Cue the Smoke
Texas is brisket territory, but it is no lone-meat state. Pit-cooked sausage is also required eating, especially in the barbecue shrines south and east of Austin. Peppered, coarse-ground beef...
With four big-name smoke pits, including Black’s, the Chisholm Trail, Smitty’s, and Kreuz Market, Lockhart (population 13,000) is indisputably the BBQ capital of Texas, making it something like Mecca’s Ka’ba: the heart of the heart. Top menu choices include brisket and hot links, but the town’s pitmasters also smoke-cook prime rib and pork chops. To be clear: this is definitive Texas BBQ, some of the best-tasting meat anywhere. The town’s oldest barbecue building houses Smitty’s Market, which we nominate as the most atmospheric restaurant in America. It is literally so, because the stinging clouds that rise from open wood fires around the pit will make your eyes tear. Smitty’s sausage ring, which is 85 percent beef and 15 percent pork, is the juiciest. It is so succulent that if you plan to snap it into two pieces, you must treat it as gingerly as a bottle of Champagne you are about to uncork. Use two hands and significant pressure and be certain to push outward. When the casing has reached its breaking point, it bursts. Juice erupts and will splatter your face and shirt if it is not aimed away from you, preferably downward toward the table rather than at the stranger sitting opposite.
Texas is brisket territory, but it is no lone-meat state. Pit-cooked sausage is also required eating, especially in the barbecue shrines south and east of Austin. Peppered, coarse-ground beef...
Road Trip Overview With a total of 316 miles to cover on this food filled road trip, the predicted drive time is 5 ½ hours. Beginning 30 minutes outside Dallas,...
A trip south from the Metroplex starting with a legendary hamburger, a visit to the town that put sweet kolaches on the map, through Hill Country pie palaces and...
The barbecue belt of central Texas: east of I-35 and north of I-10 where brisket, prime rib, and beef sausage are cooked in the haze of oak smoke slow...