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Dining Guide


The brisket fell into delectable shards while remaining moist, even after sixteen hours in the smoker. We missed the ribs, but the porcine portion of the barbecue family was well represented by two kinds of sausage, plain and spicy. Darn-good sides rounded out the offerings. The thick, sweet, tomato-tart sauce had bite. A few branding irons carry out the squeaky-clean dining room’s cowboy theme.

City: Pearsall


Method: Mesquite; gas-fired smoker

Pitmaster: Multiple

Pro-tip: If you see a guy in coveralls, run to get in line ahead of him; he's probably ordering for fifteen.

Rating: ★★★★

Address: 1855 W. Comal, Pearsall, TX, 78061

Hours: Sun-€“Thur 8:30-€“8:30, Fri & Sat 8:30-€“9

Phone: 830-334-8000

Year Opened: 1993

Last updated: May 3, 2013