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    Cooper's Bar-B-Q & Grill

    2.5 (377 reviews)
    ModerateBarbeque, Desserts
    Closed 10:00 am - 9:00 pm
    Updated over 3 months ago

    Cooper's Bar-B-Q & Grill Photos

    COOPER'S BAR-B-Q & GRILL ATMOSPHERE

    What's the vibe?
    Moderate noise
    Casual
    Outdoor seating
    Dogs allowed

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    Recommended Reviews - Cooper's Bar-B-Q & Grill

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    6.23.2025
    Jenni M.

    Cooper's Bar-B-Q & Grill is one of my favorite places in Texas now. The brisket was so delicious on June 23, 2025. My brother agreed - said it was the best he ever had. He had sliced. I prefer chopped with fatty pieces thrown in. The food isn't just "pretty good." It's a grand slam out of the ballpark. A 95-point ride on the bareback bronc (that's you, Rocker Steiner). Should I throw in a football analogy? Nah... Maybe, though, the Dallas Cowboys should come eat here to know what first place feels like in their division again. Lol. This outfit works like a cafeteria. Grab a tray & start requesting your desires. + chopped brisket sandwich = $12.99 + potato salad = $2.49 (individual portion) + green beans + mac n cheese + pecan pie (cobbler style) = $2.99 + regular sweet tea or fountain drink = $2.19 What else do they have? + Ample parking. + Clean restrooms. + Plenty of seating arrangements. + A dining room adorned in a taxidermist's dream. If you're traveling through, stop here before you settle on fast food. RATING BREAKDOWN Food: 5 | Service: 5 | Ambiance: 4 | Price: 3

    Brisket sandwich
    St C.

    On my drives to CO, I usually take off early to get to AM Donuts in Sweetwater, but got a late start on a Sunday morning and decided to finally stop at this place. Got the brisket sandwich and it was delicious. Got the backstory of this place thinking it was the same Cooper's near Austin, but it wasn't. The meat was good, but bun was a little dry.

    My Sliced Brisket Sandwich with Add-Ons -
    Ron M.

    "SLICED BRISKETLICIOUSNESS" On our Overnighter to San Antonio last Monday, we stopped to eat along the way at Cooper's Bar-B-Q & Grill in Junction, TX. We have been here before and Love their Texas Smokin'. There are lots and lots of Pick-Up Trucks in the parking lot - it's West Texas and everyone has a Pick-Up Truck. Went inside and the place looks the same, love the decor all around. They display all the different types of Meats they smoke here and it all looks Smokin'liciousness, just like Smokin'liciousness should look like. My Wife ordered the Sliced Brisket Sandwich and I went with the Sliced Brisket Sandwich (we think alike) and picked-up lots of Onions and Pickles, also some Beans and Black Berry Cobbler - with a couple of drinks. Didn't take long to go through the line and find a booth, even with many a people here for Lunch. These Brisket Sandwiches have lots of sliced Brisket on them and are really good. They are Mighty-Meaty with Smokin' Good Flavoring. They also have an area where you can add more sauce to your sandwiches if you want. Their Beans are Tenderlicious and flavorful. Love Black Berry Cobbler, and this is some of the Best Ever with lots and lots of Blackberries. We both really enjoyed these sandwiches and ate it all. Check out "Coopers BBQ Junction TX" on Facebook. They are right off of 10. We have one near San Angelo in Christoval and they have a bunch of Concerts for your enjoyment. It was a really nice cruise all the way to San Antonio. I wanted to take the Vette-Jet but my Wife didn't want to ride in the truck on the way back home after we picked up her Sister from the Airport. I told her I would leave the hatch open and she could enjoy the view - but she didn't go for that either. Maybe next time. Anyway, we had a lot of Fun at the Hotel and the ride home was, once again, a Beautiful West Texas Day for a drive. Love You Baby, Bunches & WestTexasCruisin'Munches.

    Pork Chop with potato salad and green beans
    Jacqui M.

    Took a mini road trip out to Junction to have some amazing BBQ. The selection of meat looked enticing and freshly cooked. The Brisket was moist with subtle yet flavorful seasonings. The pork chop was so delectable and savory especially dipped in their house sauce. It is only sold by the pound, so keep that in mind. All of the sides were tasty, added a little salt to the green beans for my liking. The staff were so nice. There was plenty of parking and indoor seating.

    Inizuanchondo

    I have been coming to this place for over twenty years now... I travel slot to San Antonio Texas. So I stop here every time

    Pork Chops
    Bill W.

    I had a chopped barbecue sandwich that was very good along with the side of potatoes and a blackberry cobbler. The total bill was $21.22 and they actually charged me $.79 for tapwater which I think is ridiculous. The cashier probably should've worn me when I said I wanted water. I could've got water out of my car if that was the case . I was told after I went up to the counter and complained a little bit about the expensive water. They told me that it was on the menu board and priced accordingly.

    Up the creek with 2 paddles!
    Ned L.

    Not fancy, but delicious barbecue brisket & ribs. For the folks who couldn't find the barbecue sauce, it's right behind the sweet/ unsweet tea & lemonade, both rojo & vinegar flavor. The counter service was helpful and pleasant, and the decor is delightful, as long as you like taxidermy. The peach cobbler is good too. And it's not too expensive. The two meat combo is just a couple dollars more than a $20 brisket plate. Considering the amount and taste, it's a deal! Extra seating outside under the oak trees.

    William K.

    As you drive through Texas, especially the western part of the state, you'll come across little family BBQ joints just like this. They are a staple of Texas life. This one has been around for quite awhile and I'll be honest... I'm still a little confused. They have big beautiful smokers as you walk up and an interior that's very Sizzler-esque. There's a sign on the door as you are going in talking about how they are short staffed and please be nice to the ones that are working. Always a good reminder for everyone these days. I picked the pork ribs and had a variety of sides. Unfortunately, the care they take smacking their meats do not apply to the sides. Pinto beans instead of baked beans. The coleslaw was straight out of a gallon cardboard container. The desserts through... hold up, are those hand made cobblers?!? Peach, pecan (that's a new one for me) and blackberry! Oh, please and thank you! Got myself a big old scoop! Warm, gooey, sticky... delicious. The best thing I've had in awhile. More of that please! And then there is the BBQ sauce. What is this stuff?!? I'm a world class saucier. I've won more awards than I'll mention and I STILL couldn't figure it out! It's slightly salty, with a citrus undertone. It's not fatty or creamy at all. It's what I'll describe as the cucumber water of BBQ sauces. It's light, refreshing and I'm not certain what it's adding to the meat except moisture. It's without a doubt the most uniquely vague BBQ sauce I've ever seen or tasted. At first I thought it was a version of a North Carolina BBQ but it's definitely NOT a vinegar base. Thank GOD! It's not sweet either. It's very subtle. I'd almost say it's a form of au jus. And unfortunately, if you'd like a more traditional BBQ sauce, they don't offer this option. I mean, being a former chef myself I get the impulse to protect your traditions. BUT... you also need to meet the customer half way. Not even offering a more traditional BBQ sauce like for instance Sweet Baby Ray's you are pushing away business. Sometimes it's not just about what the chef wants... this is an important life lesson to learn in the restaurant business. I'm glad I stopped. The meats and desserts are worth the stop. But, the lack of even decent sides and BBQ sauce, I won't be back. Good luck though.

    Tatyana F.

    People who talk smack about this place are idiots. This is a simple, no frills bbq joint, with the smell that knocks you off. Take the ribs and try their brisket, you will polish your plates in 5 minutes. Their peach cobbler is nice too. Sort of wish they'd offer their own beers but hey, it's their rules. It also helps that there's a Tesla supercharger right next to them which apparently is a rarity in Texas

    Jerry S.

    I've been going here since I was a kid. I went recently and would say that I really liked the sausage a lot. I also had the brisket and it was smokey but seemed like it was more flavorful in the past. I'm not a huge fan of their bbq sauce but I really liked the potato salad and beans. The atmosphere is really nice. Overall its a good place. I wouldn't be able to go through Junction and not stop here. I just hope to get more smoke in the brisket next time.

    Blackberry pie and peach cobbler pie

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    10 days ago

    I had the chicken dinner. It was the worst and dries chicken I have ever had. Plus, the potato salad and coleslaw were very cheap.

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    19 days ago

    Disappointed, Barbecue chopped brisket sandwich. Tasted like canned sauce on canned meat. Could use some cold slaw to add to the flavor.

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    9 months ago

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    10 months ago

    Their prices have gone up considerably. It's as if they know they have a captive market. Although the food quality is still pretty good.

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    1 year ago

    Probably the worst brisket sandwich I've ever had. Dry and some pieces were so hard I could not eat it.

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    Page 1 of 10

    Ask the Community - Cooper's Bar-B-Q & Grill

    Where's the real BBQ sauce? It needs it. Over priced too.

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    Lum's - Two meat plate

    Lum's

    4.3(467 reviews)
    0.9 mi
    $$

    Though I grew up in rural Virginia, the majority of my family lived in upstate South Carolina and…read moreTattnall County, Georgia. The women in my family were superb cooks. Many of them had a specialty: one reliably fried her chicken juicy, crunchy, and golden-brown; another made buttermilk biscuits that were always flaky, layered, and tender, with a subtle, tangy flavor and a rich, buttery taste; yet another baked exceptionally delicate, intensely-flavored coconut cakes; etc. I was taught and encouraged by these ladies - my Meemaw and my aunts - to manage a kitchen, and, to this day, their influence abides. My father was a restaurant man, but at home, he, my grandfather, and my uncles, all of whom would've called themselves "traditional", mostly limited their culinary efforts to food they could prepare outside. From an early age, these men taught me to work with grills and smokers, which is to say that as soon as I was strong enough, I was put to work, hauling wood before a cook and clearing ashes afterwards. And that was as close as I got to cooking with the men, until one special day, when, at 10 years old, my Uncle Buddy allowed me to baste the hog as it spun on the spit. It was another three years before I was permitted to poke the fire. Cooking, for the men, was guided by custom and tradition, a set of rituals that they'd learned from their elders. They didn't prevent my participation because they didn't trust my talent; they just hadn't finished teaching me yet. But eventually, I earned my place by the fire, and, having proved myself capable, I was entrusted with special tasks of increasing importance: grilling meats (a throwaway - kid's play - in the men's eyes); making basting sauce - the "mop" - or what some call barbecue sauce; and, in my late teens, assisting with the butchery. In the decades that followed, I traveled the United States, trying dozens of local BBQ variants. I won't criticize the barbecue of places that don't do it well, but I will say that if you're going to make the stuff and charge money for it, maybe go see how it's done in Memphis and eastern North Carolina, where my favorite types of "Q" come from. Don't just light a fire and open for business; learn something first. At home, I've owned several smokers, and I've made and eaten a lot of a LOT of BBQ. I use pecan (or a pecan/cherry mix) when I want the taste of the thing I'm smoking to stand out, or when there's not much meat to the bite. Ribs, fish, and special dishes like pizza and involtini get the light smoke. I use hickory or oak when I want an old-school BBQ flavor, or when the cut I'm cooking is large enough that it won't smoke all the way through. Those woods make excellent pork shoulder, prime rib, and leg of lamb. The one wood I won't smoke with is mesquite. Never again. The few times I used it, my food tasted the way country air smells in the summer, when road crews get to resurfacing the County road. But I know that the problem is me, because one day, a while back, I ate outstanding mesquite-smoked BBQ at Lum's in Junction, TX. That morning, I'd left Luling for Van Horn, and, since I'd missed the more famous spots in the Houston area, I was set on finding a decent plate of BBQ before I left the state. Yelp and TripAdvisor said Lum's was a good choice, which gave me hope that the place would have what I wanted. I walked in, happy to note that Lum's was not so much a "restaurant" as a "dining hall," the sort of place that serves a basic menu to lots of people, quickly and without complication. You grab a tray, shuffle down the line, choosing from a meat (or two or three) and a couple of sides, a drink and maybe a sweet treat to finish. Park yourself in a comfortable chair at a heavy wooden table, and get to eatin'. The menu board offered brisket, turkey, pork ribs, pulled pork, pork loin, and sausage. There was chicken, too, but that's not why I was there. The sides included something called "Spicy Spaghetti" which, had I been sticking around, I'd definitely have tried, but pasta wasn't on my short-list of Things To Eat In Texas' Hill Country. I picked brisket (because Texas), pulled pork and ribs, and sides of potato and cucumber salads. My plate came with white bread. And with my feast, I drank sweet tea, as God intended. What did I miss? The spaghetti, and sausage, and pinto beans and mac 'n cheese. Next time. The meats were expertly done: tender, moist, not greasy, and they'd been handled carefully by the pit master, so that the seasoning hadn't been knocked off as they were shifted from smoker to service line. Before I left, I paid my respects to one of the owners and asked what sort of wood he uses, as I couldn't quite identify the smoky flavor. I was surprised when he said, "Mesquite... we're surrounded by it!" There was no acrid, creosote-y bitterness; instead, the flavor was smooth, savory, and delicious. Lum's showed me that mesquite can work. But not at my house; I just don't have the touch.

    This spot was delicious! The ribs were some of the best I've ever had, and we loved the pulled…read morepork. The brisket was kind of dry and flavorless, and had a big strip of fat, but it was easy to just cut around. The sides were overall tasty, especially the beans, though all of them could have used a bit more salt. The BBQ sauces on the tables were great. The decor was cute too! They had a counter on the wall for how many likes they had on Facebook. We had fun following them and seeing it change! The guy behind the counter seemed a little cranky but he wasn't rude, the woman grabbing our sides and the girl who rang us up were super sweet. Overall it was a pleasant visit and tasty, and we would return!

    Photos
    Lum's - Pretty much just BA Barracus

    Pretty much just BA Barracus

    Lum's - 2 Meat Plate - Brisket, Turkey, Mac & Cheese, and Spicy Spaghetti

    2 Meat Plate - Brisket, Turkey, Mac & Cheese, and Spicy Spaghetti

    Lum's - Welcome to Lum's!

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    Welcome to Lum's!

    Bill's Bar-B-Que - Pork Ribs, Pulled Pork, and the Brisket

    Bill's Bar-B-Que

    4.5(165 reviews)
    46.3 mi
    $$

    THE BEST BBQ! The…read morepeople running the place have such a comforting presence! The plating is very well done, you start with picking form options on the screen and meal options as well. At the cutting board, you will make your way down to the self serving beans and several other sides and toppings! You pay and fill your soda of choice. You can make your way to the right entry and there is several seating options inside. Or make your way outside where you see where the delicious meat is smoked. The meat is so tender and made with so much love it is the best comfort food. The potato salad is top tier I recommend 100%

    Everyone was friendly and the atmosphere was exactly what you'd expect in a divey, local BBQ joint…read more I had the brisket and sausage (made locally in Kerrville), and my husband had the ribs. Where to begin? None of the meats are seasoned well and they lacked the smoky flavor promised by the stacks of wood outside. I asked if the sides were made in house and was assured they are. The potato salad is, for sure, out of a carton - both the potato texture and flavor made me think of prepared grocery store quality. The cole slaw was fresh, but had no flavor. I had to heavily salt and pepper everything to eat it. Even the beans were straight out of a can. Unfortunately, their homemade sauce didn't make any of it more palatable. It's thin in texture and flavor. Little to no sugar, no cayenne for heat, no vinegar to balance. Just a red sauce that didn't taste anything akin to barbecue sauce. Unfortunately, this was our one chance to try the famous Texas BBQ and my only hope is that it's not indicative of all Texas BBQ.

    Photos
    Bill's Bar-B-Que
    Bill's Bar-B-Que - Sliced brisket, smoked chicken

    Sliced brisket, smoked chicken

    Bill's Bar-B-Que - Outside building

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    Outside building

    Garven Store - Beef jerky

    Garven Store

    4.8(25 reviews)
    30.9 mi
    $

    I absolutely love stopping at this spot anytime I am in the area. This mom and pop shop really…read morerepresents what it means to support local. It carries local canned/jarred products from around central TX. The last time I came here, I got some venison jerky. Venison is usually gamey, but when you sink your teeth into this, you'll be itching to get your hands on another bag. You get ten strips plus in a single bag, all treated with sea salt and pepper to retain the natural meat flavor. These strips come from purely grass-fed venison, giving a richer and more tender texture while keeping it as organic as possible. In the realm of beef jerky, the offering here packs tons of spice but also has that savory edge of smoked salt & pepper and that little something that sits on your tongue after the bite has passed. This jerky here is fresh and has ZERO MSGs, no preservatives, nothing but properly cured and crafted American beef jerky. The service here is everything that Central TX is all about, small town charm! Aside from the establishments convenient location and service, the prices are extremely reasonable. #supportlocal

    This place is an awesome family owned business. They have a great selection of beef jerky and…read morepickled goods. I got a couple different kinds of jerky including honey, teriyaki, hot beef, and peppered jerky. They were all really good but the honey was the best. I was eyeing the pickles and Tom, the cashier said the peppered pickle sticks were the best so I decided to try them. They are pretty dang spicy but they pack a lot of flavor. I am a big pickle fan and I would get these again.

    Photos
    Garven Store - Garven Store Entrance

    Garven Store Entrance

    Garven Store - Venison Jerky

    Venison Jerky

    Garven Store

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    Cooper's Bar-B-Q & Grill - bbq - Updated May 2026

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