Facebook > Email > More Pinterest Print Twitter Play

Dining Guide

Tons of Fun BBQ

A tattered banner hangs on the side of the small building that houses Tons of Fun BBQ. Inside there’s just a counter and a cash register. Takeout is the only option, so make sure to keep the affects of the warmer in mind when ordering. The best combo on the menu is the chopped brisket sandwich with a side of fries. The fries are fresh cut and fried twice. They’re salty and crispy, and go perfectly with the saucy chopped beef. Rather than chopping the beef vigorously, it is cut it into large chunks, covered in sauce, then kneaded until it forms a cohesive mass of smoky, sweet beefiness on the squishy white bun. The ribs also had good smoke and bold seasoning. The lean brisket showed some signs of dryness, but slices from the fatty end were just juicy enough.

 

City: Bartlett

Cuisine:

Method: Live oak in a wood-fired rotisserie

Pitmaster: Paul Concho

Price: $

Rating: ★★

Address: 337 S Dalton St., Bartlett, TX, 76511

Hours: F-Sun 11-9

Phone: (254) 273-7037

Year Opened: 2014

Last updated: February 10, 2016

Reviews

  • Ron Burr

    Great review! Should a brisket rest a few minutes before you put it in a warmer to hold?

  • Ray

    What company makes the custom steel rotisserie smokers that Paul Concho uses for his barbecue?

  • Kathy Dumas

    Resting: when we pull a brisket from the pit, we ALWAYS “rest” the meat, tightly wrapped in butcher paper, on a speed rack. How long? Let them rest until their internal temp in the point is 150 degrees. At that point, you can put them in a warming cabinet at 145-150 degrees.

    • Ron Burr

      Thanks Kathy!