Brown’s Bar-B-Que

1901 S Lamar Blvd.
Austin, TX 78704

Phone: (512) 517-8520
Hours: Tues-Wed 11-7, Thur-Sat 11-11
Twitter: @BROWNSBBQ_ATX
Facebook: www.facebook.com/BrownsBarBQue

Opened 2012
Pitmaster Daniel Brown
Method Post oak in an offset smoker

TMBBQ Rating: 4

TMBBQ Buzz

Comments from our joint finder app.
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
Stopped at Rudy's at Leon Springs. Not good. Brisket was moist but tough. Ribs were fair.
mrb @ , 2014-08-27 02:47:40
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Review

Browns BBQ 01

June 17, 2014

Brown’s Bar-B-Que has one of the best briskets in Austin, and one of the best side items in Texas. When I visited a year ago (at their previous location) I found the brisket to be the weak link, but no longer. Pitmaster Daniel Brown has found the sweet spot in his trailer mounted steel smoker, and Austin is the beneficiary.

These days the Brown’s trailer is parked out front of Corner Bar on South Lamar. On a Thursday at 1:30 there were a few people in line. A couple from Ohio was back at Brown’s for another meal. They liked their first visit so well that they chose Brown’s as their last meal in Texas before heading home. It was also my last of five meals on the day, so I was hoping to go out on a high note.

Browns BBQ 02

 

From an earlier visit, I knew the chicken thighs were great. I wanted more of that ruddy, crunchy skin and juicy dark meat, but word has gotten out. Chicken was sold out for the day. Four meats remained, so I got them all. A beef sausage was juicy with a great snap. It comes from Texas Sausage Company in Austin who also supplies Franklin Barbecue. If it’s not the same link recipe, then it’s pretty dang close. The pulled pork here is nothing like Franklin. The meat has lost all structure from stewing in barbecue sauce. It was like biting into over-marinated meat that had turned to mush, and I couldn’t taste much of anything but sauce.

The box of meat was quickly redeemed with my first bite of the juicy pork rib. It was thick with a nice dark bark. The seasoning was simple, but it had a nice sweetness to the glaze which provided a good counterpoint to the bold smokiness. That good smoke carried over to the brisket as well. I got a few thick slices of mostly brisket flat, or lean brisket which can easily dry out. Instead these slices were slick with rendered fat. The salt and pepper crust provided a good texture variation, and a rush of flavor. All taken together, this is brisket that can hang with the big boys of Austin.

Rarely does a side item create an impression as strong as the smoked meats, but the cabbage here is incredible. I’m sure you’d be happy with the well made shells and cheese, but you might as well order double cabbage because you’ll be sad when it’s gone. Stewed cabbage is usually so watery that it might as well be soup, or so slick with grease it barely stays in the fork. At Brown’s the cabbage still has some crunch left. It’s a bit sweet, but more like the sweetness of caramelized onions than scoops of sugar. A bit of bacon crumbled in there is a nice touch, but this dish doesn’t use the bacon like a crutch. This cabbage will make you happy to eat your vegetables, but please don’t skip the brisket.

Comments

  • Ben Woodson

    Happened to visit Brown’s today for the 1st time. Excellent moist brisket, terrific chicken thighs & some of the best pork ribs in all of Austin.

  • Angela Gutierrez

    Best BBQ in town….. friendly service ….. good prices!