Snow’s BBQ

516 Main
Lexington, TX 78947

Phone: 979-542-8189 (weekdays), 979-773-4640 (Saturdays)
Hours: Open Sat only, 8 till meat runs out.
Website: www.snowsbbq.com

Opened 2003
Pitmaster Tootsie Tomanetz
Method Post oak; indirect-heat pit (brisket); direct-heat (everything else)
Pro Tip Arrive no later than nine in the morning if you want to order from the full menu.

TMBBQ Rating: 4.75

Texas Monthly BBQ Top 50

More Reviews

May 17, 2013

For some in the small town of Lexington (population roughly 1,200), Saturdays are as holy as Sundays. It’s hard to miss these devotees. They congregate at the end of Main Street, within view of some grain elevators dressed in a gingham rust—a line of farmhands, ranchers, well-off weekenders, and groggy young Austinites who woke up in their cutoff shorts. Gathered outside the small red building that houses Snow’s BBQ, they await their turn to commune…

December 20, 2010

After driving three hours from Dallas to arrive in Lexington at nine in the morning, it’s hard not to suffer some validation bias no matter what you sink your teeth into. But it helps when it’s perfectly smoked and silky tender brisket. I invited a friend on a last-minute whirlwind trip through the finest that Central Texas had to offer, and Snow’s was our obvious first stop. This was his first time trying the Saturday-only…

TMBBQ Buzz

Comments from our joint finder app.
Got 6 briskets for everyone's Christmas good thing about is I'll be invited to all dinners where there served
doug_wallace @ Snow’s BBQ, 2014-12-05 23:19:02
Cooked a mail order brisket from snows it was awesome fed the family
doug_wallace @ Snow’s BBQ, 2014-10-15 23:18:38
Great stuff. The guy in line behind me actually gave me a hard time for only ordering two pounds of meet. Funny, but strange
Stephen McHaney @ Snow’s BBQ, 2014-10-01 04:08:35
Amazing! Every time!
John Brotherton @ Snow’s BBQ, 2014-09-13 13:22:59
This place is always amazing! The moist brisket was incredible, the perfect amount of salt and spice in the perfect bark. No words can describe the moistness and tenderness. The pork steak looked a bit dry but it was moist and melted in my mouth. Pork ribs unbelievable as usual. The only glitch was the sausage was very dry. This place is really the best!! I wished I lived here and could come weekly
Bob Conti @ Snow’s BBQ, 2014-09-07 03:36:57
Had a snows brisket yesterday they've greatness smoke pepper perfection
doug_wallace @ Snow’s BBQ, 2014-08-24 18:00:26
We were the second and third people at Snow's today. The brisket was amazing! We also had pork steak, spareribs and sausage which were all great.
Wade Edington @ Snow’s BBQ, 2014-08-17 01:12:49
Quite possibly the best brisket I have ever had. The people are really friendly and Kerry came around after we ate giving away slices of watermelon. Not to crazy about the sides but a great experience.
Izzy Garza @ Snow’s BBQ, 2014-07-26 12:42:45
More Buzz →

Review

May 21, 2008

A small wood-frame restaurant, open only on Saturdays and only from eight in the morning until whenever the meat runs out, usually around noon, Snow’s is remarkable not only for the quality of its ’cue—“outlandishly tender brisket, fall-apart-delicious chicken”—but for the unlikeliness of its story. The genius behind this meat is a petite, energetic woman named Tootsie Tomanetz, who’s been smoking since 1967, when she ran the pits at City Meat Market, in Giddings. She starts the meat smoking at midnight and wraps the brisket in butcher paper around six or seven. When asked why Snow’s wasn’t open more than one day a week, she said matter-of-factly: “There’s no market for it.”

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