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

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Comments from our joint finder app.
Brown's BBQ in Austin. South Lamar. Beef ribs: small but have good flavor. If they were cooked any longer they would have become tough. The brisket had very good taste a little bit of a smoke ring but the fat should've been rendered down unlock more on the moist cut. The lien cut was very good and tender. The sauce had a sweetness to it that was just a bad right but could've used a little pepper. I had two sides the coleslaw and the mac & cheese. The coleslaw was too vinegary but the mac & cheese was quite good but had a Val Vita cheese taste to it. All in all I would give it a 3 1/2 out of five stars for the ribs and for the lean brisket I'd give it a four out of five. For the moist have to give it two out of five just because half of the meat I got was just fat size since they paid $14 a pound for half of what I should've got if you go make sure that they trim the moist before they weigh it
Terry r @ , 2015-05-04 00:43:59
@Rafter J's in Iowa Park. Passed this place for sometime. Curious about a BBQ and Canjun food place. They do not have ribs on the two meat plate. I ordered ribs while my husband ordered sliced brisket and sausage. The ribs had a good texture and were tender. No spice that I could tell were on the ribs. BBQ sauce is tangy and slightly sweet. The ribs do benefit from the sauce. Sausage is an Eckridge type. Brisket did not have much of a smoke ring snd was a little dry. There was not much in the way of spices on the brisket. The brisket did have a little bit of bark but not much and some smoke flavor. Next we will try the Canjun fair.
Mae McKnight @ , 2015-05-03 23:48:13
Wet brisket was great. Pork spare red dry and not cleaned. Good meal over all.
Ted hindes @ Rudy’s Bar-B-Q, 2015-05-02 18:31:18
Had the brisket and pork ribs. Both excellent. Just the right amount of smoke.
scott7 @ Virgie’s Bar-B-Que, 2015-05-02 01:18:59
A heavy chipotle rub on the ribs, a little chewy.
@ Woodshed Smokehouse, 2015-05-01 22:34:51
Caught the very end of lunch service. Good brisket, turkey, and pulled pork, but the bread was the star!
idighorns @ The Granary ’Cue and Brew, 2015-05-01 21:54:36
Brisket nice and moist with lots of smoke. Love that hot sauce! The star of the show is the mutton, though!! Something new for me and can't wait to eat it again!!
Adam Murray @ Southside Market and BBQ, 2015-05-01 18:14:56
Always a great place for brisket. Had a sliced sandwich. Very good today.
scott7 @ Virgie’s Bar-B-Que, 2015-05-01 01:04:20
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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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