Sam's Bar-B-Que

BBQ Joint
2000 E 12th St (Poquito St), Austin, TX 78702, United States
Hours:
None listed (See when people check in)

People tend to check in during these times:

  • Today
    • Noon–1:00 PM
    • 6:00 PM–7:00 PM
    • 9:00 PM–10:00 PM
  • Thu
    • Noon–4:00 PM
    • 8:00 PM–9:00 PM
  • Fri
    • Noon–9:00 PM
    • 11:00 PM–1:00 AM
  • Sat
    • 11:00 AM–3:00 PM
    • 5:00 PM–11:00 PM
  • Sun
    • Noon–11:00 PM
  • Mon
    • Noon–4:00 PM
    • 6:00 PM–9:00 PM
  • Tue
    • 11:00 AM–9:00 PM
Menus:
Brunch, Lunch, Dinner
Credit Cards:
Yes (incl. Discover & Visa)
7.6/10

Based on 15 votes

People like this place

Total Visitors
356
Total Visits
426
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8 tips. Filter by taste:

  • all tips
  • brisket
  • mutton
  • ribs
  • comfortable
  • authentic
  • big portions
  • sausages
  • chicken
  • lamb
  • Travel Channel
  • Eater

    This landmark restaurant feels like a barbecue place should: friendly, a little run down, and full of tradition. Accordingly, we recommend the brisket and the Elgin sausage. [Eater 38 Member]

    Eater · January 14, 2011
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  • Travel Channel

    As seen on Travel Channel's Feed the Beast, Sam's Barbecue has affordable plates & huge portions! Plus, it’s literally the only place in Austin to get barbeque late at night.

    Travel Channel · March 7, 2013
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  • Village Voice

    SXSW Recommendation from Sietsema- It has long been a favorite of SXSW attendees, and, famously, of Stevie Ray Vaughn. It's your best chance to get ribs, brisket, chicken, and mutton.

    Village Voice · March 3, 2011
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  • Brett M.

    talk to brian and go brisket.

    Brett M · December 3, 2009
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  • Allison C.

    A must do in Austin! Everything is good! Great down home comfortable place to go and eat!

    Allison Cuvillier · May 28, 2013
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  • Dor A.

    Try the mutton! If you like lamb you won't be disappointed

    Dor Anis · April 10, 2013
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  • CMJ

    An old favorite - get the brisket or sausage. Or both!

    CMJ · March 7, 2012
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  • Richard S.

    Authentic? Yes. Tasty? Yes. Do yourself a favour and get on down here for great BBQ.

    Richard Schneider · March 18, 2011
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