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As featured in Texas Monthly Magazine, November 2015
"Central Texas barbecue families like the Muellers and the Blacks get a lot of attention, but there’s a different dynasty budding in South Texas. The patriarch,
Tomas Limon II, got his start in 1974, when he founded Quality Packers, a meat-processing plant and modest smokehouse. Now his grandchildren have taken the lead, and while processing whole carcasses is mostly a thing of the past, the smokers are going full tilt. They opened a storefront last year on Victoria’s south side, where the smoked chicken quarters and family-recipe sausage are textbook examples of excellent barbecue. But it’s the exemplary brisket—both the silken lean and the perfectly textured fatty—that catapults the Limons’ operation to new heights."