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Cooper's Bar-B-Q

3.3 (40 reviews)
ModerateBarbeque
Closed 11:00 am - 8:00 pm

Cooper's Bar-B-Q Photos

COOPER'S BAR-B-Q ATMOSPHERE

What's the vibe?
Divey
Casual
Moderate noise
Good for kids

Recommended Reviews - Cooper's Bar-B-Q

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Reviews With Photos

2 meat combo plate
Carey C.

Had a 2 meat plate with brisket, jalapeño and cheese sausage, potato salad, and pinto beans. Just can't beat West Texas BBQ! As always we were greeted with a smile and "how y'all doing today"! Their service is always premium. Just gotta love the old barn house atmosphere with pictures of everyone who's played there.

Carolyn M.

Do you love authentic, old school style TEXAS Barbeque?? Another great meal today at Cooper's Barbeque!! HUBS and I had the chopped beef sandwiches with potato salad and beans. ALL homemade and delicious. The owners tell me that in April they will be featuring LIVE MUSIC in their family friendly gigantic outside play area with a stage, basketball court, and other kid friendly activities. Perfect place for a family reunion, team get togethers and an outdoor wedding among other groups. The owners suggested checking out their Facebook page for more info.

Pork Ribs, these are NOT baby back ribs, but real pork ribs.  VERY juicy and melt in your mouth but too salty...  Please enhance!
Mark R.

If you want good bar-b-q and you are in Christoval this will be good enough and even a wonderful experience coupled with Sunday-Funday. In all honesty, we did not stick around for Sunday-Funday, but we looked at the venue and thought, this is a great venue so talent MUST follow.. Hopefully... I would like to say this is fantastic food. The Sunday-Funday is FANTASTIC (based on predictive analysis) idea! This isn't just a Bar-B-Q joint, it is a experience of live family fun and music. (I like the concept and hope it is greater than the sum of its components.) The absolute best is the Jalapeno and Cheese Sausage! It will make you very happy! NO gristle and bone chips. I hate gristle and bone chips in sausage. There was NONE and the recipe was PERFECT. The ribs would be fantastic except for they are WAY TO salty... When my wife says something is too salty, (words I never hear her say) then it is too salty. If you had a really sweet Bar-b-q sauce, that would be a great enhancement, but you don't. Very tender and mucho meat! Why is it so salty. I do not know..... Brisket... The brisket is average, a great brisket has been slow cooked for hours and is so soft it practically dissolves in your mouth. This isn't that good, YET! If they slow cooked the brisket longer or maybe chose better brisket this would be perfect. The sauce.. The sauces were hot, thick with a heavy tomato or thin with a heavy vinegar, which are a great sauces, but how about a thick sweeter version for the ribs??? The ribs need sweetness to offset the saltiness of the ribs, or reduce the saltiness of the ribs or just an observation.. What to do: Definitely the jalapeno sausage. Definitely the potato salad. Definitely the cole slaw. The ribs are very good meat, but expect very salty which could be offset with an off the shelf sweet bar-b-q sauce. The brisket, is average, you can eat it and not be unhappy, but I wish it was slower cooked. It should DISSOLVE in your mouth and it doesn't. Go there and be selective! Try the Sunday Funday and it looks like a winner. Prices: A little expensive. You can figure about $16 per person. If you are doing a catering event, figure $15 per person... Yep, I know it isn't cheap and it isn't a great result, but those are the facts.. I hope the owners read this and tackle the challenge of making their Bar-B-Q GREAT!

Lean cut brisket dipped in BBQ

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2 years ago

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Chase C.

Appreciate the kind words, Sean! <3

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2 years ago

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Chase C.

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2 years ago

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Chase C.

Thank you so much, Carey. Hope we see you again soon!

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2 years ago

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6 years ago

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Chase C.

Thank you Carolyn!

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5 years ago

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Chase C.

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5 years ago

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Chase C.

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5 years ago

Super friendly owners, cute place inside and out and the food was delicious. The owner gave us a complimentary doggie bag for my pup.

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Chase C.

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7 years ago

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Chase C.

We hope to see you again soon, Radell!!

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3 years ago

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6 years ago

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Chase C.

<3

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8 years ago

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9 years ago

Best BBQ in west Texas period. Great brisket, sausage, and sauce. Absolutely worth it!

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9 years ago

Last 100% Coopers in Texas- lives up to the legend and now has live music! Mark & Kim are great, and The BBQ is excellent!

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9 years ago

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Ask the Community - Cooper's Bar-B-Q

Review Highlights - Cooper's Bar-B-Q

We finished it all off with some pecan cobbler and ice cream!

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RJ BBQ - It looked really good

RJ BBQ

4.1(103 reviews)
20.5 mi
$$

Ate here for lunch on a recommendation from a coworker while I was in town…read more Typical Texas BBQ joint atmosphere, quaint with a hint of BBQ smoke lingering in the air. The Food: WOW, absolutely amazing Texas style BBQ. I had the 2 meat plate, brisket and sausage with 2 sides, fries and beans. The portion size was Texas sized and this meal ended up being lunch and dinner. The brisket was Smokey and moist, the sausage had an excellent flavor with a good crisp on the skin. Fries are Fries, kinda hard to mess that up, and the beans were. The staff were friendly and smiling the entire time. They answered all of my questions and actually engaged us while we were there. I will definitely return here next time I am in town.

3/13/2026 our neighbor mention this place for good fried chicken. So my review is only for our…read moreFRIED chicken dinner and not the bbq. I will update my review as soon as we try their BBQ. I was greeted as soon as I walked in the guy behind the counter helped me with my choices. I was looking for either 2 or 4 piece chicken tender meals since there are two of us for dinner. As far as FRIED chicken their only two options (excluding BBQ) are 3 or 5 piece tenders or a bundle of wings w/tots or fries. I opted for the 5 with tots so we both could have at least 2 tenders each. As I waited I noticed the restaurant was pretty clean, the drive thru was busy and looks like they were also getting a catering order ready for delivery. My wait wasn't that long perhaps 5-7 minutes as the chicken is cooked fresh when ordered. None of that precooked crap under a heat lamp here. We really liked our chicken tender dinner w/tots and the assorted dipping sauces on the side. Nice portion size enough for 2 people for sure. No pics to post as I forgot my camera but will definitely post pics on our next BBQ mission. They do have a nice BBQ menu and I'm not sure why their online menu doesn't show chicken tender meals???

Photos
RJ BBQ - Inside

Inside

RJ BBQ - Brisket Plate with double potato salad!

Brisket Plate with double potato salad!

RJ BBQ - Inside

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Inside

Bodacious BBQ - Ribs .. Bo- tato .. beans

Bodacious BBQ

3.7(96 reviews)
19.5 mi
$$

2/28/2026 we opted for some BBQ after last minute changes with other dinner plans. We are 2 months…read morenew to San Angelo from the Great Lakes area so not that familiar with San Angelo. Now, I'm born and raised mostly in Kansas City, MO, home of the world famous American Royal and American Royal BBQ so I know BBQ! My second taste is authentic Mexican food having lived in Southern California. OK back to BBQ, we decided on Bodacious simply because we have driven past it numerous times and it's close to historic downtown. The restaurant is very clean with plenty of seating inside and outside. We were welcomed in and the friendly team member took our order. The menu has several items to pick from and I was really hoping for burnt ends and did not see them on the menu. I haven't had burnt ends since leaving Kansas City back in 2013. Our wait wasn't very long until he called my name. Due to low supply of ribs my husband was only able to get a 1/2 order with his coleslaw which was ok because they discounted the price by 1/2 so not bad. I opted for the 2 meat dinner with 2 sides. I would have like a little more of the meat as I mostly got sausage. We both loved our meals, tender flavorful meat, great baked beans and the coleslaw and Mac-n-cheese were good as well. The prices were comparable to other restaurants in the area plus they have a desert choice too. While we were sitting and devouring our dinner, we noticed a lot of carry out orders so that was nice to see their carry out business was busy. We try to avoid chain restaurants and stick to mom & pop businesses and we prefer to do business downtown or as close to it as possible to support our local businesses. Those to the N, W, S, E and rural areas of town can support those outer-lying businesses. We will be returning customers and I do recommend you give these folks a try the next time you have the urge for BBQ. I hope you will be just as pleased as we were with wherever you choose your next BBQ dining.

Food was way over priced and not that good....Doesnt tast like real Bbq...Frozen deserts were…read moreterrible...

Photos
Bodacious BBQ - Inside dining is nice and clean

Inside dining is nice and clean

Bodacious BBQ - Ribs, coleslaw, w/bread and the 2 meat dish w/baked beans and mac-n-cheese

Ribs, coleslaw, w/bread and the 2 meat dish w/baked beans and mac-n-cheese

Bodacious BBQ - Outside seating

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Outside seating

Lum's - Two meat plate

Lum's

4.3(469 reviews)
64.0 mi
$$

Though I grew up in rural Virginia, the majority of my family lived in upstate South Carolina and…read moreTattnall County, Georgia. The women in my family were superb cooks. Many of them had a specialty: one reliably fried her chicken juicy, crunchy, and golden-brown; another made buttermilk biscuits that were always flaky, layered, and tender, with a subtle, tangy flavor and a rich, buttery taste; yet another baked exceptionally delicate, intensely-flavored coconut cakes; etc. I was taught and encouraged by these ladies - my Meemaw and my aunts - to manage a kitchen, and, to this day, their influence abides. My father was a restaurant man, but at home, he, my grandfather, and my uncles, all of whom would've called themselves "traditional", mostly limited their culinary efforts to food they could prepare outside. From an early age, these men taught me to work with grills and smokers, which is to say that as soon as I was strong enough, I was put to work, hauling wood before a cook and clearing ashes afterwards. And that was as close as I got to cooking with the men, until one special day, when, at 10 years old, my Uncle Buddy allowed me to baste the hog as it spun on the spit. It was another three years before I was permitted to poke the fire. Cooking, for the men, was guided by custom and tradition, a set of rituals that they'd learned from their elders. They didn't prevent my participation because they didn't trust my talent; they just hadn't finished teaching me yet. But eventually, I earned my place by the fire, and, having proved myself capable, I was entrusted with special tasks of increasing importance: grilling meats (a throwaway - kid's play - in the men's eyes); making basting sauce - the "mop" - or what some call barbecue sauce; and, in my late teens, assisting with the butchery. In the decades that followed, I traveled the United States, trying dozens of local BBQ variants. I won't criticize the barbecue of places that don't do it well, but I will say that if you're going to make the stuff and charge money for it, maybe go see how it's done in Memphis and eastern North Carolina, where my favorite types of "Q" come from. Don't just light a fire and open for business; learn something first. At home, I've owned several smokers, and I've made and eaten a lot of a LOT of BBQ. I use pecan (or a pecan/cherry mix) when I want the taste of the thing I'm smoking to stand out, or when there's not much meat to the bite. Ribs, fish, and special dishes like pizza and involtini get the light smoke. I use hickory or oak when I want an old-school BBQ flavor, or when the cut I'm cooking is large enough that it won't smoke all the way through. Those woods make excellent pork shoulder, prime rib, and leg of lamb. The one wood I won't smoke with is mesquite. Never again. The few times I used it, my food tasted the way country air smells in the summer, when road crews get to resurfacing the County road. But I know that the problem is me, because one day, a while back, I ate outstanding mesquite-smoked BBQ at Lum's in Junction, TX. That morning, I'd left Luling for Van Horn, and, since I'd missed the more famous spots in the Houston area, I was set on finding a decent plate of BBQ before I left the state. Yelp and TripAdvisor said Lum's was a good choice, which gave me hope that the place would have what I wanted. I walked in, happy to note that Lum's was not so much a "restaurant" as a "dining hall," the sort of place that serves a basic menu to lots of people, quickly and without complication. You grab a tray, shuffle down the line, choosing from a meat (or two or three) and a couple of sides, a drink and maybe a sweet treat to finish. Park yourself in a comfortable chair at a heavy wooden table, and get to eatin'. The menu board offered brisket, turkey, pork ribs, pulled pork, pork loin, and sausage. There was chicken, too, but that's not why I was there. The sides included something called "Spicy Spaghetti" which, had I been sticking around, I'd definitely have tried, but pasta wasn't on my short-list of Things To Eat In Texas' Hill Country. I picked brisket (because Texas), pulled pork and ribs, and sides of potato and cucumber salads. My plate came with white bread. And with my feast, I drank sweet tea, as God intended. What did I miss? The spaghetti, and sausage, and pinto beans and mac 'n cheese. Next time. The meats were expertly done: tender, moist, not greasy, and they'd been handled carefully by the pit master, so that the seasoning hadn't been knocked off as they were shifted from smoker to service line. Before I left, I paid my respects to one of the owners and asked what sort of wood he uses, as I couldn't quite identify the smoky flavor. I was surprised when he said, "Mesquite... we're surrounded by it!" There was no acrid, creosote-y bitterness; instead, the flavor was smooth, savory, and delicious. Lum's showed me that mesquite can work. But not at my house; I just don't have the touch.

There are plenty of better BBQ's than this in California, Nevada and elsewhere, not to mention TX-…read morebut I heard it's the best in town here. I had the brisket, it seemed kind of dry, not the melt-in-your-mouth quality I was hoping for. They ask for a tip checkout but I'm not sure why- they didn't deliver or pick up anything. That all being said, the food was pretty good- not fantastic- but worth a try and better than fast food in any case. The staff was upbeat and friendly and the building was stylish in a western way.

Photos
Lum's - Pretty much just BA Barracus

Pretty much just BA Barracus

Lum's - 2 Meat Plate - Brisket, Turkey, Mac & Cheese, and Spicy Spaghetti

2 Meat Plate - Brisket, Turkey, Mac & Cheese, and Spicy Spaghetti

Lum's - Welcome to Lum's!

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Welcome to Lum's!

Cooper's Bar-B-Q - bbq - Updated July 2026

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