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Texas Monthly 2017 Top 50 BBQ Joints

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ILikeTacos
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In reply to Bulldog73 • 12:59p, 1/31/18
AG
Bulldog73 said:
I have a friend going to wait at Franklin this Saturday (which we expect to be especially crazy considering the Super Bowl Sunday). I can't go, but he said he'd pick up a pound or two of brisket for me if I wanted. I assume they'd be able to wrap it for us and that with some reheating it'd be good to go. Does anyone have some good instructions for reheating the next day? It's just a couple pounds, so I'm not sure the best way to go about it.
Do you have a sous vide? zip lock bag it and get out all the air by doing the water dunk method (or vacuum seal it) then drop it in sous vide at 140* for an hour.

Or if it is literally just a day, like the lady who owns CattleAck says, leave it wrapped on the counter and eat it at room temp the next day. She claimed to kill me if I put it in the fridge and/or microwaved it and I believed her.
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Quinn
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In reply to Bulldog73 • 1:01p, 1/31/18
AG
Bulldog73 said:
I have a friend going to wait at Franklin this Saturday (which we expect to be especially crazy considering the Super Bowl Sunday). I can't go, but he said he'd pick up a pound or two of brisket for me if I wanted. I assume they'd be able to wrap it for us and that with some reheating it'd be good to go. Does anyone have some good instructions for reheating the next day? It's just a couple pounds, so I'm not sure the best way to go about it.
I believe Franklin says to reheat it in the oven, wrapped at foil, on a low temp (250?), with a few pats of butter on top. Been a few years, but I think that's what he told me to do.
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Bulldog73
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In reply to ILikeTacos • 1:23p, 1/31/18
AG
I do have sous vide. That sounds like a winner. Quinn's suggestion was my other idea, but I'm always looking for an excuse to use my sous vide.
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agcrock2005
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In reply to Bulldog73 • 2:47p, 1/31/18
AG
Bulldog73 said:
I have a friend going to wait at Franklin this Saturday (which we expect to be especially crazy considering the Super Bowl Sunday). I can't go, but he said he'd pick up a pound or two of brisket for me if I wanted. I assume they'd be able to wrap it for us and that with some reheating it'd be good to go. Does anyone have some good instructions for reheating the next day? It's just a couple pounds, so I'm not sure the best way to go about it.
Tell them to cut a chunk off rather than slices. Should keep it much more moist. Then if you have vacuum sealer you can seal it up and heat back up in 200 degree water for hour or so and it should be pretty tasty/moist. This is what I do with my leftover bbq and it tastes just like it came off the pit when I heat it back up.
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Bryan98
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3:25p, 1/31/18
AG
I have refrigerated and then reheated both Franklin and Snow's brisket several days (possibly up to a week - smoked meat keeps well, obviously) after it was sliced, and it was still fantastic.

I think I tried using an oven at first, but it was too slow, so I used a microwave.

I'm sure you can get better results with more work, but when you start with excellent brisket, it seems to remain excellent.

I wished in both cases that I'd gotten more meat than I did; those briskets are so good that I wanted to eat it with sauce, eat it on tacos, scramble it with eggs, etc.
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NColoradoAG
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9:48a, 2/1/18
7pm tip next weekend for basketball means I get to visit Snows for the first time!
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MW13
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10:43p, 2/1/18
AG
Anybody been to Tejas lately? Trying to figure out the wait/sell out time on a Saturday. Thanks.
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CDub06
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8:54a, 2/2/18
AG
First post-baby solo overnight trip was a success.

I hit two new spots, including one Top 50 place.


This was my first trip to Baker Boys. The ribs were the high point. They had a little bit more seasoning than I typically like, but they were definitely good. Sausage is Really well done. The Pork Loin had been talked up, but it was just fine. Brisket was not bad, but nothing special.

I think Baker Boys is a solid B. It's been a while, but I still think I like Gonzales Food Market better.



My expectations for Smoke Barn were low because: 1. It was dinnertime and 2. It was Eagle Pass. But I was super impressed. Now that's relative of course. The brisket was firm, but not overly dry and had some flavor. The glaze provided most of the flavor on the above average ribs. The pulled pork was just a lump of unloved meat. This was just scooped out of a vat of mushed meat in the back. It wasn't bad, but freshly pulled is always 100X better. I'd say Smoke Barn is a low B-, but finding above average brisket in this remote town was a success!


I'd originally planned on stopping at two places I've done a couple of times before (but my work in Eagle Pass took much longer than I anticipated). Heavy's Barbecue and Luling City Market aren't too high on my list, but I haven't been since the Top 50 selection. I rolled through Hondo before 6 and they were already sold out, so I guess that Top 50 nod is really helping them. I've been in for dinner before. And Luling just wasn't in the cards since it was so late.
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lazuras_dc
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1:45p, 2/2/18
AG
Anyone have an estimate of wait times for Franklin on sundays (may go feb 11) or if its too ridiculous, may go to Micklethwait... wait times there?
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The Milkman
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In reply to lazuras_dc • 1:50p, 2/2/18
AG
A few weeks ago I was at Mickelthwaite on a Saturday morning and there was pretty much no wait. We walked up about 11:00 and they had maybe 10 people in front of us.
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Jock 07
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In reply to lazuras_dc • 2:02p, 2/2/18
AG
Honestly if you have to ask it's probably too long
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The Pilot
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In reply to lazuras_dc • 2:19p, 2/2/18
AG
lazuras_dc said:
Anyone have an estimate of wait times for Franklin on sundays (may go feb 11) or if its too ridiculous, may go to Micklethwait... wait times there?
What is your definition of ridiculous? We went on a Friday last February arrived at 9:30, ate at 1:30. I'd imagine a slow day at Franklin's you're probably waiting 2 hours?
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Martin Cash
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In reply to The Pilot • 2:22p, 2/2/18
AG
The Pilot said:
lazuras_dc said:
Anyone have an estimate of wait times for Franklin on sundays (may go feb 11) or if its too ridiculous, may go to Micklethwait... wait times there?
What is your definition of ridiculous? We went on a Friday last February arrived at 9:30, ate at 1:30. I'd imagine a slow day at Franklin's you're probably waiting 2 hours?
15 minutes.
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lazuras_dc
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2:27p, 2/2/18
AG
4 hours would probably be my limit
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Propane & Accessories
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In reply to lazuras_dc • 2:42p, 2/2/18
AG
If you pay a kid 50 bucks he'll wait in line for you.
http://www.bbqfastpass.com/
You're tearing me apart- Tommy Wiseau
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ILikeTacos
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In reply to Propane & Accessories • 2:44p, 2/2/18
AG
UncleJew15 said:
If you pay a kid 50 bucks he'll wait in line for you.
http://www.bbqfastpass.com/

Username does not check out.
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The Pilot
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In reply to Martin Cash • 2:45p, 2/2/18
AG
BQ75 said:
The Pilot said:
lazuras_dc said:
Anyone have an estimate of wait times for Franklin on sundays (may go feb 11) or if its too ridiculous, may go to Micklethwait... wait times there?
What is your definition of ridiculous? We went on a Friday last February arrived at 9:30, ate at 1:30. I'd imagine a slow day at Franklin's you're probably waiting 2 hours?
15 minutes.
This probably isn't the thread for you then.
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The Pilot
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In reply to Propane & Accessories • 2:45p, 2/2/18
AG
UncleJew15 said:
If you pay a kid 50 bucks he'll wait in line for you.
http://www.bbqfastpass.com/
I thought Franklin's banned them?
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Propane & Accessories
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In reply to The Pilot • 3:02p, 2/2/18
AG
Well I'll be damned he did, that is kinda crappy
You're tearing me apart- Tommy Wiseau
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lazuras_dc
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3:19p, 2/2/18
AG
Sounds like the kid specializes in going to La BBQ now but I've had them. So wanting to try franklin. Guess I'll hit it up super early
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tlfw378
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In reply to The Pilot • 3:25p, 2/2/18
AG
The Pilot said:
UncleJew15 said:
If you pay a kid 50 bucks he'll wait in line for you.
http://www.bbqfastpass.com/
I thought Franklin's banned them?


They did.
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agfan2013
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4:24p, 2/2/18
AG
Franklin from Fri-Sunday, you better be in line by 7:30ish to guarantee they wont have run out of everything, and you'll probably be eating at 1:00 or later. However, Tues-Thur is a different story and you can roll up 8-9:00 and still be ok, I much prefer going on a weekday.

Mickelthwait isnt nearly as bad on wait times, weekend you might be 30 minutes or so but weekdays arent bad at all. But I wasnt impressed with them the last time I went.
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Martin Cash
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In reply to The Pilot • 11:26a, 2/3/18
AG
The Pilot said:
BQ75 said:
The Pilot said:
lazuras_dc said:
Anyone have an estimate of wait times for Franklin on sundays (may go feb 11) or if its too ridiculous, may go to Micklethwait... wait times there?
What is your definition of ridiculous? We went on a Friday last February arrived at 9:30, ate at 1:30. I'd imagine a slow day at Franklin's you're probably waiting 2 hours?
15 minutes.
This probably isn't the thread for you then.
Yep. With all the good BBQ out there, it's insane to stand in line for 4 hours just to eat the hippest.
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Shooz in Katy
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In reply to ILikeTacos • 8:27p, 2/3/18
AG
ILikeTacos said:
UncleJew15 said:
If you pay a kid 50 bucks he'll wait in line for you.
http://www.bbqfastpass.com/

Username does not check out.
No me importa, we has Yimbo!!
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lazuras_dc
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8:00p, 2/8/18
AG
Have a buddy getting to Franklin's tomorrow at 8AM then bringing me lunch (im buying for him too). Such a good guy ! Will report back on wait time and deliciousness.
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agcrock2005
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In reply to lazuras_dc • 9:10p, 2/8/18
AG
You might not be eating until 2 but it should be awesome.
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agfan2013
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11:12p, 2/8/18
AG
Thinking about hitting up snows this weekend. Sounds like the line is shorter than it's been, maybe the list hype is finally dying out or maybe because it's still cold in the mornings, either way good chance I'm going.
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NColoradoAG
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In reply to agfan2013 • 9:24a, 2/9/18
agfan2013 said:
Thinking about hitting up snows this weekend. Sounds like the line is shorter than it's been, maybe the list hype is finally dying out or maybe because it's still cold in the mornings, either way good chance I'm going.

We're headed over tomorrow. I skipped it during my football trips in the fall hoping this exact weekend would be an evening basketball game.

Is arriving at 8am too late?
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agfan2013
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In reply to NColoradoAG • 2:33p, 2/9/18
AG
I don't think so, a poster earlier on this thread said they got there at 8:30 and were eating by 9:15 and another person I've talked to said about the same, don't have to be there at 6:00 anymore and usually less than a 2 hr wait now. I'm planning on getting there 8-8:30.
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lazuras_dc
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3:11p, 2/9/18
AG
Buddy got there at 820 and ordering by noon.





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lazuras_dc
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3:13p, 2/9/18
AG
I'll compare to what I've had

Brisket was on par with snows better than cattleack and truth.
Ribs better than truth and cattleack - didn't get to try them at snows.
Snows still has a special place in my heart for their pork steak!

I still don't like sausage :/
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NColoradoAG
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9:33p, 2/9/18
Possibly a stupid question. Does Snows take cards?
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The Pilot
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In reply to NColoradoAG • 9:34p, 2/9/18
AG
Yes, they take credit cards. Make sure you try the pork steak.
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agfan2013
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10:59a, 2/10/18
AG

Arrived at 8:15, ate at 9:45.


The spread. Kept it simple with brisket and pork ribs, beans and bread for sides.



Got to talk with Miss Tootsie and Clay who is their third pitmaster. Very nice people and showed us the pits.

Jordan from Bodacious BBQ in Longview was there and talked with them quite a bit after his meal, said he was headed to Truth next so I guess he's touring some of his central Texas competition.

All in all it was great and the first time I was out there since 2012ish. Miss Tootsie asked if she looked any older when I told her it had been 5-6 years since I had last been haha. They took tons of pictures with people and were constantly talking with people, it's a miracle they have time to actually watch the pits!

I think I give the edge to Franklin BBQ: briskets are both excellent but I think he does pork ribs better. But I'll definitely be back again before another 6 years goes by, nice that it's not as bad as the 3-4 hour franklin line.
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NColoradoAG
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In reply to agfan2013 • 11:13a, 2/10/18
agfan2013 said:

Arrived at 8:15, ate at 9:45.


The spread. Kept it simple with brisket and pork ribs, beans and bread for sides.



Got to talk with Miss Tootsie and Clay who is their third pitmaster. Very nice people and showed us the pits.

Jordan from Bodacious BBQ in Longview was there and talked with them quite a bit after his meal, said he was headed to Truth next so I guess he's touring some of his central Texas competition.

All in all it was great and the first time I was out there since 2012ish. Miss Tootsie asked if she looked any older when I told her it had been 5-6 years since I had last been haha. They took tons of pictures with people and were constantly talking with people, it's a miracle they have time to actually watch the pits!

I think I give the edge to Franklin BBQ: briskets are both excellent but I think he does pork ribs better. But I'll definitely be back again before another 6 years goes by, nice that it's not as bad as the 3-4 hour franklin line.

I think we were right behind you. Really enjoyed the bbq and the overall vibe was great.
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