Billy’s Pit Bar-B-Q

110 Texas 71
Bastrop, TX 78602

Phone: (512) 321-6453
Hours: M, W - Sat 11-7, Sun 11-6

Opened 1982
Pitmaster Billy Reid
Method Oak in an indirect heat pit

TMBBQ Rating: 2.5

TMBBQ Buzz

Comments from our joint finder app.
A little expensive but still good.
Mark Myers @ Iron Works BBQ, 2014-10-21 17:40:17
Good brisket and slaw. Always a good sign when the sides are good.
Mark Myers @ Hays Co. Bar-B-Que & Catering, 2014-10-21 17:39:02
I enjoyed one of the best nuggets of brisket at this little hidden gem. This is what brisket was intended to taste and look like
Andrew Sanderson @ Miller’s Smokehouse, 2014-10-20 17:53:27
Pork ribs are the main attraction here and rightly so. Great bang for your buck as tons of meat and less bone; always a good thing. Brisket was good; sides solid. Friendly service and definitely a must visit spot in Houston.
Rahul Yaratha @ Virgie’s Bar-B-Que, 2014-10-18 19:52:59
Had a chopped with gravy disappointed after the good BBQ down the street
doug_wallace @ Jasper’s Bar-B-Que, 2014-10-18 14:16:27
Large combo brisket sausage and ring bologna with gravy fantastic !
doug_wallace @ Tony DeMaria’s Bar-B-Q, 2014-10-18 14:11:24
Great brisket and pork tenderloin
David Monasmith @ Lockhart Smokehouse, 2014-10-18 02:01:31
Combo plate chopped and ham disappointed with portion size and beans were sour again both meats were good though
doug_wallace @ Sammie’s Bar-B-Q, 2014-10-18 00:07:17
More Buzz →

Review

Billy's Bastrop 02

November 5, 2013

On his 1994 album Gringo Honeymoon, Texas singer/songwriter Robert Earl Keen recorded a song entitled “Barbeque.” It has become the anthem for many of my smoked meat adventures along with most every other REK song. When I had a chance meeting with he and Lyle Lovett at the KUT studios in Austin, I was at first speechless. After some introductions and a few photos our conversation went straight to the subject of barbecue. Lyle, like many other Texans, was a big fan of Cooper’s in Llano, but Robert’s choice was more unexpected. He insisted I go try Billy’s in Bastrop.

IMG_1687

Sliced beef, bread, ribs, sausage, and a cold Big Red

The parking lot along the Highway 71 service road was nearly full at lunch time. Not a single vehicle lacked a tailgate. Just for fun I listened to the chorus of “Barbeque” in the car before I walked in.

Barbeque sliced beef and bread 
Ribs and sausage and a cold Big Red 
Barbeque makes old ones feel young 
Barbeque makes everybody someone 
If you’re feelin’ puny and you don’t know what to do 
Treat yourself to some meat eat some barbeque

The staff seemed to know most of the other folks in line, and were still very friendly to this outsider. I got a combo plate to go and a cold Big Red to enjoy on the trunk. The sausage is homemade, so I started there. While I enjoyed the taut casing, the links needed something more in the seasoning to make them memorable. The same was true for the brisket. It was tender and moist, but with a washed out smokiness that makes me suspect that they wrap the meat during cooking. It also needed more salt and pepper to provide some oomph. Potato salad and beans were both as mediocre as the brisket. The best item was the pork ribs. Despite the reddish appearance, the ribs has a good level of smoke. They required a firm bite to get them off the bone, but the flavor and tenderness were spot on.

Billy’s has been around for over three decades, so they must be doing something right in a town with at least three other barbecue options. On the day I visited it wasn’t much better than average, but I could tell they were trying. Maybe I just hit them on an off day, or maybe I just need to go in there with Robert Earl Keen as my dining companion.

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