Clark’s Outpost

101 U.S. 377
Tioga, TX 76271

Phone: (940) 437-2414
Hours: W-Thur 11-9, F-Sat 11-9:30, Sun 11-8:30
Website: clarksoutpost.com

Opened 1974
Pitmaster James Hilliard and Steve Gressett
Method Hickory in a gas-fired rotisserie

TMBBQ Rating: 3.5

TMBBQ Buzz

Comments from our joint finder app.
Had the pork loin and sausage both good pork had lots of pepper
doug_wallace @ Cooper’s Old Time Pit Bar-B-Que, 2015-05-29 00:19:36
Enjoyed some sliced brisket and sausage. The lean brisket was moist and tender. Nice smoke flavor.
Mae McKnight @ Bartley’s Bar-B-Q, 2015-05-28 18:36:31
Great brisket!
kyle craven @ Casstevens Cash & Carry, 2015-05-28 16:22:21
Finally got to eat here and SO worth the wait! Brisket was amazing. No fancy rubs or magic mops, just perfectly cooked and seasoned beef with incredible texture and flavor! All served by some of the nicest folks I've ever come across in my BBQ travels. Can't wait to come back and do it again!
Adam Murray @ Prause Meat Market, 2015-05-27 18:15:23
Outstanding! Had a light lunch - 1/4 lbs of the brisket, 1/4 lbs of pulled pork. Juicy good. The brisket had a nice pink ring & awesome crust... Oh, don't forget the fried pie. I had the cherry, but you won't go wrong with any flavor.
Joe Ashbaugh @ Baker's Ribs and Fried Pies, 2015-05-27 17:37:29
A little holiday weekend feast..we told ours to go & the brisket uncut to maintain moisture---it was perfect, great bark and pepper taste to the melt in your mouth brisket. But the special surprise today were the pork ribs. Don't miss the potatoe salad, some secret ingredient (blue cheese? Sour cream?) makes it exceptional. & while it doesn't need it, the sauce is perfect--better than Louis Mueller's, which has been my long time favorite. Highly recommend.
blackska @ Stiles Switch BBQ & Brew, 2015-05-25 05:30:51
Brisket a little tough, but great flavor. Sausage on point today, overall 4.5/5 and delicious. Pro tip: spicy rice and mac and cheese for sides
Sam Thomas @ Leon’s World’s Finest In & Out Bar-B-Que, 2015-05-25 00:50:27
Amazing all the way around ... Missed the beef ribs again! Got to get here extra early for the beef ribs
kyle craven @ Pecan Lodge, 2015-05-24 17:37:05
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Reviews

July 11, 2014

In 1974 Warren Clark opened a little barbecue shack in Tioga, Texas, and it didn’t take long before it became the darling of food critics, chefs and celebrities. In 1989, Alan Richman, then writing for People, claimed “Clark produces the best barbecue in Texas, which is something to brag about.” Dallas chef Dean Fearing became a Warren Clark disciple and would ferry visiting chefs to Tioga for a bite of barbecue. Robert Del Grande and Stephan…