Texas Monthly

"A stout black crust on the brisket held just the right amount of seasoning, and a layer of buttery fat added silkiness to the already moist slices. Pork ribs occupy the sweeter end of the spectrum, with a vinegar-and-mustard-based finishing glaze that gets its sweetness from brown sugar. They’re cooked well, with juicy meat that comes easily away from the bone. The sausage from Kountry Boys had a solid kick of spices and a good snap. This is barbecue that’s on another level from most of what can ... Read more

Jimmy Ho

"The tender, smoky brisket was easy to eat. The bark was seasoned by salt and pepper and also cayenne and garlic. It had a good flavor to it. The meaty pork ribs were no joke. The juicy meat came away from the bone easy and had a sweet finish to them. The trend of good smoked meats continued on to the pulled pork. My mouth enjoyed the succulent bites of pork."

Brooke Viggiano

"Top-notch East Texas-style barbecue."

Wood.Smoke.Meat.

"The brisket crust, held together with a balanced measurement of black pepper and salt, delivered a slab of buttery meat surrounded by an immense smoke flavor. This rub equation translated successfully to the ribs though with a hint of sweetness to be discovered."

Chris Wilson

"The perfectly smoked brisket and slightly sweet ribs shone. The sausage was fine, as was the pulled pork. It was worth the wait."

Don. O's Texas BBQ Blog

"The brisket had deep smoke flavor and the fat was well rendered to melt in your mouth status. The pull apart test was spot on and the brisket was tender and moist. The ribs were equally nice but without any smoke flavor. This was the best meal I had on the whole trip."