Kelly's Hill Country BBQ

07/23/2026

Part 3 movies are usually not very good. But our Part 3 covers our wrap and resting period following our cook, so hopefully it’s good. We got a lot of questions about this part, so here it is.

Also, it’s barbecue. It’s supposed to be fun and a little unique. You may have your method and if it works for y’all, great. This is just how we do it here. We’re a small operation with 5 in our crew, 2 that do the cooking. So we try to be as efficient as we can in our golden years 😂. ✌🏼

07/23/2026

Big milestone for us today. 5k followers on Instagram. Keep telling your friends about us. And of course, be sure to follow us, 😉🙏🏼.

07/21/2026

Another technique we use here is the “boat” method vs wrapping in butcher paper, aluminum foil or not wrapping at all. But one of the most important parts to our brisket is our rest period, which we do overnight. Many folks get antsy and slice into their briskets right away. Not us. Ours rest for longer than it takes to cook it.

Also looks to take origami classes. 😂

07/21/2026

Let’s talk about the way we cook our brisket. It may not be the way everyone does it, but it works for us.

If you’ve had our brisket, what did you think?

07/19/2026

Thank you for a great week. We’d be lying if we said this was easy. It’s not. Summer is usually slow for restaurants and small businesses, so we appreciate y’all trusting us to serve you the best BBQ we can. We love what we do, but none of this is possible without you.

See y’all on Tuesday. Keep telling your friends about us.

📸 RJL

07/18/2026

Starting tomorrow aka Saturday we’re bringing back our smoked half chicken. Then from now on, everyday we’re open. Tell your friends. It’s the best deal in town.

07/17/2026

It’s finally Friday. And you know what that means?

Pork belly day. Also tomorrow too, 😉. Come on down.

07/15/2026

07/04/2026

Fourth of July update.

Come early, come hungry. Let’s get y’all fed before the party begins!