Wilhite’s Barbeque

4903 FM 1327
Creedmoor, TX 78610

Phone: 512-243-2703
Hours: Wed-€“Thur 10:30-€“3:30, Fri 10:30-€“9, Sat 10:30-€“3:30

Opened 1962
Pitmaster Robert Wilhite
Method wood

TMBBQ Rating: 4

TMBBQ Buzz

Comments from our joint finder app.
A little holiday weekend feast..we told ours to go & the brisket uncut to maintain moisture---it was perfect, great bark and pepper taste to the melt in your mouth brisket. But the special surprise today were the pork ribs. Don't miss the potatoe salad, some secret ingredient (blue cheese? Sour cream?) makes it exceptional. & while it doesn't need it, the sauce is perfect--better than Louis Mueller's, which has been my long time favorite. Highly recommend.
blackska @ Stiles Switch BBQ & Brew, 2015-05-25 05:30:51
Brisket a little tough, but great flavor. Sausage on point today, overall 4.5/5 and delicious. Pro tip: spicy rice and mac and cheese for sides
Sam Thomas @ Leon’s World’s Finest In & Out Bar-B-Que, 2015-05-25 00:50:27
Amazing all the way around ... Missed the beef ribs again! Got to get here extra early for the beef ribs
kyle craven @ Pecan Lodge, 2015-05-24 17:37:05
My first time to Miller's Smokehouse. The sausage is outstanding (4.8/5.0), Chicken (4.5/5.0), Ribs (4.3/5.0) and Brisket (4.3/5.0) are all very good and the desserts are out of this world - we had Hurricane cake, Southern Pecan Praline cake, apple cobbler and home made cookies.
Jeff Overton @ Miller’s Smokehouse, 2015-05-24 03:45:31
Great place! Brisket was solid. Try the slaw and broccoli salad. When you order jalapeño sausage you expect heat, they have it. Definitely a top 50 in my book.
Shea Woodall @ Hashknife on the Chisholm, 2015-05-24 01:57:57
You have to know how it works to order. They will move you along. Good moist brisket. Nice and salty like the beans. Pork rib was good as well. Lacking some smoke.
Hank Mangum @ Cooper’s Old Time Pit Bar-B-Que, 2015-05-24 00:32:42
I really enjoyed this place it reminds me of the 183 Flat Country Store, sausage was the best of ribs, and brisket.
@ TC’s Ponderosa, 2015-05-23 21:44:01
Love this place! Close to home and serves up quality meat with great smoke, flavor and ambience. Clean, organized and great Texas music to make you feel right at home.
Adam Murray @ Two Bros. BBQ Market, 2015-05-22 19:18:38
More Buzz →

Review

Wilhite's BBQ

September 21, 2012

Robert Wilhite is both mayor and resident pitmaster in Creedmoor. He runs one of the few restaurants in town, and I’d guess this is the best one. Don’t let the adjoining Valero station fool you into thinking this is some fly-by-night barbecue stand. Robert’s dad started this place back in 1962, and it’s been smoking ever since. These days the meat is smoked in one of two custom-designed cylindrical smokers that function like a lazy susan for meat. They are fed with all post-oak wood, and there’s not a gas line in sight. The smell of smoke was strong as soon as we got out of the car and only increased once we were inside. Ordering is done at the counter, and a cutting board isn’t too far away. This allows for a few special requests while the meat is being sliced. We were just here for meat, and soon a pile of sausage, ribs, and sliced brisket were piled high on butcher paper.

(I’ve included both of these photos so you can take notice, as I often do, how much better Nick’s photos are than mine.)

(Photograph by Nicholas McWhirter)

When I saw the jet-black brisket on the cutting block, I knew it was gonna be good. The smokiness permeated the silky fat-cap that remained, and a rub heavier in salt than pepper woke up the meat. Each slice was superbly moist and cooked to that perfect point of tenderness, which allows one to pick up a full slice but then tear it down the middle with only a modicum of effort. A couple of folks at the table were skeptical of the generous brisket fat that remained on each slice, but after just one bite, they saw the light. Sometimes “melt-in-your-mouth” is the only way to say it. Pork ribs weren’t as dark but just as smoky. Meat came off the bone nicely without falling off, and every bit of the nicely rendered fat was edible. These ribs were epitome of beautiful simplicity on a bone. An all-beef sausage comes from Meyer’s, in Elgin, and I laughed with Robert about how much better it was than what we got at Meyer’s the day before. He noted that the Meyer’s delivery driver preferred the Wilhite’s version too. This is what can happen when a barbecue joint bothers to order good quality raw sausage and do the smoking themselves instead of buying the pre-cooked stuff. Across the board, this was outstanding barbecue, and Robert had done right by the Texas trinity.

Steve Dean on the roof. (Photograph by Nicholas McWhirter)

We were about to jump back in our caravan of vehicles when a stiff and sudden wind blew in and took our friend Steve Dean’s cowboy hat straight off his head and deposited it directly on the roof. We found a rickety ladder out back, and Steve went up to retrieve it. He brushed up next to the exhaust from the smoker, so we got the pleasure of smelling him for the rest of the day. Once he was safely down off the ladder, we set our sights on the next barbecue destination with the knowledge that we’d probably just had the best meal of the day.

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

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