Slaughter's BBQ — Restaurant in Sulphur Springs

“We came for lunch, but left with a PhD in boudinology.”

TL;DR: Slaughter’s BBQ in Sulphur Springs knows how to put meat on a tray and a smile on your face. Brisket was barked-up brilliance, ribs were sweet-glazed sorcery, and that brisket boudin? That was smoked poetry in a casing. Quick service, friendly folks, and zero sides because legends eat lean and fast when they’re chasing four joints in a day.

Stop two on our East Texas meat-a-palooza was Slaughter’s BBQ. After Big D and I rolled out of our first joint with grease-stained grins and meat sweats in progress, we cruised into Sulphur Springs and hit the brakes right in front of BBQ greatness. The name might be Slaughter’s, but the only thing getting hurt here was my self-control.

We stepped up to the counter like cowboys walking into a saloon with serious purpose. 11:30 AM. A short line. No sides. Just meat. We ordered brisket, pork ribs, and their house brisket boudin. It was unspoken meat magic.

That brisket? Barked to perfection with a smoke ring that looked like it had been kissed by the East Texas sun. Juicy, peppery, and sliced like a dream. The ribs were lacquered with a sweet-savory glaze that grabbed my taste buds by the collar and said, “You’re staying right here.” Tender with a light tug, no mushy mess. Just right.

But the boudin. Good heavens. That brisket boudin hit different. Juicy, spicy, and loaded with flavor so rich I almost Venmo’d it rent money. It was a sleeper hit that nearly stole the whole show.

The tray was stacked like a minimalist meat sculpture: no mac, no slaw, no distractions. Just pickles, onions, and bread for structure. My side dish queen would’ve raised an eyebrow at the lack of sides, but even she would’ve bowed down to that boudin. I might’ve heard her say, “Okay, that’s worth skipping the corn casserole for.” High praise.

The staff was warm, the wood was rustic, and the BBQ was bold. The Texas Monthly Top 50 banner was flapping proudly.

Stamp count: 19 down, 31 to go.

Next stop: back in the truck, more brisket to chase, and more boudin dreams to ponder. My cholesterol called and said, “Sean, what’s the plan here?” I said, “Survival. Barely.”

Final Dad Line: If this BBQ joint were any better, it’d be required by law to come with a nap and a...

I had lunch at Slaughter's BBQ today in Sulphur Springs, Texas with friends.

A couple friends are regulars at Slaughters and have invited me a few times recently to join them for lunch, today was the perfect day for us.

I ordered Lean and moist brisket, pork ribs, Serrano pepper and cheddar sausage, white cheddar macaroni and cheese and spicy blackened Brussel sprouts.

Brisket- the lean and moist had perfectly rendered fat as well as great bark. The lean had a faint smoke ring while the moist was not there. I cut the two individually while eating to get pieces of the lean meat as well as the fatty moist portion to have the perfect mix. Both were great and did not need sauce.

Pork ribs- sweet thick crust with meat inside that was cooked well enough to eat everything except the bone and cartilage. These were very good!

Serrano pepper and cheddar sausage- the grind was not extra smooth but it had a mix that was great for identifying the flavors of the pepper, spices, meat and melted cheese. The pepper choice was a nice change from the typical jalapeño.

White cheddar macaroni and cheese- smooth and creamy sauce paired with soft pasta and a bread crumb topping. These flavor was great, I would have preferred a thicker consistency.

Spicy blackened brussel sprouts- cut in half and roasted with a drizzle of two types of alternating sauce and some cooked bacon mixed in. This was a good alternative to simple green beans.

The restaurant was full while we were there between noon- 1pm so I did not get photos of the dining area. The staff was friendly, attentive and kept the place moving proficiently. I will definitely revisit this newly awarded Texas Monthly 2025 Top 50 BBQ restaurant!

#slaughtersbbq #texasbbq #sulphurspringstx #texasbrisket #smokedporkribs #smokedsausage #macaroniandcheese...

As a seasoned Chef that’s been more places than Johnny Cash this is hands down the best Texas BBQ I’ve EVER had. And let me say when I tell you have had Hundreds of Texas bbq restaurants from those featured on TV, bbq compitions, road side huts, to full brick and mortar I’ve had it all. Or at least I thought I did until I stopped here. The only thing better than the BBQ was that true southern hospitality that I get only when down here. The beer is was just as good as well… the single thing I was sad about is that that the mustard sauce unfortunately wasn’t available for retail sale at the moment.

To the Owner- if you see this soon reply to this and let me know when I can come pick up that case of sauce I said I’d buy. Wasn’t joking. I’ll take what ever you got off your hands. Cheers mate.

To all readers if you’re in town or around, or even just in east Texas if you don’t stop here you’re missing out greatly. So do yourself a favor to get there early and oder a bit of everything and ask for the smoked pork tenderloin if he’s got it and don’t skimp out on the...