Hannah’s BBQ

83493 N. SH 289
Pottsboro, TX 75076

Phone: 903-271-8385
Hours: Sat - Sun 11-6

Method Indirect heat smoker

TMBBQ Rating: 2

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Comments from our joint finder app.
Brisket is really good and tender! Has great smoky flavor. This place also has a butcher!
Nathaniel Cox @ Vincek’s Smokehouse, 2014-08-31 18:30:40
The hunt for the best barbecue continues with the second joint today. This is a small victory as I have always wanted to hit more than one restaurant on the Texas Monthly Top 50 BBQ establishments in a single day. Billy's Old Fashion Barbecue happens to be number 9. I have a hair less than four years to visit the other 41 before the list is updated. I have my work cut out for me as these places are as far at 500 miles from home. I wasn't hungry when we rolled into Jasper, but I was here to eat barbecue. I knew I wanted brisket and when we found the dilapidated restaurant, I knew we were going to experience some magic. I chose the sliced brisket sandwich. I wasn't expecting this monstrosity as it was quite large. Topped with pickles and onions, this sauce soaked sandwich was perfect. I only wish I had ordered the sauce on the side. The sauce was decent, but I came for the meat. The sliced brisket was very nice. It was juicy and the fat was rendered beautifully. It was a bit toothsome, but it certainly wasn't tough. I had forgotten to ask for untrimmed meat, so I was pleased when I saw that the crusty bark was intact. The meat had a mild flavor. Not too much smoke, and it wasn't overpowered with seasoning. It was a simple, beefy masterpiece. At only 2 1/2 hours from home, I can see myself loading up the family for a nice meaty adventure. This is easily a 4.0/5.0. Well done, Texas Monthly. This BBQ doesn't disappoint.
Theodore Luoma @ Billy’s Old Fashion BBQ, 2014-08-31 01:12:51
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:06
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:05
Third in line pound of lean got two ends and a sausage PERFECTION worth the drive ft worth good food good folks
doug_wallace @ Louie Mueller Barbecue, 2014-08-30 15:38:00
Loved that there was no wait unlike that other place on East 6th. Fatty brisket was as advertised. Pepper on crust was perfect. Jalapeño sausage was okay. Loved the cheesy squash - my new favorite side. No beef ribs today sadly. Drank the BBQ sauce too; very good stuff.
Rahul Yaratha @ John Mueller Meat Co., 2014-08-29 16:44:19
Brisket was moist, but tough. Needed more smoke. Spare ribs were ok.
mrb @ Rudy’s Bar-B-Q, 2014-08-27 02:53:29
Stopped at Rudy's at Leon Springs. Not good. Brisket was moist but tough. Ribs were fair.
mrb @ , 2014-08-27 02:47:40
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Review

July 16, 2013

Driving around the south side of Lake Texoma, I was in search of the Shawnee Trail. It’s an old cattle trail that crossed the Red River about five miles west of where Highway 75 crosses it now just north of Denison. The cattle trail followed an even older path called the Preston Road that connected Cedar Springs, Texas (larger than Dallas when the road was built) with Preston, Texas on the Red River. Driving north on the modern-day Preston Road I was thwarted by a dead end at a gated community, so I veered west up the road towards the tip of Preston Bend. Having almost reached the tip of the peninsula I spotted an active smoke stack alongside the road. “Hannah’s BBQ” was painted on the side of the trailer that housed the smoker. I pulled in.

Hannah's BBQ 02

Another trailer where orders were taken and fulfilled was parked back in the shade. A small crew bustled about inside. One stopped to open the window and greeted me with a smile and a notepad. A few minutes later, my combo plate and I were headed to the car.

The box contained the most thoroughly average Texas barbecue meal I’ve had in recent memory. This isn’t an admonition. The cost for this large meal and dessert had barely slipped into double digits. What else could I really expect, and what more could they really deliver for that price? This was a portrait of the middle ground in Texas barbecue. The brisket didn’t shimmer like a thick slice of La Barbecue beef, nor was it too dry. It had been smoked with all wood thankfully, but the fire was putting out some acrid smoke. The meat needed the sauce (which came from a bottle) to cover the smoke a bit rather than provide some additional flavors. The ribs were better than what I’d get at most chain barbecue concepts, but the meat was overcooked and under-seasoned. There was nothing markedly bad about these ribs, but little that was memorable.

Hannah's BBQ 03

The side might tell the story even more clearly. “It’s all about the meat.” This it what many in the barbecue world preach, myself included. Many barbecue joints don’t need the reminder. The sides across this state are usually fair to poor. Beans straight from a can are considered good enough. In the case of Hannah’s they could have at least added some salt. Homemade potato salad? It’s hard to spend the time on that when the pitmaster is also the prep cook. Both of those duties have an overlapping timeline in the morning. Which one do you think will suffer? Probably not the meat. Besides, there are plenty of pre-made potato salads offered by food service companies or grocery stores and they all taste the same. Small chunks of potatoes, a little red pepper for color, some mayo to bind it and some mustard to brighten it up. This what I got at Hannah’s. You can probably taste it right now.

Hannah's BBQ 04

Banana pudding is a favorite of mine, but I’m aware of how easily it can all go wrong in just four words. Banana Flavored Instant Pudding. This is a common mistake that seems logical until you’ve tasted banana flavored instant pudding. It’s terrible. Far less offensive is vanilla flavored pudding from a box which is what Hannah’s uses. It will never match the richness or supple smoothness of a scratch made pudding, but it’s a start.

You’ve no doubt heard food described as “not terrible”. It’s a tongue-in-cheek way of saying a meal or a dish wasn’t offensive, but you’ve had better. Maybe it even beat your low expectations. I go into every barbecue joint (especially one very visibly burning all wood) with high hopes, but it’s meals like this that set my expectations of the average Texas barbecue joint. The effort that doesn’t go into the sides or sauce is saved for the meats, but effort and patience by themselves are not enough to overcome aiming for average. The target for quality is lofty for some, but for most customers and those who tend the pits, shooting straight for the middle is just fine. It’s easier to hit and better than not aiming at all. As for Hannah’s, it wasn’t terrible.

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