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.
At silver saddle smokehouse in Bellville. Brisket is amazing with big ol smoke ring. Almost all fat rendered which left such a juicy and melt in your mouth meat on my plate. Soooo good. Sides are also good. Corn casserole has a ton of flavor and spice. Not sure why not listed as bbq joint. So I requested it.
Terry r @ , 2015-04-24 19:09:32
Some of the worst bbq ever. But the folks are very friendly.
Bob Fields @ Sonny Bryan’s Smokehouse, 2015-04-20 17:41:53
Two ribs one smoked sausage and a slice of salami all stellar hit the spot with Fritos and sharp cheddar
doug_wallace @ Angelo’s, 2015-04-24 23:10:08
Brisket and ribs 2 meat plate beans, cole slaw, and potato salad!
diprivan @ Stanley’s Famous Pit Barbecue, 2015-04-24 11:29:08
Finally made it here and all meats were on the table. Nothing I can write will do this place justice. Truly the best BBQ I have ever tasted. The rub on the brisket and beef rib is like its own delicious side dish. Can't wait to come back!
Adam Murray @ Louie Mueller Barbecue, 2015-04-23 23:07:26
Pricey, but good. Meat was flavorful by itself without the dunking in the vinegary sauce. I won't get it that way next time.
James Pharaon @ Cooper’s Old Time Pit Bar-B-Que, 2015-04-23 17:28:38
Great smoked flavor. The brisket was great and tender and the turkey has just the right amount of spice. I'll be back!
James Pharaon @ Big Boy’s Bar-B-Que, 2015-04-23 17:24:41
No trip to San Marcos is complete without a stop here! Nothing fancy for me...just a beef rib and a tray full of brisket is all I need to put me back in my happy place.
Adam Murray @ Hays Co. Bar-B-Que and Catering, 2015-04-23 16:45:12
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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