You ever drive through a suburban town in Southern California and see a sign promising "Authentic Texas BBQ," only to be met with boiled ribs and liquid smoke? It's a tragedy. Honestly, it happens way too often. But tucked away in historic Old Town Murrieta is a place called Calhoun Family Texas BBQ that actually gets it.
They don't just put "Texas" on the sign for branding. They live it.
The first thing you notice when you pull up to the little spot on Washington Avenue is the smell. It’s that heavy, sweet, oaky perfume that tells you a pit is actually working. No shortcuts. No gas-assisted ovens hiding in the back. Just wood, meat, and a whole lot of patience.
The Brisket is the Real Deal
If you know anything about Texas barbecue, you know the brisket is the judge, jury, and executioner. If the brisket is dry, the rest of the menu doesn't matter. At Calhoun Family Texas BBQ, they treat the brisket with a level of respect that borders on religious.
👉 See also: Finding the University of Arizona Address: It Is Not as Simple as You Think
It’s slow-smoked until the fat renders down into that buttery texture that makes you forget about your cholesterol for a minute. They use a traditional dry rub—heavy on the pepper, just like they do in Central Texas. They also stick to the "sauce on the side" rule. Why? Because when the meat is this good, you don't need to drown it in high-fructose corn syrup to hide the flavor.
You’ve got to try the brisket sandwich. They pile the slices high, and it comes with a side and a pickle. It’s simple. It’s messy. It’s perfect.
Not Your Average Menu
Most people go for the beef, but the rest of the pit is doing some heavy lifting too. The baby back ribs are meaty—none of that "falling off the bone" mushiness that people mistakenly think is a sign of good BBQ. Real ribs should have a tug. These do.
✨ Don't miss: The Recipe With Boiled Eggs That Actually Makes Breakfast Interesting Again
Then there are the hot links. They’ve got a snap to them and just enough kick to keep things interesting without setting your mouth on fire.
- The Big Six: This is the move if you’re bringing a crowd. It’s basically a massive tray that feeds six people with ribs, chicken, brisket (or pulled pork), hot links, sides, and rolls.
- The Sampler: For the indecisive folks. You get a little bit of everything.
- Gouda Mac & Cheese: Here’s the catch—you can only get this on Fridays and Saturdays. And yeah, it sells out fast.
It Really Is a Family Affair
The "Family" part of the name isn't just marketing fluff. The restaurant was started by Rene Calhoun and her husband after a period of professional uncertainty. They turned his skill with a smoker into a community staple.
But there’s a deeper, more somber layer to the Calhoun story. The family and the restaurant honor the memory of their late son, Deputy Darnell Calhoun, who was a local hero. You’ll see memorial plaques and a stone bench outside. It gives the place a soul that you just won't find at a chain restaurant like Dickey's or Famous Dave's. When you eat here, you aren't just a customer; you're supporting a family that has given a lot to the Murrieta area.
🔗 Read more: Finding the Right Words: Quotes About Sons That Actually Mean Something
What You Need to Know Before You Go
Don't just show up on a Monday expecting a plate of ribs. You’ll be disappointed and hungry.
- Check the Calendar: They are closed on Sundays and Mondays.
- Seating is Tight: The indoor area is tiny. Like, three tables tiny. There is some outdoor seating, but many locals just treat it as a high-end takeout joint.
- The Pie Rule: Their Sweet Potato Pie is legendary. It’s personal-sized (5 inches) and sold Wednesday through Saturday. There is a strict limit of three per person, and you can't order them over the phone. First come, first served.
- Catering: They do it, but it’s pick-up only. If you want a big spread for a party, you need to give them a few days' lead time because they smoke everything fresh and have a daily quota.
Why It Works
The reason Calhoun Family Texas BBQ stays at the top of Yelp lists and local rankings isn't because they have a massive marketing budget. It’s because they don't compromise. In a world of "fast-casual" dining where everything is pre-packaged and reheated, a small mom-and-pop shop that actually wakes up at 3:00 AM to start a fire is a rare thing.
It’s about the crust on the brisket. It’s about the way the smoke ring looks when you pull the meat apart. Basically, it's about doing things the hard way because it tastes better.
If you’re planning a visit, head to 24710 Washington Avenue in Murrieta. Get there early, especially on a Friday if you want that Mac & Cheese. And seriously, don't sleep on that sweet potato pie—once it's gone for the day, it's gone.
Actionable Next Steps:
- Check Availability: Call (951) 698-3777 before heading out if you are driving from a distance to ensure they haven't sold out of your preferred meat for the day.
- Plan for Peak Times: Arrive between 11:30 AM and 1:00 PM for the freshest cuts, but be prepared for a line during the lunch rush.
- Pre-Order Large Meals: If you are eyeing the "Big Six" or "Family Meal Deal," call 24 hours in advance to guarantee your order is set aside.