Lockhart Smokehouse

400 W. Davis
Dallas, TX 75208

Phone: 214-944-5521
Hours: Daily 11 till meat runs out (9ish)
Website: lockhartsmokehouse.com
Twitter: @DallasLockhart

Opened 2011
Pitmaster Tim McLaughlin and Will Fleischman
Method Post oak; indirect-heat pit
Pro Tip Check the cooler case for smoked-brisket deviled eggs.

TMBBQ Rating: 4.5

Texas Monthly BBQ Top 50

More Reviews

March 26, 2011

It’s good people, and it’s $15-per-pound good too. Three visits over the last three weeks have confirmed it. Brisket has morphed from very good to nearly perfect over those past three visits since my last review. The sausage just keeps getting better too, although it’s not quite to the level of making an all-beef convert out of me. My affection for the clod here is well documented, and the pork chop has always been top…

TMBBQ Buzz

Comments from our joint finder app.
Excellent brisket and ribs last weekend at the Plano location. For me, Lockhart and Hutchins are the best BBQ joints in Dallas. The Habenaro, bacon mac & cheese was spectacular- I do not think it is on the menu often but if it is give it a try
bbqmeatlover @ Lockhart Smokehouse, 2016-08-04 03:58:36
We have lived in the North Dallas area for 15 years and had never been to this hidden gem. Very unique meats and sides. The deviled eggs are awesome - they have a bit of brisket mixed in - great idea. The blue cheese cole slaw and mac & cheese were both excellent. The brisket and turkey were both solid. Very tender brisket. The rub on the turkey was spicy and very, very tasty. Our only regret is that we did not come earlier since they were sold out of the shoulder, pork chops, ribs, chicken, beans and potato salad by 7 PM on Saturday. Get there early.
bbqmeatlover @ Lockhart Smokehouse, 2016-04-17 01:06:22
Over rated in my opinion.... Brisket was pretty good but shoulder clod was dry. Hard to call yourself hill country style bbq without a beef rib in my opinion.
Kyle030390 @ Lockhart Smokehouse, 2016-01-16 19:50:27
the place smells great when you walk in and the staff are friendly. I got brisket, clod, pork rib and Cole slaw. the slaw was very heavy on the mayo but had good flavor and crunch. the brisket was the last piece left on the cutting table. it was after 6:00 as well. that said the brisket was dry dry dry with light smoke flavor and a blandish rub. the clod, however, was pulled out of the warmer and was by far better. moist, with great smokiness and an amazing rub, I would definitely go for the clod in the evenings. the ribs are short ribs with an inch of meat above the bone. they too were a little dry but had good flavor and nothing but a dry rub on them. loved the sauce as it complemented the meat perfectly and pickled onions are awesome.
thehighepopt @ Lockhart Smokehouse, 2015-10-01 14:07:40
Super cool place, super decent BBQ. Full disclosure, I got there in the evening. Brisket was super tough, but with a nice smokey flavor. Pork shoulder was awesome. Sides are great and unique. Jalapeño Mac n cheese has a kick and the Lockhart potato salad is great. Over all I'd say a B-
Scott Jarvis @ Lockhart Smokehouse, 2015-09-23 00:43:26
Great
Bo Williamson @ Lockhart Smokehouse, 2015-09-11 16:15:59
Love the smoked Prime Rib
David Monasmith @ Lockhart Smokehouse, 2015-09-01 12:28:28
Love the prime rib
David Monasmith @ Lockhart Smokehouse, 2015-07-14 21:20:05
More Buzz →

Review

TM_LockhartBBQ_2013

May 14, 2013

The closest some Dallasites will get to a Central Texas barbecue experience could well be ordering meat by the pound at Lockhart Smokehouse. The similarity to Kreuz Market, in Lockhart, isn’t an accident. Co-owner Jill Bergus is part of the Schmidt family, who run Kreuz Market, and she and her partner (and husband), Jeff, wanted to strive for that Central Texas vibe. Customers place their orders in the back in full view of the cutting board. Meats (including Kreuz-made sausages shipped from Lockhart) are piled onto butcher paper along with bread or saltines. Forks and sauce weren’t available when they opened, but the Berguses have since acquiesced to locals who were demanding both. The fatty brisket (and the occasional burnt end) is the surefire order. The thick black crust is a robust mix of smoke and the joint’s caramelized rub. The beef pulls apart easily and retains its moisture well. The lean brisket slices tend to dry out, so opt for the shoulder clod if it’s a leaner slice you’re craving. Pork spare ribs have steadily improved since the joint opened and are now some of the most consistent menu items. The seasoning mix is complex and a bit sweet, which works well with the smoky pork. The aforementioned Kreuz sausage (85 percent beef, 15 percent pork) is always nicely smoked (we prefer the jalapeño variety, which provides a pleasant heat that doesn’t overpower), and it’s hard to go wrong with a thick pork chop or a hefty beef rib, offered Wednesdays only. But do save room: as much thought is put into the sides as the meat. A creamy and rich mac and cheese, two kinds of coleslaw, and brisket-and-blue-cheese hominy are all great options if you didn’t already order more brisket than you can eat.

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