Cotten’s Barbeque

Cotten’s has some major holes, but they can be fixed and really give this place a future on the S.A. BBQ scene.
What it has going for it:
— The sauce is very unique. Served hot, it has the consistency of a BBQ soup with chunk tomatoes and other ingredients. Very flavorful if sauce is your thing.
— Good ribs, although they were a tad skimpy compared to comparable BBQ establishments.
— Fast, friendly service … almost too fast. Cotten’s has a sizeable staff, so my server reminded me of the yapper dog in the Looney-​Tunes skit that wouldn’t leave Spike alone. The manager is also constantly making the rounds asking everybody how things are. Good people.
What it doesn’t:
— Menu is lacking. Need more than the 2 or 3-​meat plate (w/​two sides) with the options of chicken, marbled (fatty) or lean brisket, sausage and pork ribs. It needs something unique and the lack of the option to order meat by-​the-​pound or add on a sausage link needless.
— The brisket is a terrible Frankenstein experiment. It had decent bark and a nonexistent smoke ring, but my 2-​meat plate came with what I would assume was ¼ pound of marbled brisket that was done up in a single slice. Was I supposed to treat this like a hamburger patty and sandwich it between the two pieces of break? I’ve never seen brisket done this way, and frankly, I hated it. I need multiple slices, and the fact that it’s presented in one leads me to believe that they are hiding the cook times or cooking it improperly.
— Location and price. It doesn’t scream BBQ loudly enough. It reminds you more of an oversized Outback Steakhouse (not that I would ever eat at that chain restaurant slop), which I’m sure leads to the fact that it’s a bit pricey. Rent must be a real bitch.
Overall, don’t totally sell on this joint yet. It has potential and enough surprises to lift it above the San Antonio chain standards of Bill Miller and Dickey’s. But it’s not ready to compete with even S.A.‘s big boys, much less the power joints further north.

As a Corpus Christi native and a long time fan of Cotten’s, I was very excited to see their return. Unfortunately for me, after living in San Antonio for 12 years, they arrived just weeks before I moved to Austin!
The food here is as good as ever. Choices include house made sausage, pork ribs, and of course brisket. I would recommend asking for the «stringy» brisket (as they call it) as it is moist, tender, and absolutely delicious. Some people call this cut the point, the fatty, or the moist. Don’t let the word stringy deceive you, it’s terrific. I can’t comment on their lean cut because in my 4 or 5 trips I never ordered it.
The sausage has actually improved from their location in Robstown. It’s spicier and has a lot more flavor than what I remember. It’s more of a polish style. Ribs were perfectly tender without falling off the bone (a sign of being over cooked). They were a little on the smokey side and very salty, which I liked but might be too much for others.
On a recent visit I was told they added chicken as a meat option. I have not tried it, but it looked great on a tray at a table next to ours.
All meals are served with a cup of beans, 2 slices of bread, a slice of tomato, onion, jalapeño, and pickle. The beans were great with the exception of one visit where they were overcooked.
They have 2 price points at lunch, $ 9.95 for 2 meat plate and $ 12.95 for a 3 meat plate. You get plenty of quality food, so I believe the prices are on the mark.
Service has been uneven… exceptional on one visit, absent minded on another. If you went to the old place, you’d know the interior was dark and cozy. This place is huge (cavernous?) and bright. Feels a little surreal but I’m guessing it’s only because I’m used to the old place. The front of the house can use some polish and it’s the reason I can’t give it 5 stars.
Give it a try, I think you will really enjoy it.

Um. Blehh. (photo)
Depressing interior, depressing service, no flavor, bland sauce, over prices. There is a Bill Millers not too far from this place.
Don’t tell em’ Touchet warned ya.

I think the best way to share our experience is to share some quotes from our visit, where we tried «stringy» (moist?) brisket, sausage, pork ribs, chopped beef, potato salad and beans:
«Everything needs more seasoning, especially the ribs.» «The sauce, too.» «Is the barbecue sauce just tomato purée, and maybe onion?» «Having cajun hot sauce on every table must say something about their own barbecue sauce.»
«The meat lacks any adjectives, it’s just meh.» «How about ‘pedestrian’?»
«I don’t know about ‘stringy’ brisket…» «Mine is very dry and lean.» «I’d hate to see what the ‘lean’ brisket looks like.»
«At least the pickles are good, but salty.» «They’re really crunchy!»
«I guess this would be good barbecue for an eight year old?»
«The potato salad was the best part.»
Overall, we felt it was generally adequate, but absolutely everything could be improved quite a bit. I don’t think any of us have any desire to return.