Co-Owner Fernando González gives a COMPLETE behind-the-scenes tour of this Central Texas Masterpiece in Maryland
If you’re a BBQ lover, you’ve probably heard whispers about 2Fifty Texas BBQ in Riverdale Park, Maryland. But let me confirm what those whispers say: it’s the real deal. I had the incredible opportunity to tour 2Fifty with co-owner and pitmaster Fernando González, and what I saw — and tasted — blew me away.
In this post, I’ll take you behind the scenes of one of the best Central Texas-style BBQ joints outside of Texas, showcasing what makes 2Fifty truly special, from their offset pits to their approach to wood, smoke, and sourcing. And if you’re planning a BBQ road trip through the DMV area, 2Fifty Texas BBQ belongs at the very top of your list.
🔥 What Makes 2Fifty Texas BBQ Stand Out?
Located just outside Washington, D.C., 2Fifty Texas BBQ has built a national reputation thanks to its authentic Central Texas-style brisket, meticulous attention to detail, and the culinary passion of its co-owners, Fernando González and Debby Portillo.
Fernando brings a fine-dining background and pairs it with the hard-earned craft of low-and-slow BBQ. From sourcing premium wagyu beef to obsessing over the type of wood used in their offset smokers, everything at 2Fifty is intentional.
🪵 The Fire, The Wood, The Smoke
During our tour, Fernando walked me through their offset smoker setup, showing how they manage consistent heat using post oak — just like in Lockhart or Taylor. No electric assistance, no shortcuts. It’s BBQ the hard way — and the right way.
We also talked about their approach to seasoning (spoiler: it’s minimal, letting the meat shine), their fire management strategy, and why patience and airflow are key.
🥩 Brisket That Rivals the Best in Texas
I’ve eaten a lot of brisket across the country, and the one at 2Fifty? Absolutely top-tier.
- Deep black bark
- Perfect fat rendering
- Smoke ring like a halo
- Slices that hold shape but pull apart effortlessly
Whether you’re going for USDA Prime or their special A5 wagyu brisket, you’re in for something unforgettable.
🍖 Beyond Brisket: Ribs, Turkey, Sausage & More
Their pork ribs have that perfect tug, their smoked turkey is juicy and smoky, and their house-made sausage shows off Fernando’s chef background with a flavor balance that’s hard to find elsewhere.
They also offer creative specials, seasonal items, and some of the best BBQ sides I’ve had: think esquites, pickled red onions, and their fan-favorite mac and cheese.
💬 Talking with Fernando: Passion Meets Precision
What stood out most during the tour was Fernando’s passion. He doesn’t just want to make good BBQ — he wants to push the boundaries of what Central Texas-style BBQ can be in the Mid-Atlantic.
We talked about:
- How he got started in BBQ
- His approach to perfection
- How 2Fifty has grown into a destination restaurant
- His philosophy on meat, fire, and flavor
His story is inspiring for anyone who loves food or is thinking of opening their own joint.
📍 Why You Should Visit 2Fifty Texas BBQ
Whether you’re a local, a DC visitor, or a BBQ pilgrim, 2Fifty Texas BBQ is worth the trip. Located in Riverdale Park, it’s easily accessible, offers indoor and outdoor seating, and often draws lines of BBQ fans from across the region.
🕐 Get there early — when it’s gone, it’s gone. And trust me, it will be gone.
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