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.
Chopped with gravy fantastic
doug_wallace @ Jasper’s Bar-B-Que, 2015-03-30 18:08:27
Brisket had a nice smokey flavor. Sausage had a nice crunch in the casing and good seasoning. Ribs could use more smoke flavor but nice and moist.
Mae McKnight @ McKenzie’s Barbeque, 2015-03-30 18:02:16
Sausage sandwich and a PC of cake she I got the smallest pc and gave me another and didn't charge me for either sausage was fresh spicy and good
doug_wallace @ Mama and Papa B’s Bar-B-Q, 2015-03-30 17:53:47
Had the gut pack with brisket ad german sausage would have been perfect if they had left the pickled onions and jalapeños off like I asked good place will try again
doug_wallace @ Vitek’s Bar-B-Q, 2015-03-30 17:23:01
I stop in here on way back from NE TX to Austin. Great brisket. Just right amount of smoke and tenderness. You will almost always see Kirby in back slicing brisket. You know you are in a place that wants you to taste most flavorful cut when they charge more for lean cut than moist.
Terry r @ Kirby’s Barbeque, 2015-03-30 04:47:07
Their beef sausage is fantastic. Brisket is not too bad either.
Terry r @ Zimmerhanzel’s BBQ, 2015-03-30 04:41:36
I really like the flavor and moistness of the brisket here. Sauce is also great.
Terry r @ Green Mesquite Barbeque and More, 2015-03-30 04:40:37
For some reason the location on the hill does not quite match the food quality on the 2222 lake location.
Terry r @ The County Line, 2015-03-30 04:39:13
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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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