2017 Texas Monthly Top 50 BBQ Joints In Texas
Opened: 1978 (current location since 1991)
Pitmaster: Tim Hutchins, 36
Method: Oak (brisket only) and pecan; indirect-heat pits
Rating: 4.5
Wood-paneled walls and black and white photographs give the place an old-school country steakhouse vibe. Hutchins gets about a thousand hormone-free briskets a week almost entirely from Aspen Ridge, out of Greeley, Colorado. Cooked over oak and finished with pecan, they are cut to order on a butcher block at the front of the store, yielding black-crusted pink slices that are as spectacular to look at as to eat.
http://hutchinsbbq.com/
