The second annual Lone Star Smokeout returns this weekend, April 24-26, 2026, to Arlington, Texas, uniting the best of Texas BBQ and country music under one banner. 

Behind the scenes, local pitmasters are stocking their fires, readying themselves for three days of bold flavors and booming sounds. Ahead of the festival, TLM caught up with three standout pitmasters from the Lone Star Smokeout to talk craft, culture, and what the event’s return means to them and the Texas BBQ scene at large.

THE ORIGINAL ROY HUTCHINS BARBEQUE

The Hutchins name is synonymous with Texas BBQ. Can you tell us about your journey here and one of your proudest moments?

As a kid, I grew up around the barbecue business and officially started working for the company in 2012. I worked in the restaurant for years, even throughout college, because I had fallen in love with the craft.

Roy started the business back in 1978, building his barbecue joint right next to his house, and grew from there. When it was finally time to expand the family business back in 2023, Roy approached me about opening Roy Hutchins Barbeque. Growing up, I always heard about my grandfather’s journey in the barbecue business, and this gave me an opportunity to do the same.

Now, years later, we have added another location in Arlington, Texas, as well as a location inside Texas Motor Speedway. Every day is my proudest moment because I get to look up, and not only do I get to serve great food to people, but we also have the opportunity to take care of the people behind the scenes. It is truly a team effort, and everyone gets rewarded.

What’s your take on Texas BBQ and how does it reflect you and your area?

Personally, I thought we were in the peak and prime of Texas barbecue about 10 years ago. I was 100% wrong. Texas barbecue is exploding every single day. There are places popping up all the time, and that’s what makes it fun. There are people putting different spins and twists on Texas barbecue.

We do traditional Texas barbeque, but other people can incorporate different fusions into barbeque in their own unique way. It’s great having everyone creating their own version of the Texas barbeque experience through their own techniques and different methods.

Texas BBQ has evolved from what was once a traditional country style to craft, with much support from you and many of the pitmasters at LSO. Where do you think it’s going next?

For us at the restaurant, we still like to round out our barbecue in traditional ways, but we also like to do some things differently. Craft means a lot of things; for us, we go as far as building our own pits and supplying our own wood. We also offer pork belly burnt ends, house-made sausages, and elote, instead of standard corn. There’s a lot that can go into the craft side of barbecue, creating something unique.

I really like the whole craft-style movement because everyone is getting a bit more inspired and pushing each other to incorporate different things and mix it in with barbecue. I definitely see the fusion boom lasting longer, especially as the barbecue scene becomes more recognized in the culinary world, like Michelin.

PANTHER CITY BBQ

Fort Worth, with many thanks to you and other notable BBQ pitmasters, is now known as a BBQ hotspot, earning top ten inclusions for the past few years. How does this feel to represent Fort Worth BBQ on this stage?

It’s an honor to be included in conversation amongst the best barbecue in the state and the spotlight that helps bring to Fort Worth. We love our city and always want to do our best helping showcase the local barbecue scene.

Can you describe your take on BBQ? How does it reflect you and your area?

Our particular style of barbecue is heavily Tex-Mex influenced. It’s the way we grew up, it’s what we had at our dinner table and cookouts, just mixed with traditional Texas barbecue.

You were at LSO’s inaugural event last year, serving a delicious elote. What does the LSO do for pitmasters like yourself, and what excites you about this year?

The Smokeout really allows us to showcase our barbecue style to the masses as well as connect with our peers from other parts of the country. We love to see all the new faces as well as the familiar faces, not to mention all the great country music.

HURTADO BARBECUE

This is LSO’s return to Arlington. What does it mean to you to represent your home city’s BBQ on one of the grandest BBQ stages?

It means everything. Arlington is home for us, this is where Hurtado Barbecue was built, from backyard cooks to a food trailer to our first brick-and-mortar. To represent our city on a stage like this is a full circle moment. We’re not just showing up for ourselves, we’re showing up for our community, our team, and everyone who’s supported us along the way. Being part of something this big and carrying Arlington with us is something we don’t take lightly.

Can you describe your take on Texas BBQ? How does it represent you and your area?

We serve slow-smoked Central Texas-style barbecue with a Tex-Mex twist, what we call “Mexicue.” It’s rooted in tradition but reflects who we are and where we come from. Growing up in North Texas, those flavors just naturally come together. You’ve got classic barbecue techniques but layered with Tex-Mex influence. It’s a true representation of our area, diverse, evolving, and full of culture, while still respecting the craft of Texas BBQ.

In addition to maintaining a local favorite in Arlington’s busiest district, you’re also in Texas Rangers Stadium. How does it feel to have partnered with an iconic Texas team, and what’s next for you?

Being part of Globe Life Field and partnering with the Texas Rangers is something we’re incredibly proud of. To be named the Official Barbecue Restaurant of the World Series Champion Texas Rangers, it’s a huge honor. We’ve built a great relationship with their team, and it’s been special to grow alongside such an iconic organization. It puts our food in front of people from all over, and it’s helped us grow in a way we couldn’t have imagined early on.

As for what’s next, we’re focused on continuing to grow the right way, expanding across DFW, reaching new communities, and staying true to what got us here. That includes recently opening our first full-service Tex-Mex restaurant, LOMA TXMX, in the old stadium at Choctaw, and bringing a new Hurtado Barbecue location to Argyle this fall. At the end of the day, it’s about bringing people together and creating something that feels like home, no matter where you’re enjoying it.

Follow Roy Hutchins BBQ, Hurtado BBQ, and Panter City BBQ to stay up to date with the best in Texas BBQ.

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 Cover Photo courtesy Lettuce Entertain You Enterprises

Martin Ramirez is a brisket-eating, Shiner-loving, road-tripping enthusiast of all things Texas. This Dallas-born writer / adventurer is ready to take his ‘78 El Camino to find the best in food, fun, and fitness throughout the Lone Star State.