Hutchins BBQ

1301 N. Tennessee
McKinney, TX 75069

Phone: 972-548-2629
Hours: Sun-€“Thur 11-€“9, Fri & Sat 11-€“9:30.

Opened 1978 (current location since 1991)
Pitmaster Tim Hutchins (since 1999)
Method Pecan, hickory, and mesquite; indirect-heat pit
Pro Tip The meat comes from the Local Yocal butcher down the street.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

May 16, 2013

Last June, after a one-alarm blaze left their pit room in shambles and their business on hold, the father-son team of Roy and Tim Hutchins began to rebuild. They documented the process on Facebook, offering reports from the construction site and musing about the psyche of the Texas barbecue purveyor (“A brisket sandwich was the very first thing I thought of when I woke up,” read one 6:34 a.m. post in early October). Finally, on…


August 20, 2010

Update: This joint has recovered from their fire and are now open for business.

Being able to see your meat being chopped, sliced, and portioned can really improve your meal if you know what to ask for. After ordering up a three-meat combo of ribs, sausage, and sliced brisket at Hutchins, I noticed the knife man grabbing for a dried-out hunk of lean brisket from the flat. I kindly asked for some fatty brisket instead that is normally reserved for portions of chopped beef.

The resulting fatty brisket had a silky texture with perfectly rendered fat throughout the cut. The meat was more chunked than sliced because it had already begun to fall apart. Heavily seasoned with salt, the bites with some of the well-formed crust packed a powerful flavor punch, but I could have used a good dose of smoke that was missing. Ribs were on the verge of being overcooked, but were definitely not mushy. Again, they were well seasoned and needed a bit more smoke, but the texture was luxuriously moist with plenty of good melty fat running through. The sausage was average with a little kick, but had good moisture without being overly fatty.

A side of sweet broccoli salad was a nice change of pace from the BBQ standards, and the green beans had great pork flavor from the bits of bacon mixed in. Skip the free desserts which they couldn’t with good conscience charge any amount for. Otherwise, be sure to pay attention when ordering. Why bother with the dry stuff they want to serve you when the good moist meat is right next to it?

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



    Anonymous says:

    Doesn’t Randy White have a stake in Hutchins?

    Anonymous says:

    Tried the Q today, this place won’t get any recommeations by me. Ribs were overlcooked as was the hot links and brisket. Not much smOke flavor in the meat. If you can eat $14 worth of Bananna Pudding, and tea…THIS PLACE IS FOR YOU!

    Anonymous says:

    As of right now, this places is closed due to a fire.

    Anonymous says:

    They are reopening the week of Nov. 5.

    Anonymous says:

    I’ve been to this place many times, and its always amazing. I’m not sure what they’re doing now but it’s getting even better. Since they reopened from the fire they are in a level all to themselves, better than than lockharts, pecan lodge, for that matter any BBQ in Dallas

    Keith LaFollett says:

    Hutchins has really got this place going. Been there 7 times in past 5 months and have not been diissapointed once. If I don’t eat there I buy Family pack and take to my Customers, they all love it! Tim has done a wonderful job since reopening! Very good BBQ!

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