While viewers may be familiar with Tomanetz’s professional accomplishments, they may not know her personal story. Maybe there’s some magic that happens within that aluminum foil. “When you take a bite of it, it’s like how did that happen. “I don’t know why a Snow’s brisket tastes so good and so different,” he says. In addition, Snow’s wraps its briskets in foil rather than the standard peach paper, which provides Vaughn with the opportunity to engage in some of Chef’s Table’s signature myth-making.

The episode dutifully shows Tomanetz shoveling hot coals into giant metal smokers, checking Snow’s signature pork steaks for doneness, and applying her mop sauce to various meats. He notes the restaurant cooks it meats over coals that supply direct heat rather than in the offset smokers that have become common statewide. Texas Monthly barbecue editor Daniel Vaughn supplies some perspective on what sets Snow’s apart. Snow's earned the top spot in the magazine's 2018 list, too, cementing its status as one of the state's most legendary barbecue joints. When Texas Monthly ranked it as the state’s number one barbecue joint in 2008, Snow’s went from sleepy small town restaurant to a worldwide destination. The 85-year old has helmed the pits at Snow’s since it opened in 2003. In four new episodes released earlier this week, the show visits Sydney chef Lennox Hastie, South Carolina pitmaster Rodney Scott, Mexican chef Rosalia Chay Chuc, and pitmaster Tootsie Tomanetz of Snow’s BBQ in Lexington, Texas.īarbecue fans likely need little introduction to Tomanetz. Chef’s Table, the popular Netflix documentary series, has turned its cameras towards barbecue.

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