Wilhite’s Barbeque

4903 FM 1327
Creedmoor, TX 78610

Phone: 512-243-2703
Hours: Wed-€“Thur 10:30-€“3:30, Fri 10:30-€“9, Sat 10:30-€“3:30

Opened 1962
Pitmaster Robert Wilhite
Method wood

TMBBQ Rating: 4

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

September 21, 2012

Robert Wilhite is both mayor and resident pitmaster in Creedmoor. He runs one of the few restaurants in town, and I’d guess this is the best one. Don’t let the adjoining Valero station fool you into thinking this is some fly-by-night barbecue stand. Robert’s dad started this place back in 1962, and it’s been smoking ever since. These days the meat is smoked in one of two custom-designed cylindrical smokers that function like a lazy…