Vincek’s Smokehouse

139 S. Dill St.
East Bernard, TX 77435

Phone: (979) 335-7921
Hours: Tue-€“Sat 7-€“6, Sun 8-€“3

Opened 1985
Pitmaster Gary Vincek
Method Pecan, oak, and charcoal in a wood-fired smoker

TMBBQ Rating: 3.75


Comments from our joint finder app.
The brisket had this amazing tough as flavorful bark to it. Almost like a candy coating.
Woodwill Smokers @ Vincek’s Smokehouse, 2016-08-22 03:11:49
Brisket, ribs, and sausage was really good with a nice flavor. They cook ribs to be slightly chewy which is fine with me. Some people like fall off the bone, some like slightly chewy. I like both as long as it has a good flavor and these did. Has a family feel atmosphere when dining in and there are all kinds of sweets, yard eggs, and meats as well. One of my top 10 in Texas.
gcnoserider @ Vincek’s Smokehouse, 2016-04-01 20:20:48
Do yourself a favor and try whatever daily dessert they have on special at the counter .. Grandma's cooking at its finest
paul_umlove @ Vincek’s Smokehouse, 2016-01-29 14:02:31
Stopped here the other day and they were out of ribs. Brisket and sausage were on point
paul_umlove @ Vincek’s Smokehouse, 2015-02-20 19:42:59
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
Great bark on the brisket and the sausage was perfect for me. My husband likes it a little more greasy! No pork ribs today. Always good BBQ
Lisa Moody @ Vincek’s Smokehouse, 2014-08-10 19:02:51
Good bark on the brisket. Fatty was moist with a lot of flavor. Sausage had a great snap with good hot flavor. It was a little overcooked and dry for me, but that is exactly how my wife likes it. Vincek's is always a good solid BBQ stop!!
scott_moody @ Vincek’s Smokehouse, 2014-08-10 18:55:26
Good stuff!!!
Lisa Moody @ Vincek’s Smokehouse, 2013-08-17 14:06:44
More Buzz →


March 4, 2016

Gary Vincek seems to do it all. He doesn’t run a just a barbecue joint, a sausage factory, a meat market, a processing facility, or a bakery. As owner and pitmaster at Vincek’s Smokehouse, he and his crew provide the Southeast Texas town of East Bernard with all of those things. In one place. In our collective rush to ogle over the latest slice of fatty, prime-grade brisket at a big-city barbecue joint, we sometimes forget…

February 22, 2012

Between the deer processing, sausage making and meat smoking, Gary Vincek is a busy man. He is also a great host who showed us around the entire operation at this gem of a barbecue joint southwest of Houston. A couple of skinned deer legs peeking out of the boxes in the back of a truck in the parking lot reminded us us that their core business is meat processing, and inside the shelves of goods…

May 21, 2008

The deer-processing guidelines and Future Farmers of America trophies make one thing clear: Vincek’s loves meat. The brisket, pork ribs, and sausage verified the impression. In a sense, so did the irrelevant, too-sweet sauce. Arrive before noon for homemade bread and kolaches. Stay late for conversation with the regulars.