Larrie’s Smokehouse Bar-B-Que

810 Hwy 95 N
Bastrop, TX 78602

Phone: (512) 332-0788
Hours: M-Sat 10:30-7
Website: larriessmokehousebarbque.com

Opened 2007
Pitmaster Larrie Washington
Method oak in an indirect heat pit

TMBBQ Rating: 2.5

TMBBQ Buzz

Comments from our joint finder app.
It's the full pork ribs here that steal the show! Nice bark, not too thick or dry, good smoke ring and perfectly tender. One if the finest pork ribs in Tx. Chopped brisket and sausage were good. Service was excellent and the restaurant was very clean and well run.
Jim Males @ Virgie’s Bar-B-Que, 2015-07-30 00:06:43
Excellent brisket. Perfect smoke. tender great flavor.
Scott Newman @ Old 300 BBQ, 2015-07-29 17:34:19
Meat fell right off the bone but bother ribs and brisket were pretty dry
kyle craven @ Lee’s Hickory Smoked Bar-B-Q, 2015-07-29 17:25:25
Delicious!!! Beef rib is as big as my forearm! Brisket was fabulous, fell apart just looking at it. Peach cobbler was a nice finish.
Nicole Martin @ Louie Mueller Barbecue, 2015-07-28 18:00:52
Great beans sides. Best on their menu appeared to be the pork ribs fall of the bone tasted little sweet and not to smoked just right. Brisket good flavor but felt it was little dry.
Rudy Rodriguez @ Longhorn Cattle Company Barbecue and Steak Restaurant, 2015-07-28 14:18:04
Got the sausage, ribs and brisket! All really good. Brisket was moist and had good flavor. Side are good and I like the big slice of
Sherry Gaither @ City Market, 2015-07-27 18:05:14
The king of Lockhart; BBQ done right. Man their sausage links are so good I'd crawl over hot coals just for a link. Jalapeño cheddar sausage is handmade and out of this world. Pork ribs had excellent peppery taste and was tender as pork ribs can be. Brisket was almost perfect; moist and nice smoke ring; very slightly inconsistent and a little bit more crust would've been nice. For a town rightfully named BBQ Capital of Texas, this place is the golden star.
Rahul Yaratha @ Kreuz Market, 2015-07-26 18:34:44
Awesome Q!!!!
Craig Crossan @ Opie’s Barbecue, 2015-07-26 17:23:32
More Buzz →

Review

Larries Smokehouse 03

October 22, 2013

If you live in Austin, chances are you wouldn’t pass by Larrie’s Smokehouse in Bastrop. Billy’s, Cartwright’s and Fittie’s along busy four-lane Highway 71 may be familiar, but Larrie’s sits on the north side of town along tree-lined Highway 95. Coming south from Elgin the sign is hard to miss. Larrie’s occupies the northern quarter of a larger building, the rest of which seems to be empty. Larrie Washington greeted me from behind the meat counter while his wife chatted with the only other customer during a Saturday at lunch time.

Larries Smokehouse 02

I took my completed order form Larrie over to the register on the other side of the dining room, next to the empty pie carousel, where his wife cheerfully rang me up. The lingering smell of smoke and the feeling of considerable heft in the styrofoam box had me hopeful.

I hungrily ate on my trunk outside. This was my first meal of the day after a long drive from Dallas. The sausage looked most appealing so I took a big bite. The juices came flowing. The links were from Meyer’s in Elgin, but it was fattier than anything I’d eaten at Meyer’s previously. This was sausage that required a few napkins. The beefy filling inside the crispy casing was well seasoned, and there was plenty of smokiness too.

All the juiciness was long gone from the ribs. They’d probably been smoked the day before given how they fell, no, crumbled off the bone. The seasoning and smoke was fine, but they’d lost all integrity. More enjoyable were the sides of pinto beans and homemade potato salad.

Larries Smokehouse 01

The brisket was in no danger of falling apart. Why a seasoned barbecue man would choose to cut this fine brisket into slices running with the grain, I can’t understand. It was well-seasoned and nicely cooked beef. The fat was more than adequately rendered, and plenty of it was left on too. I can imagine that it could have been buttery tender if he had just sliced it against the grain. Instead it pulled apart into stringy fibers of beef that tasted fine, but lacked the pleasing texture I new it could have had. On the bright side, with the thick fat cap left on these slices, I bet Larrie serves up some mean slices from the flat. That’ll have to wait for the next visit when I can hopefully find some fresh ribs too.

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