Goldee's Barbecue
The brisket here is Choice grade and it comes off post oak tender enough that Texas Monthly's barbecue editor called it perfect. Three cooks in their thirties run the pit, three days a week, until it sells out.
Why go
Jonny White, Jalen Heard and Lane Milne opened this place in early 2020 and co-own it together.6 The pit sits half a mile down a country road from the county landfill.1 Texas Monthly ranked it number 1 in the state in 2021 and number 3 in 2025, and Daniel Vaughn calls the brisket perfect and remarkable for coming off a Choice-grade cut.1 Jalen Heard, Nupohn Inthanousay and Lane Milne work the pit, and the menu carries Laotian sausage and waterfall pork alongside the Texas trinity, all of it off post oak in offset and rotisserie smokers.1 The MICHELIN inspector picked out the brisket and the turkey too, plus a jalapeño-cheddar link with molten pockets of Tillamook cheese.
2
Order this / avoid
- Order: the brisket, cooked low and slow over local post oak and described by the guide as
meltingly tender with a rich, clean flavor.
2 - Order: the turkey. Vaughn:
The turkey is so juiced we thought about having it checked for performance enhancers.
1 - Order: the Laotian sausage and the waterfall pork, which Vaughn calls
well worth the wait.
1 - Order: the bread pudding if it is Sunday. That is the only day it runs.1
- Avoid: parking tight against the line. Texas Monthly's own tip is to keep clear,
otherwise you have to maneuver around the line when you leave.
1
What locals & experts say
- Texas Monthly, Top 50 BBQ Joints 2025, number 3 (Daniel Vaughn):
The struggle was forgotten as soon as we sat down with the brisket that can only be described as perfect, which is remarkable given that the cut is Choice grade.
1 - MICHELIN Guide USA, Bib Gourmand:
Founded by a youthful and creative cohort, Goldee's is the name on the lips of every barbecue aficionado seeking out great brisket (among other items) in the Fort Worth area.
2
Good to know
- It trades Friday, Saturday and Sunday only, from late morning until it sells out.3
- The line is the format. Vaughn was tenth in line three hours before opening on an autumn morning.1
- The short week is a staffing decision, not a supply one. Jonny White, who also co-owns the spinoff Ribbee's, told Texas Monthly it lets them
hire a full staff where nearly everyone can work four ten-hour days and get the other three days off.
6 - There will not be a second one. White, on expanding:
We know we can't ever open another Goldee's.
6 - The cookbook exists. Heard, Milne and White wrote it for UT Press, with contributions from Lisa Fain.3
Verdict
must-visit — Vaughn calls the brisket perfect and remarks that it comes off a Choice-grade cut. A pit getting that result out of the cheaper grade is doing the work in the fire, and the meat counter is not carrying it. Texas Monthly ranked it third in Texas in 2025 and the MICHELIN Guide gives it a Bib Gourmand. Order the brisket and the turkey, put the Laotian sausage beside them, and come on a Sunday if you want the bread pudding.