Shorty’s BBQ

780 E US Hwy 80
Sunnyvale, TX 75182

Phone: 972-815-8830
Hours: M 10:30-3, Tues-Sat 10:30-8
Facebook: www.facebook.com/pages/Shortys-Texas-BAR-B-Q/133166060044472

Opened 2008
Pitmaster Yolanda and Brad Cole
Method Wood-Fired offset smoker with oak and pecan

TMBBQ Rating: 2.5

TMBBQ Buzz

Comments from our joint finder app.
Absolutely everything was exactly as it should be, including the after-church line out the door, for a place as great as this.
C Rankin @ Hutchins BBQ, 2014-04-19 19:42:09
Flavorful and perfect cut of brisket, nice blackened crisp edge and the meat moist, but the sauce was weak and tasted like something from a jar. Sausage was moist and flavor was good but casing was left on in the sandwich & so tough it made it almost indelible. Not much meat on the sandwich which necessitates upgrading to Big Boy a requirement not an option. Buns were doughy. Table was sticky and cig butts in ashtray on table when we sat down. Not impressed and shouldn't be on the list. Doesn't make the journey the whole way from pit to mouth
C Rankin @ Casstevens Cash & Carry, 2014-04-19 19:39:22
Delicious! Spicy corn was incredible!
Nathaniel Cox @ Opie’s BBQ, 2014-04-19 15:24:17
The brisket had a beautiful smoke ring but slightly dry. The pork spare rib was amazing. The sausage was really good.
tumbleweed_ @ City Market, 2014-04-19 13:40:06
Pork chop, brisket, and sausage. All good.
coach @ Cooper’s Old Time Pit Bar-B-Que, 2014-04-19 09:11:56
Stopped in on a weekday at 12:40 & was immersed in the "you're at a GREAT Texas BBQ joint" feeling immediately. Cars parked up and down the street (like it seems to be a most great places there is little parking). I saw some outside picnic tables with people from all walks of life talking and eating. I made it inside and found about 4 tables and not too bad of a line. The lady taking orders (& everyone else) were super friendly. I felt like a regular. I ordered the 3 meat and a table opened up so I ate there inside. The line came by my table so I was able to tell from the talk all the first timers who were in line. The returners were giving them pointers on what sausage, ribs & sides to pick. I got moist brisket which had a black bark and plenty of smoke. Great flavor and unlike some have said it had a good salty taste. The spicy sausage looked dry but I was surprised at how tender and good it was. It snapped when you ate it and had an excellent flavor. The ribs I got were St Louis style and although the meat was firm it would pull off the bone in one big delicious piece. I am definitely becoming a rib man. It had a pretty pink ring and was moist was a brisket rub kind of flavor. I don't line multi meat plates. I'd rather get more of 1 or 2 meats but at Gatlin's I don't know what meat I'd eliminate. I ordered it to go so I could take the left overs but there were none! My choice for BBQ in Houston.
Hank Mangum @ Gatlin’s BBQ, 2014-04-18 08:37:56
pretty darn good
rgv @ Longoria’s BBQ, 2014-04-17 13:51:33
Simple, great sandwiches and plates, beef is tender and perfectly cooked. Fresh, crisp cole slaw and great tater salad. Beautiful Texan place with a handful of small tables on the porch and some more in the yard out front. Been there twice, and will return. Perfect for a lunch when out bicycling!
Trond Smestad @ Pop’s Pit BBQ, 2014-04-17 13:43:34
More Buzz →

Review

Shortys BBQ 5

November 26, 2013

A reader forwarded me this note comparing Shorty’s BBQ to Pecan Lodge in Dallas. “At Shorty’s, you don’t have to wait and they don’t run out of food, AND the beef is just as good.” I’d seen the prominent signs for Shorty’s on Highway 80 east of Dallas*, but this was the note that got me to stop. I know from enough years of disappointments to go into these situations with tempered expectations, but a solid amount of hope always comes along for the ride as well. The smoky smell in the parking lot helped coax that hope along further.

Shortys BBQ 4

This is more than just an afterthought truck stop restaurant. A furnished patio is just outside the front door, while a few tables and chairs fill the dining room inside. Orders are given at the counter where the meats and sides are displayed in steam table pans. It’s not all pretty, but you know what you’re going to get. Take the ribs for example. They were mushy and thoroughly overcooked, but I could tell that by looking into the mass of meat and bone and meat in the pan. I had to order them, but you don’t, unless you like overcooked ribs. The pork itself wasn’t bad. It was covered in barbecue sauce, which usually bugs me, but this was a really good sauce. Both sweet and tangy, the sauce was thin enough to coat the ribs, but thick enough to stick to the meat too. It left me ambivalent about the ribs which would have been better served boneless and chopped to be eaten with a fork, or better yet – on a sandwich.

Shortys BBQ 3

The sandwiches could use some improvement too. Chopped beef can be a safe refuge menu item at a joint where you suspect the barbecue might be suspect, but it’s just okay at Shorty’s. The chopped beef doesn’t include much black crust into the mix, and the meat is placed onto a cold, white bun. There isn’t much soul to it. This is a surprise when you see how much attention is paid to the sides. Beans, slaw and potato salad come with all of the barbecue plates. The potato salad was thick with plenty of tang from the mustard and an unexpected addition of dill. The slaw was lightly dressed and crispy. Pintos beans had been thickened with some mashed beans and were heavily seasoned with a good kick and plenty of meaty flavor. These sides show that somebody really knows how to cook back in the kitchen.

Shortys BBQ 1

 

Going back to the meat, the pork was pulled into strings. Again, the sauce worked great with the meat, but the well cooked pork tasted more like  roast than barbecue. Then there was the brisket. Our friendly tipster either ate at Pecan Lodge on a bad day, or Shorty’s on their best day. I found the brisket to be just passable. The flavors were muted and the the slices just fell apart. It was respectable, but it alone wasn’t anything that would make me return. If they take me up on that boneless rib sandwich idea (watch out McDonald’s), I’ll be back in a heartbeat. I’ll get some beans too.

* If you’re eastbound on Highway 80, go just past the East Fork Rd. Exit and use the next one labeled Frontage Rd. The big yellow B-B-Q sign will be right in front of you.

Comments

  • Brad Bradley

    Without hesitation I sincerely enjoy glancing at this site, daily to see what is new. Thanks for what you do – its refreshing to read.

  • Jacob Taylor

    Tried it for lunch today. hot links and beans were both tossed in the microwave. Asked for some fatty brisket, but only thing available was some very dry, falling apart meat off the flat that looked like it had seen better days. sides were good, though. beans had great texture and flavor, as did the potato salad. i liked seeing a cole slaw that wasn’t overly dressed.