Hutchins BBQ

1301 N. Tennessee
McKinney, TX 75069

Phone: 972-548-2629
Hours: Sun-€“Thur 11-€“9, Fri & Sat 11-€“9:30.
Website: www.hutchinsbbq.net/

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…

TMBBQ Buzz

Comments from our joint finder app.
Excellent. Brisket and ribs.
jeff hodges @ Hutchins BBQ, 2015-08-15 21:13:57
Great
jeff hodges @ Hutchins BBQ, 2015-07-26 11:50:30
Good lean brisket, decent ribs, good sausage, and good sides.
Tyler Russell @ Hutchins BBQ, 2015-07-11 19:23:50
The ribs were top notch and cut very well to ensure a good hearty helping of meat. Very nice crust and the rub was delicious. Must put on your Texas BBQ joint bucket list!
Michael Heath @ Hutchins BBQ, 2015-06-18 15:06:33
Great place RIBS are sticky and smokey. Just the right chew!!!
Gene White @ Hutchins BBQ, 2015-05-13 20:56:25
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
More Buzz →

Review

FC_HutchinsSign

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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