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…

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Comments from our joint finder app.
The rib tips were as good as advertised. The brisket and chicken were full of flavor and not dry at all.
Gabe sheffy @ Fargo’s Pit BBQ, 2014-08-19 14:26:42
Got ribs, brisket, chicken and rib tips. The ribs were huge and meaty with a great pull. Good bark and smoky flavor. The fatty brisket was solid, had a good bark and flavor. The chicken was exceptional! Very smoky and GREAT flavor. The rib tips are a perfect accompaniment with a cold beer!
scott_moody @ Fargo’s Pit BBQ, 2014-06-07 21:11:34
Had the brisket and ribs. Some of the best I've had, right in my back yard! Brisket is ridiculously flakey with incredible flavor. The ribs literally flake right off the bone and have a perfect smokey salty flavor. Both were phenomenal.
Scott Jarvis @ Fargo’s Pit BBQ, 2014-04-29 13:38:36
The brisket was excellent. It was very tender and the sauce was really good too. I have nothing the slightest bit negative to say about this place.
Corbett Thompson @ Fargo’s Pit BBQ, 2014-04-05 12:34:13
So-so. For it being a Top 10, I expected a little more. I thought the ribs were slightly too salty but the brisket was good. Presentation was not good and it felt like a fast food joint.
Izzy Garza @ Fargo’s Pit BBQ, 2014-03-29 09:57:47
Ribs and brisket can compete with anything that Austin has to offer.
Brad Golub @ Fargo’s Pit BBQ, 2014-03-27 12:25:37
Ribs are worth stopping for!
E A Boone @ Fargo’s Pit BBQ, 2014-03-21 20:32:32
Ribs are worth stopping for!
E A Boone @ Fargo’s Pit BBQ, 2014-03-21 20:32:31
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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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