Black’s Barbecue

215 N. Main
Lockhart, TX 78644

Phone: 512-398-2712
Hours: Sun-€“Thur 10-€“8, Fri-€“Sat 10-€“8:30
Website: blacksbbq.com
Twitter: @blacksbbq
Facebook: www.facebook.com/blacksbbq/

Opened 1932
Pitmaster Kent Black
Method Post oak; indirect-heat pit
Pro Tip When Black's is busy, it staffs the cutting block on the left with the B team. Go to the one on the right.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

November 11, 2010

This was the morning where instead of discovering another great barbecue joint in Texas, Smokemaster1 and I were taking my friend Rob to the heart of barbecue country to find out what all the fuss was about. A stop at Chisholm Trail for excellent sausage and brisket but no ribs was followed by a less-than-stellar trip to Smitty’s. I was thinking to myself that Rob may now be questioning the Lockhart fuss altogether. That is…

TMBBQ Buzz

Comments from our joint finder app.
Was here about 2 weeks ago. Fantastic brisket and exceptional sausage.
Mike Manser @ Black’s Barbecue, 2016-02-01 22:02:43
Great brisket sausage and ribs, I have to get back there!!!
jimbo @ Black’s Barbecue, 2016-01-21 18:51:52
Really great! Beef not to smoky, juicy and tender. Beef ribs fall off the bone. Original sausage great texture and flavor. Baby backs had great flavor but alittle dry and did not fall off bone. Sides were pleasant. Great sauce, not to spicy or over powering. Good complement to the meat.
TwistedWoman1 @ Black’s Barbecue, 2015-12-20 22:07:51
Made a special detour through Lockhart from Austin to Houston in order to try out on the famous BBQ joints in the city. We decided on Blacks and I'm not sure if it was an off day (Sunday pm) but I wasn't impressed with the brisket (fatty or lean) or turkey as both were dry in my opinion. The sides come out of a can too. The ribs are slightly better than ok and the sausage was pretty good (tried both the reg. & jalapeño).
cvalen9 @ Black’s Barbecue, 2015-12-10 12:54:25
Second stop of the evening and thought I'd round out the day with a beef rib and some of their amazing sides. Brisket looked perfect but was on a mission for some of that velvety beef on a bone and was not disappointed! Love these folks here and everyone's happy demeanor and attitude.
Adam Murray @ Black’s Barbecue, 2015-11-19 00:30:36
Not bad. Great sides but the sausage was very dry!
ROMAD Zoo @ Black’s Barbecue, 2015-10-29 14:58:51
Oh my. My new favorite.
Jeffrey Parker @ Black’s Barbecue, 2015-08-05 23:38:36
The sausage and blacked peas were great. This brisket was solid with great crust. Staff was great and everyone was glad to see us.
Jeff Messer @ Black’s Barbecue, 2015-07-22 01:10:43
More Buzz →

Review

FC_BlacksPit

May 16, 2013

Black’s has little in common with the more publicized Kreuz or Smitty’s other than that they are all in the same town. Instead of a mesmerizing encounter with a picturesque fire blazing at the end of an ancient brick pit like you’ll find at Smitty’s, at Black’s you’re funneled through a narrow corridor past an anticlimactic salad bar. But when you finally reach the meat counter, you’ll find the most important difference between Black’s and its Lockhart brethren—good brisket. Kent Black’s methodology (developed by his parents, Edgar and Norma Jean) is definitely odd: briskets are cooked for eight hours in a Southern Pride rotisserie using only wood, no gas. This leaves them partially smoked. They’re then stored for a couple days in a cooler, then smoked for four hours in the old brick pits. This may be the weirdest smoking routine in Texas, but it’s hard to argue with the results. A thick black crust covers the tender beef, and there’s plenty of well-cooked fat with a deep and powerful smokiness that just isn’t found elsewhere in town.

The rest of the menu isn’t bad either. Enormous beef short ribs have as much as a nine-inch bone and weigh a pound and a half. They can also be a little uneven: On some visits we’ve had a rich, moist hunk of beef that comes apart effortlessly. On others, we’ve enjoyed the same spectacular flavor but with more chew than we’d like. Black’s signature sausage (90 percent beef, 10 percent pork) is rustic, which is to say, you can taste that it’s handmade but you also can taste, occasionally, a mouthful of link that’s a little too liberally lubricated by the pool of hot grease formed by a large pocket of unincorporated fat. The flavor, however, is phenomenal, and there’s little to complain about when it comes to the other cuts. The exemplary smoked turkey breast is dusted with just enough black pepper to give it some bite. On our last visit, pork chops were a new, and welcome, addition to the menu; ours was salty, smoky, and moist, with a nice ring of well-rendered fat hugging the exterior. For pork ribs you have a choice of baby backs and spares, but we prefer the latter, with their rough and ruddy surface speckled with black pepper.FC_BlacksMeat

Comments

5 Comments

    Ken Wheaton says:

    So wait… he puts them in a COOLER for two DAYS? We talking a
    refrigerator? Or just a cooler? Is he cooking it all the way to 185-205
    in the eight hours? Then reheating? I’m not arguing with the results.
    The results are delicious. I’m wondering how/if I can do this at home.
    Would just like more details so I don’t end up with a hunk of rubber —
    or poison people.

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