Texas barbecue just got a spicy, soulful upgrade—thanks to halal pitmasters rewriting the rules. From Goldee’s in Fort Worth (Michelin Bib Gourmand, Texas Monthly 1) to Levant BBQ’s brisket shawarma, at least a dozen Lone Star joints now serve halal brisket, turkey, and lamb with bold cultural twists. Zain Shafi spices up tandoori turkey, while Salahodeen Abdul-Kafi smokes Iraqi-spiced Wagyu—proving halal isn’t niche, it’s Texan. Amid political noise, these spots thrive as identity kitchens, blending faith, flavor, and community. This isn’t just food—it’s proof that Muslim American chefs are reshaping Texas cuisine one smoky plate at a time.
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