Hatfield’s BBQ

621 W. Market St.
Rockport, TX 78382

Phone: 361-729-4227
Hours: Tue–Thur 11-8:30, F-Sat 11-10, Sun 12-8
Facebook: www.facebook.com/HatfieldsBBQ

Opened 2012
Pitmaster Kenny Hatfield
Method Oak and mesquite; indirect-heat pit
Pro Tip Hatfield will barbecue pretty much any game you bring him.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
Ate there on 10-25-13. Have absolutely no idea how this place made the top 50. Brisket was sliced paper thin to disguise how tough it was and still couldn't chew thru some of it. Ribs were just forgettable. Drove 100 miles out of our way to try this place. It definitely was not worth it. Not really friendly service, icky bathrooms, no BBQ joint character at all. No return trip for us.
Marcy Newman @ Hatfields BBQ, 2013-10-29 13:22:53
What a disappointment. Stopped by on the way back from Corpus Christi by merit of the the TM review. The 'meat slicer' guy, heavily tattooed, apparently had no clue what 'wet' means as it relates to brisket. The result was dry and forgettable fare. The only thing I remember about this place was that is felt uncomfortable being there and upset that I made the extra trip just to try their 'cue. I will definitely not be back.
Ingo Schmidt @ Hatfields BBQ, 2013-10-20 12:35:36
Awesome place to eat. Best BBQ I have had. Go try it for yourself you will love it.
Lela Evans @ Hatfields BBQ, 2013-07-19 20:37:45
Great brisket, ribs, and pulled pork. The sauce is thick but not too sweet. The potato salad is very different and great tasting also. It is made with bacon and sour cream with chives. The draft root beer is also very worth it. Lots of draft beers also available and I will have one when ordering at dinner.
Richard Smarzik @ Hatfields BBQ & Blackjacks Beer Garden, 2013-07-05 15:27:17
To say this is top 50 BBQ is a joke! Chewiest undercooked brisket ever. Half raw potatoes for loaded baked potatoes. Better BBQ in containers at the grocery store.
John Brotherton @ Hatfields BBQ & Blackjacks Beer Garden, 2013-06-29 13:51:01
More Buzz →

Reviews

May 16, 2013

This tidy cedar cabin only opened in November, but pitmaster and owner Kenny Hatfield has been perfecting his craft for years, barbecuing brisket each Friday for his friends and employees at his nearby flooring store. Hatfield smokes his brisket for eighteen hours over a mix of oak and mesquite in his custom-built pit, which he has affectionately dubbed the Big Nasty, an indirect-heat smoker so large that it sticks out the side of the building….

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