Snow's BBQ

Texas Monthly's #1 BBQ

The tiny town of Lexington, TX is home to Snow’s BBQ, where Texas Monthly’s “#1 BBQ in Texas” is served up only on Saturdays, until they run out (usually before noon). 83 year old Hall of Fame pitmaster, Ms. Tootsie, gets to work late Friday night before Snow’s opens at 8 AM to long lines of BBQ enthusiasts who make the trek from far and wide for a taste of barbecue heaven.

There are may be 3 lb. “sides” of tender pork spare ribs and huge rings of juicy smoked sausage abound, but the star here is the velvety oak-smoked brisket. Featuring a tender, silky center surrounded by a beautiful smoke ring and a perfectly seasoned “bark”, this is the stuff dreams are made of. Now you can skip the long journey to Lexington (and the lines) and have a taste of heaven and history shipped straight to your door.

We're not the only ones who love them!

Snow's BBQ has been voted "#1 BBQ in Texas" by Texas Monthly, and one of the “Best BBQ Joints in America” by Thrillist. They have also been featured in Eater, Saveur, and The New Yorker.

Snow's BBQ

Texas Monthly's #1 BBQ

The tiny town of Lexington, TX is home to Snow’s BBQ, where Texas Monthly’s “#1 BBQ in Texas” is served up only on Saturdays, until they run out (usually before noon). 83 year old Hall of Fame pitmaster, Ms. Tootsie, gets to work late Friday night before Snow’s opens at 8 AM to long lines of BBQ enthusiasts who make the trek from far and wide for a taste of barbecue heaven.

There are may be 3 lb. “sides” of tender pork spare ribs and huge rings of juicy smoked sausage abound, but the star here is the velvety oak-smoked brisket. Featuring a tender, silky center surrounded by a beautiful smoke ring and a perfectly seasoned “bark”, this is the stuff dreams are made of. Now you can skip the long journey to Lexington (and the lines) and have a taste of heaven and history shipped straight to your door.

We're not the only ones who love them!

Snow's BBQ has been voted "#1 BBQ in Texas" by Texas Monthly, and one of the “Best BBQ Joints in America” by Thrillist. They have also been featured in Eater, Saveur, and The New Yorker.