‹ The Fire 50 › Lexington, Texas
No. 16 in the world · November 2026
Snow's BBQ
No. 16The one to order off the fire
The brisket and the pork steak, early, with the pinto beans
What it burns: Post oak, burned down in open pits and offset smokers before dawn
Tootsie Tomanetz has tended these pits since the 1960s; Texas Monthly once named it the best barbecue in Texas, and it is still a Saturday pilgrimage.
Cook it at home
Texas-style brisket in a home oven (or a smoker)
About 10 hr, mostly hands-off (plus an overnight dry brine) · 8 to 10 people. Real Texas brisket is post-oak smoke for 12 hours. At home, a covered grill with wood chunks or even your oven gets you the salt-and-pepper bark and the jiggly, rendered fat. The secret is low heat and a long rest.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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