Kreuz Market

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

Phone: 512-398-2361
Hours: Mon-€“Sat 10:30-€“8
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

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 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…

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….


Comments from our joint finder app.
Highly disappointed the last time I went. Waited in line for a while just to get some rubbery brisket. It was either rushed or reheated.
Woodwill Smokers @ Kreuz Market, 2016-08-22 02:25:51
Stopped a couple of days ago on way back to San Antonio from Houston. Shoulder clod is still excellent for fans of lean brisket. Pork ribs were perfect, meaty and smoky, pulled cleanly away from bone but tender pork wasn't falling off. I know it's heresy, but they do a killer chicken, too. There's no foul in this fowl! Sneak it out in a sack if you have to, but try some!
Geary Reamey @ Kreuz Market, 2016-07-12 19:07:09
First timer but not the last!
wshivers72 @ Kreuz Market, 2016-04-25 16:40:17
I was reluctant to visit because I haw been disappointed in the past. I was sure glad I went! The moist brisket was tender and full of flavor. I had pork ribs and they were cooked to perfection and had a great run on it. I had the jalepeno sausage which had a great kick to it and was very tasty but I didn't care for the texture. Overall I am glad I stopped. They really were spot on today
bobrq13 @ Kreuz Market, 2016-04-03 05:56:20
I was reluctant to visit because I had we
bobrq13 @ Kreuz Market, 2016-04-03 05:52:04
Was there before the one in Bryan opened, I like the one in Bryan better, pitmaster Lee is getting it done over there!
jimbo @ Kreuz Market, 2016-01-21 18:46:59
No brisket today. Good sausage and beef was good.
Mike Manser @ Kreuz Market, 2015-12-28 20:58:21
First trip to this hallowed institution and very impressed. A photo shoot in the pit room just added to the mystique! Brisket had great flavor but lacked that thick, crusty bark I crave. Really enjoyed the sausage!! Perfect snap and love that beefy, peppery flavor!
Adam Murray @ Kreuz Market, 2015-11-18 23:41:59
More Buzz →


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, but it’s no stand-in for good brisket. Still, we realize, these are only two meats on the menu, and the remaining items were as heavenly as they’ve ever been. The thick pork chop was divinely smoky on every visit, and the snappy beef-and-pork sausage, heavy on the pepper, is truly one of the best in Barbecueland. The pork spareribs tasted fresh, with plenty of juicy, delicious meat on them, and the beef ribs were scrumptious, if a little too chewy. There’s no doubt this is still a barbecue institution (when owner Rick Schmidt retired in 2011, he sold the place to his son, Keith), and we’ll definitely keep coming, not only for the meats they do well but also for the experience of walking through the massive hall into the smoky cutting room where Roy Perez stands at the chopping block, with his distinctive mutton chop sideburns.TM_KreuzLink_2013



    Shane says:

    I ate there a few days ago and was completely disappointed. I agree the brisket had little to no rendered fat. The Shoulder Clod tasted like pot roast cooked in a crock pot and the spare ribs were dry as a bone and were charred on the bottom. I will say that the Sausage was the only saving grace, it was spot on!

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