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

Method wood

TMBBQ Rating: 3.5

More Reviews

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 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
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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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 fatty end. There was plenty of fat left on the slices, but it was all well rendered to make the slices meltingly tender. The bark was well formed, and the heavy salt rub combined with 24 hours in an all-mesquite-fired smoker created a brittle and dry crust, but coupled with the moist meat, it made for a great combination. The pork came from the shoulder. It had well rendered fat throughout the slice and a great bark. The overall flavor was so good that it’s got to be some of the best pork shoulder I’ve eaten. Meaty spareribs had a great bark, but could have been smoked a bit longer to get the meat more tender. The rub, if any, was light and allowed the flavor of the pork and smoke to shine through.

When the meal was over, I gave the pitmaster my card and let him know how well I liked it. He laughed and just welcomed us to come back for some more great smoked meat. I think I’ll take him up on that repeat visit.

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



    So glad you’re reviewing some San Antonio joints. We’re the redheaded stepchild of the Texas BBQ circuit I feel like. Next time you are in the Alamo city, be sure to visit Augie’s in the park.

    Melisa says:

    I don’t know if Daniel was with you on your trip here but this is the place that used to be Bob’s. That one that I said was so worth the trip back when Bob was there :)

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