Joel’s Bar-B-Q

1200 Slaughterhouse Rd.
Flatonia, TX 78941

Phone: (361) 865-2454
Hours: Sun-Thur 8-10, F 8-11
Website: joelsbarbq.com

Opened 1978
Method Gas-fired Rotisserie with Mesquite

TMBBQ Rating: 2

TMBBQ Buzz

Comments from our joint finder app.
Meat U Anywhere in Grapevine will get a lot of Buzz. I went on Sunday and went right back on Monday. I can't remember having such consistently great BBQ. sliced brisket is the best I've had, nice char, deep smoke line and great taste. The St. Louis style ribs, jalapeño cheddar sausage, chicken were all GREAT. five stars. Didn't even bother with sides the meat was so good.
mike_meehan @ , 2015-04-21 01:38:21
Some of the worst bbq ever. But the folks are very friendly.
Bob Fields @ Sonny Bryan’s Smokehouse, 2015-04-20 17:41:53
The sides were unique and amazingly good. This is the best barbecue in the Houston area that you can get. the line is not that long and the staff at corkscrew are friendly and amazing people' I think the rating is too low at a 4.0
Randy Deputy @ Corkscrew BBQ, 2015-04-20 16:41:19
I had brisket, sausage, coleslaw, potato salad, and a cobbler this week, this was the best barbecue meal I have ever had. The brisket was very very tender but still held together on my sandwich,
Randy Deputy @ Corkscrew BBQ, 2015-04-20 16:39:22
Average Brisket and ribs. Sausage is better than average. Good sides.
scott7 @ Meyer’s Elgin Smokehouse, 2015-04-19 20:55:16
Ribs have a good texture. Sausage is good as well. Jalepeno potato salad is awesome if you like food with a bite.
Mae McKnight @ Hart’s Firehouse BBQ, 2015-04-19 17:35:11
First time here. Brisket, pulled pork were excellent. Sausage was not flavored to my liking but it had a good snap and others may like it.
jeff hodges @ Pecan Lodge, 2015-04-18 19:21:51
Fantastic three meat with double brisket and thorn dale sausage and double corn casserole this place deserves a great spot on the list place is
doug_wallace @ Stiles Switch BBQ & Brew, 2015-04-17 23:37:51
More Buzz →

Review

September 17, 2013

Back in 1978 Joycelyn and her then-husband Joel Kubesch were smoking meat at area parking lots on the weekends. They then moved into this current building around 1980. Joycelyn runs the place now, but the building looks like it came from another century. A tin roof over a clapboard exterior houses the main part of the building. Stacks of misshapen stones held together by thick mortar make up the walls of what looks like an addition where logs act as window frames. The screen doors don’t do much to keep the heat out, but it doesn’t really matter since there’s no air conditioning. The big steel warming pit just behind the counter doesn’t do anything to cool things down. On a hot day it’s best to get your order to go, which is what I did.

Joels 01

The brisket was as dry as it looked. It was also lean and over-trimmed, but the flavor was good and there was plenty of smokiness from the mesquite. It would probably make a good chopped beef sandwich. Ribs were just mushy meat and a couple of clean bones. The rub was mainly sugar with a little salt for flavor. Given the lack of smoke, they must have been wrapped for a considerable portion of their cooking time. That would also explain how they got so overdone.

Joels 02

A beef and pork mix is used for their homemade sausage. It had plenty of black pepper and garlic, but it had barely a whiff of smoke. More time on the smoker would have given the casing a better snap too. Sides included simple baked beans and a serviceable potato salad. Luckily the homemade jerky was a good ending.

Joel’s convenient location along the interstate makes it a tempting stop. You can get a fine snack of jerky, a good link of sausage and probably a decent chopped beef sandwich too. I just wouldn’t travel too far if it’s ribs and sliced brisket that you’re after.

Comments

1 Comment

  • Redeemed says:

    The chopped beef sandwich is pretty tasty. That’s about it. Getting the top cut/wet/fatty (depends on what part of Texas you’re from) is FAR better than the lean; moist and tender, for the most part. However, still missing the good smoked taste. Usually some good bark, but it’s just missing that deep smoked flavor that most Texans love to love. The sides are all nondescript, but nothing’s “bad.” Counter manners are about as unpredictable as the meat, with some folks who work the counter somewhat friendly, while others appear to wish they were anywhere else but work. I’ve stopped at Joel’s 6 or 7 times over the past several years, traveling to and from Houston. I’d say that 3 of those times the brisket’s been good enough to have me make the short stop off of I-10 when the hunger light comes on … the other times, I wish I had walked over to the mexican food place adjacent to Joel’s. Roll the dice next time you’re driving by Flatonia, you might get some fairly decent BBQ .. .something to hold you over until you get home.

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