Blue Ox Barbecue

1505 Town Creek Dr.
Austin, TX 78741

Phone: (512) 537-2047
Hours: Daily 11-2am
Website: www.blueoxbarbecue.com
Twitter: @BlueOxBarbecue
Facebook: www.facebook.com/blueoxbbq

Opened 2012
Pitmaster Chase Palmer
Method Wood-Fired offset smoker with post oak

TMBBQ Rating: 4

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Comments from our joint finder app.
Plenty of food!! Ribs are great, brisket was a little on the dry side. Sausage had a heavy pork flavor that I liked but may not be for everyone!
Caleb Barnett @ Loco Coyote Café, 2014-09-02 12:19:49
Brisket is really good and tender! Has great smoky flavor. This place also has a butcher!
Nathaniel Cox @ Vincek’s Smokehouse, 2014-08-31 18:30:40
The hunt for the best barbecue continues with the second joint today. This is a small victory as I have always wanted to hit more than one restaurant on the Texas Monthly Top 50 BBQ establishments in a single day. Billy's Old Fashion Barbecue happens to be number 9. I have a hair less than four years to visit the other 41 before the list is updated. I have my work cut out for me as these places are as far at 500 miles from home. I wasn't hungry when we rolled into Jasper, but I was here to eat barbecue. I knew I wanted brisket and when we found the dilapidated restaurant, I knew we were going to experience some magic. I chose the sliced brisket sandwich. I wasn't expecting this monstrosity as it was quite large. Topped with pickles and onions, this sauce soaked sandwich was perfect. I only wish I had ordered the sauce on the side. The sauce was decent, but I came for the meat. The sliced brisket was very nice. It was juicy and the fat was rendered beautifully. It was a bit toothsome, but it certainly wasn't tough. I had forgotten to ask for untrimmed meat, so I was pleased when I saw that the crusty bark was intact. The meat had a mild flavor. Not too much smoke, and it wasn't overpowered with seasoning. It was a simple, beefy masterpiece. At only 2 1/2 hours from home, I can see myself loading up the family for a nice meaty adventure. This is easily a 4.0/5.0. Well done, Texas Monthly. This BBQ doesn't disappoint.
Theodore Luoma @ Billy’s Old Fashion BBQ, 2014-08-31 01:12:51
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:06
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:05
Third in line pound of lean got two ends and a sausage PERFECTION worth the drive ft worth good food good folks
doug_wallace @ Louie Mueller Barbecue, 2014-08-30 15:38:00
Loved that there was no wait unlike that other place on East 6th. Fatty brisket was as advertised. Pepper on crust was perfect. Jalapeño sausage was okay. Loved the cheesy squash - my new favorite side. No beef ribs today sadly. Drank the BBQ sauce too; very good stuff.
Rahul Yaratha @ John Mueller Meat Co., 2014-08-29 16:44:19
Brisket was moist, but tough. Needed more smoke. Spare ribs were ok.
mrb @ Rudy’s Bar-B-Q, 2014-08-27 02:53:29
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Review

September 24, 2013

The rise of Austin’s barbecue culture has been led by food trailers. The mighty trio of John Mueller Meat Co., la Barbecue, and Franklin Barbecue (which began as a food trailer) lead the local scene and have made patrons all too familiar with the “Sold Out” sign. These joints all cook a huge amount of meat, slice it furiously for a few hours and are done for the day. We all love the results because of how fresh the meat is, and the pitmasters prefer it because they get to go home after lunch is over. Blue Ox is different. Sure it’s run out of a trailer, but on a recent Sunday afternoon after the “Last Man Standing” sign had already been given out at Franklin Barbecue, Blue Ox was less than halfway to closing time. Not only would they have barbecue until 6:00 pm, they were also serving all you can eat pancakes for Sunday brunch.

Blue Ox Visit 01

Visit #1

This was my third meal at Blue Ox. On one visit I got the very last scraps of a few menu items. It was impressive, but not enough to form a real opinion. The next stop featured late night ribs and brisket. That second visit was the best barbecue I’d eaten after 9:30 pm. That’s just not something that happens very often in Texas where barbecue is usually considered a lunch time food. That’s why I decided to go right in the middle of the lunch hour on this latest visit to see how they were using that pit that once belonged to Aaron Franklin.

Blue Ox visit 02

Visit #2

If you don’t know where Blue Ox is located, you’re better off searching for The Buzz Mill on your map. It’s the coffee shop that you’ll have to walk through to get back to Blue Ox anyway, which is situated at the far end of the outdoor dining area. Back at the trailer the flapjacks covering the griddle inside the trailer looked tempting, but I didn’t need any extra carbs. The Buzz Mill was already passing out tall boys of Hamm’s, gratis. I went for a portion of all the meats they had along with the beans and German potato salad. The beef ribs that occasionally make it on the smoker weren’t around on this day, but they had pork tenderloin, pork sausage, pulled pork, brisket and ribs.

Blue Ox 05

Pork Sausage

Blue Ox 03

Pork Tenderloin

The pork was impressive. A pork sausage that they have made locally to their specifications was great. The links were juicy without being fatty, which is rare in an all-pork sausage. There was a little spice, plenty of garlic, and a great snap. This was good sausage. A pork tenderloin could have easily been dry as a bone. This isn’t the thick pork loin, but the smaller, tapering tenderloin. Even the thin tip was moist, and it was all enveloped in smoke and black pepper. Some coffee in the rub gave it an extra boost.

Blue Ox 01

Pork Ribs

Blue Ox 04

Pork Shoulder

The pork ribs were also heavy on the seasoning, but they’d have been better at opening time. The meat was loose on the bone and had given up much of its moisture. Big, ragged hunks of pork shoulder had no such issues. It was pleasantly crusty, well seasoned, and smoky. It needed none of the new-recipe sauce. That sauce is now less sweet than a previous iteration, but the move to the marinara end of the spectrum isn’t any more welcome.

Blue Ox 02

Sliced Brisket 

Brisket is tricky, and this one wasn’t quite done. The smoke and flavor were both spot on, but there was just too much unrendered fat. It’s a small quibble for a very good meal, but from my previous two meals I know they can do better. I don’t know if anyone can do better with German potato salad. There was some meat fatigue toward the end of this meal, but I had no trouble finishing the potato salad. The cubed potatoes were tender and the flavors were both rich and bright. Skip the uninspired beans and double up on the potato salad.

Blue Ox 06

German Potato Salad and Beans

There is much to love about Blue Ox. Even a decent barbecue option in the late evening is something special, but this is far better than decent. They can do pork well on a consistent basis, and the high side of their brisket is definitely high. Knowing they can provide meat this good after the sun goes down makes it a joint worth seeking out.

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