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.
Awesome as usual!
dirkelps @ Kreuz Market, 2014-04-04 13:18:19
One of my favorites. I enter a room full if wonderfully smoke and I know I am getting some good que. The brisket was very moist and the pork ribs had a sorta crunchy yet inviting texture on the outside. Good flavor and I can tell that they cook there BBQ a little different. When you order, don't ask for sauce and are supposed to get a little dirty. One last thing, try the beef ribs....awesome fatty greasy eating. Meat was spectacular and I love the the seasoning....witch to me was nothing but salt and pepper. Simplicity spicing!
Izzy Garza @ Kreuz Market, 2014-03-30 22:10:33
Jalapeño sausage ring was excellent
Kevin Wiggins @ Kreuz Market, 2014-03-16 16:28:04
Excellent ribs. Really good moist brisket good to perfection. It lacked a bit of flavor but still better than most. Met and talked to pit master Roy. Impressive humble man.
Hank Mangum @ Kreuz Market, 2014-01-30 16:09:51
Nice enough brisket, though lacking in smoky lusciousness. The clod was pleasant too, although more smoke would have dispelled the sense of it just being a fine slice of pot roast. The pork chop was a waste of a lovely piece of meat: dry and tasteless, with only a light air of smoke about it. Liked the sausage, though the salt was heavy.
William Tsutsui @ Kreuz Market, 2013-12-28 23:36:43
One of the best
Marshall Ingram @ Kreuz Market, 2013-12-01 12:36:00
Outstanding brisket, ribs, and sausage. Consistently great que!
Rick Toumbs @ Kreuz Market, 2013-11-30 00:12:49
Turkey moist, Ribs tender, Sausage was good. Staff very friendly. Over all I would give it 3 stars.
Craig Crossan @ Kreuz Market, 2013-11-29 13:53:49
More Buzz →


Pitmaster Roy Perez

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