Smitty's Meatmarket & Smokehouse

Smitty's Meatmarket & Smokehouse Old Fashioned Meat Market in Tomball, TX
-Hand-cut meats
-Game Processing
-In House Smoked Meats
-Spices and more! Home of the best beef jerky in Texas!!
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You can buy as much or as little as you want. At Smitty's Meatmarket & Smokehouse, we offer a wide variety of fresh and smoked meats. All smoked products are made in-house. We cut fresh steaks to the customer's specifications daily. We offer quality bacon by the slab and sliced to the perfect thickness. Well make many different varieties of grilling links that are vacuum packed and priced by the p

ound.We also carry a line of pure cane sodas that are made in Texas. Come by and try some of our products. You might beat our prices, but you can't beat our meats!

Before kickoff tonight, make a Smitty’s run and grab everything you need for game day. Fresh-cut meats, house-made sausa...
09/09/2026

Before kickoff tonight, make a Smitty’s run and grab everything you need for game day. Fresh-cut meats, house-made sausage, drinks, sides, seasonings and plenty more.

Skip the grocery store run and stock up local.

📍 Tomball, TX
Who are you rooting for tonight? 👇

A little transparency from behind the butcher counter. 🥩At Smitty’s, our beef is born, raised, and harvested right here ...
09/04/2026

A little transparency from behind the butcher counter. 🥩

At Smitty’s, our beef is born, raised, and harvested right here in the USA, with the exception of our Australian Wagyu.

Most of our beef comes from Texas, with some sourced from Colorado. And when it comes to ground meats, we grind them ourselves, right here in-house.

No mystery sourcing. No beef from Argentina. Just quality meat, handled by people who actually know where it comes from and what they’re doing with it.

That matters to us, and we know it matters to a lot of you too.

Tag someone who cares about where their meat comes from.

The grills may be working overtime, but we’re taking the day off. 🇺🇸🥩Smitty’s will be CLOSED Monday, September 7 for Lab...
09/01/2026

The grills may be working overtime, but we’re taking the day off. 🇺🇸🥩

Smitty’s will be CLOSED Monday, September 7 for Labor Day so our crew can enjoy the holiday with their families.

Need steaks, sausage, burgers, or something for the smoker? Come see us before Monday and get that Labor Day cookout handled.

We’ll be back behind the counter Tuesday at 9 AM.

Have a safe and happy Labor Day from all of us at Smitty’s!

08/30/2026

Ruin an $80 packer brisket once, and you’ll never forget it. 🥩🔥

If your brisket comes out dry, tough, or covered in burnt corners, it usually comes down to these 5 things:

1. Aerodynamic Trimming: Smoke moves like air in a wind tunnel. Square edges catch turbulence, drying out the ends long before the middle hits target temp. Smooth out your edges.

2. Ditch the Deckle: That thick, rock-hard white fat pocket near the point seam will never render out during a cook. Trim it out completely.

3. Protect the Bark: Spritzing adds moisture, but doing it in the first 3 hours washes away your salt/pepper rub. Wait until the crust is firmly set.

4. The Long Rest: Pulling a brisket and slicing it 30 minutes later ruins your hard work. Holding it wrapped at 140°F–150°F for 4+ hours is what gives you that bend-over-the-knife tender texture.

5. The Grain Shift: The muscle fibers in the flat and the point run perpendicular to each other. When you hit the point section, turn your brisket 90 degrees before slicing!

Want to start with prime Texas beef that’s already hand-selected and trimmed right? Come see us at Smitty’s Meat Market & Smokehouse in Tomball!

📌 SAVE this post for your next 12-hour cook!

✈️ SHARE this with someone who takes their smoked meat seriously.

Tailgate season is officially here, and the grocery store run can wait. 🏈🥩Stock the cooler with the good stuff from Smit...
08/27/2026

Tailgate season is officially here, and the grocery store run can wait. 🏈🥩

Stock the cooler with the good stuff from Smitty’s. Fresh-cut steaks, house-made sausage, smoked jerky, sides, seasonings, and plenty more for game day.

Come by before kickoff and make sure your tailgate eats are handled.

Who are you watching the game with this weekend? Tag them below. 👇

The difference between a good steak and a great one can be just a few degrees. 🥩Here’s a quick temperature guide to save...
08/24/2026

The difference between a good steak and a great one can be just a few degrees. 🥩

Here’s a quick temperature guide to save for your next steak night:

Rare: 120–125°F
Cool red center, very soft

Medium Rare: 130–135°F
Warm red center, juicy and tender

Medium: 140–145°F
Warm pink center, slightly firmer

Medium Well: 150–155°F
Slightly pink center, firmer texture

Well Done: 160°F+
Little to no pink throughout

Smitty’s tip: Pull your steak from the heat about 5°F before your target temperature and let it rest. The internal temperature will continue to rise as it rests.

And remember, thickness matters. A meat thermometer is a whole lot more reliable than guessing based on cook time.

🥩 Save this for your next steak night.
Send it to the person who’s always asking, “Is it done yet?”

Stop by Smitty’s and we’ll help you pick the right cut for the grill, cast iron, or whatever you’re cooking on.

08/23/2026

That "blood" at the bottom of your grocery store meat tray? It’s not blood at all. ❌🥩

It’s myoglobin, a protein found in muscle tissue that binds with water.

When beef sits for days in plastic packaging, cell walls break down and purge water. That red pool in the tray isn't just unappealing-its flavor leaving your steak.

Why this ruins your cook:

1. Drier Meat: The moisture leaks out before you even light the grill.

2. The Gray Band: Excess surface water boils off in your pan first, steaming the outside instead of searing it.

At Smitty’s Meat Market & Smokehouse in Tomball, our beef is fresh, hand-cut, and properly aged. That means maximum beefy flavor, and an instant golden crust when it hits heat.

Stop paying for liquid weight. Get real butcher cuts.

📌 SAVE this post so you remember what to look for!

💬 TAG a friend who still thinks that's blood in the tray.

Thinking about firing up the smoker this weekend? Ask for these first 👇🐷 Pork Butt - the forgiving one. Low and slow at ...
08/19/2026

Thinking about firing up the smoker this weekend? Ask for these first 👇

🐷 Pork Butt - the forgiving one. Low and slow at 225°F until it shreds.

🍖 Spare Ribs - ask us to trim them St. Louis style. 3-2-1 method, every time.

🥩 Beef Short Ribs -the "dino ribs." Big, dramatic, worth the 6–8 hour wait.

🐔 Whole Chicken, Spatchcocked - ask us to flatten it. Cuts your smoke time nearly in half.

Save this before your next smoke session.

Tell us what smoker you're running and how many hours you've got - we'll pick the right cut. 🥩

If you loved the flat iron, wait until you meet the Denver steak.Here's the case 👇✅ It comes from the chuck - right next...
08/17/2026

If you loved the flat iron, wait until you meet the Denver steak.

Here's the case 👇

✅ It comes from the chuck - right next door to where the flat iron is cut.
✅ Same story: hard-working muscle, huge marbling, huge flavor.
✅ It's smaller and thinner, which means it cooks even faster.
✅ Almost nobody's heard of it, which means the price stays low.
✅ Sears in minutes and stays tender at medium-rare.

We keep finding underrated cuts because the chuck is full of them. Most grocery stores grind it all into hamburger and call it a day. We don't.

High heat, 3 minutes per side, pull at medium-rare (130–135°F), rest 5 minutes.

That's a steakhouse dinner most people don't even know exists.

Come grab one. 🥩

We love a Ribeye or a Sirloin, but our crew knows the real magic is in the cuts that often get overlooked! These are the...
08/14/2026

We love a Ribeye or a Sirloin, but our crew knows the real magic is in the cuts that often get overlooked! These are the flavor-packed, often higher-value steaks that we'd gladly keep for ourselves.

Here is the breakdown:

1️⃣ Hanger Steak: Known as the "Butcher's Steak." Intense, deep beefy flavor. Must be cooked fast to medium-rare or rare.

2️⃣ Tri-Tip: Smoker perfection. A triangle-shaped roast that is incredible when smoked and finished with a hard reverse-sear.

3️⃣ Picanha (Sirloin Cap): The king of Brazilian BBQ. A juice bomb with that iconic fat cap.

4️⃣ Flat Iron: Second most tender muscle in the cow (after Filet) but with way more flavor and incredible marbling.

5️⃣ Bavette (Skirt) Steak: Loose grain that takes on marinades better than anything and has an amazing, hearty "bite."

Call to Action: Ask us about one of these next time you're at the counter! Which one is your favorite? 🥩👇

Address

22621 Hufsmith Kohrville Road
Tomball, TX
77375

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 4pm

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