1701 Barbecue - Beaumont (TX)

5 /5 Joel Camacho: The food was absolutely delicious. This is my go-to spot whenever I’m craving BBQ and Redbirds is closed or too far to drive. The BBQ is consistently great, with bold flavor and just the right amount of spice—you can dial it up as much as you want. Highly recommend stopping in and giving it a try!

5 /5 Ronald Freitag: Stepping into this barbecue joint, a recipient of the prestigious Texas Monthly Top 50 BBQ award, you immediately get a sense that youre in for a treat. The atmosphere is inviting, with a clean and well-decorated interior, plenty of seating, and a friendly staff. But the real test is the food, and this place truly delivers on its reputation for solid Texas barbecue. The brisket was everything you want it to be: juicy and flavorful with a well-developed bark. It had a classic, hearty taste that made for a great main course. The pork spare ribs also had a great, flavorful bark, but they were a little on the tough side. They werent the fall-off-the-bone tender ribs you might crave. The absolute star of the show, however, was the jalapeño and cheddar sausage. This homemade, double-grind sausage was perfectly seasoned and had a great blend of cheese and jalapeño mixed in. The casing had the perfect snap and was top-notch. The sides were equally impressive. The Maque-Choux (like a Cajun street corn) had a delightful char on the corn kernels and a perfect level of spice with a hint of red pepper. The pit beans were a classic, complementary side that made you feel like you were eating around a campfire, especially with the addition of some tender brisket mixed in. Not shown in the picture, the boudin cornbread was a delicious and unique surprise, filled with brisket, rice, and jalapeños. Overall, this is a spot I would highly recommend for anyone looking for an authentic and high-quality Texas barbecue experience.

5 /5 Chris Sides: There’s a reason that this place is packed at lunch time! Excellent BBQ! I had the loaded potato with turkey and ate every bite. Very good! I also had the banana pudding. Excellent ratio of pudding and vanilla wafers. lol. I’ll be back!

5 /5 Dennis Casey: I wish I had a reason to return to Beaumont, because this might be my new favorite of the top 50s Ive been to. At 11:30 the line was short, considering its such a great place. Brisket Boudin sausage 10/10. Ribs 10/10, Brisket 10/10, Brisket jalapeno cornbread better than 10/10. Even their pinto beans were better than most, 9/10. Owner was extra friendly as well. Its worth driving an hour out of your way.

5 /5 Uncle Sean: “I pulled into 1701 hunting brisket, but what I found was a full-blown smoke show with a side of glory.” TL;DR: Rolled up at 10:45 AM and parked myself first in line at 1701 Barbecue. By the time the doors opened, there were 20 folks stacked up behind me, hungry and jealous. I walked out with brisket, ribs, sausage, banana pudding for the road, and a half chicken for dinner. The bark was crusted brilliance. The rib was hearty and full of flavor. The sausage had snap, juice, and no nonsense. The place was spotless, the staff was welcoming, and the smoke lingered in all the right places. That bird? Reheated like a champ. Stamp 23 secured. It was Saturday morning, and I had meat on my mind. The road took me to 1701 Barbecue, where the pitmasters don’t mess around and neither do the regulars. My internal alarm clock nudged me into action, and by 10:45 AM I was in the lot staring at the closed doors like a kid outside a candy store. A few clouds rolled by, the sun climbed a little higher, and before long a crowd had built up behind me like a tailgate line at kickoff. When the doors finally swung open, I had one mission: Texas Trinity + banana pudding + peace offering poultry. Here’s what hit the tray: • Brisket: Rich bark, tender middle, and seasoned with purpose. They don’t overdo it. They let the smoke speak. • Pork Rib: Thick, meaty, perfectly cooked. No tug-of-war, no chew-fest, just a clean bite and a flavor that hangs around. • Sausage: Juicy and bold with a casing that snapped clean like a green branch in deer season. • Banana Pudding: I tucked it in the to-go bag for the Side Dish Queen. She wasn’t with me this round, so it doubled as both a dessert and a peace treaty. • Half Chicken: I knew we’d need dinner. That bird got packed up and rode home like royalty. The joint itself was clean, cool, and buzzing with good energy. Staff had that Texas hospitality gear running smooth and friendly. Inside was all charm and calm efficiency. Plenty of napkins, plenty of smiles. When I got home that evening, I warmed up the half chicken, expecting some loss of luster. Nope. It was moist, smoky, and full of life. Even the Side Dish Queen nodded her approval. Stamp count: 23 down. 27 to go. 1701 brought the smoke, and I’ll be talking about that tray for a while. Dad Joke Sign-off: I asked the chicken how it stayed so good after the reheat. It just winked and said, “I don’t wing it.”