re: Do people really wait 5 hours at 5am for bbq in texas?

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what does it say to you that that many people will stand in line for hours just to eat some bbq? And keep doing it day after day, month after month, year after year?

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It tells me that the masses are kinda dumb.

People wait in line everyday at Mothers and Acme n the FQ lol

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Can that many people be wrong?

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I don’t think it’s a question of right and wrong. People in this thread have said they’ve done it and weren’t that impressed. Are they wrong?

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And do you think that's easy to replicate?

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Replicate exactly? Probably not. Get pretty close? Sure. People all over Louisiana make all sorts of great things like gumbo, jambalaya, crawfish, etc. But nobody is rushing out to start a business and do it. Some people have no desire to do all that. I’m sure many many people can make bbq that’s close to what people wait in ridiculous lines for.

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This argument sucks. People stand in line at a ton of garbage tourist traps across the world.

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Mothers and Acme in the FQ

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It obviously happens at Franklins. Others I know of are Snows and Goldies. I am not sure about the Lockhart places on weekdays, but on the weekends Kruetz and Terry Blacks have a line until they basically run out.

A nice weekend and just about any place on the Texas Monthly top 50 will be a wait and they will likely run out before 1-2pm.

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It happens at Corkscrew, cattleack and pecan lodge in Dallas at the least. It doesn't seem that bad to me. You wait and hang out with your friends in line, make new friends, and some places have people coming by who you can buy beer/snacks from while you wait.

It's kind of an experience as opposed to a meal

I didn’t read the whole thread so this may already be posted, but here’s a good documentary about Goldee’s BBQ.

LINK

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but here’s a good documentary about Goldee’s BBQ.

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I have never eaten there but I saw this a few weeks ago and now I'm considering it and will definitely do it when I am in the area. In a nutshell, those dudes look like some hipsters but they have a lot of experience working pits. The deal maker for me is they do everything homemade, in-house. They even bake their own bread.

They also have a technique of a long warm foil rap at the end of the smoke which is their signature and while time consuming, it is apparently all its claimed to be.

There is also a sign on the pit house that says "skip the line. $160 for a whole brisket". As mentioned earlier in the thread, just about all of the places that get slammed offer this option.

People can say what they want about Texas Monthly, but their every four year release of the top 50 places for bar-b-q isn't some clickbait shite list. It is no joke and well researched. Goldee's was number one on the 2022 list for a reason.

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FW BBQ has made big strides in the last few years. Texas Monthly Top 50: Goldees (1), Panther City (10), with Hurtado, Smoke a Holics and Daynes also making the top 50.

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Hurtado’s is better than Panther City. Goldie’s is damn good but think Cattleacks and Burnt Bean is just as good if not better.

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Burnt Bean is just as good if not better.

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I am a traditionalist for beef barbq and I am convinced I will never have sliced brisket as good as Kruetz or a beef rib as good as Terry Blacks or Franklins. My one meal at Burnt Bean in Seguin and the brisket bao bun at Blood Brothers in Houston has me questioning my entire understanding of that premise. My mind has not been changed completely, but I'm not nearly as adamant as I once was.

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No but I get to HEB at 7am on Sundays for live crawfish.

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they usually get their crawfish on Fridays

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People can spend their time how they want to.

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No shite. And I wouldn’t spend mine waiting hours for BBQ.

Those same people will also rave over Dickey's BBQ that came from your local strip mall if they didn't know it was Dickey's food.