2031 Main St
Junction, TX 76849
Open Sun-Thur 7-11, F 7-12am, Sat 7-1am
Update: It's been four years since my last visit to Lum's out on the far west side of the Hill Country. On this return visit I was hoping to affirm what I'd found on the previous trip, which was that Lum's serves some of the state's best BBQ. My suspicions arose immediately when I pulled up to ind their new sign proclaiming "Best BBQ in the World." Really? What I normally find out on the BBQ trail is that humility is usually a big part of great barbecue. Those that crow themselves the best tend to get complacent having already reached their mental mountain top.
It all looked promising as it was being cut. The ribs and brisket both had a black crust, and they yielded easily to the knife. The sausage had a casing that was darkened and had some good snap. A couple of deviled eggs could be subbed for a side item. As I strolled out to the picnic tables, things were looking up.
As we reached the table I noticed that the brisket's surface had already dried out considerably. The ribs hadn’t dried to that degree, but the edges were showing some age. The sausage link was sliced, but the knife hadn’t gone clean through. As I pulled them apart I could now see why. While sitting on the steam table the bottom edge of the link had dried to a crisp. The knife couldn’t slice through it easily because it was so stiff. It simply should not have ended up on the plate. The flavor of both the brisket and ribs was adequately smoky. They both could have used more seasoning. I could easily chalk this visit up to a bad day or bad time of day (late afternoon) to visit, but all three of the meats had issues. Either way we left a bit dejected after sincerely looking forward to this visit. At least the deviled eggs were good
2008: On a drive from Del Rio to Mason we passed through Junction, Texas were the famous Junction Boys from Texas A&M spent 10 grueling days under the hot sun. The giant metal contraption belching smoke and all the bikers out front of this joint forced me to make an unscheduled stop with a friend. We didn't expect much from a gas station trying to serve 'cue on the side, but we soon learned that the gas station was the side business. We ordered brisket ribs and sausage. Their sausage supplier is in San Angelo. The links had a great snap and a medium grind with lots of visible spices. They had a bit of heat which married well with the sauce. The brisket had the thickest deep red smoke line that I've seen. The crust was incredible, and the meat was deeply smoky throughout. The tenderness was perfect as was the overall flavor. I haven't had a brisket that's any better. The ribs here were also great. They had a deep red crust, excellent flavor throughout, and the fat below the crust was perfectly rendered. The meat was smoky right down to the bone, but the meat could have come of the bone a little easier. This is the only negative I could find in the meat here. It may just be the best find of all the joints in my road tripping due to the fact that it is unmentioned in any BBQ publication that I've read. Based on this trip, it belongs in some of the future ones.