Tucked away in the small town of Lexington, Texas sits a barbecue treasure that locals have guarded jealously for generations. Snow’s BBQ might look like a simple roadside shack, but inside, magic happens over oak-fired pits tended since dawn.
With limited Saturday-only hours and mouthwatering brisket that sells out by noon, this legendary spot represents authentic Texas barbecue at its finest.
1. The Queen Of Texas BBQ
Tootsie Tomanetz, an 87-year-old pitmaster extraordinaire, has been smoking meat since the 1960s. Her weathered hands tell stories of countless all-nighters tending fires and flipping briskets.
During weekdays, she works as a school custodian before arriving at Snow’s at 2 AM on Saturdays to start the fires. Her dedication earned her legendary status among barbecue aficionados nationwide.
2. Predawn Pilgrimage
Arriving at 8 AM? You’re already late to the party. Dedicated meat lovers drive hours through darkness, lining up before sunrise for a taste of smoked perfection that’s been cooking since 2 AM.
The parking lot fills with license plates from across Texas and beyond. Strangers become friends while waiting, sharing barbecue stories and tips, united by their quest for the perfect slice of brisket.
3. Rustic Charm That Time Forgot
No fancy frills here, just picnic tables, metal chairs, and paper towels on rolls. The walls showcase yellowed newspaper clippings and faded photographs chronicling decades of barbecue excellence.
The modest building with its weathered exterior stands as a testament to substance over style. What Snow’s lacks in modern amenities, it more than makes up for with authenticity that no upscale urban barbecue joint could ever replicate.
4. Brisket Worth National Fame
In 2008, Texas Monthly shocked the barbecue world by naming this unknown joint “Best BBQ in Texas.” Soon after, legendary food critic Calvin Trillin featured Snow’s in The New Yorker.
The brisket achieves that perfect balance, bark with peppery crunch giving way to meltingly tender meat underneath. Each slice sports the coveted pink smoke ring that signals proper low-and-slow cooking techniques passed down through generations.
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