Daniel Vaughn

"The meats are impressive. Spare ribs are thick and meaty with a jet black bark and a black pepper bite. Fat brisket was perfectly rendered with a great smoky crust. Spicy barbecue sauce brings everything right back home. Pody's is an impressive addition to the barbecue desert of far West Texas."

Texas Monthly

"Campos uses cherry to sweeten his ribs, which had a thick crust and great flavor. The brisket, had a nice red smoke ring and sauce is a spicy brew, with visible chunks of ghost and habanero peppers. It’s one of the many touches that gives Pody’s a distinctively West Texas feel."

Jared Kocurek

"The brisket had a gorgeous black crust, with a pronounced smoke ring beneath and it tasted phenomenal. Sausage casings were beautiful and dark from the pit. The smoke seemed to have penetrated the casings nicely, and the pepper and other seasonings gave it a nice flavor. My big, meaty spare ribs had a deep black crust, and the smoky hue went almost all the way through to the bone. Each bite was very juicy and packed with smoky goodness."

Mike Johnston

"I particularly liked the ribs, brisket and green pepper hominy as a side. Check this place out."