I’m from North Carolina, come on and raise up, and I can tell you firsthand that the barbecue feud with Texas is fierce. Houses divide, families flail, and friendships are forsaken all in the battle between whole hog with sauce vs smoke n’ salt.
It may be sacrelig for someone like me to be praising Texas, but kick me out of Carolina if you must because Snow’s is a national treasure.
I can’t travel to Lexington anytime soon, but even covid don’t mess with Texas. Come hell or high water (or a deadly virus threatening to kill us all), Snow’s still finds a way to overnight ship their smoky magic. The shipping fee is only fifty, and the rate is flat so get all you can. It all comes vacuum-packed so it’s good for 6 months in a freezer.
We started with their Original Sausage, biting into a casing both thin and crisp. There’s an audible pop as your teeth break through, and the ground filling is savory and moist. The meaty bits are myriad and you can see the different colors and textures throughout. It’s made with a shovel-sized scoop of black pepper which adds some attitude, sassy as a southern drawl.
The Brisket is the main event - it’s what made them a legend. To quote a Netflix critic, “something magic happens inside that aluminum foil.” Cut yourself a slice and you’ll see that the smoke makes perfect oval ring, encircling all the marbled morsels of lattice-work fat.
Their brisket may be legend, the Ribs steal the show. The smoke is so thorough, that the inside is ruby-red smoked all the way through. The meat doesn't just fall off the bones, it slides right off like silk. And the meat is so flavorful it doesn’t even need a sauce.
I’ve defended my beloved Carolina barbecue more than I care to count, but I will always bow to Snow’s. They’re declared the best in Texas, but I wonder if their ribs are the best in the world.
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