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Dining Guide

Hutchins BBQ

Photograph by Daniel Vaughn

Being able to see your meat being chopped, sliced, and portioned can really improve your meal if you know what to ask for. After ordering up a three-meat combo of ribs, sausage, and sliced brisket, I noticed the knife man grabbing for a dried-out hunk of lean brisket from the flat. I kindly asked for some fatty brisket instead that is normally reserved for portions of chopped beef. The resulting fatty brisket had a silky texture with perfectly rendered fat throughout the cut. The meat was more chunked than sliced because it had already begun to fall apart. Heavily seasoned with salt, the bites with some of the well-formed crust packed a powerful flavor punch, but I could have used a good dose of smoke, which was missing. Ribs were on the verge of being overcooked but were definitely not mushy. They were well seasoned and needed a bit more smoke, but the texture was luxuriously moist with plenty of fat running through. The sausage was average, with a little kick and good moisture without being overly fatty.

City: McKinney


Method: Pecan, hickory, and mesquite; indirect-heat pit

Pitmaster: Tim Hutchins (since 1999)

Pro-tip: The meat comes from the Local Yocal butcher down the street.

Rating: ★★★★

Address: 1301 N. Tennessee, McKinney, TX, 75069

Hours: Sun-€“Thur 11-€“9, Fri & Sat 11-€“9:30.

Phone: 972-548-2629

Website: www.hutchinsbbq.net/

Year Opened: 1978 (current location since 1991)

Last updated: May 3, 2013