At the Tejas Chocolate Craftory we serve authentic Texas style barbecue five days a week. We use premium cuts of meat for our barbecue. Briskets are 100% All Natural USDA Prime Grade. Barbecue for us starts with simple ingredients like Texas “black & white” brisket rub. About equal parts salt and black pepper is all you need to make brisket taste great.
We like to use post oak wood and work hard to maintain an even clean fire with maximum airflow. By doing so we can impart the mild smoke flavor we want for choice meats. Our pit is a manual “stick burner” (uses real wood logs as the only source of fuel). We strive to produce a thin light blue smoke stack that indicates the clean fire that produces just the right amount of subtle smoke flavor.
We offer Brisket, Pork Shoulder, Pork Ribs, Pork Belly, Turkey, Chicken, and House Grind Sausages - Check social media for changing daily sausage and boudin specials. Signature sandwiches are “Brisket & Blues” and “Bird & Bacon. These are also made into romaine wedge salads with house made dressings.
On Thursdays we offer our Tejas Pastrami. Briskets are in our brine for about a week and then smoked for more than a day. Pastrami is presented by the pound and in sandwiches. We offer a Pastrami Reuben with sauerkraut, house dressing, and/or house mustard. Pastrami burnt ends are available first come first serve. These are very limited.
Side dishes are an important part of our barbecue offering. These are our very own heirloom recipes that we’ve been anxious to share with Old Town Tomball.
Our barbecue meats don’t need much sauce but Chef Greg has created three distinctive sauces. A traditional red sauce, an innovative green barbecue sauce, and our version of a classic mole that naturally has our chocolate included into the recipe. The mole is prepared in a traditional Cazuela.
There are desserts to enjoy in addition to the selection of chocolate and chocolate truffles. Chef Greg’s roots as a classic Italian chef shine in the house Chocolate Panna Cotta and Creme Brulee.