Cooper’s Old Time Pit Bar-B-Que (Llano)

604 W. Young (Texas Hwy. 29)
Llano, TX 78643

Phone: 325-247-5713
Hours: Sun-€“Thur 10:30-€“8, Fri & Sat 10:30-€“9
Website: http://www.coopersbbqllano.com/

Opened 1963
Pitmaster Multiple
Method Mesquite; direct-heat pit
Pro Tip Offset the price of the meats with a bowl of free beans.

TMBBQ Rating: 4.5

Texas Monthly BBQ Top 50

More Reviews

May 16, 2013

Texas is in the midst of a barbecue renaissance, an age of smoky enlightenment. One need only sample the goods at new-guard establishments like Franklin Barbecue, in Austin, or Pecan Lodge, in Dallas, to realize it. Yet in the face of all this newfangled excitement, Cooper’s continues to soldier on—an intrepid old-timer, a barbecue stalwart that has appeared on every single one of these lists. If it ain’t broke, as the saying goes, don’t fix it…

April 24, 2012

In 1962, Tommy Cooper was sent out by his father George to expand the Cooper’s BBQ business from Mason to Llano. Tommy sadly died in an accident in 1979 and the business was sold. It was sold again in 1986 to current owner Terry Wootan who has seen this Hill Country staple’s fame reach new heights. The Wootan’s have also taken to some expansion of their own and have seen new stores open in New…

January 23, 2010

It had been some time since my last visit to Cooper’s in Llano. This haven for bikers out on their Saturday stroll isn’t on the way from Dallas to anywhere, so I made a special road trip of my own. There was some BBQ sampled along the way, but my true destination was Llano, and the original home of the Big Chop. Although when I set out for the day I had plans of an…

TMBBQ Buzz

Comments from our joint finder app.
Tried the brisket, turkey, and pork chop. All dry. The jalapeño macaroni and cheese was good, the potato salad was fair, and blackberry cobbler was not very sweet.
Becky Kemp @ Cooper’s Old Time Pit Bar-B-Que, 2014-11-17 00:56:01
Nice to order off the pit. Always gett'em to dip the meat
Stephen McHaney @ Cooper’s Old Time Pit Bar-B-Que, 2014-10-01 04:11:44
My favorite place to stop coming into and leaving Austin. Had the pork chop; perfectly done and moist. Big enough to feed 2 people. Added some fatty brisket and jalapeño sausage; every bite was heavenly. Usually get their potato salad (one of the best in Texas) but opted for jalapeño Mac n Cheese and was not disappointed. Cooper's is arguably the best Q outside of Austin metroplex.
Rahul Yaratha @ Cooper’s Old Time Pit Bar-B-Que, 2014-09-26 16:21:02
The "big chop" is insane. Make sure you try the jalapeño pork and beans in the cauldron in the back.
George Caflisch @ Cooper’s Old Time Pit Bar-B-Que, 2014-08-26 16:49:15
Inaugural trip did not disappoint. Moist brisket had a salty crust, excellent pull. Pork ribs had strong smoke flavor, but were a little tough and not spectacular. Should have ordered more pork loin--unbelievably moist with great flavor. Also sampled half a chicken, which was decent, and The massive beef rib, which won me over. Sides were ok (bacon Mac and cheese, potato salad and slaw), but the blackberry cobbler was perfect.
Cody Blair @ Cooper’s Old Time Pit Bar-B-Que, 2014-08-16 18:09:48
Always good to get to swing into the original. The sirloin wasn't good today...too rare and sinewy. But the brisket was spot on as always.
Scott Jarvis @ Cooper’s Old Time Pit Bar-B-Que, 2014-08-09 19:29:56
Always a favorite. The beef ribs are incredible. Ask for it dunked.
Scott Jarvis @ Cooper’s Old Time Pit Bar-B-Que, 2014-07-01 22:18:51
Pork chop, brisket, and sausage. All good.
coach @ Cooper’s Old Time Pit Bar-B-Que, 2014-04-19 09:11:56
More Buzz →

Review

May 21, 2008

The horror! Our first pass through the Hill Country’s most renowned barbecue joint was utterly disappointing. The pork ribs were tough, the sausage was bland, and the fatty brisket was downright chewy. Even the sides were lackluster. Still, no one seemed to mind; the place was packed on a weekday afternoon, as locals, tourists, and bikers waited in line by the outdoor pit to pick out their own meats. Luckily we ordered some lean brisket before we headed home, and our faith was restored. The blackened exterior—generously seasoned with a peppery dry rub—encased a moist, juicy cut of beef bursting with mesquite flavor. It was the Platonic ideal of brisket. If only everything else hadn’t been such a letdown. Specialties include pork loin and goat ribs.

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