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Texas Monthly 2017 Top 50 BBQ Joints

444,642 Views | 2661 Replies | Last: 3 yr ago by agfan2013
agfan2013
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In reply to NColoradoAG • 11:54a, 2/10/18
AG
Were you in the Denver Broncos jacket? I noticed you right when we were about to go inside and order but got side tracked talking to an older couple my family knows and two random guys in front of us. I was in a blue Columbia sweater and khaki shorts and my fianc was in a maroon out shirt.

Did y'all like what you had?
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Bulldog73
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12:33p, 2/10/18
AG
I just ate at Fargo's. Not one of their better days. I got 1/2 lb moist, rib tips, and some Mac & cheese. There was little bark and smoke ring. When I got to the bottom of the serving tray, there's a solid 1/4 inch or so fat just sitting there, and the sauce from the bottle I tried to squeeze out clearly hasn't been cleaned in some time with the nozzle full of completely solidified sauce. The Mac and cheese was disappointing even.

There was two people in line in front of me, and the pricing is still pretty decent at least. Still better than the other main options in town, but not great.
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NColoradoAG
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In reply to agfan2013 • 12:39p, 2/10/18
agfan2013 said:
Were you in the Denver Broncos jacket? I noticed you right when we were about to go inside and order but got side tracked talking to an older couple my family knows and two random guys in front of us. I was in a blue Columbia sweater and khaki shorts and my fianc was in a maroon out shirt.

Did y'all like what you had?


That was my dad in the broncos pullover. I was in the Aggie Basketball pullover and maroon cap. We loved most everything, but the pork steak was a little dry. Brisket was cooked perfectly. Only critque would be i like a little more salt in the rub. That's nitpicky though.
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Bryan98
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1:23p, 2/10/18
AG
https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/

TLDR: The smoke ring don't mean a thing.

As a cool bonus, the footnotes reference Texas A&M!
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agfan2013
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In reply to Bryan98 • 3:28p, 2/10/18
AG
Yep. The downfall of most backyard bbqers, they read about how you should let the meat come up to temp (which doesn't really help much, if you've read the meathead bbq book) and then wonder why they don't have much of a smoke ring. But as Daniel points out it's just a cosmetic thing that people like, it's not the mark of great bbq.

Ive never had an issue getting one as I usually put the rub on the night before, not because I believe it helps penetrate the meat more or anything, more as having one less thing to do early in the morning if it's a brisket and all I want to be worried about is starting the fire and getting some good heat going. Then go straight from the fridge to the pit.
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Aggie1946
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10:06p, 2/21/18
Planning another epic Q trip. Anyone think it would be possible to hit Snows, Tejas and Corkscrew on a Saturday? Im guessing I could make Tejas by 11 but that would mean a good line and Corkscrew may be sold out by the time I made it over there.
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The Milkman
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In reply to Aggie1946 • 10:00a, 2/22/18
AG
Aggie1946 said:
Planning another epic Q trip. Anyone think it would be possible to hit Snows, Tejas and Corkscrew on a Saturday? Im guessing I could make Tejas by 11 but that would mean a good line and Corkscrew may be sold out by the time I made it over there.
If its halfway decent weather you are going to have trouble doing both Tejas and Corkscrew.

  • If you were very early in line at Snows, got your food quickly, and ate quickly. Maybe you could be out of there by 9:00.
  • That would get you back to spring by about 11:00. On a very cold winter day I got to Corkscrew at about 10:45 and had food at about noon. I would assume on a warmer better day the line would be longer.
  • Tejas is about 20 minutes from Corkscrew. You'd probably get some food by 2:00 I would guess at that time, but unknown on inventory.

All of that is considering fast eating and no lingering. It would be tough for sure. But theoretically do-able.
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CDub06
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In reply to Aggie1946 • 10:42a, 2/22/18
AG
I think it's possible, but you may get scraps at Corkscrew. Get to Snow's early, don't hang around for chocolate at Tejas, and pray there's still meat left at Corkscrew. They reportedly had meat left around 3:00 a couple of Saturdays ago. But, on a nice sunny Saturday, that won't be the case.
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Bulldog73
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10:46a, 2/22/18
AG
Top spot to hit in DFW? I know the places on the list, but I wanted to see if there was another recommendation for this Saturday (I see Cattleack is closed aside from first Saturday of the month).
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The Pilot
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In reply to Bulldog73 • 10:49a, 2/22/18
AG
My pick would be Pecan Lodge or Hutchins. I haven't been to Heim but I hear it's solid too. Lockhart is pretty overrated and I'd probably opt for something non bbq than eat there.
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CDub06
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10:51a, 2/22/18
AG
Cattleack is the clear #1.

I'd then go: Hutchins, Heim, Slow Bone. Then Pecan Lodge after those.
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The Pilot
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In reply to CDub06 • 11:24a, 2/22/18
AG
CDub06 said:
Cattleack is the clear #1.

I'd then go: Hutchins, Heim, Slow Bone. Then Pecan Lodge after those.
Have you been to Slow Bone lately?
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agcrock2005
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In reply to Bulldog73 • 11:41a, 2/22/18
AG
I'd go Cattleack for sure at #1 then Hutchins. I don't buy the hype of Heim. Billy Oak Acres in N Fort Worth has some great brisket.
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txag2008
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In reply to Bulldog73 • 11:42a, 2/22/18
AG
It's probably not the top BBQ spot, but for best combination of BBQ & beer, hard to beat Intrinsic Smokehouse (intrinsicbrewing.com/bbq)
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Bmac04
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In reply to Bulldog73 • 12:30p, 2/22/18
AG
Meat U Anywhere is always solid
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CDub06
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In reply to The Pilot • 12:55p, 2/22/18
AG
The Pilot said:
CDub06 said:
Cattleack is the clear #1.

I'd then go: Hutchins, Heim, Slow Bone. Then Pecan Lodge after those.
Have you been to Slow Bone lately?
Actually no. But I've always been impressed. I've known a couple of people that have been recently and didn't have complaints. It sounds like you might have a different impression.
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CDub06
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In reply to txag2008 • 12:59p, 2/22/18
AG
txag2008 said:
It's probably not the top BBQ spot, but for best combination of BBQ & beer, hard to beat Intrinsic Smokehouse (intrinsicbrewing.com/bbq)
It's definitely not a place to visit for BBQ. I visited in November and ended up throwing some of the meat away because it was so bad. They do some fairly interesting brews though and is one of the only DFW places actually doing NEIPAs.
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BSD
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2:25p, 2/22/18
AG
Is anyone doing the Hot Luck festival opening night at Franklin BBQ on May 24? Tickets are about $100 all-in and I think it includes beer.

www.hotluckfest.com
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Business Time
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In reply to CDub06 • 3:40p, 2/22/18
AG
Neat place, good beer but almost no smoke in the meat. I haven't been back in a while since the minimal service had gotten worse.
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Aggie1946
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In reply to CDub06 • 3:45p, 2/22/18
thanks! From reading on a yelp and
Contacting both places it sounds like corkscrew sells out faster than Tejas. Probably try that first. Tejas also takes pre orders available for pick up at 3.
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Aggie1946
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In reply to The Milkman • 3:47p, 2/22/18
Thanks for the detailed response! That's about the timeline I came up with as well. Hopefully it works out!
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Objective Aggie
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In reply to Bmac04 • 4:47p, 2/22/18
AG
Bmac04 said:
Meat U Anywhere is always solid
I guess I have had bad luck here.

It always seems like an upscale Rudy's, which it is given the history.
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agcrock2005
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In reply to Objective Aggie • 5:16p, 2/22/18
AG
Objective Aggie said:
Bmac04 said:
Meat U Anywhere is always solid
I guess I have had bad luck here.

It always seems like an upscale Rudy's, which it is given the history.
I've had similar luck which is a shame because the first two times I went there they had very good brisket. Consistency seems to have dropped off considerably since opening the second location.
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lazuras_dc
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11:15a, 2/25/18
AG
Finally got to try butters barbecue today in Mathis Texas. Thanks for the recommendation, cdub. Definitely worth the 40 minute drive from corpus. No line, everyone super friendly.

After having the best pork ribs of my life at franklins a few weeks ago, butters did not disappoint. It is definitely dryer and the bark not as consistent as franklins. But still very good.
The fatty brisket is very high up there as well. Fat rendered perfectly and great flavor. Again, a little drier than the elite briskets I have had but definitely no where in corpus I have been to comes close.

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CDub06
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In reply to lazuras_dc • 12:11p, 2/25/18
AG
That's awesome. Glad you enjoyed it. The pitmaster is trying to replicate franklin's methods. Outcome is a bit different, but blows other corpitos competitors away.
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lazuras_dc
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In reply to CDub06 • 1:34p, 2/25/18
AG
BTW I'm supposed to be judging a bbq comp in a few months. I emailed you for some thoughts. If you didn't get it , basically wanted some insight on what things you use to judge bbq other than "tastes good" haha
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CDub06
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In reply to lazuras_dc • 8:20a, 2/26/18
AG
I'm sorry I didn't see that email. I owe the guy from Butters an email as well. I'll get on it today.

I'm no professional, I just know what's I like.
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agcrock2005
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In reply to lazuras_dc • 9:06a, 2/26/18
AG
lazuras_dc said:
BTW I'm supposed to be judging a bbq comp in a few months. I emailed you for some thoughts. If you didn't get it , basically wanted some insight on what things you use to judge bbq other than "tastes good" haha
Beware that comp bbq is very different from what you get in the restaurants. You may hate it...haha. I cook 100% different for a comp than I do for parties. Comp bbq is very sweet and salty. Ribs all have sweet glazes on top of already sugary ribs that were wrapped with brown sugar/honey/butter, etc. Briskets are mostly injected with salty concoctions and overly seasoned. They're all doing this because they know you're taking one bite and they want to stand apart. I personally don't like my competition bbq and we've won and placed in several events.
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CDub06
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In reply to agcrock2005 • 9:18a, 2/26/18
AG
That was the exact disclaimer that I gave. I don't understand why when it's a competition, you've got to make the barbecue worse. I want my meat to taste like meat.
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Objective Aggie
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In reply to CDub06 • 9:44a, 2/26/18
AG
CDub06 said:
That was the exact disclaimer that I gave. I don't understand why when it's a competition, you've got to make the barbecue worse. I want my meat to taste like meat.
I guess the same reason that in pageants that beautiful women crazily overapply make-up to become less beautiful.


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The Milkman
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In reply to Objective Aggie • 9:50a, 2/26/18
AG
That analogy was beautiful
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TXAG 05
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In reply to CDub06 • 9:51a, 2/26/18
AG
CDub06 said:
That was the exact disclaimer that I gave. I don't understand why when it's a competition, you've got to make the barbecue worse. I want my meat to taste like meat.


Agreed. Cookoffs are a funny thing. Everytime we've turned in great BBQ, it doesn't do anything, but all our turn ins that were just ok end up placing or even winning.
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'03ag
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In reply to Objective Aggie • 2:46p, 2/26/18
Don't stare at that for more than 4 seconds or it starts moving.
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Fall92
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In reply to CDub06 • 4:39p, 2/26/18
AG
CDub06 said:
That's awesome. Glad you enjoyed it. The pitmaster is trying to replicate franklin's methods. Outcome is a bit different, but blows other corpitos competitors away.
Blue star for saying "Corpitos", from someone who grew up on the South side.
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BSD
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In reply to BSD • 4:45p, 2/26/18
AG
BSD said:
Is anyone doing the Hot Luck festival opening night at Franklin BBQ on May 24? Tickets are about $100 all-in and I think it includes beer.

www.hotluckfest.com


Hopefully those that would have an interest in this event were able to get tickets. It's now sold now.
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