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.
Website: www.snowsbbq.com

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…

TMBBQ Buzz

Comments from our joint finder app.
Amazing! Every time!
John Brotherton @ Snow’s BBQ, 2014-09-13 13:22:59
This place is always amazing! The moist brisket was incredible, the perfect amount of salt and spice in the perfect bark. No words can describe the moistness and tenderness. The pork steak looked a bit dry but it was moist and melted in my mouth. Pork ribs unbelievable as usual. The only glitch was the sausage was very dry. This place is really the best!! I wished I lived here and could come weekly
Bob Conti @ Snow’s BBQ, 2014-09-07 03:36:57
Had a snows brisket yesterday they've greatness smoke pepper perfection
doug_wallace @ Snow’s BBQ, 2014-08-24 18:00:26
We were the second and third people at Snow's today. The brisket was amazing! We also had pork steak, spareribs and sausage which were all great.
Wade Edington @ Snow’s BBQ, 2014-08-17 01:12:49
Quite possibly the best brisket I have ever had. The people are really friendly and Kerry came around after we ate giving away slices of watermelon. Not to crazy about the sides but a great experience.
Izzy Garza @ Snow’s BBQ, 2014-07-26 12:42:45
Snow’s is absolutely unbelievable. You have to get there on a Saturday early EARLY in the morning, but WOWZERS you won’t regret it! Brisket that melts in your mouth. No seriously…it’s #1 for a reason. Worth the experience and wait. Easy A every time.
Scott Jarvis @ Snow’s BBQ, 2014-07-01 22:09:29
Life changing slices of brisket, ribs so good, and great sausage (from City's in Giddings I believe).
Peter Einhorn @ Snow’s BBQ, 2014-04-07 09:02:37
Love this place !!!!
John Brotherton @ Snow’s BBQ, 2014-03-29 10:25:07
More Buzz →

Review

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.)

 

Comments

  • http://www.blogger.com/profile/17787287644701188189 brannen

    Best BBQ in Texas. Nuff said!

  • Anonymous

    Why don’t more places slice their brisket that thick? That would be ten to twelve slices at most joints. I like that cut; should be a pencil width and that’s what it looks like.