The Meating Place has been a Magnolia institution since 2014, when pitmaster Cody Reyes traded an oilfield career for a smoker and a dream. A decade later, it’s the destination smoked-meat spot in southwest Montgomery County — the kind of place where the line forms before 11 AM on Saturdays and the brisket sells out by 2.
Everything is smoked low and slow over Texas post oak. The brisket has the kind of bark that makes you slow down and pay attention. The pork ribs fall off the bone. And the house-made sausage — a recipe Cody guards like a state secret — has a following all its own.
"Best brisket in Montgomery County, full stop. Get there early — they sell out. The jalapeño-cheddar sausage is worth the trip on its own. This is the real deal Texas BBQ."
