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 starts the meat smoking at midnight and wraps the brisket in butcher paper around six or seven. When asked why Snow’s wasn’t open more than one day a week, she said matter-of-factly: “There’s no market for it.”
Sign up for our BBQ Newsletter
A biweekly dispatch of BBQ news, our new favorite joints, and everything else you need to know about ‘cue in Texas.
- How the Pandemic Turned Brené Brown Into America’s Therapist
- The West Texas Basketball Tournament at the Center of a Coronavirus Outbreak
- How King Ranch Casserole Has Ruled During the Pandemic
- More Colorful Texas Sayings Than You Can Shake a Stick At
- Aaron Franklin Will Be the Next Texan to Join the Barbecue Hall of Fame