Hot Spot BBQ

2334 N St Mary's St.
San Antonio, TX 78212

Phone: (210) 736-2625
Hours: M-Sat 11-7
Website: hotspotbarbeque.com

Opened 2011 (Originally Open 2003-2009)
Pitmaster Rochelle Arsate
Method Oak in an indirect heat pit

TMBBQ Rating: 3.5

TMBBQ Buzz

Comments from our joint finder app.
Had the brisket and pulled pork. Actually received brisket with bark on it. The bark was okay. Both brisket and pulled pork were a little dry. Have driven past here for years, I thought I would stop and try it. I can now say I did and probably won't again.
Mae McKnight @ Red Barn Bar-B-Que, 2015-08-03 17:23:22
Very good fatty brisket: 4.5/5.0 - good smoke ring, very moist and good flavor. Turkey: 4.0/5.0. Pork ribs: 3.75/5.0. Jalapeno cheddar sausage: 3.5/5.0. Very good service.
Jeff Overton @ Hays Co. Bar-B-Que and Catering, 2015-08-02 13:53:57
Trying the brisket and pork ribs
edward duran @ Two Bros. BBQ Market, 2015-08-01 21:38:56
As good as it gets
Bo Williamson @ La Barbecue, 2015-08-01 13:21:44
Second time, still wonderful!
Shea Woodall @ Hashknife on the Chisholm, 2015-08-01 12:05:02
Using this for babb brothers it was i here the other day and now not anyway ordered lean sliced asked twice and he kept slicing from the far side sandwich was decent liked there hot bbq sauce
doug_wallace @ Dave’s BBQ, 2015-07-31 21:31:18
The links are to die for. Great taste! The pork bones are pretty unique and worth a try, especially with the tasty sauce.
George Caflisch @ Gerard’s Barbecue, 2015-07-31 17:40:01
Had the German sausage and moist brisket. German has a nice flavor snd the skin has a good crunch. I personally would prefer a more course texture. Brisket has a good bark, nice flavor. I swiped a rib from my son. It was a little dry from being the end piece. Good flavor.
Mae McKnight @ Back Forty Smokehouse, 2015-07-30 16:31:06
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Reviews

May 6, 2014

I was looking for a jerk chicken restaurant just south of the Trinity University campus in San Antonio when I drove past a brightly painted converted service station. I hadn’t planned on visiting Hot Spot BBQ that day, but when the jerk chicken shack was locked down tight, I made a U-turn. Owner Rochelle Arsate took my order through a screen-covered window on the side of the building. The pork ribs wouldn’t be ready for…