Lockhart Smokehouse

400 W. Davis
Dallas, TX 75208

Phone: 214-944-5521
Hours: Daily 11 till meat runs out (9ish)
Website: lockhartsmokehouse.com
Twitter: @DallasLockhart

Opened 2011
Pitmaster Tim McLaughlin and Will Fleischman
Method Post oak; indirect-heat pit
Pro Tip Check the cooler case for smoked-brisket deviled eggs.

TMBBQ Rating: 4.5

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
Love the prime rib
David Monasmith @ Lockhart Smokehouse, 2015-07-14 21:20:05
So I endeavor to Lockharts today!!
Michael Heath @ Lockhart Smokehouse, 2015-07-11 14:51:46
Once again the absolute best bbq I now have tried everything on the menu today was the pork chop, nice flavor from the seasoning to the perfect smoke.
Rhonda Owens @ Lockhart Smokehouse, 2015-04-05 22:26:57
Pork ribs are superb. Brisket was a little dry. Ribs don't need sauce which is a good thing because the sauce isn't good. Lockhart slaw has a kick and is ok. Bbq beans are fair. Overall pretty good. Glad I came but won't make any special trips back.
bbq-kel @ Lockhart Smokehouse, 2015-03-25 18:13:50
Excellent Wagyu Beef Belly
David Monasmith @ Lockhart Smokehouse, 2015-03-05 01:09:45
This place is a top five for food quality, certainly the best in Dallas.
@ Lockhart Smokehouse, 2015-03-02 19:20:11
Great brisket and pork tenderloin
David Monasmith @ Lockhart Smokehouse, 2014-10-18 02:01:31
Pork chop was awesome
David Monasmith @ Lockhart Smokehouse, 2014-10-02 18:51:35
More Buzz →

Reviews

May 14, 2013

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…

March 26, 2011

It’s good people, and it’s $15-per-pound good too. Three visits over the last three weeks have confirmed it. Brisket has morphed from very good to nearly perfect over those past three visits since my last review. The sausage just keeps getting better too, although it’s not quite to the level of making an all-beef convert out of me. My affection for the clod here is well documented, and the pork chop has always been top…

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