Caption

The only barbecue joint in the state Texas Monthly says is better than Franklin Barbecue

UPDATE: Snow’s pitmaster, who according to Texas Monthly has run the pits since the restaurant opened 15 years ago, has been nominated as a semifinalist for a James Beard award in the best chef southwest category. 

Norma Frances “Tootsie” Tomanetz is 82 years old and reportedly told Texas Monthly, “Thanks for telling me, and I’ll try to get excited” upon the news of her nomination.

According to Texas Monthly, a pitmaster hasn’t been recognized in the best chef category since Aaron Franklin. 

The finalists will be announced on March 14

EARLIER: Texas Monthly released its highly anticipated, widely speculated list of the top 50 barbecue joints in the state Monday. It is the first time the magazine has updated the list in four years

Recommended for you

Recommended for you

Recommended for you

Most read

  1. 1 'Queen of Soul' Aretha Franklin dies at 76
  2. 2 Yes, ‘Hamilton’ is coming, but don’t miss your shot
  3. 3 Austin Restaurant Weeks start Thursday, run through September 3 | The Feed

Although Austin had more barbecue spots (seven) make the list than any other city, its shining-smoking-barbecue star Franklin came in (brace your brisket) second place. 

Awarded the top spot, for the second time, is Snow’s BBQ in Lexington. According to Texas Monthly, “just the pork steak alone could have earned Snow’s its perfect rating.” The magazine calls the joint’s usurp of Franklin “not a knock on it so much as a reflection that Snow’s is currently smoking hot.”

So what can you expect from the barbecue that tops the barbecue that has a whole Twitter account dedicated to the line of patrons it attracts? 

Take a look below:

Breakfast of champions @snowsbbq

A post shared by Daniel Vaughn (@bbqsnob) on




Late night #ribs for shipping orders. Snowsbbq.com #txbbq #nightshift

A post shared by Clay Cowgill (@claycowgill) on



#pork #steak #txbreakfast

A post shared by Clay Cowgill (@claycowgill) on


#texasbbq

A post shared by Jeff Streber (@jeffstreber) on


Texas Monthly calls the pits that produce the state’s best barbecue “something from the dawn of the industrial revolution,” and the pit master’s method not much more than lifting “the lid on a pit occasionally to prod a pork steak,” or taking “a little cotton mop” and basting “the chicken halves with a thin, sweet sauce.”

Sounds good. But more importantly, Snow’s looks like it’s worth a trip to Lexington. 

READ: Seven Austin barbecue joints land on Texas Monthly’s list of 50 best

More from Austin360