Hutchins BBQ

1301 N. Tennessee
McKinney, TX 75069

Phone: 972-548-2629
Hours: Sun-€“Thur 11-€“9, Fri & Sat 11-€“9:30.

Opened 1978 (current location since 1991)
Pitmaster Tim Hutchins (since 1999)
Method Pecan, hickory, and mesquite; indirect-heat pit
Pro Tip The meat comes from the Local Yocal butcher down the street.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

August 20, 2010

Update: This joint has recovered from their fire and are now open for business. Being able to see your meat being chopped, sliced, and portioned can really improve your meal if you know what to ask for. After ordering up a three-meat combo of ribs, sausage, and sliced brisket at Hutchins, I noticed the knife man grabbing for a dried-out hunk of lean brisket from the flat. I kindly asked for some fatty brisket instead that…


Comments from our joint finder app.
Been here a few times. Love the brisket, ribs, stuffed peppers, & the atmosphere
Gene White @ Hutchins BBQ, 2015-03-21 15:58:17
Top notch all the way around. Brisket was moist and flavorful. Ribs had a great twang and sausage had just enough spice.
Austin Henley @ Hutchins BBQ, 2015-03-07 21:00:13
Real Good. Ribs were sweet and smokey. Brisket was moist with a nice black pepper crust.
Shea Woodall @ Hutchins BBQ, 2015-02-18 02:05:01
Enrique Rodriguez @ Hutchins BBQ, 2015-01-15 17:38:17
First of all, go on the weekend so you can get their bacon wrapped jalapeño stuffed with cream cheese and brisket. Incredibly good. Got the all you can eat meal and was not disappointed. Brisket was perfect, moist with good crust and consistency. Pork ribs a little dry so not as juicy as advertised. Sausage was solid; loved the Mac n cheese but other sides okay. Definite must visit if in area.
Rahul Yaratha @ Hutchins BBQ, 2014-12-30 05:54:18
I'm actually at the new location in Frisco. It's where the old Randy Whites was. Brisket was amazing. Nice crust good combination of fat and lean. Was a little in the cool side but the sauce added warmth.
Mark Kelley @ Hutchins BBQ, 2014-12-10 19:19:10
Really high average across the holy trinity - enjoyed it all. Brisket, ribs and jalapeño cheese sausage all superb.
ldiablo @ Hutchins BBQ, 2014-11-29 18:06:15
Excellent Q!
John Brotherton @ Hutchins BBQ, 2014-07-03 16:26:12
More Buzz →



May 16, 2013

Last June, after a one-alarm blaze left their pit room in shambles and their business on hold, the father-son team of Roy and Tim Hutchins began to rebuild. They documented the process on Facebook, offering reports from the construction site and musing about the psyche of the Texas barbecue purveyor (“A brisket sandwich was the very first thing I thought of when I woke up,” read one 6:34 a.m. post in early October). Finally, on November 15, they joyously proclaimed, “It’s go time!” and were back in business. This bit of news was “liked” by nearly 300 people. Count us among them. We rolled up to the barnlike joint (red-clapboard exterior, wood-paneled interior, parking lot full of pickups and SUVs) in February. The brisket—smoked for up to seventeen hours—was fatty nirvana, melt-in-your-mouth tender and haloed by a rosy smoke ring and a golden mantle of that blessed f-word (it could have stood an additional spanking of salt, though, and just a puff more of true smoke flavor). The St. Louis–cut ribs sported a sweet-but-not-too-sweet char and pulled nicely from the bone, and the sausage packed good flavor and a hint of unexpected heat. Sides were above par (particularly the broccoli slaw and dill-spiked potato salad), and the deep-auburn sauce earned our respect for its high pepper quotient.


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