We Tried Texas Monthly #1 Burnt Bean Company

When Texas Monthly names a new #1 barbecue joint, people pay attention. So we got on the road, headed to Seguin, and stood in line at Burnt Bean Co. to see what all the buzz was about.

From the moment you walk in, you can tell it’s thoughtful. The space feels old and new at the same time. The exposed brick, tall ceilings, and the menu written on a chalkboard felt great. The line moves cafeteria-style, familiar territory for us. The team was welcoming, patient, and clearly proud of what they’re serving.

But we came for the meat. Below is Barrett Black’s review of Burnt Bean Co.

 

Brisket

I started with the brisket, because that's what we do. Burnt Bean Co. told me they season their brisket with salt, pepper, and post oak, which is very similar to what we've done for generations. The meat was tender and easy to pull apart - a good sign of things to come. What I noticed was that the bark has a lot more pepper than we use. 

 

That flavor hits you right away, but not in a spicy way. It’s just pleasant, but bold. You know it’s there. I tried a piece without bark. And even without that crust, it was still great. Super juicy. You can tell they’re using prime brisket. The lean slices were cut thick, which is more of that newer-school style, but they stayed tender. The fat was trimmed and rendered just right. Different from what we do, but really well executed.

Sausage

Next up was the all-beef sausage. That’s something I’ve thought about playing around with myself, since ours is mostly beef with a little pork blended in. You can tell right away that theirs is a finer grind. It had a good snap when you bite into it, which is always what you’re looking for.

It’s smoky and balanced, and as you keep chewing, that pepper heat starts to build. Not overwhelming, but it rolls across your tongue and lingers a bit. You feel it more the longer you sit with it. It’s bold, but still controlled.

Then we tried the poblano-and-cheese sausage.

The cheese really hits you first. It coats your mouth with this velvety richness. You actually taste it. It’s not one of those sausages where they say there’s cheese in it and you have to search for it. It’s front and center, almost like queso tucked inside the casing. It’s juicier too, probably from the fat in the cheese melting into the meat. It feels creative, but still grounded in barbecue.

Ribs

They were meaty and tall on the bone, which I always appreciate. That gives you more room for smoke and flavor to develop. There was a sweetness on the outside that hits first, but it’s not heavy or sticky. It’s pleasant. Then the pepper comes through again. That seems to be the theme here.

You get a clean bite, which is what you want. Nothing falling apart in your hands, nothing underdone. Just solid execution.

Tijuana Chicken

Visually, it’s beautiful. Smoked chicken with avocado crema, pickled red onions, layers of color and texture. It blends Mexican flavors with Central Texas barbecue technique in a way that feels natural.

When you take a bite, it’s messy, but that’s barbecue. The skin breaks just right. The crema adds richness. The onions bring brightness. There’s contrast in every bite. It doesn’t taste like brisket or ribs. It stands on its own.

So was it worth it?

Absolutely.

It’s a beautiful space filled with good people who clearly care about what they’re doing. The food is thoughtful. The execution is strong. You can see the foundation of Central Texas barbecue, and their personality layered on top of it.

Everybody’s doing something a little different. And that’s a good thing.

Want to see Barrett’s full review? Watch the video.