Billy’s Oak Acres Bar-B-Q

1620 N Las Vegas Trail
Fort Worth, TX 76108

Phone: (817) 367-2200
Hours: Tues-Sat 11-9, Sun 11-6
Website: www.billysoakacresbbq.com
Twitter: @oakacresbbq
Facebook: www.facebook.com/BillysOakAcresBbq

Opened 2013
Pitmaster Billy Woodrich
Method Pecan in an indirect heat pit

TMBBQ Rating: 3.75

TMBBQ Buzz

Comments from our joint finder app.
Time for some holiday ribs
James Welsh @ Feedstore BBQ, 2014-12-22 18:20:47
2 sliced beef sandwiches both good smokey and moist love there sauce
doug_wallace @ Sammie’s Bar-B-Q, 2014-12-22 17:05:20
Best holiday gift EVER! An amazing BBQ experience at Franklins with my loved ones. May each of you on the list enjoy the peace and joy of the season. Remember: Sharing is Caring.... So take a friend and try some great Texas BBQ.
Ruth Ann Few @ , 2014-12-21 14:19:20
Made a quick trip from SA to check on this place. Brisket solid albeit inconsistent. Pork ribs were good; sausage and potato salad okay. Overall solid Q place to stop by if you're driving on I-35.
Rahul Yaratha @ Cowpokes Texas Style Bar-B-Que, 2014-12-19 19:10:58
Famous Dave's tukwilla Washington this was closest place had the burnt ends it was like stir fried but pretty good the hot link was terrible cold and some kind of weird meat
doug_wallace @ Mr. K’s BBQ, 2014-12-18 00:43:44
Great ribs fall of the bone with a bite. Brisket was dry hard chewy.
Rudy Rodriguez @ Baker’s Ribs, 2014-12-17 02:15:19
I only had brisket and sausage, but it was very good. It is now on my repeat visit list. Brisket: flavorful bark, very moist and tender and excellent flavor. Jalapeño sausage: good snap, consistency and flavor. I would like it even more if it was a little more spicy.
Jeff Overton @ It’s All Good Bar B Q, 2014-12-14 02:28:17
Brisket - flavorful bark, very moist and tender, and excellent flavor.
Jeff Overton @ It’s All Good Bar B Q, 2014-12-14 02:20:51
More Buzz →

Reviews

April 1, 2014

On my first visit back in October, I thought that Billy Woodrich of Billy’s Oak Acres was smoking the best brisket in Fort Worth. It was smoky, moist, and perfectly tender showing some real skill from whoever was tending the pit. Since then, my opinion has wandered back and forth a bit over several visits where the restaurant seemed to be schizophrenic. It turns out it was all in Woodrich’s head, but it was just…

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