Maywald’s Sisterdale Smokehouse

1123 FM 1376 (at FM 473)
Sisterdale, TX 78006

Phone: 830-324-6858
Hours: Every other Sat & Sun 11-7
Website: sisterdalesmokehouse.com

Pitmaster John Maywald

TMBBQ Rating: 4

TMBBQ Buzz

Comments from our joint finder app.
Pork ribs are the main attraction here and rightly so. Great bang for your buck as tons of meat and less bone; always a good thing. Brisket was good; sides solid. Friendly service and definitely a must visit spot in Houston.
Rahul Yaratha @ Virgie’s Bar-B-Que, 2014-10-18 19:52:59
Had a chopped with gravy disappointed after the good BBQ down the street
doug_wallace @ Jasper’s Bar-B-Que, 2014-10-18 14:16:27
Large combo brisket sausage and ring bologna with gravy fantastic !
doug_wallace @ Tony DeMaria’s Bar-B-Q, 2014-10-18 14:11:24
Great brisket and pork tenderloin
David Monasmith @ Lockhart Smokehouse, 2014-10-18 02:01:31
Combo plate chopped and ham disappointed with portion size and beans were sour again both meats were good though
doug_wallace @ Sammie’s Bar-B-Q, 2014-10-18 00:07:17
Going with the usual, moist brisket and ribs! Looking to it.
Wade Edington @ Gatlin’s BBQ, 2014-10-16 21:57:01
BBQ sandwich was good. Overall great place to stop between Dallas and Houston.
scott7 @ Woody’s Smokehouse, 2014-10-16 18:52:25
Cooked a brisket I brought home las time boiled it in the bag it was perfect just like getting one in line
doug_wallace @ Louie Mueller Barbecue, 2014-10-15 23:19:33
More Buzz →

Review

February 12, 2012

In 2007, John Maywald had a restaurant building that he couldn’t lease out, and he was more than skeptical about using it to run his own place. After nearly four years of sitting vacant, he decided along with his spouse and some friends to fish rather than cut bait. He hasn’t yet quit his accountant day job since he was used to the grind of the weekend warrior circus that is competition barbecue, but they have some very limited hours (every other Saturday and Sunday, aka: call ahead) that hopefully will change given the stellar smoked meats.

(Photograph by Nicholas McWhirter)

 

An old Oyler pit that he picked up second hand sits within a trailer out back of the joint. Hickory is the only wood that goes in, and what comes out is not the beef broth injected and over-trimmed brisket from the competition circuit. This meat has deep smoke, and perfect meaty texture. The silky soft fat had sucked up any remaining smoke that the brisket missed for an otherworldly flavor. The rub was ingredient laden, but salt and sugar are high on the list, keeping the surface from gumming up. Tender but meaty ribs had the same rub flavor, but with more punch (maybe from MSG). Either way, it was a stellar combo.

(Photograph by Nicholas McWhirter)

 

I had to fish out the lonely link of sausage from under the pile. It was hiding from embarrassment. There was nothing redeeming from this limp precooked link. It was meant for an oblong white bun, not butcher paper. It honestly had me a bit depressed about the plate as a whole until I bit into the chicken. I can say without hyperbole or any self-doubt that this was the finest smoked chicken thigh I have ever consumed. With the chicken, John was just showing off those competition smoking chops. At the judge’s table, nothing is worse than chewy chicken skin or dry meat, but this thigh had a perfectly paper-thin crispy skin that came away cleanly with every bite through the lusciously moist and tender meat. Smoked chicken is not something I’m used to gushing about, but this was poultry nirvana.

Hard to find at the crossing of two small Farm-to-Market roads just a dozen or so miles north of Boerne, this joint is worth seeking out. With some luck and consistent food, this joint may just find themselves open a few more than four days a month, and the pitmaster can finally put down his calculator.

(This review originally appeared on Full Custom Gospel BBQ.)

Comments

1 Comment

  • Anonymous says:

    You must have been there a day other than the 2 times I visited. Their brisket was dry and not the least bit of competition quality. Yes, the sausage is embarrassing. I want my money back. The beef ribs were sub-grade. I had 2 sausage links and 2 ribs and one coke for $18.00. Not even fair if the food was good.

    You can pass this one up for a year or so until they get their act together.

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