Ed’s Smok-N-Q

902 South W.W. White Rd.
San Antonio, TX 78220

Phone: (210) 359-1511
Hours: M 11-7, W-Sat 11-7, Sun 12-7
Website: www.edssmoknq.com

Opened 2009
Pitmaster Chris Ashford
Method Mesquite in an offset smoker

TMBBQ Rating: 3

TMBBQ Buzz

Comments from our joint finder app.
Ribs never do you wrong at Tyler's
Craig Hutchinson @ Tyler’s Barbeque, 2014-10-29 18:22:17
Had the ribs, brisket,turkey and sausage. All excellent. The special pastrami ribs are worth waiting to come on a Tuesday.
Roman @ The Granary ’Cue and Brew, 2014-10-28 17:33:33
Monday night all you can eat ham Ribs and chopped everything was great except beans
doug_wallace @ Sammie’s Bar-B-Q, 2014-10-27 23:20:59
Stanley's BBQ brisket was terrific as usual
johnny_rndd @ , 2014-10-27 11:29:07
Lean sliced and polish sausage both great fantastic lunch
doug_wallace @ Angelo’s, 2014-10-24 17:20:57
Great ribs today. Perfect smoke and candied on the outside
Craig Hutchinson @ Tyler’s Barbeque, 2014-10-24 05:08:08
A little expensive but still good.
Mark Myers @ Iron Works BBQ, 2014-10-21 17:40:17
Good brisket and slaw. Always a good sign when the sides are good.
Mark Myers @ Hays Co. Bar-B-Que & Catering, 2014-10-21 17:39:02
More Buzz →

Review

Ed's Smokin Q 01

May 13, 2014

A accolade from two years back brought me to this renovated Sonic on the east side of San Antonio. A local media outlet (I don’t recall which one) wrote that Ed’s Smok-N-Q served the best brisket in the city. That claim in San Antonio doesn’t carry quite the weight as the same utterance in Austin, but it’s still noteworthy. In the list of Texas’s largest cities, San Antonio’s barbecue scene has taken the longest to mature (the El Paso wasteland notwithstanding). Seeking out what might prove to be a feather in the barbecue community’s cap made this visit a hopeful one.

You’ll recognize the red awnings and angled parking spots when you pull into Ed’s, but the Sonic speakers boxes and car hops are long-gone. Ed’s was originally run out of a food truck which now sits behind the building and serves as the over-sized smokehouse. Orders are taken through a window between the small dining room and the kitchen. A huge menu/banner hangs on the wall showing one of my favorite menu items – the four meat plate without sides. They were fresh out of turkey and the Lockhart sausage, so I knocked it down to three meats – brisket, spare ribs, and chicken. Pulled pork tacos would also come along for the trip out to my trunk.

Ed's Smokin Q 04

Ed’s chicken, brisket, and ribs

They smoke only with mesquite here, which can either create an initial pop of hearty smoke or saddle you with heartburn that tastes like a forest fire. After a bite of the ribs, I think licking the inside of the firebox would have been less harsh. One bite; Didn’t swallow.

I needed a bite of that chicken like a sunburn needs aloe. The juicy, salty meat beneath a crispy, if a bit parched skin was welcome relief. Perhaps as a side effect from the ribs, the flavors of the brisket were a bit muted. It was over-tender and therefore cut too thick, but the slice from the flat was still moist and it had a cap of well rendered fat. It was a decent brisket, but not the city’s best.

Ed's Smokin Q 03

Pulled pork taco

A pair of generously filled pulled pork tacos provided some heft in a second container. The store-bought flour tortillas stuck out like a good brisket in North Carolina. There are just too many great homemade tortillas in this town, even at the two barbecue joints I’d visited earlier that morning. In the end it’s the filling that matters in a barbecue review, and Ed’s pork was spectacular. It has got to be pulled to order (you can’t really see back into the kitchen) because the meat was incredibly juicy with just enough salt and not too much smoke. It might be a contender for San Antonio’s best pulled pork, and it’s probably the best item at Ed’s. Get the brisket if you must, but don’t skip the pulled pork.

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