Cowpoke’s

1855 W. Comal
Pearsall, TX 78061

Phone: 830-334-8000
Hours: Sun-€“Thur 8:30-€“8:30, Fri & Sat 8:30-€“9

Opened 1993
Pitmaster Multiple
Method Mesquite; gas-fired smoker
Pro Tip If you see a guy in coveralls, run to get in line ahead of him; he's probably ordering for fifteen.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
Sandwich is huge and pretty good,place was busy,consistent BBQ coconut creme pie was not bad
@ Cowpoke’s, 2016-11-17 22:46:03
Had the sliced brisket sandwich lunch special.
@ Cowpoke’s, 2016-11-17 22:43:37
Took our first family BBQ trip here awhile ago. The brisket could have used a little more flavor but I was tender. The family was pleased.
Woodwill Smokers @ Cowpoke’s, 2016-08-22 01:34:34
Excellent brisket today the chicken a little dry today. This is my standard stop now for lunch on the way to crystal City.
@ Cowpoke’s, 2016-05-03 16:50:11
Had a brisket and chicken plate today with beans and potato salad.
@ Cowpoke’s, 2016-05-03 16:44:59
Picked up some brisket and sausage last month on way to Crystal City
@ Cowpoke’s, 2015-10-19 15:50:37
Brisket has a great smoke and is super tender, almost too much so. Ribs didn't hold as much smoke, but were good and well done. Overall great...make sure you ask for sauce on the side to prevent slathering.
Scott Jarvis @ Cowpoke’s, 2015-04-08 17:29:07
Brisket has a great smoke and is super tender, almost too much so. Ribs didn't hold as much smoke, but were good and well done. Overall great...make sure you ask for sauce on the side to prevent slathering.
Scott Jarvis @ Cowpoke’s, 2015-04-08 17:29:01
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Reviews

May 16, 2013

Even if the meat at Cowpoke’s were terrible, the joint would be jam-packed at all hours, since it’s located on the edge of the booming Eagle Ford Shale formation. But luckily for the patrons jawing about oil prices in the tidy dining room, the barbecue here is exceptional, certainly among the best in South Texas. The fatty brisket—which is cooked for fourteen hours, stored in a cooler overnight, and then finished in the cooker for…

May 21, 2008

The brisket fell into delectable shards while remaining moist, even after sixteen hours in the smoker. We missed the ribs, but the porcine portion of the barbecue family was well represented by two kinds of sausage, plain and spicy. Darn-good sides rounded out the offerings. The thick, sweet, tomato-tart sauce had bite. A few branding irons carry out the squeaky-clean dining room’s cowboy theme.