Black’s Barbecue

215 N. Main
Lockhart, TX 78644

Phone: 512-398-2712
Hours: Sun-€“Thur 10-€“8, Fri-€“Sat 10-€“8:30
Twitter: @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


Comments from our joint finder app.
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
Brisket is A+. Jalapeño sausage is the best I've ever had! Pecan cobbler is the perfect way to top off a great meal!
Jeff Overton @ Black’s Barbecue, 2015-06-26 18:09:17
Never had a beef ribs that good pecan pie excellent barbecue excellent
Alex Cuellar @ Black’s Barbecue, 2015-06-06 16:51:53
Everything here is good, sausage was a little greasy, spare ribs looked dry but they were packed with flavor, brisket was text book Texas style...
@ Black’s Barbecue, 2015-02-26 16:17:02
Brisket was a bit fatty but of course that made it moist. Good flavor though. Garlic sausage was almost to greasy to enjoy but it had a great flavor profile. Unconventional sides--lots to choose from and tasty.
bbqueen @ Black’s Barbecue, 2015-02-18 01:28:22
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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…

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…