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.
Great brisket and pork tenderloin
David Monasmith @ Lockhart Smokehouse, 2014-10-18 02:01:31
Pork chop was awesome
David Monasmith @ Lockhart Smokehouse, 2014-10-02 18:51:35
This place is not at all what it should've they were out of regulr sausage the clod was devoid of salt or pepper as was the turkey Mac n cheese was good as was snores bread pudding the rest wasn't worth the trip and Angelo's and Longorias and the sausage shoppe in ft worth are better hell Sammie's is better than this
doug_wallace @ Lockhart Smokehouse, 2014-07-08 13:23:23
A place definitely worthy of its Lockhart BBQ lineage. Fatty brisket was amazing; lean brisket a little drier than I like but still good. Jalapeño Mac 'n Cheese and jalapeño sausage were top notch. Pork ribs solid. Wasn't too sold on BBQ sauce but this Q deserves to be eaten like its Kreuz brethren, no silverware and sauce. Elite BBQ.
Rahul Yaratha @ Lockhart Smokehouse, 2014-05-31 20:28:47
Lockhart Smokehouse. As good as promised. Brisket was moist and delicious. Ribs were good but a little fatty. Overcharged on brisket. Ordered a quarter pound and it was slightly over but got charges for slightly over half pound. Cashier argued with
Marcy Newman @ Lockhart Smokehouse, 2014-05-13 12:51:27
Great'
jkuhl @ Lockhart Smokehouse, 2014-05-06 13:50:59
wow, glad I'm in Dallas on a Wednesday and could try beef rib! as described, no sauce necessary on brisket. best crust I've had. if this is an offshoot, can't wait to visit original in Lockhart.
Stephen Powell @ Lockhart Smokehouse, 2014-03-19 13:10:24
I ate there again yesterday wow every time is just amazing fatty brisket and turkey jalapeño Mac and coleslaw best ever all I want to have is the habanero Mac back
Rhonda Owens @ Lockhart Smokehouse, 2014-02-19 09:17:04
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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