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.
Amazing ribs as well!!!!!
Woodwill Smokers @ Snow’s BBQ, 2016-08-22 03:07:52
The only place where I have ate BBQ at 8 in the morning, and it was great!!!!!! Ribs were tender but not over cooked and even the lean cut of brisket was moist. There sausage was great and the sauce added to the flavor instead of covering it up. You must eat here.
Woodwill Smokers @ Snow’s BBQ, 2016-08-22 03:07:16
Made the drive from Bryan today. great drive and better food. The moist brisket was great the bark amazing. Pork ribs were our favorite. Sausage was good. We also thought the pork shoulder was amazing.
Mjleonar @ Snow?s BBQ, 2016-06-25 19:44:39
It was another religious experience for me there today!! This place has never disappointed me in my 6 previous trips and today was no different. The pork shoulder was moist, tender and porky. The pork rib was as perfect as any pork rib I ever had. The moist brisket was unbelievable. The bark was salty and delicious!! At first I was disappointed that I got the end slice until I bit into it, the few slices I had were unbelievable!! Stand on line for 3 hours or drive 1 hour 20 minutes? I am driving to the best BBQ joint every time!!!
bobrq13 @ Snow’s BBQ, 2016-04-03 05:29:50
2nd best brisket...
@ Snow’s BBQ, 2016-03-26 17:34:53
Still doing a great job.. I loaded up on some free beans the musical fruit
paul_umlove @ Snow’s BBQ, 2016-01-29 13:58:21
Brisket & Sausage were awesome
kiselt @ Snow’s BBQ, 2016-01-09 19:06:10
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
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.

Comments

2 Comments

    Charlie Tuppen says:

    A group of us ate a good selection of their brisket, ribs, both sausages, and the star, the pork steak yesterday, Feb 13. All the meats were very good, with the pork steak being spectacular. I thought the sausages were good, but not great. Personally, I don’t think Snow’s is tied for second anymore. Of course, I don’t think Franklin’s is first either. To be fair, I’ve only tried Franklin’s once because I’m not waiting in line 3 hours plus for the second coming, much less for barbecue. IMO, Pecan Lodge handily beats Franklin’s. Snow’s was very good and consistently high quality Q on all the meats, but worth driving to the middle of nowhere on an early Saturday morning? Not really.

    Randy Smith says:

    March 15 11:20 pm My best friend of 56 years, Tom and I did a week long bbq tour of Austin last summer. We ate some great que and some so so que . We took the time to drive out to Snow’s ,and boy are we glad we did. Everything about the experience was amazing! Maybe the reviewer before me is a little jaded living here in gods country, but up north here in Illinois, you have only 3 or 4 edible bbq joints in the entire state (14th street , smoke to name two, and they’re 6 hours apart ). I
    would gladly get up early every Saturday morning and drive 2 hours to eat here if I could. 5 out of 5 stars,

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