Smitty’s Market

208 S. Commerce
Lockhart, TX

Phone: 512-398-9344
Hours: Open Mon-€“Fri 7-€“6, Sat 7-€“6:30, Sun 9-€“3.
Website: smittysmarket.com
Facebook: www.facebook.com/SmittysMarket?fref=ts

Method wood

TMBBQ Rating: 3.5

More Reviews

May 28, 2013

Fire is hypnotic. Staring into it can be mesmerizing and may even alter your state of mind. Take the fire at Smitty’s Market for example. Just inside the back door, which is really the primary entrance, an open fire is the first thing you encounter. The flames lick their way beyond the edge of a towering brick wall. Beyond the wall, the space opens up into a large room with meat-filled brick pits. At a…

November 9, 2010

Smitty’s is just too good to dock it a star based on one mediocre visit, but this last one wasn’t up to the level I’m used to at Smitty’s. [After some poignant review of the last few visits, I must reconsider the high rating of five stars. Of four visits, three have been mediocre, including the last two. This is not a streak worthy of such a high rating.] While the sausage was well smoked…

January 17, 2009

Something about watching a man in a grease stained white jacket and a large knife portioning out my lunch, makes me crave it even more with every slice. Service is curt and efficient at this Lockhart legend, but the only niceties I need were piled on that butcher paper. An order of fatty brisket, lean shoulder clod, ribs, sausage and a large pork chop were tantalizing atop the greasy butcher paper. The sweet glaze on…

TMBBQ Buzz

Comments from our joint finder app.
Better than the TM rating would suggest
Stephen McHaney @ Smitty’s Market, 2014-10-01 04:19:24
Love these ribs!!!
Josh Kretchmer @ Smitty’s Market, 2014-08-06 16:40:26
Tough brisket and the greasiest sausage rings ever. Rings were tasty though. Pork ribs, pork chop and jalapeño sausage food.
John Brotherton @ Smitty’s Market, 2014-03-10 15:39:19
Fatty brisket turned out really well. Good bark and nice flavor. Vastly improved since the last time I ate here. Hopefully they continue to climb until they reach their former glory as " the place" to get the best BBQ in Lockhart. It was nice to get out of the frigid forty degree weather and stand in line to order with the archaic pit's flickering flames warming you up.
shawn_riggs @ Smitty’s Market, 2014-02-02 15:20:48
Good stuff, after a pound of brisket and a pound of spare ribs . I give it a 7 overall..
Rock Em @ Smitty’s Market, 2014-02-01 15:05:33
Less than stellar brisket poor slicing as well. Ribs were ok and sausage was good. Cafeteria sidestaff was fantastic.
sundaysmoke @ Smitty’s Market, 2013-09-26 21:27:50
The sausage was as always excellent. The brisket was quite moist, better than usual. I had the prime rib for the fits time which was excellent! The ribs which are normally perfect where a little greasy this time.
Christopher Agius Ferrante @ Smitty’s Market, 2013-07-28 20:27:08
Brisket was dry.
W.R. Hatley @ Smitty’s Market, 2013-07-27 15:45:17
More Buzz →

Review

May 21, 2008

Don’t bother going in the front door. You’ll end up in the parking lot behind the boxy brick building anyway, doing the Smitty’s shuffle: At peak hours, the lines invariably stretch out the back door. Patiently, you inch your way forward, passing the waist-high brick pits and perusing the list of post oak–smoked meats (brisket, pork ribs and chops, shoulder clod, sausage, prime rib).

Salivating, you finally place your order for a pound or so of meat (in this ancient hall there are no platters or sandwiches). You pay with cash or check (here there is no debit or credit). You proceed to the high-­ceilinged dining room, staring at the meats on your butcher paper (here there are no plates). Yet again you are made to stand in line, to order sides and drinks. At last, faint from hunger, you squeeze in at one of the long communal tables and tear into some of the finest barbecue in Texas.

Smitty’s began around 1900 as Kreuz Market, a German butcher shop that sold fresh meat during the week and smoked whatever was left over on the weekend. The Kreuz name endured even after Edgar “Smitty” Schmidt bought the business, in 1948. It was still in use in 1999, when a dust-up among the late Edgar’s three children caused his son Rick to take the Kreuz name to a new building down the road (see page 126). Fortunately, daughter Nina Schmidt Sells and her son, John Fullilove, kept the fires burning and reopened under the current name. They made a few concessions to modernity, such as repainting the dining room and offering sauce (you have to ask for it). Other than that, the place is still the proud bulwark of tradition it has always been. May it never change.

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