Great review and details, I Love Snow's!! We went there on Easter Weekend, got there at 4:15am and was #55 in line. I asked the front what time they arrived and told me around Midnight. I was also told it was a slow Saturday. A guy told me he was there a month earlier "came at midnight, and I was where you are at now." It was well worth the wait, and you are correct the line moves pretty fast, when it opens. Kerry and Co, does a very excellent job with hospitality and making everyone feel welcome. Talked to a few peeps in line, many from all different parts of Texas and it wasn't there first "rodeo" at Snow's. Clay Cowgill is the man behind scenes, Tootsie comes in around 5ish. Clay was excellent with explaining the process and talked with anyone/everyone around the smokers. Just for their hospitality alone, I would go back to Snow's, but their BBQ/Pork steak was one of the best I've had. Coming from Hawai'i, I went to Austin/Dallas/Ft Worth area just to try the BBQ. Went to Terry Black's, Franklin''s, Cattleack, Goldee's, and Snow's as my last and great way to end my BBQ experience in Texas. The drive as you explained was crazy and middle of nowhere. Thank God for GPS, and questioned myself many of times, "Am I going in the right direction. I hope so!!"
@@MrKuliouou Sounds like you shared in the awesome experience as well! I definitely will be going back to try the pork steak! I can't fathom getting there at midnight and being 55 in line...Thats crazy!
It's a great honest review. Edit: From what I understand they mostly use Select grade brisket, and occasionally Choice. The foil Texas Crutch helps so the low marbled beef does not dry out. They serve the briskets pretty much right out of the smoker, which can be vulnerable to shredding. They have found electric knives to cut better without shredding. I am not sure how the bark stayed crunchy, it may be due to the lack of fat oozing from Select grade beef. It you rest Select grade beef, it will get an even dryer texture. They have mastered the art of cooking low marbled briskets.
This is extremely interesting. Where did you hear about the select brisket? I've never had a select brisket that was anywhere close to this good. That being said, I can't cook better than them, so if that's true, I'm definitely going to try and study this more.
@@FattysFeasts The information about them using Select grade is all over, such as you may refer to this video at 11:47 Part #6 Texas Brisket Snow’s | Behind the Scenes | BBQ Champion Harry Soo Harry is a master pitmaster, he did a series of videos trying to get Select briskets right. IMHO, serving hot, without resting, is key. Once that the intermuscular fats spread thin within the meat fibers and cool down, the slices will be dry as leather. If I am not mistaken, they mostly use Creekstone Select, which is a quality brand. Franklin uses Creekstone Prime.
I typically try to arrive between 3:30-4:00 to be within the first 50 or so as long as its not a major football or holiday weekend. BTW, the pork steak is Miss Tootsie's favorite. It is a very old school Texas que item. The chicken sells out very quickly and was originally put on the menu for the locals. Those of us willing to get there early know what its all about. The chicken and pork steak is cooked on a traditional Central Texas cookbox - very similar to what they use in the Carolina's from what I can tell. Chudbox would be the Tx modern equivilent.
That makes so much sense! Some people were saying it was a traditional chicken flipper, which I didn't really think it was. I thought it was something different as you said. I want to go back to try the pork steak honestly. It looked amazing.
I wanted to leave a comment on your last video saying that I hoped you visited this place, but I couldn’t remember the name. Miss Tootsie is something else. I saw a video about this place a year or so ago and I think that she is, or was recently, working at a school as her M-F 9 to 5 job. She’s a sweetheart. Finally, you are not an alcoholic because alcoholics want to quit!!! 😁Great video!!!
Well thankfully we did! That's insane that she works all week then probably works starting at 3am or eariler cooking BBQ on Saturday. Also, thanks for encouraging my drinking 😂😂
They must not be giving the briskets a long rest time if you still saw them in the smoker while waiting. They are likely finishing the briskets at a higher temperature in foil to make it tender.
Great review, The chicken is the best ever. it Is the first thing that sells out Make sure you make a video when you figure out how to do the chicken. Thanks for sharing
I got some commenters saying it was a traditional chicken cooker, but I didn't think it was that. I'm gonna have to see if I can replicate it on the offset!
It's expanded metal on the bottom expanded metal on the top and chicken goes in between then it gets locked together and the coals are on the bottom and then you just flip it manually on each side without having to turn each piece of chicken
I thought that's what it was but I couldnt tell from what I could see. It seemed like it was different from chicken cookers I've seen in the past but I may be mistaken.
Tootsie says on a few of her videos what's in the mop on the chicken. From memory I think it's water, onion, salt and pepper with some butter added at the end. Cook the onions down slow and don't use too much butter.
The man that owns snows is a businessman, saving himself some money, buying cheaper brisket, the trick is the mop sauce they keep soaking it in, plenty of onions, then keep that bbq soaked in sauce. Smart man, tender and sauce juicy, buy cheap meat instead of the high dollar prime without hormones or antibiotics
Snows is good BBQ throughout all their meats taste good unlike Franklins is just brisket. I've been to many bbqs places in Texas and they don't do pork and chicken well. Some do turkey well.
Well I love my Busch light as my light beer, only because of the low carbs. I don't necessarily have a favorite. I used to like Treehouse in Sturbridge, MA but they were expensive and was a process to get. I'll have one or two local brews every time I'm out now, but it's hard to keep track. I prefer ales over IPAs now for whatever reason.
My dog name is Lexi, and she is from Lexington tx , thats how she got her name she now about 13 or 14 yrs old . But never had bbq there. The worst town ive worked in.
A few people have commented saying that they use select briskets. If that's the case, I'm even more impressed, as I've never had a choice brisket, nevermind a select, that has come close to theirs. Very curious.
@@FattysFeasts maybe so. Could explain some of it for sure. It wasn’t that Snow’s is objectively bad bbq. It is not. But it’s made out to be some magical experience and it’s just not. There’s better brisket around Texas.
@FattysFeasts no there aren't. They worked at Lockhart joints & then left and opened places backed by big money. Then they pass off the techniques like they created it. Just like all the places up here in DFW did. Stop it. You're not talking to your ignorant fans here.
