Come & Take It BBQ
Who could pass up that directive? Service is cafeteria style in the giant barn, offering brisket, pulled pork, sausage, sometimes burgers, and—lucky for us when we visited—pork ribs. Tempted by all, we found the pulled pork to be moist and oh so slightly sweet, the brisket perfect and pink-rimmed, and the ribs tender in a crunchy black-pepper jacket. And while the selection of house-made sides is standard (potato salad, slaw, beans), the quality is above average.
Method: Red oak in an indirect heat pit
Pitmaster: Brian Bourbon
Drinks: Beer & wine
Good barbecue in West Texas is about as common as an oak tree west of the Pecos River. Consequently, it was a revelation when we found Pody’s BBQ in Pecos a couple years back. When I first visited Pody’s back …