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

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….

TMBBQ Buzz

Comments from our joint finder app.
Loved the sausage and the brisket is unparalleled.
Gabe sheffy @ Kreuz Market, 2014-08-19 14:27:52
Beefin
John Matteo @ Kreuz Market, 2014-07-25 17:29:17
Brisket and sausage are awesome!! So is the kraut!!!
Sherry Gaither @ Kreuz Market, 2014-07-21 13:33:13
We're actually at Schmidt Family BBQ in Bee Cave.... TM BBQ needs to add this place to this app!!!!
John Warren @ Kreuz Market, 2014-07-14 13:13:59
Brisket - seemed perfectly cooked to me. Not a deep smoke flavor, but a nice crust and good, tender flavor throughout. Beef rib - big, thick and meaty. Just a touch of pepper for flavor. Was nice and chewy…bordering on tough, but I liked the chew. Hot sausage link had a nice, peppery bite. Nice snap (now that I fully understand what that means) but with good, firm texture. One of my top 5 sausages I’d think. The motto is ‘no sauce no forks’, which I like. Neither was necessary! Thought everything was excellent, though not an overwhelming flavor is the only slight negative. Overall a fantastic A- to me!
Scott Jarvis @ Kreuz Market, 2014-07-01 11:51:02
I'm really at Schmidt Family Barbecue in Bee Cave... Why aren't these guys on the "available" list?? Quick sandwich, chopped brisket, excellent!!! Not your everyday chopped Q... Very chunky and flavorful without a bunch of sauce mixed in. My buddy had the Kreuz sausage and it was most righteous. Coming back soon for full plates!
John Warren @ Kreuz Market, 2014-06-30 12:38:30
Greatness
Tyler Russell @ Kreuz Market, 2014-05-30 13:55:21
The sides are the best even without sauce it's solid BBQ
Jeevan Gowda @ Kreuz Market, 2014-05-15 17:21:30
More Buzz →

Review

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

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