Flores Barbecue

400 S Colorado St.
Whitney, TX 76692

Phone: 254-580-3576
Hours: Thur & F 11-5:30 (or until sold out)
Twitter: @FloresBarbecue
Facebook: www.facebook.com/FloresBarbecue/

Opened 2016
Pitmaster Michael Wyont
Method Post oak in a reverse flow smoker

TMBBQ Rating: 4


Comments from our joint finder app.
Nice people the gumbo was good
David Monasmith @ Miss Mae's Bar-B-Q, 2017-01-23 20:12:59
Great brisket and mac & cheese
David Monasmith @ Schmidt Family Barbecue, 2017-01-19 19:18:20
Came here for lunch. Was buzzing. Post oak smell was great. I could not decide between the beef rib or moist brisket. I asked for sample of brisket and it was fabulous. Great smoke flavor. Peppery crusty shell on the edge. Melted in mouth. So I got 1/4lb of what I thought was moist. I also got 1/4 chicken. Side of Cole slaw. They have a number of condiments such as sliced carrots, very spicy pickle slices and pickled onions. They also have a bunch of different sauces and salsa for BBQ tacos. There is a coffee bourbon BBQ sauce I tried but it was terrible. Tasted more like peanut butter than coffee or bourbon. The carrots and pickles were great. Onto brisket. I think he cut this brisket from the lean as it was NOWHERE near taste of the sample. Lean had good pepper flavor and smoke but was dry and slightly chewy. On one of the pieces I thought I just ate a piece of smoldering wood it was so potent but in the bitter burnt way. Anyway, if I was to rate the sample I was given, that was a 4.5 out of 5. For what I was given, it was a 2.5 out of 5 and at $19.50/lb, it all better be good. The chicken was a different story. Moist and smoky and full of flavor. I would say in top 5 of the ones I have had in my travels. That's a 4.5 out of 5. If it had some other help from rosemary or other herbs to give it that extra dimension, it would be a 5. Onto the Cole slaw. It was inedible. Yes had crunch, yes it had all the ingredients one would find in Cole slaw but the taste was non-existent. No sweet taste, no vinegar taste, no mustard taste. Just bland bland bland. 0 out 5 for this side dish. Overall I give a 3 out 5. If the brisket had been as advertised and I excluded the coleslaw, I would have given a 4 or even a 4.25 but I can only grade on what I was given. So if come here, watch what they give you and make sure it is from a piece you approve.
Terry r @ The Pit Room, 2017-01-19 19:15:34
Tasted the brisket but it was very Chewy and I figured as much once I saw the lady cutting it having a hard time getting knife through it. Looking at the fat marble left between all the brisket meat, I would have to say it was not smoked long enough to render the fat and soften it. Decided to get the chicken lunch plate which is half chicken and 3 sides. Super cheap at $10. The chicken looked fabulous on the plate with crisp skin but it was over cooked, ie dry. Taste wise it was very good. It just lacked the moisture. Maybe if I came earlier in day it would have been better but one of the better tasting chickens I have had. The Cole slaw was great. It was thin strips of cabbage in vinegar sauce. Great flavor. The cucumber salad was quite good as well but too much sour cream sauce. The French. Fries are crinkle cut type and smelled fabulous. Good and crunchy. Overall 3 out 5 for meats and 5 out 5 for sides. 3 out 5 for overall.
Terry r @ Hinze’s Bar-B-Que, 2017-01-18 00:25:11
Pork Steak special today was really good and at a good price
David Monasmith @ Ronnie’s BBQ, 2017-01-17 17:41:53
Love the Baby Backs
David Monasmith @ Rudy's Country Store & Bar-B-Q, 2017-01-14 17:52:19
Everything was a little too dry for me.... Brisket sandwich was my favorite
Kyle030390 @ Hard Eight BBQ, 2017-01-13 19:47:31
Brisket Torta and beans were excellent
David Monasmith @ King’s Hwy Brew & Q, 2017-01-13 17:48:29
More Buzz →


December 16, 2016

In June, Michael and Hali Wyont celebrated the grand opening of Flores Barbecue. They were in San Marcos, Michael’s hometown, with a new business and a baby on the way. “We weren’t in a prime location,” Michael told me as he sliced brisket inside their barbecue trailer. They also faced stiff competition in town from established names like Hays Co. Bar-B-Que and Kent Black’s BBQ. So, after the baby was born, Michael and Hali decided to try out opening up in Hali’s hometown instead.

The trailer now sits on a grassy sliver of land in Whitney, a small town about fifteen minutes west of Hillsboro. Flores Barbecue shares a parking lot with Carla’s Whacky Shack Salon, and a long extension cord connects the trailer’s generator to a nearby building. The Wyonts plugged in on October 28, and they’re only open on Thursday and Friday (for now). If they sell out of barbecue, it’s around 5:30 when they close up. With a new smoker in fabrication, Flores plans to expand its hours. In the meantime, the barbecue they’re putting out is worth the special trip, so plan accordingly.

Flores BBQ 01

Michael, who has been cooking barbecue since he was 11, said one of his major barbecue influences has been Roy Perez at Kreuz Market. His dad and uncle would mess around with a smoker on the weekends, but, Michael said, “I knew there was more to it than what they were doing.” A stint at the Texas Culinary Academy put him on track toward opening his own place where he smokes with the same wood Perez uses: post oak.

It provides a sweet kiss of smoke on the prime-grade briskets. The tender slices were peppery with just enough salt. And, despite the forty-degree temperatures and a slight breeze when I visited recently, the meat stayed juicy. The same can be said for the mound of pulled pork I ordered. Moist and pleasantly fatty, each strand had some smoky bark clinging to it. A dip in the sauce, a dead-ringer for the orange nectar from City Market in Luling, was unnecessary, but I couldn’t stop. Nor could I with the excellent housemade dill pickles.

Flores BBQ 02

Bone-in pork loin was the special of the day. At just $10 with two sides, it was a heck of a deal, and had a flavor reminiscent of my favorite at Kreuz. It just needed to be pulled a bit earlier to keep it juicier. The sausage is from Opa’s in Fredericksburg. They put a nice snap on it here, and the beefy links have a good smokiness. Michael said he’s working with a local butcher shop to get his own version made very soon.

Flores BBQ 03

When she’s not working her day job as a nurse, Hali makes the banana pudding, which was the only dessert. The chessmen on top give it away as the recipe of a former Food Network star. It’s basically doctored up vanilla pudding mix, but it sure is good. So is the from-scratch mustard potato salad, while the pinto beans were watery and bland.

Flores Barbecue is off to an excellent start, but business was very light while I dined there. Maybe the weather was to blame, which is a poor excuse for barbecue that’s this good–and this cheap. A two-meat plate with two sides was $9. They better raise the prices to pay for that new smoker, because I hope to see the Wyonts serving barbecue for a good long while.



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