Across Texas, a growing number of Muslim-owned eateries are putting a halal spin on the state’s beloved barbecue tradition. From brisket smoked with mesquite wood to pork‑free sausage made from beef and lamb, chefs are adapting classic recipes to meet halal dietary laws while preserving the smoky flavor that defines Texas BBQ. Restaurateur Aisha Al‑Hassan, owner of “Halal Smokehouse” in Austin, explained that the menu was designed after months of testing spice rubs and wood choices to replicate the deep, caramelized crust of traditional pork ribs. The trend has attracted both Muslim and non‑Muslim diners, sparking conversations about culinary diversity and the evolving food scene in the Lone Star State.
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