Snow’s BBQ

516 Main
Lexington, TX 78947

Phone: 979-542-8189 (weekdays), 979-773-4640 (Saturdays)
Hours: Open Sat only, 8 till meat runs out.

Opened 2003
Pitmaster Tootsie Tomanetz
Method Post oak; indirect-heat pit (brisket); direct-heat (everything else)
Pro Tip Arrive no later than nine in the morning if you want to order from the full menu.

TMBBQ Rating: 4.75

Texas Monthly BBQ Top 50

More Reviews

May 17, 2013

For some in the small town of Lexington (population roughly 1,200), Saturdays are as holy as Sundays. It’s hard to miss these devotees. They congregate at the end of Main Street, within view of some grain elevators dressed in a gingham rust—a line of farmhands, ranchers, well-off weekenders, and groggy young Austinites who woke up in their cutoff shorts. Gathered outside the small red building that houses Snow’s BBQ, they await their turn to commune…

May 21, 2008

A small wood-frame restaurant, open only on Saturdays and only from eight in the morning until whenever the meat runs out, usually around noon, Snow’s is remarkable not only for the quality of its ’cue—“outlandishly tender brisket, fall-apart-delicious chicken”—but for the unlikeliness of its story. The genius behind this meat is a petite, energetic woman named Tootsie Tomanetz, who’s been smoking since 1967, when she ran the pits at City Meat Market, in Giddings. She…


Comments from our joint finder app.
the drive out was awesome and the town is plenty quaint. Both Tootsie and her pitmaster stopped by to check on us. we got the Trinity. brisket was near perfect except the part that had been resting on the steampan was hard and stringy and inedible. otherwise smoky, fatty, with a delicious rub. the ribs were to die for good and the sausage was just fine as well.
thehighepopt @ Snow?s BBQ, 2015-10-01 18:36:17
Stopped off on our way to from Austin to Houston for the Texans game. Brisket was great, Spare Ribs were awesome, sausage was great, got to meet Tootsie. All in all I was impressed. I will be back again when I get a chance.
Larry Simpson @ Snow’s BBQ, 2015-08-15 19:38:04
We made our first trip this morning. Shared our loot with the rest of the family for lunch. Really good brisket and I liked the sausage.
Jeff Messer @ Snow’s BBQ, 2015-07-25 22:18:04
Another great day at Snow's. The brisket is probably my favorite in the state.
Wade Edington @ Snow’s BBQ, 2015-07-18 20:06:38
Cooked a mail order brisket from snows it was awesome fed the family @ Snow’s BBQ, 2014-10-15 23:18:38
Got 6 briskets for everyone's Christmas good thing about is I'll be invited to all dinners where there served @ Snow’s BBQ, 2014-12-05 23:19:02
Great stuff. The guy in line behind me actually gave me a hard time for only ordering two pounds of meet. Funny, but strange
Stephen McHaney @ Snow’s BBQ, 2014-10-01 04:08:35
Amazing! Every time!
John Brotherton @ Snow’s BBQ, 2014-09-13 13:22:59
More Buzz →


December 20, 2010

After driving three hours from Dallas to arrive in Lexington at nine in the morning, it’s hard not to suffer some validation bias no matter what you sink your teeth into. But it helps when it’s perfectly smoked and silky tender brisket. I invited a friend on a last-minute whirlwind trip through the finest that Central Texas had to offer, and Snow’s was our obvious first stop. This was his first time trying the Saturday-only gem, and he didn’t hesitate to inform me after just two bites that this was the best brisket he’d ever eaten. We had nine more places on the list for the day, so I had to convince him not to lick the butcher paper clean, but I even had a hard time following my own advice on this visit.

We ordered a few brisket slices, then I asked for a chunk off the fatty end. We added a link and a hefty bit of the pork steak, and we were ready to feed our growling stomachs. The fatty end of brisket was a perfect morsel of smoked goodness. I can’t say much more. The sausage’s flavor was deeply smoky, but the meat was still perfectly moist. Heavy black pepper worked well with the beefiness of the link, which worked as a good counterpoint to the rich fatty pork steak. This chunk was cut thicker than my last trip and turned out better. The fat was perfectly rendered creating a rich and sticky meat experience. Seasoning heavy on the black pepper worked nicely with the salty meat. For this meal, I’d gladly get on the road again at six in the morning on a Saturday. It was that good, but we had plenty of greatness ahead of us.

(This review originally appeared on Full Custom Gospel BBQ.)




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