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Dining Guide

Nathan’s BBQ

“The Chop,” a behemoth pork chop was cut almost an inch thick and the flavor was of grilled meat, much like Cooper’s, but there was more to it. The smell was reminiscent of the many charcoal burning barbecue joints in Memphis. Nathan’s uses oak lump charcoal from B&B along with a few sticks of pecan wood. But the ribs are the top priority here. The charcoal heat did wonders on the bark which was generously seasoned with salt and black pepper. As owner Nathan Winkleman said, “When the day is done my ribs are going to be right.”

City: Brenham


Method: Direct heat over charcoal and pecan

Pitmaster: Nathan Winkleman

Price: $

Rating: ★★★

Address: 1309 Prairie Lea St., Brenham, TX, 77833

Hours: M-Sat 11-9, Sun 11-8

Phone: (979) 251-9900

Website: nathansbbq.com

Year Opened: 1994 (as Big Daddy's BBQ)

Last updated: September 3, 2013