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.

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…


Comments from our joint finder app.
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
Stopped off on our way to from Austin to Houston for the Texans game. Brisket was great, Spare Ribs were awesome, sausage was great, got to meet Tootsie. All in all I was impressed. I will be back again when I get a chance.
Larry Simpson @ Snow’s BBQ, 2015-08-15 19:38:04
We made our first trip this morning. Shared our loot with the rest of the family for lunch. Really good brisket and I liked the sausage.
Jeff Messer @ Snow’s BBQ, 2015-07-25 22:18:04
Another great day at Snow's. The brisket is probably my favorite in the state.
Wade Edington @ Snow’s BBQ, 2015-07-18 20:06:38
Cooked a mail order brisket from snows it was awesome fed the family @ Snow’s BBQ, 2014-10-15 23:18:38
Got 6 briskets for everyone's Christmas good thing about is I'll be invited to all dinners where there served @ Snow’s BBQ, 2014-12-05 23:19:02
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
More Buzz →


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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