Billy’s Oak Acres Bar-B-Q
The barbecue menu is as blue collar as owner Billy Woodrich’s clothing. Several meat options including brisket, ribs, sausage, pulled pork and turkey are available as a sandwich, plate, or combo plate (ribs were once excluded as a combo option, but no longer). The sides of potato salad, slaw, pinto beans, green beans, and pea salad don’t get fancy either, but they’re almost all great. Minus the canned green beans, the sides are made in house. Woodrich chops whole heads of cabbage and boils red skin potatoes. While the classic slaw has a nice crunch, I prefer the potato salad and simple pinto beans. And the pea salad is a pretty good way to get your greens.
City: Fort Worth
Method: Pecan in an indirect heat pit
Pitmaster: Billy Woodrich
On my first visit back in October, I thought that Billy Woodrich of Billy’s Oak Acres was smoking the best brisket in Fort Worth. It was smoky, moist, and perfectly tender showing some real skill from whoever was tending the pit. Since then, my opinion has wandered back and forth a bit over several visits …