How Pitmaster Arnis Robbins Built One of the Best BBQ Spots in West Texas — Smoke Point

Just outside Lubbock, Texas, Arnis Robbins serves some of the best barbecue in the state at Evie Mae’s, with dishes like pork ribs, green chile cheese sausage, brisket, and more.

For more food and restaurant news, sign up for our newsletters:

Producer/Director: Connor Reid
Camera: Daniel Geneen, Michael Latchman
Editor: Michael Imhoff

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
For more episodes of ‘Smoke Point’, click here:

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now!

13 Replies to “How Pitmaster Arnis Robbins Built One of the Best BBQ Spots in West Texas — Smoke Point”

  1. I'd like to see if anyone in barbecue is looking to bakers to see how they can incorporate steam into their pits. Bakers have figured out how to manipulate steam and temperature in their ovens to produce varying crust colors and textures. What they're talking about at the beginning, with the dark brisket crust, is fundamentally the same chemical reaction as baking and crust development. The wrapping, and unwrapping with their ribs, makes me wonder when we will start to see innovations with steam pits. Some traditionalists may balk at the idea. I don't think using modern tools to improve on a traditional approach is a bad thing.

  2. I was blessed to live a block away from their trailer when they were just a trailer in a parking lot and we loved what they served back then. When they built that space just up the road, I was beyond thrilled. I'd wait for them to post on FB every Saturday, no line, lots of brisket left and we'd beat feet up there. We've never been up there that one of the owners didn't greet us and ask how everything was. It's more than great food. It's great service and great people. They've loaned smokers to competitors who had fire destroy their restaurant so they could fight and keep their business alive. They've really given back to others in the Lubbock area and I'll proudly continue to support them. 💜 now if only we can get that jalapeno corn on the menu permanently. 😉😄

  3. I was wondering why this owner had his stuff together thinking these guys got it going on and he said Hatch chili ant that he was from New Mexico and I knew 😎

  4. Very nicely done and much thought put into the process. If I may, the St Louis ribs even after all that work still look very dry inside as most BBQ does with it. How can we get beyond this for a juicy pork rib?

  5. 8.792 lbs of brisket – for THREE days ?!?? I'd love to see some of the other numbers (labor, sales, food cost). They sell more than just brisket too – that's a lot of meat

Comments are closed.