Bob’s Bar-B-Que

1205 Pope
Henderson, TX 75652

Phone: 903-657-8301
Hours: Tue-€“Sat 10-€“7

Opened 1980
Pitmaster Bob Allen
Method Hickory; indirect-heat pit
Pro Tip Ask them to leave the fat on the brisket.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

More Reviews

August 20, 2012

This joint is a family affair run by the tight-lipped Bob Allen, his wife, and son. A steel wood-fired pit was hidden by a fence, and they weren’t willing to give us a tour. Bob assured us that “there’s no gas up on this hill.” It’s all hickory that runs these pits. I took my order to the far end of the dining room to see just what these mystery pits might produce. Ribs were…


Comments from our joint finder app.
Boudin was spicy and had great kick; one of best I've ever had. Got brisket with bark and fat; brisket moist and tender. Would've liked more bite to bark but still good. Sides meh but must come for brisket.
Rahul Yaratha @ Bob’s Bar-B-Que, 2015-12-29 23:00:40
Great BBQ, don't bother stopping at bodacious. Chop beef is always good! Can't decide between sausage or boudin? Get both! If you come at lunch and there's a line... Wait!
Jonathan Mayo @ Bob’s Bar-B-Que, 2015-10-01 17:24:03
Perfect small town, meat market feel. Got the ribs and asked for fatty brisket. Ribs were in a warmer and look a bit dried out, but were great. Solid smoke ring with just a hint of sweet from the baste. Come off the bone easily, with just enough cling to not be annoying. The brisket was nice, tender and juicy, but didn't have as much flavor as I had hoped. And a visible smoke ring, but the smoke was not as evident throughout the meat, leaving the flavor lacking. Overall it was solid, but not special. I'd say B-.
Scott Jarvis @ Bob’s Bar-B-Que, 2015-08-21 17:27:36
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May 15, 2013

Owner and pitmaster Bob Allen is just as guarded as he is hospitable, so don’t expect a pit tour here. But though we could not see the equipment, we were assured that no gas was used in the preparation of the meat. The menu is simple, but it does include a few items of note. The spicy boudin was outstanding, with a casing taut and crisp enough to be eaten and a filling that was a good balance of savory, gamey, and spicy. You’d have to go to Louisiana to find better, but you could go a whole lot farther and still not turn up a better cobbler anywhere. We sat there for a long while, alternating bites between the pecan and peach, but a winner couldn’t be declared. Get them both—and some more to take home.

The ribs and brisket aren’t half bad either. The St. Louis–cut ribs are thin on the meat, but what’s there is good and smoky. The seasoning is almost nonexistent, but the flavor of the pork and smoke is deep. Getting top-shelf brisket here takes some effort, but it’s worth it. When Allen starts slicing, ask for some of the crusty edge slices. This is where all the good stuff lives, but unless otherwise advised, Allen trims it off, because a lifetime of bad barbecue has conditioned his regulars to expect the area’s usual monochromatic gray rectangles when they order brisket (shed a tear for these regulars). With the bark left on, the intensity of the smoke collides deliciously with the moist and tender meat beneath. If you’re lucky, you might even get a condensed nugget of salty, crusty fat clinging to the edge of a slice. All you have to do is pay attention and ask nicely. Allen is mostly eager to please.



    Jason Lichty says:

    Daniel, it might be time to visit Bob again. I went this week (Wednesday 1:00 p.m.), and while the food was good, watching them microwave the brisket and ribs for my order was depressing.

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