Hutchins BBQ

1301 N. Tennessee
McKinney, TX 75069

Phone: 972-548-2629
Hours: Sun-€“Thur 11-€“9, Fri & Sat 11-€“9:30.
Website: www.hutchinsbbq.net/

Opened 1978 (current location since 1991)
Pitmaster Tim Hutchins (since 1999)
Method Pecan, hickory, and mesquite; indirect-heat pit
Pro Tip The meat comes from the Local Yocal butcher down the street.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
I'm actually at the new location in Frisco. It's where the old Randy Whites was. Brisket was amazing. Nice crust good combination of fat and lean. Was a little in the cool side but the sauce added warmth.
Mark Kelley @ Hutchins BBQ, 2014-12-10 19:19:10
Really high average across the holy trinity - enjoyed it all. Brisket, ribs and jalapeño cheese sausage all superb.
ldiablo @ Hutchins BBQ, 2014-11-29 18:06:15
Excellent Q!
John Brotherton @ Hutchins BBQ, 2014-07-03 16:26:12
Had sliced brisket and pork ribs , both were very good .... Much better than last trip which was 3-4 years before.
dayolddoughnut @ Hutchins BBQ, 2014-05-22 22:01:57
Absolutely everything was exactly as it should be, including the after-church line out the door, for a place as great as this.
C Rankin @ Hutchins BBQ, 2014-04-19 19:42:09
Amazing fatty brisket, amazing ribs great smoke taste on all meats. Amazing sauce!!! Both spicy and original! Might be better than pecan lodge!
Joseph Jurbala @ Hutchins BBQ, 2014-03-27 17:08:16
Awesome BBQ
Kevin Wiggins @ Hutchins BBQ, 2014-03-16 16:28:50
Great burnt ends
James @ Hutchins BBQ, 2014-03-01 17:19:54
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Reviews

May 16, 2013

Last June, after a one-alarm blaze left their pit room in shambles and their business on hold, the father-son team of Roy and Tim Hutchins began to rebuild. They documented the process on Facebook, offering reports from the construction site and musing about the psyche of the Texas barbecue purveyor (“A brisket sandwich was the very first thing I thought of when I woke up,” read one 6:34 a.m. post in early October). Finally, on…

August 20, 2010

Update: This joint has recovered from their fire and are now open for business. Being able to see your meat being chopped, sliced, and portioned can really improve your meal if you know what to ask for. After ordering up a three-meat combo of ribs, sausage, and sliced brisket at Hutchins, I noticed the knife man grabbing for a dried-out hunk of lean brisket from the flat. I kindly asked for some fatty brisket instead that…