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.
Had a pork chop and two bowls of beans good lunch porkchop was seven out o ten
doug_wallace @ Cooper’s Old Time Pit BBQ, 2014-09-21 21:05:05
Brisket tacos and one polish sausage fantastic !
doug_wallace @ Angelo’s, 2014-09-21 01:18:36
Consistently awesome! Brisket is always tender and moist, though I'd rather they not cut off the tasty ends and edges. Sides are always delish... And the jalepeno sausage is awesome. Can never go wrong with Schoepf's.
dirkelps @ Schoepf’s Old Time Pit Bar-B-Que, 2014-09-20 17:25:43
No Ten50 on the finder yet? Brisket was pretty good.
smokemaster0ne @ , 2014-09-20 16:20:42
Awesome brisket and ribs!
David Monasmith @ Pecan Lodge, 2014-09-19 18:10:20
Kent Black's BBQ. San Marcos. Brisket moist smokey an TENDER! Keeping up the family tradition.
Andrew Imm @ , 2014-09-19 18:10:13
Tender, good flavor, could use more smoke. Much better than the fast food barbecue down the street
charles hodge @ Big Boys Barbecue, 2014-09-19 18:04:52
Stanley's - Tyler Ribs - beautiful, perfectly pink. Soft, almost oddly mushy, but with a tasty sweetness that I enjoyed. Brisket - well cooked, tender, but a bit dry and not much smoke flavor at all. The bark was thin, as was the smoke ring. Overall good, but nothing to really make it stand out. Gets a 'meh' B from me.
Scott Jarvis @ Stanley’s Famous Pit Bar-B-Q, 2014-09-18 18:14:00
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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.)


  • http://www.blogger.com/profile/00846820317664384644 Jacob

    I had know idea anything existed in Creedmore other than some houses and the Texas Disposal Facility. Thanks for pointing this out. I’m upset I missed something so close to Austin. I now have plans for lunch next week.

  • http://www.blogger.com/profile/12067732086403645198 Don O.

    Thanks for the tip. Look forward to checking them out.

  • http://gutscheinezumausdrucken.org/ gutscheine zum ausdrucken

    very good post

  • TXC

    Thanks for the tip! I stopped there a few years ago and wasn’t impressed. I went back yesterday on your recommendation, and it was FANTASTIC. Honestly, the 3rd best brisket I’ve ever had (behind Franklin and Snows). There a few bites that were as good as any brisket I’ve ever tasted.

  • Anonymous

    I stand by my comment above, but I will never go back. I went today and the “brisket” I was served was totally disgusting. There was no smoke ring, no bark, a freakish color, and no flavor. And it was tough. There were 3 bites that had a small amount of bark..the rest was inedible.

    No respectable pitmaster should serve brisket that looked like that.

    I had a sinking feeling when I walked in and they were advertising Catfish dinners and Hamburger plates.

    The sausage was fine. I threw the brisket away.

    I can’t figure out how to post a picture here, but here’s a link to the pictures I posted on Yelp. (No, the camera didn’t change the color. The meat really did look like that).



  • http://www.blogger.com/profile/03348668350833867872 Jason Henderson

    I went there today and it was god awful. It takes a lot for me to toss out a 3 meat plate after sampling everything, but I had to do it. The brisket was completely dried out and roast beefy, the pork rib tasted like it was under a heat lamp at the Valero station next door, and the sausage was downright scary.