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…

May 16, 2009

Some joints are known for how well they do one meat or another, but Black’s does them all well. Brisket, ribs, sausage, and turkey were piled on top of our small plate, and they were all picture perfect. The brisket had a dark crust and deep-red smoke line. The meat was flavorful and smoky, but it could have used a little more time on the smoker to tenderize a bit. The ribs had a perfect…

TMBBQ Buzz

Comments from our joint finder app.
Excellent Wagyu Beef Belly
David Monasmith @ Lockhart Smokehouse, 2015-03-05 01:09:45
Had a sliced and a salami both awesome best in ft worth by far
doug_wallace @ Angelo’s, 2015-03-04 23:28:06
I had a feeling walking up to the place I was in store for a great meal. (The sweet smell of the smoker surrounding the restaurant). My brisket was smoked to perfection. Just moist enough, & had a nice pink ring. I also had the Mac & Cheese which was a nice side too. I have to get back for the other items on the menu that I didn't have time for today.
Joe Ashbaugh @ Hard Eight Pit Bar-B-Q, 2015-03-04 19:21:49
Had two chopped and a bolo all good
doug_wallace @ Sammie’s Bar-B-Q, 2015-03-04 06:01:08
This place is a top five for food quality, certainly the best in Dallas.
@ Lockhart Smokehouse, 2015-03-02 19:20:11
Had the Brunswick stew and a sausage sandwich soup was off but sausage was good
doug_wallace @ Red Hot & Blue, 2015-03-02 15:35:15
Everything is great here, Buzzie has a hits sauce that bill burn your ass...I bought a rack of ribs to go.
@ Buzzie’s Bar-B-Q, 2015-02-28 22:13:38
This place is delightful change up for Texas Cue, I liked the brisket the best out of turkey and pulled pork.
@ The Granary ’Cue and Brew, 2015-02-27 21:58:52
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

4 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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