Pody’s BBQ

1330 S. Cedar
Pecos, TX 79772

Phone: 432-448-4635
Hours: Tue-€“Sat 11-€“9
Facebook: https://www.facebook.com/pages/PODYs-BBQ-/221542461232024

Opened 2011
Pitmaster Israel Campos
Method Mesquite; indirect-heat pit
Pro Tip Have a glass of iced tea–or a fire extinguisher–handy if you plan to try the sauce.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

More Reviews

April 5, 2012

Israel “Pody” Campos needed a new direction in life. He had been training police recruits in Austin before being laid off. He then decided to move back home to Pecos, buy a laundromat, and convert it into a barbecue joint. Open for just six months, Pody’s is an impressive addition to the barbecue desert of far West Texas. Simple sides be damned, Pody offers a green chile cheddar pozole with a real West Texas identity….

TMBBQ Buzz

Comments from our joint finder app.
Wow their Hot BBQ is amazingly blazing hot. Brisket was pretty good; a little inconsistent and dry in some parts but overall delicious. Sausage and sides were solid. Definitely a recommended stop along I-20.
Rahul Yaratha @ Pody’s BBQ, 2014-10-08 17:46:12
The best BBQ between DFW & El Paso.
Rick Barrera @ Pody’s BBQ, 2013-06-02 12:29:00
More Buzz →

Review

FC_PodysPit

May 16, 2013

Israel “Pody” Campos used to live in Austin, where he worked for the Texas Municipal Police Association, training cops all over the state. When budget cuts forced the association to downsize a few years ago, he moved back home to Pecos and took up a job as the chief deputy of Reeves County. He also bought a laundromat and converted it into a barbecue joint that has the intimate feel of a small-town train station. Light streams in through the barred windows, dimpling the wood-paneled walls. Out back, Campos has a somewhat unconventional smoker he calls his “Lazy Susan.” It’s a black vertical cylinder with two rotating middle racks lacquered by years of drippings. We hadn’t seen a setup quite like this before, though as in an offset pit, the heat is indirect. Campos feeds his contraption a steady diet of mesquite but adds cherry, pecan, and oak “like they’re herbs.” In particular he uses cherry to sweeten his ribs, which had a thick crust and great flavor, though they were a tad dry. The brisket, with a nice red smoke ring, could also have been a bit more moist, but a judicious squirt of the sauce helps out. We say judicious because this is a spicy brew, with visible chunks of ghost and habanero peppers. It’s one of the many touches that gives Pody’s a distinctively West Texas feel, along with the frontier lettering on the Western facade and the green chile–cheddar pozole, which is rich and delicious and must be tried.

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