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 Railhead Smokehouse

  • Spare Rib: More smoke flavor; the entire rib pulled off the bone; subtle spice in the rub. Seems a little tough at first, but it gets better & better. Mmmmm… its up there!
  • Atmosphere: Busy, busy; jumpin' for mid-afternoon. In the TCU area - I'll wager that this place is packed with college kids when school is in session. This is a bar + restaurant… they have a big-ass plate of fries & onions. Their old place burned down.
  • Sauce: Heavier, with sweetness - touch of horseradish? I like it.
  • Sides: Good, but not great
  • Sausage: Casing melts into the meat, but its nothing special.
  • Brisket: Cut at a diagonal; Partly with the grain. Velvet crust; oh, yeah… fatty crust.
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