Austin Pitmaster Claims Coveted Grand Champion Title at Texas BBQ Championship
LOCKHART, TX – The pinnacle of Texas barbecue competition concluded this past weekend, with veteran Austin pitmaster Sarah Chen of “Smokey Jo’s Ribs” achieving the ultimate distinction: Grand Champion at the 45th annual Texas BBQ Championship. Held in Lockhart, widely recognized as the state’s official BBQ capital, the prestigious event drew the best pitmasters from across Texas, vying for top honors in the deeply rooted tradition of smoked meats.
A Decades-Long Tradition in the BBQ Capital
The Texas BBQ Championship, now in its 45th iteration, is more than just a competition; it’s a celebration of Texas culture and culinary artistry. Hosted annually in Lockhart, a city synonymous with world-class barbecue, the championship brings together hundreds of teams, fans, and judges dedicated to the craft. The 2025 event unfolded over three days, from April 25th to April 27th, transforming the heart of Lockhart into a smoky, flavorful arena where dedication and skill were put to the ultimate test. This year’s championship featured a robust field of over 150 teams, each representing different regions and styles from across the Lone Star State, all converging on the historic BBQ town with aspirations of claiming the coveted Grand Champion title.
The Rigorous Competition
The championship challenges competitors across the four core pillars of Texas barbecue: brisket, pork ribs, chicken, and sausage. Each category demands specific techniques, temperatures, and timings, pushing pitmasters to demonstrate mastery over fire, smoke, and meat preparation. Brisket, often considered the crown jewel, requires hours of low-and-slow cooking to achieve perfect tenderness and flavor. Pork ribs must possess the ideal bite – tender but not falling off the bone – with a harmonious blend of smoke and rub. Chicken needs to be moist and flavorful, a deceptively difficult feat. And sausage, whether homemade or expertly sourced, must showcase the character of the region.
Judges, typically comprised of certified barbecue experts and enthusiasts with discerning palates, evaluate entries based on appearance, texture, and taste. The blind judging process ensures impartiality, with each piece of meat scored meticulously across various criteria. Success requires consistency across all categories, demanding that teams manage multiple smokers and timelines simultaneously over the grueling multi-day event.
Sarah Chen’s Path to Victory
Sarah Chen, the lauded pitmaster behind Austin’s popular “Smokey Jo’s Ribs,” is a familiar face within the competitive barbecue circuit. Known for her meticulous approach and dedication to traditional methods, Chen has built a strong reputation over years of honing her craft. Her participation in the 45th annual championship represented the culmination of countless hours spent perfecting recipes, calibrating equipment, and understanding the subtle nuances of different woods and cuts of meat. Representing Austin, a city with its own thriving and innovative barbecue scene, Chen carried the hopes of many back home as she entered the competitive fray in Lockhart.
Her team’s performance throughout the weekend was consistently strong, impressing judges in multiple categories. However, it was her entries in the brisket and pork ribs categories that truly set her apart and ultimately secured the Grand Champion title. Judge feedback highlighted the exceptional quality of these cornerstone meats.
A Masterclass in Brisket and Ribs
The judges specifically praised Chen’s winning entry for its “perfectly rendered brisket.” Achieving this standard means the collagen and connective tissues within the tough cut have broken down into gelatin, resulting in a moist, tender, and flavorful slice that holds its shape but yields easily. The smoke ring, bark (the dark, flavorful crust), and internal texture must all be spot on – a testament to precise temperature control and ample time in the smoker.
Equally impressive were her “smoky pork ribs.” Pitmasters strive for ribs that balance smoky depth with the natural flavor of the pork, complemented by a well-balanced rub. The texture must be just right – tender enough to pull cleanly from the bone with a slight tug, but not mushy. Chen’s ability to execute both these demanding cuts at such a high level simultaneously speaks volumes about her skill, experience, and preparation.
The Pinnacle of Achievement
As the awards ceremony commenced on Sunday, April 27th, anticipation filled the air. After announcing winners in individual categories, the moment arrived for the Grand Champion reveal. When Sarah Chen and the team from “Smokey Jo’s Ribs” were announced as the winners of the 45th annual Texas BBQ Championship, cheers erupted from supporters. The Grand Champion title represents the highest honor in Texas competitive barbecue, recognizing the team that demonstrated overall excellence across all judged categories.
The victory not only comes with significant bragging rights for the year but also solidifies Sarah Chen’s position among the elite pitmasters in the state, if not the country. Her win brings the coveted title back to Austin, highlighting the quality of barbecue being produced outside of the traditional, established BBQ hubs. For “Smokey Jo’s Ribs,” this championship will undoubtedly draw increased attention and visitors eager to taste the barbecue deemed the best in Texas by the judges.
Looking Ahead
Sarah Chen’s triumph at the 45th Texas BBQ Championship is a milestone in her career and a moment of pride for the Austin culinary scene. Her perfectly rendered brisket and smoky pork ribs stood out among a field of over 150 highly skilled competitors. As the dust settles in Lockhart, the barbecue community celebrates a deserving champion. The win serves as inspiration for aspiring pitmasters and reaffirms the enduring passion for barbecue that defines Texas. Sarah Chen and “Smokey Jo’s Ribs” will carry the title and the legacy of the 45th championship through the coming year, setting a high bar for future competitions.
