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


Comments from our joint finder app.
Made a quick trip from SA to check on this place. Brisket solid albeit inconsistent. Pork ribs were good; sausage and potato salad okay. Overall solid Q place to stop by if you're driving on I-35.
Rahul Yaratha @ Cowpokes Texas Style Bar-B-Que, 2014-12-19 19:10:58
Pretty good brisket for so late in the day. Yummy pies.
John Brotherton @ Cowpokes Texas Style Bar-B-Que, 2014-02-09 18:41:48
Accidentally ended up here and always remember it. Turkey was an amazing a surprising find.
Scott Jarvis @ Cowpokes Texas Style Bar-B-Que, 2013-12-19 13:48:24
Good,really good. Brisket was tender but the crust seemed thin although it had flavor. The ribs were well cooked but lacked something. Overall, I'd come back but there wasn't anything that really grabbed me.
Hank Mangum @ Cowpokes Texas Style Bar-B-Que, 2013-11-23 13:53:06
A classic BBQ joint with quality food and quality service. The brisket is cooked for 12 hours and is tender to the touch. They use an electric pit, which might compromise the inner flavors of the brisket. The smoke ring is defined and bold, and the tips hold most of the smokey flavors. I loved the sausage, both spicy and regular! The ribs were very well seasoned and super tender. I got an end which is typically dry, but still retained good moisture. lastly the turkey was a bit dry, but I did get here at 5:00pm. lightly seasoned but delicate flavors bring out the good quality of the meat.
papi @ Cowpokes Texas Style Bar-B-Que, 2012-10-14 17:27:19
Brisket was tender. Ribs were a little greasy. Could have a little more smoke flavor, but overall good. Sides were also good.
scottnchel @ Cowpokes Texas Style Bar-B-Que, 2012-05-26 14:00:00
Good portions, tender brisket with a good bark on it. Nice smoke flavor, very moist.
teh_uj @ Cowpokes Texas Style Bar-B-Que, 2012-04-29 17:47:34
I had ribs and sliced brisket. The ribs had a good amount of smoke and a good rub was used. The ribs got tough at the grissel end. The brisket had good smoke as well but was tough and dry. Re-heat? The sauce seemed to be ketchup based and I am not too fond of that type of sauce. The tea was great!
pork_belly @ Cowpokes Texas Style Bar-B-Que, 2012-03-23 19:53:35
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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.