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 Q!
John Brotherton @ Hutchins BBQ, 2014-07-03 16:26:12
Had sliced brisket and pork ribs , both were very good .... Much better than last trip which was 3-4 years before.
dayolddoughnut @ Hutchins BBQ, 2014-05-22 22:01:57
Absolutely everything was exactly as it should be, including the after-church line out the door, for a place as great as this.
C Rankin @ Hutchins BBQ, 2014-04-19 19:42:09
Amazing fatty brisket, amazing ribs great smoke taste on all meats. Amazing sauce!!! Both spicy and original! Might be better than pecan lodge!
Joseph Jurbala @ Hutchins BBQ, 2014-03-27 17:08:16
Awesome BBQ
Kevin Wiggins @ Hutchins BBQ, 2014-03-16 16:28:50
Great burnt ends
James @ Hutchins BBQ, 2014-03-01 17:19:54
Went for lunch last week and was pleasantly surprised. Had not been here in years, but the TM ranking and local buzz convinced me to give it another try. The ranking was very deserved. Brisket was among the best I've had; even the lean was moist and flavorful. Very hard to believe that there is an all you can eat option. Can't wait for the next meal there.
Roger Storment @ Hutchins BBQ, 2014-02-27 22:09:26
Amazing ribs, awesome fatty brisket, and great jalapeño sausage. The all you can eat is a dangerously affordable way to sample the menu.
Ed Dravecky @ Hutchins BBQ, 2014-02-16 14:51:55
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.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>