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.
Really tasty rub on the ribs. Great bark and seasoning on the brisket. Above average potato salad and cole slaw.
George Caflisch @ Stanley’s Famous Pit Barbecue, 2016-10-27 23:15:46
Good ribs , Brisket and sides
David Monasmith @ Kerlin BBQ, 2016-10-27 16:24:13
I love the fact they use a simple pepper rub on there meats. However when you do this I think you need a little more smoke than they had. I had the brisket and pork ribs. I was happy that they serve a full pork rib instead of the St Louis style rib. I feel like I am getting more meat for my money this way. Ribs came off the bone good but I thought they could be a tad more tender. The brisket was a little dry, this could be due to it being on the counter for a while but it had a good flavorful bark. Not bad for San Marcos.
Woodwill Smokers @ Hays Co. Bar-B-Que and Catering, 2016-10-26 18:20:39
Nice little place to eat some Q. It is a pretty drive in the hill country to get there. Check and make sure they are open on the Saturday you plan to go. Decent chicken and brisket .
Woodwill Smokers @ Maywald’s Sisterdale Smokehouse, 2016-10-25 23:53:02
Almost forgot about my stop here awhile ago. The beef rib was massive and great flavor. The brisket was good but for some reason left me wanting more smoke. Pretty good spot.
Woodwill Smokers @ Louie Mueller Barbecue, 2016-10-25 23:48:22
Stopped here for dinner after a training class. Was a little puzzled when the manager asked me what was in my cup since no outside drinks were allowed. Oh well. I would say this is mediocre BBQ, not bad but not so great. Had the three meat combo (ribs, brisket and sausage) and for the price you got a good meal. Brisket was a lil dry and not that tender. The sausage was seemed mushy when you chewed it. The ribs were cooked great, not over cooked and you had to bite them off the bone, not fight them off the bone. The ribs also had a shuttle sweet flavor. The ribs were my favorite of the three and the cole slaw was good.
Woodwill Smokers @ Vic’s Bar-B-Que, 2016-10-25 22:30:26
Not there that I could find
douglas78@aol.com @ saddlebags, 2016-10-25 18:07:10
Had a lean sliced lots of smoke moist and tender like it will be back for a full lunch
douglas78@aol.com @ Boatman’s BBQ, 2016-10-25 18:06:10
More Buzz →


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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