At the best barbecue joints in Texas, the sides are not an afterthought. They are carefully crafted complements that balance the richness of smoked meat with acidity, freshness, and texture. A great plate of barbecue needs great sides the same way a great song needs a great rhythm section. Here are ten side dishes that we have seen steal the show at joints across the state.
A well-made coleslaw provides the crunch and acidity that heavy smoked meats desperately need. The best versions use a thin, tangy dressing rather than a thick mayonnaise base. Shred the cabbage fine, add a touch of sugar to balance the vinegar, and let it sit for at least an hour before serving so the cabbage softens slightly and absorbs the dressing.
Texas-style potato salad is a mustard-based preparation, yellow and tangy with chunks of soft potato, diced celery, hard-boiled egg, and pickled relish. It should be seasoned aggressively with salt and pepper. Bland potato salad is a missed opportunity next to boldly flavored brisket.
Slow-cooked pinto beans are a staple at nearly every Texas barbecue joint. The best versions are cooked with brisket trimmings, onions, jalapeños, and cumin until the beans are creamy and the broth is thick enough to coat the back of a spoon. These are not a quick side dish. Plan for three to four hours of simmering.
Standard macaroni and cheese is fine. Jalapeño mac and cheese is transcendent. Roast the jalapeños until charred, then fold them into a sharp cheddar sauce with a touch of cream cheese for richness. The heat from the peppers cuts through the richness and keeps you reaching for another bite.
The simplest side on any barbecue tray is also one of the most important. Sliced white onion and dill pickle chips provide raw crunch and acidity that cleanses your palate between bites of rich smoked meat. Do not skip them. They are there for a reason.
Grilled corn dressed with mayo, cotija cheese, chili powder, and lime has become a popular crossover side at Texas barbecue joints, especially in areas with strong Mexican culinary influence. The smokiness of grilled corn pairs naturally with smoked meats, and the creamy, spicy dressing adds a layer of flavor that plain buttered corn cannot match.
Braised collard greens with smoked ham hock or brisket trimmings bring a Southern influence to the Texas barbecue plate. Cook them low and slow until the leaves are silky tender and the pot liquor is deeply flavorful. A splash of vinegar at the end brightens everything up.
Some joints serve a baked potato topped with chopped brisket, cheese, sour cream, and jalapeños. It is indulgent, over the top, and completely satisfying. This is a meal in itself if you are not in the mood for a full tray.
The meal is not complete without something sweet. Peach cobbler made with Texas Hill Country peaches, a buttery biscuit topping, and a scoop of vanilla ice cream is the traditional closer at many joints. The best versions use fresh peaches in season and frozen peaches the rest of the year, avoiding the canned variety entirely.
Yes, white bread is a side dish. In Texas barbecue, a slice of plain white bread serves as a utensil, a sauce mop, and a palate cleanser all in one. Do not overlook it. It is on the tray for a reason, and skipping it means missing part of the experience.
Related: Homemade BBQ Sauce · Austin BBQ Trail · Brisket Guide