I'm not saying that I haven't found spectacular plates of barbecue during my travels. I have. But the standouts were few and far between, and all of 'em at places that still cook exclusively with wood.

— Jim Shahin

Austin Chronicle

ssweeney's Review of Lees Hickory Smoked BBQ

  • Coleslaw: Good mayo-based slaw; Leaves are fresh & crisp; Nicely spiced.
  • Beans: Ranch style - good; flavored with chili powder. Soft, but cool.
  • Beans: Tangy, soft backed beans. Bland on the finish.
  • Pork Loin: Good meat & texture. Don't notice any off-flavor here.
  • Atmosphere: Good structure with the smokehouse on the side (behind the serving counter); Huge rural mailbox on the road; Across from RR crossing. Inside has exposed ductwork and a few flies buzzing around.
  • Hot Link: Good beefy flavor; nice consistency. Not too greasy; casing is a bit tough. Mild spice on the finish - nice.
  • Sausage: Similar to hot link, but more greasy. Has less beef & spice than the hot link. OK.
  • Spare Rib: Juicy rib with chewy ends. Also a victim of flare-up, but creosote is comparatively less noticable than on the brisket. There is a sweetness in the rub, but no spice on the finish.
  • Potato Salad: Creamy, yellow PS. Nice pickle flavor. Solid mustard-based product.
  • Brisket: End piece is brown & crispy... Ugh! Flare-up problems - strong creosote taste. Darnit.
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