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.
Stanley's - Tyler Ribs - beautiful, perfectly pink. Soft, almost oddly mushy, but with a tasty sweetness that I enjoyed. Brisket - well cooked, tender, but a bit dry and not much smoke flavor at all. The bark was thin, as was the smoke ring. Overall good, but nothing to really make it stand out. Gets a 'meh' B from me.
Scott Jarvis @ Stanley’s Famous Pit Bar-B-Q, 2014-09-18 18:14:00
Had the brisket ribs and sausage all very good. Sides are over the top good. Smoked jalapeño app is amazing.
Roman @ Two Bros. BBQ Market, 2014-09-18 16:53:37
Went for "My Ribs" and "Your Ribs". Both good but latter wins out. Brisket definitely dry; was hard for me to get into. Sausage was okay. Definitely try key lime pie. Enjoyed the decor. Overall a good, not great Q place.
Rahul Yaratha @ Big Boys Barbecue, 2014-09-17 23:24:47
Brisket sandwich was good. And that's all she wrote as there is nothing else (chicken, sausage, turkey, potato salad, etc). Not even my friends who all went to Tech even heard of this place. Scratching my head on such a high TM ranking.
Rahul Yaratha @ Tom and Bingo’s Hickory Pit Bar-B-Que, 2014-09-17 23:21:48
We had Friday night dinner here. Brisket was tender and delicious. A little too much fat for my husband, but my daughter and I thought it was PERFECT. Good seasoning and good bark. No sauce needed. Homemade creamed corn is the best I have ever had. Coleslaw is delicious and not overdressed. We finished the meal with the homemade fried strawberry pies - one of the tastiest desserts I have ever put in my mouth. Live music. Dishes served family style. <$40 for 3 people including soft drinks and several beers. Definitely will go back!
Marcy Newman @ Two Bros. BBQ Market, 2014-09-17 22:16:13
Just average
David Monasmith @ Crossroads Smokehouse, 2014-09-17 17:42:33
Brisket was good, pulled pork over sauced. Over all it was ok at best. Prob won't be back here. I was surprised it made the TM list, I think they missed it on this list.
epp @ Lamberts Downtown Barbecue, 2014-09-15 17:43:26
Amazing! Every time!
John Brotherton @ Snow’s BBQ, 2014-09-13 13:22:59
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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