Two Bros. BBQ Market

12656 West Ave.
San Antonio, TX 78216

Phone: 210-496-0222
Hours: Mon-€“Sat 10:30-€“8:30, Sun 11-€“7
Website: www.twobrosbbqmarket.com

Opened 2009
Pitmaster Javier Rodriguez
Method Oak; indirect-heat pit
Pro Tip The "Two Bros." are well-known local chefs Jason and Jake Dady.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

May 16, 2013

Local celebrity chef Jason Dady—who co-owns the place with his brother Jake and wife, Crystal—has gone the route of high-end barbecue in this north San Antonio location. Here, just about everything is done by hand and recipes are original. The brisket has a deep, rich taste; the crust is thick and crumbly with a lot of fat; and the meat falls apart with a slight tug, just like we like it. The pork ribs are…

February 15, 2010

My second trip to Two Bros. was just a month after the first, but I had to get back there to see if the brisket was great twice in a row, and I forgot to try the cold smoked shrimp and stuffed jalapenos back in January. It was a great day, so I headed right for the patio. From there I could see the pits, and I noticed the same pit master wasn’t working. I…

Review

January 1, 2010

I know we’re well into the last week of January, but this is my official first review of the New Year. I visited this joint when most others were closed on New Year’s day. It was nearly empty, so I had the place to myself, and I was free to snap away with the camera without anyone paying attention, or so I thought. Ordering here is done meat market style by asking for 1/4 pound of this, and few ribs here and there. This allowed me to sample a variety of meats, which is always my preference. Of course brisket and pork ribs made it on the red plastic tray as did sausage and their specialty cherry glazed baby back ribs. Based on staff recommendation, I got a side of hum drum mac & cheese, and the zesty vinegar slaw was gratis.

The brisket slices were perfect. Just the right amount of perfectly rendered fat was left on each slice. A deep smokiness found its way into the meat, and each slice was moist, tender and every bite made me crave another. The cherry glazed baby backs were surprisingly meaty and moist. The rub wasn’t overpoweringly sweet, an it worked well with the meat which was adequately smoky. The large pork ribs had too much rub to allow a nice bark to form. The meat had decent smokiness and good flavor, but it was a bit dry. Sausage was a good, if not remarkable version of a beef and pork mixture with good snap and decent flavor.

As I was snapping away with my Nikon, a guy walked by from the back door, and looked at me curiously. When I had finished he walked by again asking if I enjoyed the meal. I learned that he was the pit master here. Jason Dady may be the chef, but this is the guy (pictured above) who mans the fire. That fire is first started with lump charcoal, then post oak is used for the smoking process in these giant steel pits. After sampling their well smoked meats, I was surprised to learn that they’d been open for less than a year. Here’s hoping they stick around so I can go back and try the smoked shrimp.

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

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