Snow’s BBQ

516 Main
Lexington, TX 78947

Phone: 979-542-8189 (weekdays), 979-773-4640 (Saturdays)
Hours: Open Sat only, 8 till meat runs out.

Opened 2003
Pitmaster Tootsie Tomanetz
Method Post oak; indirect-heat pit (brisket); direct-heat (everything else)
Pro Tip Arrive no later than nine in the morning if you want to order from the full menu.

TMBBQ Rating: 4.75

Texas Monthly BBQ Top 50


Comments from our joint finder app.
Life changing slices of brisket, ribs so good, and great sausage (from City's in Giddings I believe).
Peter Einhorn @ Snow’s BBQ, 2014-04-07 09:02:37
Love this place !!!!
John Brotherton @ Snow’s BBQ, 2014-03-29 10:25:07
Amazing BBQ!! Brisket was moist, smokey and beefy. The sausage was great and the sliced pork was tender an flavorful. Really great experience
Bob Conti @ Snow’s BBQ, 2014-02-01 22:01:13
Went there 2 weeks ago and the ribs and brisket were pretty good. Just the right amount of smoke for me and no sauce needed.
Brian James Duran @ Snow’s BBQ, 2014-01-20 12:11:28
Rating should have been with below review
Larry Broome @ Snow’s BBQ, 2014-01-18 16:02:44
Not big crowd this morning. Great great brisket, good chew, nice bark. Met all expectations. This will be a regular Sat morning drive. All employees were warm and efficient. Sides were after thought, but took free beans home to try. My wife had the half chicken, also perfect.
Larry Broome @ Snow’s BBQ, 2014-01-18 16:02:09
Picked up moist brisket & pork to go. Started sampling on the way to Giddings Meat Market. It was top notch as always. Deserving of top rankings.
Hank Mangum @ Snow’s BBQ, 2014-01-04 10:30:33
The best brisket!
Bo Williamson @ Snow’s BBQ, 2013-11-28 14:42:07
More Buzz →


May 17, 2013

For some in the small town of Lexington (population roughly 1,200), Saturdays are as holy as Sundays. It’s hard to miss these devotees. They congregate at the end of Main Street, within view of some grain elevators dressed in a gingham rust—a line of farmhands, ranchers, well-off weekenders, and groggy young Austinites who woke up in their cutoff shorts. Gathered outside the small red building that houses Snow’s BBQ, they await their turn to commune…

December 20, 2010

After driving three hours from Dallas to arrive in Lexington at nine in the morning, it’s hard not to suffer some validation bias no matter what you sink your teeth into. But it helps when it’s perfectly smoked and silky tender brisket. I invited a friend on a last-minute whirlwind trip through the finest that Central Texas had to offer, and Snow’s was our obvious first stop. This was his first time trying the Saturday-only…

May 21, 2008

A small wood-frame restaurant, open only on Saturdays and only from eight in the morning until whenever the meat runs out, usually around noon, Snow’s is remarkable not only for the quality of its ’cue—“outlandishly tender brisket, fall-apart-delicious chicken”—but for the unlikeliness of its story. The genius behind this meat is a petite, energetic woman named Tootsie Tomanetz, who’s been smoking since 1967, when she ran the pits at City Meat Market, in Giddings. She…

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