Diners in North Texas likely did a double take when the Original Roy Hutchins Barbeque opened this summer. But the restaurant isn’t an offshoot of popular Hutchins Barbeque—as is made clear by some harsh words and a dropped lawsuit.
Leftover brisket is a fact of life for most barbecue joints, but how they use it says a lot about their commitment to quality. It’s far better suited for fortifying pinto beans than to be back on the slicing block for day two. I’ve eaten fine chopped brisket sandwiches, tacos,
Owner/Pitmaster: Hutchins BBQ; Opened 1978 (current location 1991)Age: Roy 65, Tim 33Smoker: Indirect Heat Wood-Fired PitWood: Pecan and OakRoy Hutchins started his family in the barbecue business in 1978 with a tiny smokehouse in Princeton, Texas. Since then his sons have been involved
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
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