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


Comments from our joint finder app.
Not what I was expecting. Walking through the door I could smell the smoke, and all I could think was this is going to be good. I ordered the 2 meat plate with sausage & moist brisket, potato salad and beans. Let's start with the sides. The beans were pretty good had a nice flavor to them but lacked salt and pepper, I would definitely get them again. The potato salad, I covered it in salt and pepper tried it again and added more black pepper before I would give it an okay status. Wilhite's isn't starting off very well, but who goes to a real BBQ joint for the sides anyway. On to the que. The sausage was already sliced into bite size pieces. Shouldn't a place like this know that you never slice the sausage! All that does is dry it out and this sausage had already spent to much time on a hot pit. Again it had decent flavor, but it was so dry. my visit was at 11:30am so it was one of the first pieces to come off the pit, I do not want to know what it would have been like if it was 1 or 2 o'clock in the afternoon. Whoever is cutting the brisket needs to learn where moist brisket comes from. The guy at the counter wrote down moist brisket and I get slices from the "flat"! Every BBQ joint knows, or should know, that you cut moist brisket from the "point". The bark- was decent I've seen better but I would say it was from an average BBQ joint. The rub didn't have much of a pepper taste but had a decent amount of salt. They did manage to get a good amount of smoke into that piece of meat. That was probably the bright spot to the entire meal - I nice smokey piece of brisket. I will give them another try every body has a bad day, maybe this was theirs. If the meat is the same as it was on this trip, I won't return for a 3rd visit.
Butchkluth @ Wilhite’s Barbeque, 2016-01-06 18:31:54
4903 Farm to Market Road 1327, Buda, TX
wittgenstein @ Wilhite's Barbeque, 2012-07-19 08:14:43
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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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