THE LEGEND
In the heart of Seguin, Texas—a small town east of San Antonio where everybody knows everybody—pitmaster Ernest Servantes and his partner David Kirkland built something that would shake the Texas BBQ world to its core.
They didn't just make the list—they topped it. Number one. The best barbecue in all of Texas.
— Texas Monthly, 2021What started as a competition barbecue team evolved into a brick-and-mortar obsession. Post oak smoke curling through hand-built pits. Brisket rubbed with a deceptively simple blend of salt and pepper, then cooked for 14 hours until the bark cracks like volcanic glass and the fat renders into silk.
Then came the call. Texas Monthly—the definitive voice on all things BBQ—crowned Burnt Bean Co. the #1 BBQ joint in the state. For a town of 30,000, it was seismic. Then Michelin came knocking, awarding them the coveted Bib Gourmand, recognizing exceptional food at moderate prices.
Today, the line wraps around the building before dawn. Locals and pilgrims stand shoulder to shoulder, drawn by wood smoke and word of mouth. Some things are worth the wait. Burnt Bean is one of them.
THE MENU
Everything is smoked over post oak and served until we sell out. No shortcuts. No compromises. Get here early.
BRISKET
MarketFourteen hours over post oak. Salt, pepper, patience. The bark shatters, the fat melts, and the smoke ring tells you everything you need to know.
PORK RIBS
MarketSt. Louis–cut spare ribs with a mahogany glaze that cracks when you bite through. Tender to the bone but with the pull that rib purists demand.
HANDMADE SAUSAGE
MarketCoarse-ground beef and pork, kissed with black pepper and garlic, stuffed into natural casings. Snaps like a firecracker when you bite in.
PULLED PORK
MarketSmoked low and slow until the shoulder surrenders completely. Rich, smoky, and piled high. A testament to the wood and the wait.
SIDES & SWEETS
Sharp cheddar, smoked gouda, buttered cracker crust
Slow-simmered with brisket trimmings
Roasted jalapeño, cotija cheese
Mustard-based, old school Texas style
Tangy, vinegar-forward, crisp
Warm, buttery, topped with Blue Bell ice cream
Served until sold out · Prices vary by market · All weights approximate
AWARDS & PRESS
#1 BBQ IN TEXAS
Texas Monthly
2021
The definitive ranking. Top of the list. The best barbecue in a state that is synonymous with barbecue.
BIB GOURMAND
Michelin Guide
2023
Recognized for exceptionally good food at moderate prices. The Michelin inspectors' nod to accessible excellence.
TOP 50 BBQ
Texas Monthly
2021 & 2024
Consistently ranked among the fifty best barbecue joints in the Lone Star State. A perennial contender.
BEST OF SEGUIN
Seguin Gazette
Multiple Years
Voted the community's favorite. Year after year, Seguin claims Burnt Bean as its own — and shares it with the world.
IN THE PRESS
“The best BBQ in Texas. Period.”
Texas Monthly“A pilgrimage-worthy destination.”
Eater“Worth every minute in line.”
San Antonio Express-News“Texas BBQ at its absolute peak.”
Food & WineVISIT US
106 S AUSTIN ST
Seguin, Texas 78155
HOURS
WHAT TO EXPECT
Arrive Early
The line forms well before doors open. Regulars show up by 9 AM. We're not exaggerating.
The Line Is the Experience
Neighbors become friends. Strangers swap stories. It's not waiting — it's gathering.
When It's Gone, It's Gone
We smoke what we smoke. When the last brisket is sliced, we close. No exceptions.
Cash & Card Accepted
Order at the counter. Dine in or take it to go. We won't judge either way.
ONLINE ORDERING
Skip the line with our online ordering system. Pre-order for pickup and walk past the crowd. Available Thursday through Sunday.
Order Online