The Smokehouse

3306 Roland Rd at Rigsby
San Antonio, TX 78210

Phone: 210-333-9548
Hours: Wed & Thur 11-€“6, Fri & Sat 11-€“7, Sun noon-€“6
Website: www.thesmokehousebbqsa.com/

Method wood

TMBBQ Rating: 3.5

More Reviews

March 4, 2010

As I pondered my order, a surly pitmaster noticed my FCGBBQ T-shirt and made some smart comments about me spying on his joint to get some tips for mine. He didn’t know I was just there to review it, so it was great to talk with him afterward to tell him how good it was. After the jovial verbal sparring, I ordered up some ribs, sliced brisket, and sliced pork. Brisket was cut from the…

TMBBQ Buzz

Comments from our joint finder app.
Everything here was spot on. Brisket was incredibly moist with expertly rendered fat. Pork and beef ribs had us fighting over the last few. Sausage had notes of cumin which was a welcome surprise. I'm impressed.
silver_cuellar @ The Smokehouse, 2012-11-24 14:53:30
Overall very good. Brisket had a very nice bark, smoke ring and rendering. Spares were well smoked, although could have been more tender.
robert_lerma @ The Smokehouse, 2012-11-17 13:50:56
Just ok. Pork ribs were the highlight of the day. Sliced brisket and turkey breast left much to be desired.
diprivan @ The Smokehouse, 2012-09-16 14:04:47
Great
scottnchel @ The Smokehouse, 2012-09-07 12:52:39
Moist brisket, sliced pork and sausage - fantastic!!! Will go back every time I am in San Antonio.
ingo @ The Smokehouse, 2012-07-14 11:28:07
Good tender beef and sausage. Good sides. The sell the Cokes bottled in Mexico, nice!
tcbaby @ The Smokehouse, 2012-07-10 14:55:15
Brisket was too salty but very moist & tender. Good smoke flavor but to much fat forum
triplebq @ The Smokehouse, 2012-07-07 15:02:57
Very good! I had the brisket, it was very well cooked and flavorful. Not greasy or stringy, fork tender. Kids had the ribs and brisket sandwich, excellent.
bovine @ The Smokehouse, 2012-07-07 12:35:47
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Review

May 21, 2008

This modest spot with vinyl tablecloths and a TV mounted on the wall is brought to life by the old players handling the forty-foot indoor pit. We encountered laborers, families, and professional types all enjoying crunchy-on-the-outside, flavorful-and-moist-on-the-inside 24-hour brisket along with juicy pork ribs and not-too-greasy sausage, all smoked over mesquite. The homemade sauce (with a touch of honey?) is mighty fine.

Comments