Woodyard Bar-B-Que

Bar-b-q | Smoke House
Memorable
One of the best
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The Woodyard started as a woodyard that sold hickory, cherry, pecan and applewood logs to local barbecue parlors. Today, you can still buy wood that is ideal for smoking meats, but you also can come for some of the best barbecue in this barbecue-crazed area.

The air all around the friendly country wood-frame house is redolent of smoke; in fact the smoker is out on an open-air patio (there’s indoor seating, too). It is that smoke that gives a glow to the gentle-textured baby back rib meat that pulls from the bone in big, juicy ribbons with only the slightest pressure. Continue reading

The Woodyard started as a woodyard that sold hickory, cherry, pecan and applewood logs to local barbecue parlors. Today, you can still buy wood that is ideal for smoking meats, but you also can come for some of the best barbecue in this barbecue-crazed area.

The air all around the friendly country wood-frame house is redolent of smoke; in fact the smoker is out on an open-air patio (there’s indoor seating, too). It is that smoke that gives a glow to the gentle-textured baby back rib meat that pulls from the bone in big, juicy ribbons with only the slightest pressure. The most smoke flavor can be savored in the Woodyard’s burnt ends, available in a sandwich or, the day I visited, as the topping for chili. What a great idea! The chili is a multi-bean brew, fairly mild; and the big pile of meat atop it is a kaleidoscope of pieces that range from velvet-soft to crisp or chewy, some pieces fairly vibrating with smoke, others in which the smoke was only a distant echo. In conjunction with the chili, no extra barbecue sauce is required. But I found that in my burnt-end sandwich, a judicial application of the hotter of Woodyard’s two sauces was an ideal exclamation point for the meat.

For those less extreme in their barbecue lust, the pulled pork here is nothing short of breathtaking, just-right smoky and so full of juice and flavor that sauce seems superfluous.

After a multicourse smokehouse meal, the pitmaster invited me to sample one of the “hot legs” he was cooking (like wings, but infinitely meatier). Next time, I’m going for a full order. Another next-time-must-try: the Friday special of pecan smoked salmon.

Dishes to try
Woodyard Bar-B-Que, Burnt End Sandwich
Burnt End Sandwich
Must-Try
Here is a burnt-end sandwich that I got to go. Unfortunately I forgot to get a fork to go with it, so it became finger food.
Woodyard Bar-B-Que, Burnt End Chili
Burnt End Chili
Must-Try
A Texan might accuse the Woodyard pitmaster of making an end run around the Lone Star bean prohibition, but we think the combination of mild bean chili and burnt ends atop it is inspired. This is not always on the menu, but if it is when you visit, I highly recommend it.
Baby Back Ribs
Must-Try
Directions and Hours
closed now
Sunday11am - 3:30pm
Monday10:30am - 8pm
Tuesday10:30am - 8pm
Wednesday10:30am - 8pm
Thursday10:30am - 8pm
Friday10:30am - 9pm
Saturday10:30am - 9pm
Roadtrips
This restaurant is featured in the following eating tours.
6 stops | 1 hr total driving
Information and Policies
Seasons
Open Year Round
Meals Served
Lunch
Credit Cards Accepted
Yes
Alcohol Served
Yes
Outdoor Seating
Yes
Reservations Accepted
No
Delivery Available
No
Takeout Counter
Yes
Website