Woodshed Smokehouse

3201 Riverfront Dr.
Fort Worth, TX 76107

Phone: (817) 877-4545
Hours: Sun-Thur 11-10, F-Sat 11-11
Website: www.woodshedsmokehouse.com
Twitter: @WoodshedSmokin
Facebook: www.facebook.com/woodshedsmokehouse

Opened 2012
Pitmaster Jorge Rebollo
Method Indirect Smokers

TMBBQ Rating: 3.5

TMBBQ Buzz

Comments from our joint finder app.
Brisket is really good and tender! Has great smoky flavor. This place also has a butcher!
Nathaniel Cox @ Vincek’s Smokehouse, 2014-08-31 18:30:40
The hunt for the best barbecue continues with the second joint today. This is a small victory as I have always wanted to hit more than one restaurant on the Texas Monthly Top 50 BBQ establishments in a single day. Billy's Old Fashion Barbecue happens to be number 9. I have a hair less than four years to visit the other 41 before the list is updated. I have my work cut out for me as these places are as far at 500 miles from home. I wasn't hungry when we rolled into Jasper, but I was here to eat barbecue. I knew I wanted brisket and when we found the dilapidated restaurant, I knew we were going to experience some magic. I chose the sliced brisket sandwich. I wasn't expecting this monstrosity as it was quite large. Topped with pickles and onions, this sauce soaked sandwich was perfect. I only wish I had ordered the sauce on the side. The sauce was decent, but I came for the meat. The sliced brisket was very nice. It was juicy and the fat was rendered beautifully. It was a bit toothsome, but it certainly wasn't tough. I had forgotten to ask for untrimmed meat, so I was pleased when I saw that the crusty bark was intact. The meat had a mild flavor. Not too much smoke, and it wasn't overpowered with seasoning. It was a simple, beefy masterpiece. At only 2 1/2 hours from home, I can see myself loading up the family for a nice meaty adventure. This is easily a 4.0/5.0. Well done, Texas Monthly. This BBQ doesn't disappoint.
Theodore Luoma @ Billy’s Old Fashion BBQ, 2014-08-31 01:12:51
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:06
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:05
Third in line pound of lean got two ends and a sausage PERFECTION worth the drive ft worth good food good folks
doug_wallace @ Louie Mueller Barbecue, 2014-08-30 15:38:00
Loved that there was no wait unlike that other place on East 6th. Fatty brisket was as advertised. Pepper on crust was perfect. Jalapeño sausage was okay. Loved the cheesy squash - my new favorite side. No beef ribs today sadly. Drank the BBQ sauce too; very good stuff.
Rahul Yaratha @ John Mueller Meat Co., 2014-08-29 16:44:19
Brisket was moist, but tough. Needed more smoke. Spare ribs were ok.
mrb @ Rudy’s Bar-B-Q, 2014-08-27 02:53:29
Stopped at Rudy's at Leon Springs. Not good. Brisket was moist but tough. Ribs were fair.
mrb @ , 2014-08-27 02:47:40
More Buzz →

Review

June 25, 2013

Woodshed Smokehouse is a reflection of its owner and chef Tim Love. He’s an ambitious chef with several restaurants and a face made for television. He is a busy man with many talents and the menu at Woodshed Smokehouse is as busy. There are many genres of food to cover, but I was there for barbecue. Until recently the barbecue menu had a large hole in its repertoire. Brisket was missing. Now that they’ve remedied that glaring exclusion from their menu I decided to come back to the Woodshed for another visit. This time I could get the Texas Trinity of brisket, pork ribs, and sausage.

Woodshed Brisket

Most of the menu items are smoked, but four different woods are used in four different smokers in the smoker room. There is a wood legend on the menu letting you know which wood is used for each of the menu items. The ribs are smoked with pecan wood while the brisket and sausage are smoked with hickory. The hickory smoked brisket can be ordered by the quarter pound. At five dollars per portion (twenty dollars per pound) this might be the most expensive brisket in Texas. I asked the server if I could get a quarter pound of lean brisket and a quarter pound of fatty brisket. His response was “We just serve sliced brisket”. I think the question was beyond him, but it’s hard to blame a guy who’s only seen brisket on the menu for a couple months. What I got were two big slices from the fatty end that in all fairness was more than a quarter pound. There was not much of a developed bark and no smoke ring to be seen but the meat did look juicy. It was overcooked and fell apart so I tried to pick it up. Thankfully it hadn’t been dried out and the seasoning went deep into the meat. A bite from the crust provided a thin line of fat and the whole a lot of salt. I needed to sip from my pint of one of their many fine craft beers on tap to adequately wash it down. All in all I much prefer overcooked and over seasoned brisket to undercooked brisket that is tough. Chef Love was on the premises and I asked about brisket and whether he had wrapped it. He said it stays unwrapped throughout the cooking process so I’m not quite sure how it gets so little smoke while getting so over tender. Maybe it’s something in the holding process. Chef Love did lament the challenge of providing fresh smoked meats for lunch and for dinner service. It’s a challenging thing indeed.

Woodshed Duck

The menu has been massage beyond just the addition of brisket. Pork baby back ribs that used to be available by the rib are now only available by the fourteen half rack or a twenty-eight dollar full rack. There are rotating items on the menu like an animal of the day and a sausage of the day. This day’s sausage was a duck and cherry sausage. I’m an open-minded guy when it comes to feelings of a good sausage but these weren’t easily confused with central Texas hot guts. Instead of being warmed or smoked and served as a full link the duck sausage was sliced on a bias and warmed on a flat top. It was then served on a warm plate with flatbread and mustard. The sausage had a fine grind without a great deal of smokiness but the casing was well cooked and the filling was very rich in a good way. Like many things on the menu it was very salty but the punch of the mustard certainly offset that. The ribs on this visit thankfully did not suffer from the normal over seasoning that I have seen in the past. On previous visits there was as much rosemary on the ribs as you’d find in brunch potatoes. This time the seasonings were more subtle this time allowing a nice crust to form and a good smokiness to develop. The half rack of ribs here is served whole and I was pleased that the meat kept its integrity when cutting in between each bone. While the ribs were adequately tender they were thankfully not falling off the bone.

Woodshed ribs

The side items get a little wild here real fast. I enjoyed the smoked cauliflower on previous visits but this time I went for the most normal item I could find. Potato salad. It looked like it had been through a ricer so it wasn’t quite mashed and barely held together with a minimal amount of dressing. After a couple bites, it was time for dessert. The buttermilk pie and chocolate marshmallow pie that I had enjoyed on both of my previous visits was no longer on the menu. Fort Worth’s Black Rooster bakery has been relieved of their duties and the Woodshed kitchen now prepares all desserts in house. A smoked chocolate meringue pie was a solid stand-in with definite smoky notes and lots of little pockets of surprising salt. A coconut pie suffering from severe refrigerator fatigue was not as successful.

Woodshed Pies

On my way out I talked to Chef Love who had been chatting with the party next to me at a communal table in the bar area. When I noted the saltiness of the brisket he said they prefer things a little saltier. He then asked if I had their famous beef shin. It’s an eighty-five dollar monstrosity to be shared with at least four people. I’ve coveted it more than once, but lacked similarly inspired table mates. Not everything I had on this visit was a homerun, but I’d be glad to bring back three friends and give that beef shin our best shot.

Comments

  • Steve Coddington

    Is he using pellets or all gas?

  • Doug Zedler

    I’d be in for the shin, and I could probably convince my brother-in-law Tim (@prranch).