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.
Brisket and chicken plate with side Cole slaw. Assembly for moist but got half and half. Lean actually tasted better than then moist. Moist was stringy. No smoke ring on either. Chicken was great. Moist and smoky. Cole slaw was good with hint of ginger spice.
Terry r @ Black’s Barbecue, 2016-10-21 00:33:23
Awesome brisket and sausage
kiselt @ Black’s Barbecue, 2016-10-14 18:38:33
there's no entry for the shop in Austin so I'm putting this here. I heard they ship the smoked meat up from Lockhart to Austin so was a little worried. got there around 7pm ordered brisket, pork and beef rib, sausage. all excellent so well kept throughout the day if they're just holding it. the beef rib seemed a little dry outside but was still moist inside. brisket was excellent. pork ribs lacked a little flavor bit were cooked perfectly. the sausage was absolutely delicious. couple of tall boy Lone Stars with it and it was a great meal.
thehighepopt @ Black?s Barbecue, 2016-07-21 18:40:00
Fantastic brisket. Cooked to my exact liking. Atmosphere is old time TX BBQ, solid country gold on the speakers. Love it!
jeff hodges @ Black’s Barbecue, 2016-06-27 22:55:12
The brisket was very juicy!
lhutchison92 @ Black’s Barbecue, 2016-04-30 22:00:29
The brisket was very juicy and the sweet potatoes were perfect!
lhutchison92 @ Black’s Barbecue, 2016-04-30 22:00:08
Arrived in Austin Thursday, March 31 and took the trip down to Lockhart and the first place I visited was Black's. Arrived at 10am and ordered the moist brisket, jalapeño/cheese sausage, and pork ribs. The brisket was very moist with a great bark, lots of flavor. The pork rib was tender with a good flavor. The sausage had a nice bite to it but seemed to lack some cheese. I really liked the texture. Overall some really delicious BBQ from a place that always hits the spot.
Bob Conti @ Black’s Barbecue, 2016-04-03 05:43:32
Was here about 2 weeks ago. Fantastic brisket and exceptional sausage.
Mike Manser @ Black’s Barbecue, 2016-02-01 22:02:43
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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