Fargo’s Pit BBQ

720 N. Texas Ave.
Bryan, TX 77803

Phone: 979-778-3662
Hours: Tue–Sat 11–7

Opened 2000
Pitmaster Alan Caldwell
Method Unknown
Pro Tip Always choose ribs over rib tips.

TMBBQ Rating: 4.5

Texas Monthly BBQ Top 50


Comments from our joint finder app.
The brisket was excellent. It was very tender and the sauce was really good too. I have nothing the slightest bit negative to say about this place.
Corbett Thompson @ Fargo’s Pit BBQ, 2014-04-05 12:34:13
So-so. For it being a Top 10, I expected a little more. I thought the ribs were slightly too salty but the brisket was good. Presentation was not good and it felt like a fast food joint.
Izzy Garza @ Fargo’s Pit BBQ, 2014-03-29 09:57:47
Ribs and brisket can compete with anything that Austin has to offer.
Brad Golub @ Fargo’s Pit BBQ, 2014-03-27 12:25:37
Ribs are worth stopping for!
E A Boone @ Fargo’s Pit BBQ, 2014-03-21 20:32:32
Ribs are worth stopping for!
E A Boone @ Fargo’s Pit BBQ, 2014-03-21 20:32:31
Very good but they make it hard to try everything.
1-rib @ Fargo’s Pit BBQ, 2014-02-08 12:28:12
Great sausage, darn good brisket.
Mike Manser @ Fargo’s Pit BBQ, 2013-11-11 22:42:56
Used to eat at this place all the time when I worked near downtown Bryan. Finally made it back to Aggieland to visit their new place. Bottom line: this place rocks! I loved their old shack, but this hasn't taken away from their food. Ribs- amazing! Brisket-perfect smokiness flavor, tender, good bark. Sausage-above average. They were out of chicken on my visit. Supported these guys for years when they were unknown to the BBQ world... Glad to see their business taking off! Great people!
chunk78 @ Fargo’s Pit BBQ, 2013-10-26 22:47:12
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May 14, 2013

A few months back Fargo’s moved out of its original building, a cramped place that lacked indoor seating—or outdoor seating, for that matter. Though the restaurant is now located just a few blocks from the first location, the large dining room, lined with big windows, feels miles away. One thing that hasn’t changed is the friendly but efficient service. A line forms along the large glass case, where the meats are all on display. What…

January 27, 2012

Most professional food critics will make at least three visits to a restaurant before completing a review or issuing a star rating. Given the miles that I travel (without a traveling budget) in search of smoked meats around Texas, I don’t get this luxury. I routinely provide a rating based on a single visit, which can be a bit nerve-racking knowing I may have gotten the best or worst version of what any joint can…

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