Bartley’s Bar-B-Q

413 E. Northwest Hwy.
Grapevine, TX 76051

Phone: 817-481-3212
Hours: Tue–Thur 10:30–8, Fri & Sat 10:30–9
Website: www.bartleysbbq.com/

Opened 1968
Pitmaster Shane Wilkinson (since 2012)
Method Hickory; indirect-heat pit
Pro Tip The pecan cobbler comes from the bakery next door.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
Vile! The sides are in violation of health code and were served at 90 degrees beans were like a pile of bile from a dog on my plate and the sausage is emulsified gritty hotdog meat brisket was at least 2 days old ... Bbq sauce jiggles in the cup just like low fat Italian dressing at lubys oh and the "chopped beef " comes from a small crock pot and is worse than sloppy joes
Vic Jones @ Bartley’s Bar-B-Que, 2014-01-26 19:06:53
Really friendly staff, but Q was average at best. Had sample of all the meats; brisket and ribs were average, sausage was grocery store quality. Tried smoked bologna for the first time...and the last. Sides were really good, especially the pecan cobbler. A lot of loyal customers, but, even with the lack of choices nearby, I won't be back.
James debruin @ Bartley’s Bar-B-Que, 2013-12-17 15:48:40
Solid food, great smoke smell, sides of carrots and turnip greens were good as well, will be back when in area!
loudmouthred @ Bartley’s Bar-B-Que, 2013-10-08 14:04:52
Terrible. Not sure how it made the list. Pass it on and go next door for the cobbler.
Louie Corman @ Bartley’s Bar-B-Que, 2013-07-25 13:10:20
I had the 2 meat combo. Brisket was dry..the sausage had a great flavor..would have been better had it been actually hot or warm..I have never had pecan cobbler until my visit. Yes Pecan Cobbler. Worth a return visit, even if its for the Pecan Cobbler.
@ Bartley’s Bar-B-Que, 2013-07-09 15:49:39
Ok at best. My son ordered 2 meat plate (chicken/brisket) he was given (sausage/brisket). He liked what he was given. He thought that the Pork&Beans were delicious. He had the peach cobbler and made comment that it was good as it was room temp; would be very awesome if it was served hot.
@ Bartley’s Bar-B-Que, 2013-07-09 15:45:48
Move along people. Nothing to eat here. The fact that it made the top 50 is unbelievable. We must have gotten yesterday's leftovers that were probably terrible yesterday.
John Brotherton @ Bartley’s Bar-B-Que, 2013-07-09 11:58:46
Had ribs and fatty brisket. Went on a busy Friday night, where the meat was sitting in a serving tray under a lamp. Ribs were dry but flavorful and better than the brisket, which lacked decent crust. Friendly folks, though. I'll try back soon for lunch to get the pitmaster to serve up the good stuff.
cristian @ Bartley’s Bar-B-Que, 2013-06-20 01:43:50
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Reviews

May 15, 2013

We walked through the doors of this thoroughly nondescript suburban strip center spot and were greeted by the heavenly incense of smoked meat—which carried us to the counter in a happy daze. Next, came an unsolicited, excruciatingly upbeat testimonial from a fellow patron, waiting and antsy for service: “Best barbecue around!” he blurted out. Finally, we ordered, and the sensory experience we’d been waiting for unfolded: The brisket was ringed in deep maroon, and walloped…

September 3, 2010

I needed to go back to Bartley’s in Grapevine to clear up a misunderstanding. In my D Magazine article on the Best BBQ in DFW, I stated that Bartley’s used oak in their smokers, but a few commenters noted that they use hickory. I had to get it from the horse’s mouth, so after a cancelled flight at DFW led to a bowl of red at Tolbert’s, I stopped in at Bartley’s for some meat…