I would second or third that Collin County is inexplicably one of barbecue dry holes of Texas. Not sure why that is since barbecue fanatacism here might only be second to Central Texas. It is an inexcusable tragedy, and if I ever win the Lottery, I will open a place and cure the problem forthwith.
I have had Hutchin's only once when they were back at the old location in Frisco on Main, many years ago, so I will preface my comments by saying my experience is way out of date and a lot has probably changed. I don't know if they still run the place sort of like a buffet deal, or if they have a lot of new equipment, gone more upscale, etc. (as you can tell, I am trying to edge my way gently into a bad review). But in short, at that time, in that place, and under what may now be a completely obsolete opinion, the barbecue was just awful. Just my opinion, judge for yourself of course, but some of the worst I have had. Hopefully it has gotten much better, or I just caught them on a bad week. And I admit to being in the lean brisket camp which calls for just enough marbling to add some flavor and then just cook it at low altitude for a really long time, but even still, I gotta say I would have had to use a microscope to find the meat amongst the fat on my plate that day, and it had all the flavor of day old chewing gum. I dumped it and walked out the door 1/4 of the way through my plate. NOW AGAIN, THAT MAY HAVE ALL CHANGED over the past 8 or 10 years, and I hope it has. But unless I hear differently from somebody I really trust, first impressions are important and I won't be back.
Same was true of Angelo's in Fort Worth if it is still there. It's was an icon, and I'd happily go over there for a cold schooner with my buddies, but I wouldn't eat the barbecue (again, based off of last eating there a long time ago). They were serving up flat that looked like point, and while I like mine tender, this had been overcooked to mush. They could have served it in a bowl as meat pudding, IF there had been some meat in it. Again, it may be way different now and this was many years ago, but I have voted with my feet ever since. The Railhead on Vickery (if still there) and Main Street in Euless were much better alternatives, though Main does a lot better job on its ribs than brisket, which is understandable since that's what they competed on and became famous for.
Rudy's makes a darn good spicy burnt end sandwich though they do drown the meat in sauce first and it runs just a bit greasy, but the brisket doesn't match up, I would rate it a bit above average (I am a really harsh critic on brisket because I cook it a lot myself, as probably comes out). I've had theirs at the store on the circle in Waco as well and the quality is as good, which tells me the New Braunfels folks are getting out and maitaining quality control on their stores.
A little known secret if you are in the west McKinney area on a Saturday, particularly during football season. There is a retired Okie and his wife that drive in his big Southern Yankee cooker to the parking lot of the Home Depot at Custer and Virginia Parkway and cooks up some really good brisket, sausage, burnt ends sammies, and sometimes ribs for the Home Depot crowd. I'd target between 10AM and 2PM to get there before he sells out. The guy uses Oklahoma oak and does a really nice job of it, and is just a very nice personable guy to talk to, that will jawbone on barbecue all day with you. His burnt ends sammich is one of the best ones I've had around here, and with no need to drown it in sauce first. It's good stuff. Crank open the truck window on a cool October day and when you get to within a half mile, you'll be able to smell your way to him.
As for Hank's I can't say though I should know, I live in town. But they do bring in a lot of great music (Max Stalling, etc.) and the parking lot is packed every weekend.
Have a carnivorous day.