the meat sermon. But just when I was about to close the tab, someone behind the counter winked at my soul and whispered the two magic words: banana pudding. Now let me tell you something. I may be strong, but I ain't made of stone. I caved. And Lord, am I glad I did. The brisket was doing its full smoky strut. Peppery bark with just the right crunch. Juicy center with zero dry patches. It was like biting into a piece of Texas gospel. And this wasn't some leftover 3:30 p.m. afterthought brisket. This was full-bodied, bold, and tender enough to make your eyes water and your belt cry. And then came that banana pudding. Y'all. It looked like it had been whipped by angels and dusted with sass. Creamy? Yes. Sweet? Naturally. The wafers? Crunchy and holding their own. I don't usually go for sides, but this wasn't a side. It was a flirt. My wife, the Side Dish Queen herself, would've fallen in love with it on the spot. I didn't even offer her a bite. She wasn't there. And if she had been, I would've fought her for it. Louie Mueller brought the heat, even when the coals were cooling. The brisket was worth the detour and the banana pudding walked away with its own trophy. The old-school atmosphere? You can't fake that. The smoke-stained walls have stories, and one of them now has my name on it. This was stamp #32, and it earned every drop of ink. We're deep into the Top 50 now, and Louie Mueller just smoked its way into the highlight reel. Only 18 more to go before I need a new passport, a gym membership, or both. Dad Joke Sign-Off: Why did the brisket get promoted? Because it meats every expectation.

LeeAnne W.

We sure enjoy working our way through the Texas Monthly Top 50 BBQ joints. This one sure did not disappoint! We ordered bbq to go and ordered one pound of delicious brisket and one quarter pound of brisket burnt ends along with a pint each of potato salad and pinto beans. The meat was very yummy but can I just say that the homemade pinto beans were outstanding? They tasted like the most delicious ranch style beans that you have EVER tried! They were very good. I simply loved the old building and smoke covered EVERYTHING within this amazing bbq joint! I highly recommend this place!

Brisket, Sausage, and Pinto Beans
Tim D.

Hands-down my favorite BBQ joint. I'm extremely picky about BBQ. I grew up in Austin, and visit every couple of years. Every time I drive out here just to get BBQ. I have four great uncles that have owned BBQ restaurants. I smoke my own in Seattle (Since it's the only way to get good BBQ there.), and have been tending pits since I was 4. Every time I've been here everything has been perfect. Everyone here is super nice, helpful, and just plain awesome. My general preference for BBQ is Brisket, Sausage, then everything else. Here the beef rib is king. Absolutely the best. Save a little room for the peach cobbler with ice cream. Seriously worth it. I forgot to take a picture of it because I ate it too fast. Not so secret: If you're worried about them running out of something before you go, call ahead.

If you want to go here for legendary bbq then go to check it off your list. The atmosphere is true old school bbq style...walking in history while taking the smoke with you when you leave. The service staff were nothing but rude. No other way to describe that. The brisket was melt in your mouth good and juicy but the potato salad could use some improvement. The regular and jalapeño sausage was ok. According to my husband, we won't be going back. Good service with a smile goes a long way.

Ships frozen

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7 days ago

it's been about a year and a half since the last time I ate here. Chopped Brisket Sandwich Still Excellent!!! plus Great friendly service.

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5 months ago

Been eating brisket here since 1977 and it's as good now as it was then. Legendary. Keep up the good work, Wayne and co.

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11 months ago

Great food. We've been going there for many years. Lines tend to form early, especially on Fridays and S

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6 months ago

Had a sliced brisket sandwichwas very disappointed small bun with small amount ofbrisket for $11.50, will go back to Rudy's.

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Ask the Community - Louie Mueller Barbecue

As of November 16 is this restaurant open for in dining?

Yes, we went last month and they have spaced out dinning

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This place is almost on the outskirts of Taylor, surrounded by grain silos and some residential…read morehomes near the tracks. It's as if they're trying to keep this place a secret from the tourists. It also doesn't help that their parking lot has only five spaces, but there is some street parking. Inside it looks like someone tried to repurpose their garage into a makeshift restaurant and grocery store. All the sides are served out of several crockpots and the meat is stored in a dutch oven. The sides were nothing special, the beans were average and the potato salad could've come from Walmart. The corn and green beans were clearly out of a can. I got the two meat plate for $20. I decided on chicken and ribs (brisket is $2 more). The chicken was fairly moist and the ribs were decent, but the barbecue sauce they ladled over it was overly sweet with no tang. I was going to get the three meat plate until I saw the brisket sitting in the Dutch oven. At least when they ran my credit card, the tip screen was not there waiting for me. Glad I stopped in, but it's not a place I would come back to. If you're a tourist, there are better places to check out. Informative photos included.

James Davis is preaching smoked meats and sides! It was all righteous and spot on. We walked in…read moreafter the lunch rush and had the place to ourselves. What treat! Def will return the best kept secret in Taylor.

Photos
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Louie Mueller Barbecue - bbq - Updated May 2026

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