Hutchins BBQ

The Got Weekend take

Why go

Start with the smoke: Hutchins uses post oak for its barbecue, carrying on a family-run tradition dating to 1978. At the Frisco location on Preston Road, prime brisket comes sliced or chopped off the block, alongside pork ribs, turkey breast and house-made original or jalapeño-cheddar sausage. Make room for a Texas Twinkie—a large jalapeño filled with brisket and cream cheese, then wrapped in thick-cut bacon. Both Twinkies and beef ribs are offered daily; brisket hot links join the lineup Friday through Sunday, while burnt ends depend on availability. The scratch-made sides give you plenty of ways to build out the meal, from creamed corn and fried okra to mac and cheese. Note that the brisket pinto beans, potato casserole and broccoli salad contain bacon. Finish with peach cobbler or banana pudding, or bring the meal home with a Family Pack: two pounds of meat, three pints of sides, bread and barbecue sauce, portioned for three to four people. Walk-ins are served in arrival order, and the kitchen may sell out before closing, so an earlier visit is a sensible plan.

• Try a Texas Twinkie: brisket and cream cheese inside a bacon-wrapped jalapeño.
• Order prime brisket sliced or chopped off the block.
• Visit Friday through Sunday for the brisket hot link.
• Finish with peach cobbler or banana pudding.

Hutchins suits barbecue fans, family lunches and dinners with friends, with larger food packs for gatherings at home.

Make it your kind of weekend

• family outing
• friends