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Mar 6, 2010 05:51 PM

Get Me to Snow's On Time!

We finally had a Saturday morning when we were in Central Texas and decided to see what all the hype of Snow's Barbecue in Lexington was all about. I had read they opened at 8:00 a.m. on Saturday (the only day they are open) and that they cooked a limited amount of barbecue and when they sold out that was it. Their website recommends you come early. They aren't kidding. We got there about 11:15 and they were already out of chicken, ribs, sausage, potato salad and coleslaw. They had a couple of pieces of pork and one whole brisket left. We got all the pork and most of the brisket (some to eat there and some wrapped up to bring home.) We got some light bread, jalapenos and pickles and a couple of glasses of tea and went outside to one of their tables to eat.

Now I know what the hype is about. The pork was good. The brisket was the best I've ever had. Fairly lean but moist. Falling apart yet al dente. Succulent is the word that comes to mind. Beautiful smoke ring and a fabulous aroma. According to Kerry Bexley, the owner, they season it with only salt and pepper. They have sauce but I don't have any idea what it tastes like. Couldn't see any percentage screwing up good meat. And this is good meat.

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  1. This month's issue of Texas Monthly lists Snow's as an item on the Texas Bucket List. So now that you've crossed Snow's off your list, you'll have to plan a drive up to Buffalo Gap for your next ribeye - Perini Ranch's ribeyes are also on the list. (They ARE wonderful, and the atmosphere at Perini's is fabulously laid-back, upscale, cowboy and a little sophisticated all at once. As you can tell, I'm a fan.)

    1. My "co-madre" (a wonderful Spanish word meaning the "other mother-in-law" - in this case, my daughter's husband's mother) lives in Lexington. She tells me that ever since that first story in Texas Monthly, local Lexingtonians have to call Snow's fairly early on Saturday. And Tootsie will hold some 'cue for them.

      Seems like it might be time to expand the hours.

      1. ddavis, I agree with you that this is the best brisket in central Texas (and hence, the best in the world). The few times that I've made the trek from Austin, I've hit Snow's at about 9:30 or so and found a full menu. It's a little bit of a crazy voyage to make at 8 in the morning, but it turns out to be worth it once you hit Lexington.

        4 Replies
        1. re: gilintx

          "We rode the long distance, stood in the long line" yeah I've been there with 13 other riders and none were impressed. Perhaps we hit them on a bad day? (Should have stopped at City in Giddings)
          Have any other posters continually been dissappointed with the ratings and write ups in the various print media?
          My group basically said Snow's was okay, but not deserving of a best in state rating. Hate to be negative all the time but taste is subjective I guess? We will continue to search for BBQ nirvana this spring, summer, and fall.

          1. re: TXStingray

            Interesting what you say about Giddings. Tootsie, the pitmaster at Snow's, used to work at City Market in Giddings, back in the day. Some folks say that's where she learned her pit skills.

            And actually, my relatives that live in Lexington, often drive over to Giddings to get their 'cue.

            1. re: TXStingray

              Just the nature of the beast and this can happen to any bbq joint, and it is unfortunate especially if a trip revolves around the 'cue. Smoking meat is more of an art, so the end result is not necessarily always going to be perfect. I'd say New Zion in Huntsville is the bbq spot I have visited the most often as I frequently drive between dallas and houston. Lots of positive marks and its typically enjoyable. Sometimes it rivals what you'd find in Central TX, but the product can also be on the other end of the spectrum and be on par with boring chain bbq.

              1. re: air

                Boy is that ever true. Just one visit to any particular joint should not a definitive opinion make.

          2. And here's another bit of good news about Snow's: I ordered on-line the brisket to be shipped to me by UPS Next Day. It came frozen, along with a package deal order of spare ribs and a bottle of sauce. After thawing in the refrigerator, we brought it up to eating temp wrapped in foil with a bit of water to create moistening steam.

            This is the best smoked brisket in my experience, which includes all the 5 star Texas joints . We shared with equally q-wise friends and they agree (except for one guy who refused to admit it's better than what he smokes [it is]). The ribs are so-so okay and the sauce is outstanding. If it's this good after being frozen, I can only imagine what it must be like on a Saturday morning in Lexington. Forget the expense and order some won't regret it.

            1 Reply
            1. re: waistedinkerrville

              A tip for re-heating barbecue - do it on your Weber or smoker, using some wet oak or mesquite or hickory or whatever wood Snow's uses. Never re-heat in the oven or, Lord forbid, a microwave.
              I agree that Snow's has the best brisket, although the City Market in Luling comes in a very close second.
              If you get to Snow's and they're out, I hear that Johnny's in Lexington pan-fries their chicken-fried steak . I really don't like deep frired

              City Market
              633 E Davis St, Luling, TX 78648