Kreuz Market

619 N. Colorado (U.S. 183)
Lockhart, TX 78644

Phone: 512-398-2361
Hours: Mon-€“Sat 10:30-€“8
Website: kreuzmarket.com
Twitter: @Pitmasterkreuz

Opened 1900 (current location since 1999)
Pitmaster Roy Perez
Method Post oak; indirect-heat pit
Pro Tip For a great souvenir, get a photo with Perez.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

May 16, 2013

We wanted to keep this renowned spot at the top of our list, where it’s been since our very first barbecue story, in 1973. But after repeated visits by various staffers, we had to be honest: we couldn’t. The brisket was consistently disappointing. The scanty fat on the “fatty” was opaque and sinewy, the meat looked like shredded wheat, and the smoke was noticeably lacking on one visit too many. The shoulder clod was tender,…

February 11, 2011

Two years ago, I took a road trip with two friends and stopped at ten joints in a single day. Our final stop was Kreuz, and it did not disappoint. I was hoping to strike gold on this trip where Kreuz was again the tenth stop on a epic day of barbecue’ing. Roy Perez is the pitmaster here, and he was tending a tasty pit on this day. We opted for a link, an end…

May 21, 2008

The old Kreuz Market was like a one-room chapel. The humble brick building off the courthouse square in Lockhart had turned out divine smoked meat since 1900. But just as churchgoers nowadays worship in larger halls, so too does the visitor to the new Kreuz Market, which opened in 1999 in a gigantic building at the edge of town. (The old building now houses Smitty’s.) Kreuz (pronounced “Krites”) does 45 percent of its business on Saturday….

Review

May 14, 2009

On two previous trips to Lockhart, Kreuz was solid, but it has never been otherworldly. I assumed this trip would be no different, but it turned out to be one of my best barbecue experiences. I’ve eaten mounds of barbecue in my time, but this day was different. Two companions and I had eaten at nine joints one Saturday. We had started early, so by four-thirty that afternoon, we were back in our hotel room in Lockhart discussing the following day’s line-up of Smitty’s and Black’s. One friend lamented that he wouldn’t be able to try Kreuz, and it hit me that I’d never done ten barbecue joints in one day: Kreuz would make it an even ten. As we walked through the front doors, I couldn’t imagine that another bite of meat would taste good, but that seductive smell began to change my mind as I gazed into the firelight of the smokers.

I bellied up to the counter to order. Just like Smitty’s down the street, this joint offers both fatty brisket and shoulder clod, which they refer to as “lean beef.” Both were included in my pile o’ protein along with a spare rib and a pork chop.

We then commenced gorging with grease running down to our elbows. The lean brisket was phenomenal. It was moist, perfectly tender with a deep smokiness and robust flavor from the salty rub. The fatty brisket didn’t fare as well. The flavor was fine, but it was simply too fatty for me to order it again. Spare ribs were a bit tough, but the deep smoke line and salt and pepper rub melded together to create some fine-tasting pork. The pork chop was the biggest surprise. This lean meat can sometimes get dried out, but this slice was perfectly moist, tender, and smoky. The salty rub was evident in nearly every delicious bite, and I picked the bone clean.

As I was leaving, I noticed that most of the customers had been taken care of, and Roy Perez, the semi-famous pit boss, was sharpening his knives. I walked over to ask for a picture, and he gladly obliged.

I was surprised when he handed me his newly sharpened knife to try some carving on my own. It was the perfect ending to a great eating experience and a groundbreaking day.

(This review originally appeared on Full Custom Gospel BBQ.)

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