Meet Wayne Mueller, a true legend in the world of Texas BBQ and a proud third-generation pitmaster! Wayne is carrying forward the rich tradition of his family’s iconic establishment, Louie Mueller BBQ, while infusing it with innovative culinary techniques that elevate it to the next level. His commitment to preserving the “old school” BBQ methods—rooted in time, patience, and the perfect balance of smoke and flavor—is unparalleled.
At Louie Mueller BBQ, every brisket, rib, and sausage tells a story of craftsmanship and heritage. It’s no wonder this Texas BBQ destination has earned its place as a must-visit spot for BBQ lovers across the nation. Whether you’re a seasoned BBQ connoisseur or just beginning your journey into the smoky, flavorful world of Texas BBQ, Louie Mueller BBQ is an experience you’ll never forget.
We had the incredible honor of spending time with Wayne Mueller and witnessing the passion and dedication he brings to every plate of BBQ served. His ability to keep the flame of tradition burning bright while continuously innovating is what sets Louie Mueller BBQ apart as a cornerstone of Texas BBQ culture.
A massive thank you to Wayne Mueller for welcoming the Chief Firewood team into the hallowed pits of Louie Mueller BBQ. We’re thrilled to share this journey with y’all and hope you enjoy the video as much as we enjoyed capturing the essence of Texas BBQ at its finest. If you’re a BBQ fan, especially of authentic TX BBQ, this is a video—and a destination—you can’t afford to miss!
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The moment you see a new Chief’s video you know you’re adding it to your playlist. Awesome video from one of the best and most humble Pitmasters in Texas!
when first walk in the smoke is in the walls and all over They have a great BBQ we lived in Taylor 6 years and they are few type smokers styles I think Snows BBQ has the same type smokers ! There Beef Ribs are the best I have ever had
Watching this whilst on break at work in Somerset, England. The passion for his joint & the quality of his food comes across so well. The Duchess & I love Barbeque so if & when we get Stateside again, this place is high on the list.
Reminds me of an old BBQ in my home town. You walk and the entire restaurant is seasoned in smoke. Great memories. No doubt, the cling film companies love this dude. Used half a roll on one rack of ribs. 🤣
@chieffirewood1137 this is the very first bbq joint I visited when I went to Texas in 2021. I love it!
Ate the Beef rib there, one of the best Things i ate in my life, worth every Penny🤤🤤💪🏻
Javier is the man !!!!🪵 master
The lineage of this place runs deep. Aaron Franklin learned the craft from the Mueller's. This family truly are the royal family of central texas Q
Outstanding video! What a great tradition! WOW!
Outstanding presentation. Well done!
My hometown
Texas Method of Smoking Briskets
Apply a 50/50 mix of Course Salt and Black Pepper . Get the Smoker Temp up to 225-250 degrees F and place the Brisket FAT CAP Up with the point towards the fire source and the flat away from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours. Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an
insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving.
Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 hours or more !
Never inject, marinade or sauce a Brisket !!
awesome!!!
Related to Bill Miller?
We ate many a meal here in our Missouri Pacific & Union Pacific days. Taylor, Texas – home of Louie Mueller's – was our away from home terminal. Would often call in an order for a rib eye. Mr. Fontaine (as I recall) was the cook then. It was all ready inside of 45 minutes. Always served on butcher paper with potato salad & pintos. Throw in a bottled Coke and you were set!
Wayne is the GOAT
We need you here in Australia
Nothing but pure passion manifestation in this post! I was fortunate enough to get service from Wayne’s father years ago and Wayne also. Wayne graciously showed me the ‘’brick and mortar’’ pit during a visit several years ago. This iconic business is true to its originality. There’s just a few establishments that even share an enriched story that connects the BBQ origins in the USA. The en vogue BBQ aficionados of today owe much homage to this establishment.
Great place love all the history eaten there several times a true jewel
My wife and I visit central Texas every year to see family, we have tried all the great spots, but nothing tops the beef ribs at Louie Mueller BBQ. Hell, I could lick the smoke off the walls there and it would be better than most BBQ places where I live!
🔥 🔥
Wayne is the reason Louie Mueller's continues to be a great success. Preserving business cards that customers left on the community board 65 years ago because he still appreciates their patronage all these decades later says tons about Wayne's character.
I'm wearing my "Gospel according to Louie" shirt as this video comes into my feed. I love the bark on their brisket, so I eat there every time I'm in Taylor.
.. bucket list BBQ establishment to visit! Thanks for sharing and cheers from Melbourne, Australia.
Im 46 and live in Manitoba. This man is living my dream. I'd love to move down to Texas and learn how to cook Texas BBQ. I do alot of smoking briskets and pork at home, but we're limited here as we have winters 5 months out of 12. This truly is a passion of mine and im not going to quit. Making food that puts a smile on people's faces and hear them ask "how did you do that" is such a reward in itself. Keep on smokin!
Best 'Que anywhere in Texas as far as I'm concerned!! I've had everything on the menu and have never been disappointed!! Getting that burnt end bite when you step up to the counter is the BEST!!
I'm not sure I get the airflow in the smoker. Do you have a page with a few pictures made from the firedoor to see where the grates sit? Same goes for the chimney part.
Take the cards and put them on the tables & cover with epoxy and glass. They will always be a part of your place.
When I had my first bite of his beef rib, it was like I had never eaten before. It was truly, without a doubt the best bite in my life.