Two Bros. BBQ Market

12656 West Ave.
San Antonio, TX 78216

Phone: 210-496-0222
Hours: Mon-€“Sat 10:30-€“8:30, Sun 11-€“7
Website: www.twobrosbbqmarket.com

Opened 2009
Pitmaster Javier Rodriguez
Method Oak; indirect-heat pit
Pro Tip The "Two Bros." are well-known local chefs Jason and Jake Dady.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
Love this place! Close to home and serves up quality meat with great smoke, flavor and ambience. Clean, organized and great Texas music to make you feel right at home.
Adam Murray @ Two Bros. BBQ Market, 2015-05-22 19:18:38
Had the brisket sandwich special. Smoked jalepenos are the best in Texas.
Roman @ Two Bros. BBQ Market, 2015-02-23 19:03:09
Great family restaurant and solid Que..... Tasty sides and desert ..... Definitely worth a shot but has been hit and miss the few times I have gone
max_kerr @ Two Bros BBQ Market, 2012-10-17 19:16:09
Excellent!
scottnchel @ Two Bros BBQ Market, 2012-08-11 19:33:43
Amazing!!! Holy cow!
bravob1 @ Two Bros BBQ Market, 2012-05-06 12:27:38
I had the brisket and pork ribs. Both were tender and smokey with a great bark. 3 sauces to choose from all are unique and tasty. The vinegar based slaw was a nice change.
gonebald @ Two Brothers BBQ market, 2011-10-17 13:08:16
More Buzz →

Reviews

May 16, 2013

Local celebrity chef Jason Dady—who co-owns the place with his brother Jake and wife, Crystal—has gone the route of high-end barbecue in this north San Antonio location. Here, just about everything is done by hand and recipes are original. The brisket has a deep, rich taste; the crust is thick and crumbly with a lot of fat; and the meat falls apart with a slight tug, just like we like it. The pork ribs are…

February 15, 2010

My second trip to Two Bros. was just a month after the first, but I had to get back there to see if the brisket was great twice in a row, and I forgot to try the cold smoked shrimp and stuffed jalapenos back in January. It was a great day, so I headed right for the patio. From there I could see the pits, and I noticed the same pit master wasn’t working. I…

January 1, 2010

I know we’re well into the last week of January, but this is my official first review of the New Year. I visited this joint when most others were closed on New Year’s day. It was nearly empty, so I had the place to myself, and I was free to snap away with the camera without anyone paying attention, or so I thought. Ordering here is done meat market style by asking for 1/4 pound…

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