Rattlesnake
BBQ
Texas Style
Pitmaster secrets from the Lone Star desert. 1997 edition.
EST. 1997 • WEST TEXAS
What You'll Need
- 1 fresh 4–6 lb rattlesnake, skinned & cleaned
- 2 cups Texas-style dry rub (chili, cumin, brown sugar, garlic)
- 1 quart mesquite wood chunks
- Whole jalapeños & onions for the pit
- 1 bottle Shiner Bock (for the cook)
Rattlesnake meat is lean and firm — treat it like a cross between alligator and chicken thighs. Always source from a licensed processor.
The Process
Prep the snake
Pat the meat completely dry. Rub generously with the dry rub, working it into every crevice. Let it sit at room temperature for 45 minutes while you fire up the pit.
Build the fire
Start a clean mesquite fire in your offset smoker. Bring the pit to a steady 275°F. Add soaked mesquite chunks for that signature Texas smoke.
Low & slow
Place the snake on the grate opposite the firebox. Smoke 2.5–3 hours until the thickest part hits 160°F internal. Baste once with a little Shiner Bock near the end.
Rest & serve
Wrap in butcher paper and rest 20 minutes. Slice against the grain. Serve with pickled onions, flour tortillas, and plenty of cold beer.
Texas Pitmaster Tips
Never rush the smoke. Rattlesnake dries out fast — keep that pit lid closed and the smoke thin and blue.
Watch the tail. The meat near the rattle is the most tender. Some old-timers swear the last 8 inches is the prize cut.
Pairings: Pinto beans slow-cooked with salt pork, sliced white bread, and a jar of dill pickles straight from the fridge.
Texas BBQ Imagery
