Snow’s BBQ Lexington,TX | #1 BBQ IN TEXAS

It is a monumental task to pick a number one. But the pros at Texas monthly have spoken. Twice. And picked our day’s destination. Snow’s barbecue as their number one, numero uno. The best barbecue in Texas. And by extension, the world. What’s crazy is that Snow’s is only open on Saturday.

And so, every Saturday morning, Lexington’s population more than doubles as folks from all over the world, come to line up to taste greatness and to steal a smile from miss Tootsie, the queen of Texas barbecue. This is owner, Carrie Bexley. I mean, there’s a Snow’s frenzy going on.

What’s the line in these days? – Probably this morning, it opened in time, was probably four to five hours long. – It is kind of a whole experience, right? You gotta wake up at the crack of dawn. Haul yourself out. You gotta convince yourself you want barbecue for breakfast.

But it’s a sort of a special thing. Meeting you meet, meeting miss Tootsie, meeting your whole family, the whole team. – I can’t make you like our barbecue but I can make you have a good time while you’re here. And customer service and hospitality is high up on our priority list.

– And so Carrie keeps the line lively. Raffles, complimentary beverages, and general comradery. – Number 50! Five, zero. Jot 50 spots. Come on. – You know, I get the feeling, these folks might actually like waiting in line. – So where’d you come from to get this barbecue? – From Venice, Italy. – Venezuela.

– Philadelphia. – Boston, Massachusetts. – Seattle, Washington. – Colorado. – Oklahoma city. – Coming from Idaho because of barbecue. – Keeping up with the demand is no easy task. And that’s why it takes the whole family. Including Carey’s wife, Kim, and their three kids. Along with a dedicated staff that feels like family.

– And most everybody that works for me, works full time. – You get a little weekend gig. – And it’s turned into a really good gig with a lot of- (laughs) – Weekend gig. Did you see the first Texas monthly ranking coming? – It’s kinda interesting.

I didn’t ever tell this story for so long, but I actually had the business. So the week before Texas monthly came for their first time in 2008, they called back on a Tuesday and said “We’ve had a change of plans. We’re not interested.” And I said, “That’s fine. No problem.”

And the next Saturday is when Texas monthly came the first time. – You could call it luck. I call it divine intervention. Do you have a secret to making good barbecue? – It’s just a lot of TOC goes into it. I mean, we are basic on all our seasons.

We’ve never seasoned with nothing but salt and pepper. And we’re one of the few that don’t use a high quality cutter brisket. We’ll use a select grade brisket. If you know what you’re doing with it, you can do a good job. – Nobody knows better than miss Tootsie Tomanetz.

At 86, she’s a self-taught barbecue master with a worldwide fan base. But even with all that notoriety and fame, she still just missed Tootsie. – I’m an old country girl. And all I know is what the earth has given us, what God has given us, and I’m just myself. I enjoy this work. I like to turn out pretty product. – You have to be having fun or else you wouldn’t still be doing this. – Oh, no.

– Cause this ain’t easy world. (laughs) – If you can’t stand the heat, don’t stand the barbecue. (laughs) – No way. She ain’t lying. Oh, that’s like standing next to the Gates of Hades. That is hot! Just next to hell, itself. (laughs) – That’s what I’m saying.

That’s as close as I ever wanna get! – I’ve got some ribs on my port pit today. – Okay. – This is hotter. This is just a smokey. – Where’s the gauge that tells you hot and cold? Just that. – Just that. With the gloves, I’m not as accurate.

So I’ll use the soft part of my arm to see. – Okay. This is the hot pan. I’m gonna a see if I can even bother it. – It’s not event that hot right now. – Come on now. Oh, that’s not too bad. That actually feels pretty good.

Man, we’re bathing in it here, boys. Let it soak in. – Hey, you better watch out. – Let me get it to my soul. – Watch out. – Oh, woo! Woo! Even though we’re interviewing in a TV show, miss Tootsie said “That’s fine, but I gotta keep working.” No, slowing her down.

I hope I’m doing half as good when I’m her age. Tootsie still keeps a day job as a janitor at Giddings ISD. And she started in the barbecue business with her late husband, running a place just a few blocks from here. But after it was closed for a number of years,

Carrie called her back into action to help open Snow’s and the world rejoiced. – I’m just myself. – Yeah. – God has given me all of my attention and giving me all of my fame, and opened all these doors up for me – And had it not made for the attention,

I would almost bet she… When she had still be here doing everything the same way. – That speaks to a passion that has nothing to do with a paycheck or fame or attention or notoriety. That’s why your barbecue tastes as good as it does. How long are you gonna do this for?

– I can’t say how long I’m gonna do it. – Yeah. – I know I won’t be here forever to do it but- – 100 more years, maybe. – It would be wonderful. – Long live the queen of Texas barbecue. and with the line moving, we’re ready to step inside. Here we go.

If you came all this way, you’re not gonna go easy. You’re gonna try it all. Let’s do pork steaks. A half pound of that, half pound of brisket, half chicken, four pork ribs, something like that. A quarter pound regular, and a quarter pound jalapeno. The aroma through my mask.

I’m just gonna sneak a little smell. Oh, yeah. That’s good. All right. Let’s go. Woo! Man. This is the finish line to a true Texas barbecue road trip right here. And I’m about to eat a full barbecue spread and it’s not even nine o’clock yet. I’m in a weird time continuum.

Is it lunch? Is it breakfast? I’m not sure. And I don’t really care. I’m just gonna eat the barbecue. Oh, gosh! I’m so excited. I can die. I can die like that. It’s so good. That is masterful brisket. I’ve eaten a lot of brisket in my day

And I’m telling you a single bite of this, will still take me to my knees. It’s good. The fat is like butter jelly. I don’t know what happens. I mean, according, to sort of the way you’re supposed to cook brisket, they’re breaking all kinds of rules. They’re wrapping them in foil,

Which everybody calls the Texas crutch. But I don’t care what your rules are. You taste this brisket, you’d throw those out the window. The brisket speaks for itself. I would say that find a barbecue this good is as rare as finding snow in Texas. But this year, all bets are off.

We’re breaking all kinds of rules. Snowing my mouth at least. Hey, come on, guys. Pull up a seat. Rest your legs. Miss Tootsie has got the touch. This right here epitomizes why I love making the show and why I’ve done it for so long. You would have never heard of Lexington, Texas,

Had it not been for Snow’s barbecue. And now, it’s become this vibrant little community that’s attracting people from all over the world, to come here and eat this barbecue. Now, that something that’s worth day tripping for right there. Howdy y’all thanks for sticking around an tripping Texas with us

Have you ever been to this spot? Leave us a comment down below and let us know. Or leave us a comment about a place that we’ve missed. And if you liked this video Chances are you’re gonna love another video that’s somewhere right about here or you can visit thedaytripper.com

Where we have all kinds of travel guides, t-shirts and all kinds of Texas goods that we’ve found during our travels all across the great state of Texas But above all what I want you to do most Remember the Alamo! I’ll see all y’all out on the road. Vaya con Dios amigos!

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Video Duration: 00:07:33