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.
Absolutely everything was exactly as it should be, including the after-church line out the door, for a place as great as this.
C Rankin @ Hutchins BBQ, 2014-04-19 19:42:09
Flavorful and perfect cut of brisket, nice blackened crisp edge and the meat moist, but the sauce was weak and tasted like something from a jar. Sausage was moist and flavor was good but casing was left on in the sandwich & so tough it made it almost indelible. Not much meat on the sandwich which necessitates upgrading to Big Boy a requirement not an option. Buns were doughy. Table was sticky and cig butts in ashtray on table when we sat down. Not impressed and shouldn't be on the list. Doesn't make the journey the whole way from pit to mouth
C Rankin @ Casstevens Cash & Carry, 2014-04-19 19:39:22
Delicious! Spicy corn was incredible!
Nathaniel Cox @ Opie’s BBQ, 2014-04-19 15:24:17
The brisket had a beautiful smoke ring but slightly dry. The pork spare rib was amazing. The sausage was really good.
tumbleweed_ @ City Market, 2014-04-19 13:40:06
Pork chop, brisket, and sausage. All good.
coach @ Cooper’s Old Time Pit Bar-B-Que, 2014-04-19 09:11:56
Stopped in on a weekday at 12:40 & was immersed in the "you're at a GREAT Texas BBQ joint" feeling immediately. Cars parked up and down the street (like it seems to be a most great places there is little parking). I saw some outside picnic tables with people from all walks of life talking and eating. I made it inside and found about 4 tables and not too bad of a line. The lady taking orders (& everyone else) were super friendly. I felt like a regular. I ordered the 3 meat and a table opened up so I ate there inside. The line came by my table so I was able to tell from the talk all the first timers who were in line. The returners were giving them pointers on what sausage, ribs & sides to pick. I got moist brisket which had a black bark and plenty of smoke. Great flavor and unlike some have said it had a good salty taste. The spicy sausage looked dry but I was surprised at how tender and good it was. It snapped when you ate it and had an excellent flavor. The ribs I got were St Louis style and although the meat was firm it would pull off the bone in one big delicious piece. I am definitely becoming a rib man. It had a pretty pink ring and was moist was a brisket rub kind of flavor. I don't line multi meat plates. I'd rather get more of 1 or 2 meats but at Gatlin's I don't know what meat I'd eliminate. I ordered it to go so I could take the left overs but there were none! My choice for BBQ in Houston.
Hank Mangum @ Gatlin’s BBQ, 2014-04-18 08:37:56
pretty darn good
rgv @ Longoria’s BBQ, 2014-04-17 13:51:33
Simple, great sandwiches and plates, beef is tender and perfectly cooked. Fresh, crisp cole slaw and great tater salad. Beautiful Texan place with a handful of small tables on the porch and some more in the yard out front. Been there twice, and will return. Perfect for a lunch when out bicycling!
Trond Smestad @ Pop’s Pit BBQ, 2014-04-17 13:43:34
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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).