If you’re traveling along I-37 between San Antonio and Corpus Christi, detour to this joint located along Highway 359. You’ll find superbly smoked USDA Prime brisket, flawless pork ribs, and an excellent jalapeño-cheese sausage, made with 80-20 beef and pork, diced jalapeño, and, on the day we visited, pepper jack cheese. Beyond this ideal of the Texas trinity, Butter’s also offers fine smoked chicken and turkey, pulled pork, and beef ribs.
Method: Post oak and mesquite; offset smoker
Pitmaster: Robert Rodriguez, 24; Andrew Soto, 29
Pro-tip: On Saturdays and Sundays, from 9:30 a.m. until it’s all gone, smoked beef cheeks are served with either corn tortillas or flour tortillas made by Soto’s mom, Frances Guzman.
Pitmaster Andrew Soto serves up tasty meats to a growing crowd of regulars, with help from his mom and brother—plus some key advice from dad.