Facebook > Email > More Pinterest Print Twitter Play

Dining Guide

Corkscrew BBQ

Photograph by Jody Horton

Pitmaster Will Buckman smokes his brisket with a clear Central Texas influence—for up to twelve hours using only red oak, resulting in heavy smoke penetration and crusty, char-y salt-and-pepper bark. It’s that essence of smoke and perfectly rendered fat—cooked with relentless consistency day in and day-out—that might cause a barbecue traveler to think he’s in one of the barbecue temples of Central Texas.

An East Texas influence makes an appearance in the exemplary spareribs: big slabs of porky goodness with knuckles and tips all intact and painted with a not-too-wet, not-too-sweet mop flecked with bits of chile pepper. And if you want to branch out from the usual Texas barbecue standbys, try the superb pulled pork and smoked turkey.

City: Spring

Cuisine:

Method: Red oak; indirect-heat pit

Pitmaster: Will Buckman

Pro-tip: The green-chile ranch dressing is homemade. Get some, even to dip your pinky in.

Price: $

Rating: ★★★★

Address: 26608 Keith St., Spring, TX, 77373

Hours: Tue-€“Sat 11-€“till meat runs out

Phone: 832-592-1184

Website: www.corkscrewbbq.com/

Year Opened: 2011

Last updated: May 3, 2013

Reviews