Lenox Bar-B-Q

5420 Harrisburg Dr.
Houston, TX 77011

Phone: (713) 926-2649
Hours: M-F 11-2
Website: www.lenoxbbq.com
Facebook: www.facebook.com/LenoxBBQandCatering

Opened 1946
Method Wood-fired rotisserie smoker with pecan and oak

TMBBQ Rating: 3.25

TMBBQ Buzz

Comments from our joint finder app.
Underwhelming brisket. It was slightly dry, with a faint bitter smoky aftertaste, and not very flavorful. I was glad sauce was offered.
Kathy Dowell @ Stacy’s, 2015-04-26 02:41:29
At silver saddle smokehouse in Bellville. Brisket is amazing with big ol smoke ring. Almost all fat rendered which left such a juicy and melt in your mouth meat on my plate. Soooo good. Sides are also good. Corn casserole has a ton of flavor and spice. Not sure why not listed as bbq joint. So I requested it.
Terry r @ , 2015-04-24 19:09:32
Some of the worst bbq ever. But the folks are very friendly.
Bob Fields @ Sonny Bryan’s Smokehouse, 2015-04-20 17:41:53
Two ribs one smoked sausage and a slice of salami all stellar hit the spot with Fritos and sharp cheddar
doug_wallace @ Angelo’s, 2015-04-24 23:10:08
Brisket and ribs 2 meat plate beans, cole slaw, and potato salad!
diprivan @ Stanley’s Famous Pit Barbecue, 2015-04-24 11:29:08
Finally made it here and all meats were on the table. Nothing I can write will do this place justice. Truly the best BBQ I have ever tasted. The rub on the brisket and beef rib is like its own delicious side dish. Can't wait to come back!
Adam Murray @ Louie Mueller Barbecue, 2015-04-23 23:07:26
Pricey, but good. Meat was flavorful by itself without the dunking in the vinegary sauce. I won't get it that way next time.
James Pharaon @ Cooper’s Old Time Pit Bar-B-Que, 2015-04-23 17:28:38
Great smoked flavor. The brisket was great and tender and the turkey has just the right amount of spice. I'll be back!
James Pharaon @ Big Boy’s Bar-B-Que, 2015-04-23 17:24:41
More Buzz →

Review

Lenox BBQ01

January 14, 2014

I walked through the front door, or at least I thought it was the front door. I was part way through it, when I turned around to walk back into the parking lot to make sure. It was definitely the front of the building, and this was the only door, but it led directly into the kitchen. To my left a woman was packing orders into to-go bags. On my right the fryer, a rigged hotel pan on a gas burner, was at full bore. A man with a knife stood behind a stainless steel table with a cutting board waiting to take my order. I asked for the three meat plate and a chopped beef sandwich. He took a few pans out of the warming cabinet and quickly went to work slicing.

Lenox BBQ02

The view at Lenox looking back towards the front door

Erik Mrok emerged from his office to collect my money, which was only $15.50 total. Mrok explained that a rail line that came through a few years ago required that he demolish the long-standing dining room. That’s where the main entrance used to be, but now they have no choice but to welcome you into the kitchen. It’s all that is left.

The only real option is takeout, so I headed outside to eat on the trunk. I started with a sandwich of brisket chopped fine and mixed with the homemade barbecue sauce. The sauce is a mix of ketchup, mustard, Worcestershire, spices and thickened with flour. It’s a unique sauce that works well with the smoky meat.

Lenox chopped beef

The sliced brisket wasn’t bad either, as long as it came from the fatty end. Slices from the flat were dry slabs of not so flavorful meat, while the point meat was moist with well rendered fat. The edges of each slice were lined with crispy fat, probably from sitting too long in the warming pan, but the result was still a good one. The smokiness was adequate, if not strong. Either way, it made for a good slice of brisket.

Lenox BBQ05

Brisket at Lenox Bar-B-Q

Like the rest of the smoked meats, the briskets emerged from an Oyler rotisserie smoker. The legend goes that when original owner Leonard McNeill ran the place he developed a rotisserie smoker from a Rainbo bread baking oven. Whether or not he developed these independently, or along with Herbert Oyler in Mesquite is not known, but it’s only appropriate that Lenox uses a rotisserie to smoke the meat.

A side of potato salad was nothing beyond food service grade. The okra on the other hand was fantastic. It probably started as frozen pellets, but that hot fryer gave it a shattering crispiness that made these pods addictive.

Lenox BBQ03

The sausage was once made in house, but now they serve a decent commercial variety from Yoakum, Texas. Big pork spare ribs were thin and a bit dry. The seasoning was primarily salt, and there was a bit of smoke. They were good, but I preferred the brisket.

Lenox Bar-B-Q has been around since 1946. In those sixty-eight years they’ve seen plenty of hurdles but stayed strong. Even without a dining room, it’s still worth a visit.

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