Comments from our joint finder app.
Nice little place to eat some Q. It is a pretty drive in the hill country to get there. Check and make sure they are open on the Saturday you plan to go. Decent chicken and brisket .
Woodwill Smokers @ Maywald’s Sisterdale Smokehouse, 2016-10-25 23:53:02
Almost forgot about my stop here awhile ago. The beef rib was massive and great flavor. The brisket was good but for some reason left me wanting more smoke. Pretty good spot.
Woodwill Smokers @ Louie Mueller Barbecue, 2016-10-25 23:48:22
Stopped here for dinner after a training class. Was a little puzzled when the manager asked me what was in my cup since no outside drinks were allowed. Oh well. I would say this is mediocre BBQ, not bad but not so great. Had the three meat combo (ribs, brisket and sausage) and for the price you got a good meal. Brisket was a lil dry and not that tender. The sausage was seemed mushy when you chewed it. The ribs were cooked great, not over cooked and you had to bite them off the bone, not fight them off the bone. The ribs also had a shuttle sweet flavor. The ribs were my favorite of the three and the cole slaw was good.
Woodwill Smokers @ Vic’s Bar-B-Que, 2016-10-25 22:30:26
Not there that I could find @ saddlebags, 2016-10-25 18:07:10
Had a lean sliced lots of smoke moist and tender like it will be back for a full lunch @ Boatman’s BBQ, 2016-10-25 18:06:10
Shishkabob and ham both good @ Hard Eight BBQ, 2016-10-25 17:48:46
2nd visit in a week, both visits pretty plain BBQ brisket was bland no smoke no spice. Spare ribs dry and sausage no flavor sides are nothing to brag about I see a lot of folks eating stuffed bake potatoes sorta like you would get at Jason's Deli
@ Hinze's BBQ Bay City, 2016-10-24 17:15:30
Brisket today was a bit dry and flavorless. Still deserved 3 stars. Out of beef ribs
Terry r @ Stiles Switch BBQ & Brew, 2016-10-23 02:37:10
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May 16, 2009

Some joints are known for how well they do one meat or another, but Black’s does them all well. Brisket, ribs, sausage, and turkey were piled on top of our small plate, and they were all picture perfect.

The brisket had a dark crust and deep-red smoke line. The meat was flavorful and smoky, but it could have used a little more time on the smoker to tenderize a bit. The ribs had a perfect cross section of deep-red crust, well-rendered fat, and red smoky meat. The light salt-and-pepper rub provided a good robust addition to the smokiness, but the ribs, too, could have been more tender. A link of beef sausage was good with plenty of fat and a coarse grind of good smoky meat. The big winner was the incredibly moist and tender turkey breast. There’s no deli turkey in this joint, and the smokiness of the turkey was deeper than in other meats.

As we dined, Norma Black chatted with out table about the history of Black’s. It turns out the she and Edgar took over the place in 1949, just after graduating college, when Edgar’s dad died suddenly. They were just going to run the place until they could find another family member to take over, but sixty years later they’re still at it and doing a fine job. Norma was nice enough to arrange a tour of the pits in the back. They smoke with all oak and try to cook everything at around 350 degrees.

As I was leaving, I noticed three generations of a local family enjoying a Sunday dinner at Black’s. If I was a local, I’d probably be a regular here too.


(This review originally appeared on Full Custom Gospel BBQ.)



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