Reviews

Buzzie’s Bar-B-Q

Ordering brisket is a reflexive action for most eaters of Texas barbecue. And at a joint like Buzzie’s, with a reputation for expertly smoked beef, it’s truly a no-brainer. Where your tough choices come into play at this Hill Country standby is farther down the menu. If for some crazy reason you decide to order just one additional item, trust us when we tell you to go for the spareribs. This would mean forgoing the…

Hitch-N-Post BBQ

Billy Ray Nelson is the former sheriff in these parts, but he had always dreamed of making real-deal barbecue his full-time gig once he retired. His wish came true four years ago, and boy, is that a good thing for the rest of us. Situated in a wide-open field on FM 350 and marked with a couple of banners (one sporting the joint’s name, the other advertising a ribeye special and what looked to be…

Cousin’s Bar-B-Q

With six locations—two of which are in the Dallas–Fort Worth International Airport—this family-run operation could be considered a chain now and, thus, not admissible for this list. But rules are made to be broken, especially when a plateful of expertly smoked meat is before you. We still like the original Cousin’s. It doesn’t have much curb appeal: a plain joint located in a shopping center set back from a six-lane road on the outskirts of…

McMillan’s Bar-B-Q

The tiny town of Fannin is famous for exactly two things. The first is for being the site of the 1836 Battle of Coleto Creek during the Texas Revolution, where Texians under Colonel James W. Fannin surrendered to the Mexican army, only to be marched to Goliad and executed en masse several days later. The second (and happier) source of the town’s notoriety is that it is home to a tidy red building with a…

Lockhart Smokehouse

The closest some Dallasites will get to a Central Texas barbecue experience could well be ordering meat by the pound at Lockhart Smokehouse. The similarity to Kreuz Market, in Lockhart, isn’t an accident. Co-owner Jill Bergus is part of the Schmidt family, who run Kreuz Market, and she and her partner (and husband), Jeff, wanted to strive for that Central Texas vibe. Customers place their orders in the back in full view of the cutting…

Austin’s BBQ and Catering

If you’re in the market for brisket, be sure to get the fatty rather than the lean, and be sure they leave the crust on when cutting your order. We didn’t know to say anything on our first visit, and our brisket came out looking scalped. When the bark is on, it’s commendable stuff. The smoke ring is dark and well defined, and the pecan wood gives the meat a nice flavor kick—not as strong as…

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