Coleman’s Bar-B-Q

604 N. Martin Luther King
Clarksville, TX 75426

Phone: 903-427-5131
Hours: Open Mon 11-€“3, Tue-€“Thur 11-€“6, Fri 11-€“7. Closed Sat & Sun.
Facebook: www.facebook.com/pages/COLEMANS-B-B-Q/131342640237311

Method wood

TMBBQ Rating: 3.5

More Reviews

July 9, 2013

It’s a long drive out to Clarksville from Dallas. It was a sunny Thursday and I had called in sick at work. The deadline for my barbecue assignment was looming and I hadn’t yet come on board as the barbecue editor. A few members of the barbecue tasting panel were still traveling the state and food editor Pat Sharpe was hounding us via email for our final scores. Coleman’s had made the Top 50 list…

TMBBQ Buzz

Comments from our joint finder app.
Traveling through to oklahoma. Love the atmosphere and hamburgers.
Paige Walton @ Coleman’s BBQ, 2013-12-12 12:32:59
A tangy adventure. The brisket was a little tougher than I like, but it had a really nice flavor. The beans had a unique tang to them, and I even was thrilled by the potato salad. Normally, I only like mustard potato salad, but this one is a winner. Best of all are the brisket tamales. Unbelievable!
Theodore Luoma @ Coleman’s BBQ, 2013-09-19 13:10:13
Great barbecue, will go back!
laurie_weaver @ Coleman’s BBQ, 2012-08-23 13:48:34
Great tamales made with delicious brisket. Friendly folks!
mark40120 @ Coleman’s BBQ, 2012-06-01 15:08:30
Great tamales made with delicious brisket. Friendly folks!
mark40120 @ Coleman’s BBQ, 2012-06-01 15:08:29
Got a chopped sandwich and two ribs to try. The charged me 3$ apiece for the ribs. Hope they are VERY good...
gaustin @ Coleman’s BBQ, 2012-01-27 12:22:32
I grew up on this stuff! Next time there give their tamales a try!! Greasy goodness
leslieloonwill @ Coleman’s BBQ, 2011-06-11 23:05:23
More Buzz →

Review

May 21, 2008

Northeast Texas may be populated with more pine trees than people, but at three in the afternoon, this small shack, located about a quarter mile off Main Street, was brimming with locals ordering the hickory-smoked brisket, served in a broth of beef juices and savory barbecue sauce. The crackly crust on the wet-rubbed pork ribs was a perfect complement to the tender, pink meat below the surface. Skip the mushy potato salad.

Comments