On BBQ and BBQ Rankings: A Trip to Snow’s in Lexington, Texas

Robert Sietsema checks in on Snow's BBQ, once declared the state's best 'cue by Texas Monthly.

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Photos and text by Robert Sietsema (@robertsietsema)

We like to think of Texas barbecue as a collection of ancient pits—some over a century old—where the meat is long-smoked in picturesque enclosures whose cunning sluicing of the smoke through multiple twisted passageways seems a tribute to 19th-century engineering. But there are many modern BBQs that do their meat in pits that look like giant Webers covered with gauges, where the smoke-ringed product stands up just as well. So says the recent barbecue issue of Texas Monthly, under newly appointed barbecue editor Daniel Vaughn, who rubs those brand-new places in your faces, mofos!

Indeed, of the top four seeded establishments in the 50 Best BBQ Joints rankings, two are located, not in rural areas as is often the case with great barbecues, but in the frenetic metropolises of Austin and Dallas (Franklin Barbecue and Pecan Lodge, respectively). Both are fewer than five years old: So much for soot and antiquity. Even one of the seeming old-timers on his sainted list, Snow’s BBQ, originated in 2000. Vaughn delights in shaking things up.

But the Texas Monthly list has long been that way. In fact, it shocked BBQ aficionados five years ago when it published the last top-50 list, and rated Snow’s in tiny Lexington, Texas as number one. Not that it didn’t deserve it, but nobody I knew had been or even heard of it. Nick Schonberger and Liz Barclay chronicled the excellence of Franklin’s in Austin on this website, one of the the magazine’s current top four barbecues in the state. So I decided to one-up them by making a pilgrimage to Snow’s.

 Snow’s serves only on Saturdays, beginning at 8 in the morning and staying open until the ‘cue runs out around noon.

Located in East Texas on the edge of the piney woods, in an agricultural area that’s sparsely populated and arrived at by narrow state roads that tack back and forth across the drought-stricken fields, Lexington boasts a population of about 1,200. Most are ensconced on a handful of shady streets in small frame houses with front porches and in double-wide trailers with the sort of lived-in look that might cause you to mistake them for frame houses. There are some rusting grain elevators, and a handful of small stores that include a Dollar General, a funeral home, a skydiving center, a cattle auction, a hardware store, three restaurants of little note, and one that serves what was once celebrated as the best barbecue in Texas.

Snow’s occupies a small red shack on Main Street made of wood and corrugated tin, with a ramp leading up to it and an American flag flapping in front. It serves only on Saturdays, beginning at 8 in the morning and staying open until the ‘cue runs out around noon. Precisely at 8, barbecue sojourners, many from Austin, Houston, and other places bigger than Lexington, begin to line up expectantly, some chatting with strangers who happen to be in the same line, others texting their triumph to friends just crawling out of bed. The line moves slowly. The flies buzz. The sun beats down and the temperature rises. At a certain point a girls’ softball team from the local high school sets up a table and begins to sell two-dollar lottery tickets to help send them to the state finals. The prize? $50 of barbecue at Snow’s.

Next page: The moment of truth…

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