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…

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.
Life changing slices of brisket, ribs so good, and great sausage (from City's in Giddings I believe).
Peter Einhorn @ Snow’s BBQ, 2014-04-07 09:02:37
Love this place !!!!
John Brotherton @ Snow’s BBQ, 2014-03-29 10:25:07
Amazing BBQ!! Brisket was moist, smokey and beefy. The sausage was great and the sliced pork was tender an flavorful. Really great experience
Bob Conti @ Snow’s BBQ, 2014-02-01 22:01:13
Went there 2 weeks ago and the ribs and brisket were pretty good. Just the right amount of smoke for me and no sauce needed.
Brian James Duran @ Snow’s BBQ, 2014-01-20 12:11:28
Rating should have been with below review
Larry Broome @ Snow’s BBQ, 2014-01-18 16:02:44
Not big crowd this morning. Great great brisket, good chew, nice bark. Met all expectations. This will be a regular Sat morning drive. All employees were warm and efficient. Sides were after thought, but took free beans home to try. My wife had the half chicken, also perfect.
Larry Broome @ Snow’s BBQ, 2014-01-18 16:02:09
Picked up moist brisket & pork to go. Started sampling on the way to Giddings Meat Market. It was top notch as always. Deserving of top rankings.
Hank Mangum @ Snow’s BBQ, 2014-01-04 10:30:33
The best brisket!
Bo Williamson @ Snow’s BBQ, 2013-11-28 14:42:07
More Buzz →

Review

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 gem, and he didn’t hesitate to inform me after just two bites that this was the best brisket he’d ever eaten. We had nine more places on the list for the day, so I had to convince him not to lick the butcher paper clean, but I even had a hard time following my own advice on this visit.

We ordered a few brisket slices, then I asked for a chunk off the fatty end. We added a link and a hefty bit of the pork steak, and we were ready to feed our growling stomachs. The fatty end of brisket was a perfect morsel of smoked goodness. I can’t say much more. The sausage’s flavor was deeply smoky, but the meat was still perfectly moist. Heavy black pepper worked well with the beefiness of the link, which worked as a good counterpoint to the rich fatty pork steak. This chunk was cut thicker than my last trip and turned out better. The fat was perfectly rendered creating a rich and sticky meat experience. Seasoning heavy on the black pepper worked nicely with the salty meat. For this meal, I’d gladly get on the road again at six in the morning on a Saturday. It was that good, but we had plenty of greatness ahead of us.

(This review originally appeared on Full Custom Gospel BBQ.)

 

Comments

  • http://www.blogger.com/profile/17787287644701188189 brannen

    Best BBQ in Texas. Nuff said!

  • Anonymous

    Why don’t more places slice their brisket that thick? That would be ten to twelve slices at most joints. I like that cut; should be a pencil width and that’s what it looks like.