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

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…

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…

TMBBQ Buzz

Comments from our joint finder app.
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
Snow’s is absolutely unbelievable. You have to get there on a Saturday early EARLY in the morning, but WOWZERS you won’t regret it! Brisket that melts in your mouth. No seriously…it’s #1 for a reason. Worth the experience and wait. Easy A every time.
Scott Jarvis @ Snow’s BBQ, 2014-07-01 22:09:29
More Buzz →

Review

TM_SnowsPit_2013

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 with some of the state’s most perfect meat.

Snow’s has an outsized reputation (thanks, in part, to this magazine’s naming it the state’s best joint back in 2008), but it remains a no-frills operation: a homey kitchen with painted wooden signs; old picnic tables beneath a galvanized-metal roof, completely blackened with smoke; and an array of gloriously sooty pits, including a three-level monster the size and shape of a submarine. Pay close attention if it’s your first time visiting Snow’s. That woman out back in the apron is Tootsie Tomanetz, quite possibly the greatest female pitmaster in Texas history. She begins her vigil at two in the morning every Saturday; with the help of her son Hershe and Snow’s owner, Kerry Bexley, she tends the fire throughout the night to maintain a temperature of between 250 and 275 degrees. The result? Brisket with a velvety mahogany crust and deeply flavorful meat so tender it almost melts. We prefer the fatty brisket, though the lean is plenty moist. Either one is capable of achieving transcendence, but if you ask Tootsie, she’ll tell you her specialty is the pork steak, which is cooked in the direct-heat pit. It’s a cut from the shoulder (where most pulled pork comes from as well), and Tootsie has its number. The meat comes out like no pork you’ve ever tasted—as full and luscious as a great beef steak, shot through with pockets of delectable fat.

Other meats are excellent, but they have a hard time living up to the incredible standard set by the brisket and pork steak. The sausage, a beef-pork blend made by the butcher down the street, is very good—succulent and smoky, with a granular texture—and the ribs are fine, though not as tender as they could be. The sauce, tangy and sweet, usually sits forlornly on the table unused (though it’s a nice addition to the ribs). The buttery pinto beans are so simple and silken that the fact that they are free (scoop as much as you’d like from the crockpot) seems like management oversight. The pecan pie, from Fourth Street Bakery, holds its form and is deliciously balanced, but with meat this good, even the dessert-obsessed are better off finishing their meal with another helping of the brisket or pork.

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