Schmidt Family Barbecue

12532 FM 2244
Bee Cave, TX 78738

Phone: (512) 263-4060
Hours: M-Sat 11-9, Sun 11-8
Twitter: @SchmidtBBQ

Opened 2013
Pitmaster Chad Franks
Method Post oak in an indirect heat pit

TMBBQ Rating: 4


Comments from our joint finder app.
Made a quick trip from SA to check on this place. Brisket solid albeit inconsistent. Pork ribs were good; sausage and potato salad okay. Overall solid Q place to stop by if you're driving on I-35.
Rahul Yaratha @ Cowpokes Texas Style Bar-B-Que, 2014-12-19 19:10:58
Famous Dave's tukwilla Washington this was closest place had the burnt ends it was like stir fried but pretty good the hot link was terrible cold and some kind of weird meat
doug_wallace @ Mr. K’s BBQ, 2014-12-18 00:43:44
Great ribs fall of the bone with a bite. Brisket was dry hard chewy.
Rudy Rodriguez @ Baker’s Ribs, 2014-12-17 02:15:19
I only had brisket and sausage, but it was very good. It is now on my repeat visit list. Brisket: flavorful bark, very moist and tender and excellent flavor. Jalapeño sausage: good snap, consistency and flavor. I would like it even more if it was a little more spicy.
Jeff Overton @ It’s All Good Bar B Q, 2014-12-14 02:28:17
Brisket - flavorful bark, very moist and tender, and excellent flavor.
Jeff Overton @ It’s All Good Bar B Q, 2014-12-14 02:20:51
Birthday lunch pound of sliced and to regular sausages he gave three ends it was fantastic and had cobbler and ice cream for dessert
doug_wallace @ Louie Mueller Barbecue, 2014-12-13 20:10:00
Bryan Daniel @ Baby J’s Bar-B-Que & Fish, 2014-12-13 16:29:04
Very good brisket, ribs and sausage.
scott7 @ Opie’s BBQ, 2014-12-12 18:50:17
More Buzz →


SchmidtBBQ 01

July 25, 2014

When Schmidt Family Barbecue opened late last year it was billed as a taste of Lockhart, without having to drive to Lockhart. Two of the most famous barbecue joints in the state, Kreuz Market and Smitty’s, had put aside their differences. In a show of family unity, they partnered and created a bright, new, shiny barbecue joint in Bee Cave, just west of Austin.

When I first visited on a preview night, all the signs of Lockhart barbecue were there on the menu. Kreuz Market beef sausage, thick cut brisket, shoulder cold, and big spare ribs sold by the pound and served on butcher paper (alright, there were plastic trays too). They had it down, but this wasn’t the Schmidt family’s first foray into expansion. While not carrying the name Kreuz Market, Hill Country Barbecue Market in DC, Brooklyn, and Manhattan, and Lockhart Smokehouse in Dallas and Plano were all opened with family involvement, and they all get that Kreuz Market sausage shipped in.

A few major differences here in Bee Cave that stood from their Lockhart predecessors were the smokers and the space. The new building with lots of glass and steel was never going to have the soul of Smitty’s, but it’s still vast with minimal decorations. One also has to remember that Kreuz Market is housed in a building that was brand spanking new in 1999. Pitmaster Chad Franks (married to Susie Schmidt Franks, granddaughter of Edgar Schmidt) has traded the built-in brick pits of Lockhart for heavy gauge steel. A couple of steel Bewley smokers do most of the workload here. They also brought in another steel offset smoker a few months after opening to keep up with demand.

SchmidtBBQ 02

First visit

One reason they needed all that smoker space was a vast menu of smoked meats. I tried a little of everything during a dinner time follow-up visit earlier this year. The only dud then were the dried out slices of shoulder clod, but nothing I ate was giving Lockhart a run for its money. “But, it’s closer to Austin,” you say? Only slightly. I’ve driven to both Bee Cave and Lockhart from downtown Austin a few times, and getting from the capital building to the capital of Texas barbecue takes only ten minutes longer than the thirty minute drive to Bee Cave. Schmidt Family needed to start catering to Bee Cave instead of Austin, and they did.

SchmidtBBQ 03

During a lunch visit a couple weeks back, some changes were evident. Shoulder clod was gone from the menu entirely, as was the boneless pork tenderloin. After smoking a single shoulder clod daily, and having to throw out most of it, they cut ties with this historically significant cut and added a more suburb-friendly smoked half chicken. Given their execution, this wasn’t a bad choice. The skin was crispy and the meat was moist, even the chicken breast.

A slice of brisket with a little fatty and a little lean on it was superb. It was juicer, and held onto its moisture better than what I’ve routinely received in Lockhart. The crust was good and salty with a solid smoke flavor. The brisket alone makes this joint worth a visit. Those pork ribs weren’t bad either. They’ve got a hefty bark and the black pepper dominates the flavor. They could have come from the bone a bit easier, but this was a good companion to the brisket.

SchmidtBBQ 04

If it’s Kreuz Market sausage that you crave then what they’re serving at Schmidt Family Barbecue will satisfy. The links are plump with juice, and there’s a great smokiness clinging to that snappy casing.

You’ll have to wait until the weekend to get a taste of the smoked prime rib, beef ribs, pit ham and a smoked pork chop, but you can still eat very well on a weekday in Bee Cave. There might be fewer options, but I think the items that remain benefit greatly from the focus. You know they’re on the right track when the brisket rivals the quality of their predecessors in Lockhart, but this restaurant was built for Bee Cave.


1 Comment

  • Jimmy says:

    This place is definitely solid. I am worried about it though. The last time I went, there were only 3 tables occupied on a Saturday at noon. I’m surprised that the people of Bee Caves have not caught on.

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