Fargo’s Pit BBQ

720 N. Texas Ave.
Bryan, TX 77803

Phone: 979-778-3662
Hours: Tue-€“Sat 11-€“7

Opened 2000
Pitmaster Alan Caldwell
Method Unknown
Pro Tip Always choose ribs over rib tips.

TMBBQ Rating: 4.5

Texas Monthly BBQ Top 50

More Reviews

January 27, 2012

Most professional food critics will make at least three visits to a restaurant before completing a review or issuing a star rating. Given the miles that I travel (without a traveling budget) in search of smoked meats around Texas, I don’t get this luxury. I routinely provide a rating based on a single visit, which can be a bit nerve-racking knowing I may have gotten the best or worst version of what any joint can…

TMBBQ Buzz

Comments from our joint finder app.
I had lunch at Fargo's yesterday. I want delighted to see that they now have beef ribs. Brisket and Beef Ribs were excellent and flavorful. And of course I had some peach cobbler. By far one of my favorites.
Woodwill Smokers @ Fargo’s Pit BBQ, 2016-10-14 02:07:48
This was my original stop for today , but I forgot they were closed on Mondays.
Woodwill Smokers @ Fargo’s Pit BBQ, 2016-09-19 18:05:30
One of my favorites. Great smoke flavored brisket and ribs. Chicken and sausage are great as well. The pitmaster is great to talk to and will always give you the best. Also one of the greatest peach cobblers I have ever tasted.
Woodwill Smokers @ Fargo’s Pit BBQ, 2016-08-22 03:15:22
Good ribs and brisket
Scott Callaway @ Fargo’s Pit BBQ, 2016-03-19 19:36:43
Great food and great people
Tyler Russell @ Fargo’s Pit BBQ, 2016-01-26 19:48:33
Stopped by and tried moist brisket & ribs. No comment on the brisket. Wasn't bad. Just didn't give me anything to comment on good or bad. Cooked well. Some flavor. I got no bark. Wasn't overly wet. The ribs were really good. Great texture. Pulled off the bone, didn't fall. Was looking for more crust and salt like I had heard. Is try Fargos again when I'm up here. Oh. Heard about
Hank Mangum @ Fargo’s Pit BBQ, 2015-10-09 22:00:28
I was one of the first people to be served. I had lean and moist brisket, ribs and beans. The ribs were really good, the brisket was a bit under flavored to me but cooked well. The beans were pretty solid.
Wade Edington @ Fargo’s Pit BBQ, 2015-08-13 11:12:35
Great ribs, good sides, brisket was moist but the man that runs the register had the worst attitude towards the customers. The local guys that came in he was nice to but I won't go back.
Jason Holder @ Fargo’s Pit BBQ, 2014-09-10 18:49:25
More Buzz →

Review

Pitmaster Alan Caldwell

May 14, 2013

A few months back Fargo’s moved out of its original building, a cramped place that lacked indoor seating—or outdoor seating, for that matter. Though the restaurant is now located just a few blocks from the first location, the large dining room, lined with big windows, feels miles away. One thing that hasn’t changed is the friendly but efficient service. A line forms along the large glass case, where the meats are all on display.

What you won’t find on display is the pit. Pitmaster Alan Caldwell prefers to keep his exact smoking method a closely guarded trade secret. Even the woodpile is hidden behind a cinder-block wall and a tarp-covered gate. We’ve spotted some oak back there, and the flavor of the ribs suggests commercial charcoal, but Caldwell refuses to confirm or deny either one. No matter the method, the meats that come out of his mystery pit are spectacular. The spareribs are hefty (Fargo’s uses a larger than normal rack), and the well-seasoned pork and layers of expertly rendered fat come away from the bone more easily than you’d expect for such a large rib. As for the brisket, well, rarely will you find a deeper smoky flavor or a thicker smoke ring. Beneath a bark that almost crackles is juicy meat with just enough salt to keep you coming back for more. The brisket from the flat can be spotty (sometimes cut too thick, sometimes a bit dry) when compared with the consistently high quality of the fatty slices, so go lean with caution. But you can safely waive all caution when confronted with the chicken. The hard-to-attain combination of moist, smoky meat and crispy skin is on target, and the addictive seasoning makes this bird hard to put down. If you need a sweet counterpoint, look no further than the peach cobbler. One order is plenty to share, but you may not want to.

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