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    Pit Stop Bbq

    4.6 (269 reviews)
    ModerateBarbeque
    Closed 11:00 am - 9:00 pm
    Updated 3 months ago

    Pit Stop Bbq Photos

    PIT STOP BBQ ATMOSPHERE

    What's the vibe?
    Casual
    Moderate noise
    Good for kids
    Outdoor seating

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    Recommended Reviews - Pit Stop Bbq

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    Reviews With Photos

    Ino R.

    Awesome stop in Sonora, and for barbecue. There were all sorts of options. BBQ sandwiches, plates, loaded potatoes, etc. I wanted to try the Guajolote which was a turkey and jalapeno cheese sausage sandwiches, topped with ranch, BBQ sauce, and pico. It was not only filling but good. It's a big sandwich...a whole lotta goodness. We walked in, got in line, ordered and not long after there was our food in front of us. Liz ordered a fantastic Helotes Brisket tacos.she raved about how good it was. The kids enjoyed their pulled pork tacos. I would definitely stop here now that I know it's on my El Paso to SA route. There's is covered benches outside if you prefer the natural Sonoran air. We kept it comfy inside in the diner-esque seating. Pure yumminess.

    Elote tacos with brisket
    Courtney W.

    Great place for a quick lunch on the road. Service was excellent and food comes quickly. The elote tacos tasted fantastic, the brisket was savory and tender and the flavors from the corn and cotija paired nicely. The flour tortillas were kind of boring, would be nicer if they were warm or toasted a bit. The sides are also great- the potato salad is solid and the Cole slaw is super unique with its sweetness from a bit of fruit. Would recommend if you're in the area!

    Menu
    Valerie S.

    Thank you, Yelp community for letting me find this little gem on my drive from AZ to San Antonio!! It's right off I-10 and perfect for hungry bellies! The service was very welcoming and hospitable. The restaurant has plenty of seating inside and outside. Nicely decorated and clean. Bathrooms are super clean and adequately stocked. I had their pork ribs and brisket and my favorite was the rib! Meat was flavorful and so tender, it just fell off the bone! Brisket was flavorful, too! The potato salad was okay, nothing great in my opinion. Their beans are delicious! They have bits of brisket inside and WOW! I would highly recommend this little "pit stop!" The food service was not long at all, either! We were back on the road in no time at all!

    Bbq nachos
    Tina C.

    Great customer service. Flavorful and fresh food. Big portions . Cool decor on the inside of the restaurant

    3 meat combo
    Dwaine W.

    We didn't want to leave Texas without having bbq. Found this little gem and gave it a try. And oh boy. I got the three meat combo and my buddy got the two meat. They both come with two sides. I got the smoked turkey breast, slice brisket and ribs. He got pulled pork and brisket. Everything was smoky and delicious . The turkey was juicy and not dry all (10/10) ribs meat fell off the bone. Brisket was perfect. Beans were good and potato salad was delicious. If I get a chance I will stop back on way home

    Found this on yelp as I was traveling through Texas absolutely amazing, great outdoor space for those who have dogs- brisket tacos were fresh- I watched her cut the meat right off the smoker, arrived right at opening. My husband had turkey and sausage sandwich and said it was wonderful- really started to fill up as we were leaving. This is clearly the locals spot!

    Pulled pork nachos with queso
    Joshua L.

    Everyone in our group LOVED their selection. Staff was very friendly. So happy we stopped here for lunch. Highly recommend!

    Eddy G.

    Pit Stop is a solid spot to get some BBQ if you happen to be traveling through the area. Especially on a Sunday, when there are really limited options. The staff were super warm and welcoming and the food was exactly what I needed as a pit stop on my travels across Texas.

    Location, what to look for
    Bruce M.

    Friendly staff at order window, prices a little high but this is family-owned/run so you're helping them directly. Seats 20 inside and huge long community tables outside. Food: yum! every bite! Medium smoked flavor gives perfect flavor (doesn't need sauce!) to both meats ordered; pit beans are soupy with outstanding flavor; slaw has pineapple that truly compliments horseradish sauce. Only ding is ribs STILL have silver skin (makes'm chewy) but upside is they have little fat, a slightly crispy exterior and flavorful dry rub.

    3 meat plate- brisket, turkey and pork ribs

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    20 days ago

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    1 month ago

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    1 year ago

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    7 months ago

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    1 month ago

    Delicious brisket sandwiches! Friendly staff, clean building. Definitely want to come back.

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    4 months ago

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    8 months ago

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    2 years ago

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    Whitt P.

    Thank you Eddy! We hope your next visit will be a 5 star occasion!

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    1 year ago

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    2 years ago

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    4 months ago

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    1 year ago

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    8 months ago

    The BBQ was delicious and the place has a nice atmosphere. The people were friendly and helpful

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    1 year ago

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    9 months ago

    Cute as a button. Yummy smoked bbq turkey sandwiches. Interesting menu. Nice kitchen staff. Order at the window & they bring it out

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    9 months ago

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    4 months ago

    Really good food, friendly and personable staff, unique decor, reasonable pricing. Highly recommend this place.

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    2 years ago

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    8 months ago

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    3 years ago

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    Whitt P.

    Thanks for the great review Melissa!

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    11 months ago

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    3 years ago

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    6 months ago

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    2 years ago

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    Whitt P.

    Thank you Carolyn! We hope to see you again soon!

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    3 years ago

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    Page 1 of 7

    Ask the Community - Pit Stop Bbq

    Hitchin' Post Steakhouse

    Hitchin' Post Steakhouse

    3.9(229 reviews)
    34.5 mi
    $$

    Started off with a warm greeting from Shauna who also provided us with excellent service. The…read moreatmosphere was RUSTIC and truly Texan - a place where everyone knows your name. We came on a Friday and it was lively - people ready to have a good time and a great meal. I had the KC steak for one, which turned out to be a generous portion of NY Strip; excellently prepared to a medium rare. My wife had the steak salad. Again a generous portion of steak served atop a wonderful array of fresh greens and vegetables. We finished with the Red Velvet cake which tasted homemade. We will be back.

    I am a Texas girl born and raised! Starting with that statement, my favorite meal is Chicken fried…read moresteak, mashed potatoes, green beans and a bucket of white gravy drowning in black pepper. They had a variety of sized, small, med and large. I went with med! A good CFS, has steak all the way to the end of the crust #1. Crispy fried #2, juicy #3 and a bit of spice in every bite! They met all the marks exceptfor the bite of spice!!!! The CFS was served hot off the skillet. The other items were hot as well. It was large, I can't imagine what the large was like. The vegetables were not a hit. The green beans were unseasoned, and tasted like a can variety, although they had ham in them. One thing I have learned about restaurants is that they cater to their crowd, it looked like many locals passing through. Perhaps less spice was the flavor! Overall food was good and plentiful. The west texas ambiance was delightful. Certianly worth a stop if you are passing through Ozona, TX. I recommend putting a few spices in pocket during you dine !

    Photos
    Hitchin' Post Steakhouse
    Hitchin' Post Steakhouse - Hamburger Steak

    Hamburger Steak

    Hitchin' Post Steakhouse - Cheers!

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    Cheers!

    Lum's - Two meat plate

    Lum's

    4.3(468 reviews)
    52.2 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.

    There are plenty of better BBQ's than this in California, Nevada and elsewhere, not to mention TX-…read morebut I heard it's the best in town here. I had the brisket, it seemed kind of dry, not the melt-in-your-mouth quality I was hoping for. They ask for a tip checkout but I'm not sure why- they didn't deliver or pick up anything. That all being said, the food was pretty good- not fantastic- but worth a try and better than fast food in any case. The staff was upbeat and friendly and the building was stylish in a western way.

    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!

    Pit Stop Bbq - bbq - Updated June 2026

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