Raymond’s Pit Bar-B-Q – Closed

10920 Garland Rd.
Dallas, TX 75218

Phone: (214) 327-5800
Hours: M-Thur 11-8:30, F-Sat 11-9

Opened 1981

TMBBQ Rating: 2


Comments from our joint finder app.
Stuffed baked potato and two deviled eggs great as usual
douglas78@aol.com @ Fred’s Bar-B-Q, 2015-10-03 23:06:51
Favorite BBQ joint in Lubbock!
Gary Kearns @ The Shack Bar-B-Q, 2015-10-03 16:14:23
Dropped by an old favorite. They added bacon Mac n cheese and it's a game changer. Turkey and jalapeño cheddar sausage links were spot on as usual. Brisket was massive disappointment today; very dry and inconsistent. Hardly any bark and being over cooked over powered everything else. I'll chalk this up as an off day for pit master.
Rahul Yaratha @ Cooper’s Old Time Pit Bar-B-Que, 2015-10-02 17:13:49
so glad they moved closer to my house. I don't do BBQ chicken but their chicken is ridiculously good. the brisket is always perfect, the pork is just slightly less so. sides are amazing and the owners are too. The tacos are always worth it. I think I need to eat here for dinner too.
thehighepopt @ Valentina?s Tex Mex BBQ, 2015-10-01 18:42:22
the drive out was awesome and the town is plenty quaint. Both Tootsie and her pitmaster stopped by to check on us. we got the Trinity. brisket was near perfect except the part that had been resting on the steampan was hard and stringy and inedible. otherwise smoky, fatty, with a delicious rub. the ribs were to die for good and the sausage was just fine as well.
thehighepopt @ Snow?s BBQ, 2015-10-01 18:36:17
Had the XL plate with brisket and sausage. Brisket has good flavor but not a lot of smoke. Sausage was ok at best. Sides were good beans were better than potato salad. . Sauce has a good flavor with a little heat.
Roman @ Tony DeMaria’s Bar-B-Q, 2015-10-01 17:26:14
Great BBQ, don't bother stopping at bodacious. Chop beef is always good! Can't decide between sausage or boudin? Get both! If you come at lunch and there's a line... Wait!
Jonathan Mayo @ Bob’s Bar-B-Que, 2015-10-01 17:24:03
the place smells great when you walk in and the staff are friendly. I got brisket, clod, pork rib and Cole slaw. the slaw was very heavy on the mayo but had good flavor and crunch. the brisket was the last piece left on the cutting table. it was after 6:00 as well. that said the brisket was dry dry dry with light smoke flavor and a blandish rub. the clod, however, was pulled out of the warmer and was by far better. moist, with great smokiness and an amazing rub, I would definitely go for the clod in the evenings. the ribs are short ribs with an inch of meat above the bone. they too were a little dry but had good flavor and nothing but a dry rub on them. loved the sauce as it complemented the meat perfectly and pickled onions are awesome.
thehighepopt @ Lockhart Smokehouse, 2015-10-01 14:07:40
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August 13, 2013

Update: This joint is permanently CLOSED.

2013: A meat cutter stood next to a cutting block loaded with smoked meat. It was all illuminated by a heat lamp. This was where the cafeteria line commenced. A plate was stacked with sliced brisket, pork ribs and warm, buttered Texas toast. I placed it on my tray and slid down the line. If you’ve eaten at an old cafeteria style joint like this one before, you know the rest. There are warm vats of sauce and beans and various other hot sides followed by the cold sides. A condiment table is stacked with pickles, onions, jalapeños and more sauce. Just before the register there’s a fountain drink machine and a couple cylinders of iced tea. The only thing missing at Raymond’s was the free soft serve ice cream.

 Raymonds BBQ 01

Back in 1964 this building was opened as an Underwood’s Bar-B-Q, and remained that way until Raymond Erwin bought the business in 1981. My first visit five years ago was unimpressive, but they’re under new management now. The meat didn’t look any different. It took only a few bites to assess that the sliced brisket lived up to the visual. It could have been cardboard adorned with a few lines from a Sharpie. Roasted pork was the primary flavor of the ribs that tasted much older than they should have during the lunch hour. If either meat had been sprinkled with seasoning, it was scant. The smokiness was similarly fleeting. The vinegar kick in the thin red sauce provided the only jolt to the tastebuds. A few token jalapeño slices masked the tinny flavor of the beans and the potato salad was a bowl full of give-up. Here’s to warm Texas toast.

Raymonds BBQ 02

It would have been a thoroughly disappointing meal if I hadn’t ordered an old standby – a chopped beef sandwich. It’s barbecue comfort food, and Raymond’s does it right. You won’t find pre-sauced meat of sloppy joe consistency glopped onto a cold white bun here. No. When the order is placed a bun is buttered and placed on the griddle. Brisket is portioned out on the chopping block and a rhythmic “thwack-thwack” fills an otherwise quiet dining room until only pebble-sized pieces of beef remain. The mound of beef is formed on the now warm bottom half of the bun, but the generous portion can’t be contained. It spills out onto the plate as the top half of the bun is put into place. As the plate is passed over to me I reached for the sauce ladle to bath the meat in the thin red barbecue sauce. After adding a few chunks of onion for texture and dill pickle slices for acidity, I had a lunch I could look forward to during my stroll to find a table. I was about to be reminded of what Aristotle was eating when he said “The whole is greater than the sum of its parts.”At this point it didn’t matter that the beef wass dry and flavor-challenged. Barbecue sauce, butter and squishy bread were here to help.

Raymonds BBQ 03

Raymond’s is never going to win accolades for their sliced brisket, and they’ll probably never be recognized for something so seemingly mundane as a good chopped beef sandwich, but they should. A well made chopped beef sandwich is a beautiful and satisfying thing. It is also a secret weapon, or sometimes the only weapon, when dealing with a sub-par barbecue joint. You might be here at Raymond’s or at any of dozens of joints like it in the Texas where it’s understandable to be dubious about the smoked meats, but you must always remember Texas barbecue’s ace-in-the-hole.


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