Lockhart, Texas stands as a beacon for barbecue enthusiasts across the nation. Known as the “Barbecue Capital of Texas,” this small town boasts a rich culinary heritage that draws visitors from far and wide. Its barbecue joints are more than just restaurants; they’re living museums of Texas food culture, each with a unique story to tell.
The smoky aroma that permeates Lockhart’s streets is a testament to the time-honored traditions upheld by its pitmasters. These establishments have been perfecting their craft for generations, passing down secret recipes and techniques that have stood the test of time. From century-old family businesses to newer ventures steeped in local lore, Lockhart’s barbecue scene offers a tantalizing blend of history and flavor.
1) Black’s Barbecue – Founded in 1932 by Edgar Black
Black’s Barbecue stands as the oldest family-owned BBQ restaurant in Texas. Edgar Black Sr. established the business in Lockhart during the Great Depression, initially as a meat market.
The transition to a full-fledged barbecue restaurant came with Edgar Black Jr., the second-generation pitmaster. He focused on serving quality ingredients consistently, including meats and pickles.
Five generations of the Black family have maintained the tradition of serving authentic Texas-style BBQ. The restaurant takes pride in not changing its core business plan over nearly a century.
Black’s Barbecue has served over 50 million guests from around the world. It remains a cornerstone of Lockhart, known as the barbecue capital of Texas.
Today, third-generation pitmaster Kent Black continues the family legacy alongside his sons. They preserve the bold, smoky flavors that have made Black’s a Texas treasure since its inception.
2) Smitty’s Market – Started by Kreuz family in 1900
Smitty’s Market traces its roots back to 1900 when the Kreuz family established a meat market in downtown Lockhart, Texas. The business quickly gained popularity for its smoked meats and sausages.
In 1948, Edgar “Smitty” Schmidt purchased Kreuz Market from the original owners. He continued to operate the business under the Kreuz name, maintaining its reputation for quality barbecue.
Smitty expanded the restaurant in 1978 by acquiring the neighboring 1906 dry goods store. This addition provided more dining space for the growing customer base.
A family dispute in 1999 led to a split in the business. Smitty’s daughter, Nina Schmidt Sells, retained the original building and opened Smitty’s Market. Her brother, Rick Schmidt, moved the Kreuz Market name to a new location.
Smitty’s Market has since garnered numerous accolades. The Lockhart Post Register named it Best Sausage, Best BBQ, Best Meat Market, Best Ribs, and Best Brisket in Caldwell County for 2015.
The restaurant continues to operate in its historic location, preserving the traditional pit barbecue methods that have made it a staple of Lockhart’s barbecue scene for over a century.
3) Kreuz Market – A staple since 1900, split from Smitty’s
Kreuz Market has been a cornerstone of Lockhart’s barbecue scene since 1900. The establishment’s rich history spans over a century, with ownership passing through generations of the Schmidt family.
In 1948, Edgar “Smitty” Schmidt purchased Kreuz Market from the original Kreuz family. The business continued to thrive under Schmidt family ownership for decades.
A significant change occurred in 1999 when a disagreement arose between Edgar Schmidt’s children. This led to a split in the family business, resulting in two separate establishments.
Rick Schmidt, Edgar’s son, moved Kreuz Market to a new location on the highway. He took the Kreuz name and recreated the iconic barbecue joint in a larger, barn-like structure.
Meanwhile, Nina Sells, Rick’s sister, retained ownership of the original building. She reopened the historic location under the name Smitty’s Market, continuing the family’s barbecue tradition.
Both Kreuz Market and Smitty’s Market continue to operate in Lockhart today. Each establishment maintains its own unique identity while sharing a common heritage rooted in the original Kreuz Market.
Kreuz Market remains committed to its traditional barbecue methods. They smoke their meats over post oak wood in signature pits, preserving the flavors that have made them famous for generations.
4) Chisholm Trail BBQ – Opened by Edgar Schmidt’s grandson
Chisholm Trail BBQ has been a cornerstone of Lockhart’s barbecue scene since 1978. The restaurant was founded by Floyd Wilhelm, grandson of Edgar Schmidt, a prominent figure in Lockhart’s barbecue history.
Wilhelm drew inspiration from his grandfather’s legacy and decided to carry on the family tradition. He established Chisholm Trail BBQ with a commitment to traditional, slow-cooked barbecue methods.
The restaurant uses old-school pits and post oak wood to smoke their meats. This technique ensures authentic flavors that have made Lockhart the “Barbecue Capital of Texas.”
Chisholm Trail BBQ offers an impressive selection of nine smoked meat options. These are complemented by nineteen homemade sides, providing customers with a diverse and satisfying menu.
The restaurant has expanded its services to include nationwide shipping and catering. This growth demonstrates the enduring appeal of their barbecue and the Wilhelm family’s business acumen.
Chisholm Trail BBQ continues to uphold the standards set by Edgar Schmidt. Its presence in Lockhart serves as a testament to the town’s rich barbecue heritage.
5) Terry Black’s BBQ – Black’s Barbecue descendants
Terry Black’s BBQ carries on a rich family legacy in Texas barbecue. The restaurant is run by twin brothers Michael and Mark Black, direct descendants of the renowned Black’s Barbecue dynasty.
Their grandfather, Edgar Black Sr., opened the original Black’s Barbecue in Lockhart in 1932. The twins grew up learning the art of smoking meat from their father and uncle.
In 2014, Michael and Mark branched out to start their own barbecue venture. They opened the first Terry Black’s BBQ location in Austin, named after their father Terry.
The brothers have since expanded, with additional restaurants in Dallas and Lockhart. Their Lockhart location opened in 2022, bringing the family’s barbecue tradition full circle.
Terry Black’s BBQ honors their heritage while forging their own path. They use traditional smoking methods and family recipes, but also incorporate their own innovations.
The menu features classic Central Texas-style barbecue. Brisket, sausage, and beef ribs are staples, smoked low and slow over post oak wood.
6) Lockhart Smokehouse – Dallas spot inspired by Kreuz Market
Lockhart Smokehouse brings Central Texas-style barbecue to Dallas, drawing inspiration from the legendary Kreuz Market. Founded by Jill Grobowsky Bergus, the restaurant has a deep connection to barbecue royalty.
Bergus is the step-granddaughter of Edgar “Papa” Schmidt, who owned and operated Kreuz Market in Lockhart, Texas, for decades. This family heritage infuses Lockhart Smokehouse with authentic barbecue traditions.
The restaurant opened in 2011, quickly becoming one of Dallas’ most anticipated culinary destinations. It faithfully recreates the flavors and techniques that made Lockhart the “Barbecue Capital of Texas.”
Lockhart Smokehouse offers a menu featuring classic smoked meats. The establishment adheres to true barbecue tradition, serving until the day’s meat supply runs out.
With locations in Dallas, Plano, and Arlington, Lockhart Smokehouse has expanded its reach across the Dallas-Fort Worth Metroplex. Each spot maintains the commitment to quality and tradition established by the original Dallas location.
7) The Original Black’s BBQ – Lockhart’s first barbecue joint
The Original Black’s BBQ holds a special place in Lockhart’s culinary history. Established in 1932, it claims the title of the town’s first barbecue restaurant.
Located in what is now known as the barbecue capital of Texas, Black’s BBQ has been serving up mouthwatering smoked meats for over 90 years. The restaurant’s longevity speaks to the quality of its food and its deep roots in the community.
Black’s BBQ takes pride in its old-school cooking techniques. These time-honored methods have helped maintain the authentic taste of Texas barbecue that customers have come to expect.
The restaurant’s fame extends beyond Lockhart. It has gained recognition as the oldest family-owned barbecue joint in the world, cementing its place in BBQ history.
Black’s BBQ continues to attract barbecue enthusiasts from far and wide. Its commitment to traditional smoking methods and high-quality meats ensures that each visit offers a taste of true Texas barbecue heritage.
Historical Roots of Lockhart BBQ
Lockhart’s barbecue tradition dates back to the late 19th century, with several pioneering families establishing the foundation for the town’s renowned culinary legacy. Over the decades, these early meat markets evolved into iconic barbecue institutions, shaping Lockhart’s reputation as a barbecue mecca.
Pioneering Families
In 1875, Jesse Swearingen opened Lockhart’s first meat market, setting the stage for the town’s barbecue revolution. Charles Kreuz purchased this establishment in 1900, transforming it into Kreuz Market. The Kreuz family played a pivotal role in developing Lockhart’s signature barbecue style.
Other notable families soon followed. The Schmidt family founded Smitty’s Market in 1924, originally operating as part of Kreuz Market before splitting off. The Chisholm family entered the scene in 1978 with Chisholm Trail Bar-B-Que, adding their unique flavor to the mix.
These families’ dedication to traditional smoking methods and high-quality meats laid the groundwork for Lockhart’s barbecue dominance.
Evolution Through the Decades
Lockhart’s barbecue scene witnessed significant changes over the years. The early meat markets gradually transitioned into full-fledged restaurants, adapting to changing customer demands while preserving their core traditions.
In the mid-20th century, Black’s Barbecue, established in 1932, gained prominence under Edgar Black Sr.’s leadership. The introduction of side dishes and dining areas marked a shift from the original meat market model.
The late 20th century saw further expansion. Kreuz Market moved to a larger location in 1999, sparking a family dispute that led to the creation of Smitty’s Market in the original Kreuz building.
In 1999, the Texas Legislature officially recognized Lockhart as the “Barbecue Capital of Texas,” solidifying its status as a culinary destination. This designation spurred tourism and further innovation in the local barbecue scene.
Culinary Techniques and Traditions
Lockhart’s barbecue pitmasters have honed their craft over generations, developing distinct smoke styles and flavor profiles. Their signature techniques and secret recipes contribute to the town’s reputation as a barbecue mecca.
Signature Smoke Styles
Lockhart pitmasters excel at slow-smoking meats over low heat for extended periods. They typically use post oak wood, which imparts a mild, slightly sweet flavor. Brisket is often smoked for 12-18 hours at temperatures around 225°F.
Some pitmasters wrap meats in butcher paper partway through cooking to retain moisture. Others leave them unwrapped for a crispier bark. Temperature control is crucial, with pitmasters carefully monitoring and adjusting airflow to maintain consistent heat.
Many Lockhart joints still use traditional brick pits or offset smokers. These allow for indirect heat cooking and optimal smoke circulation. Regular basting or mopping of meats during smoking is common to enhance flavor and moisture.
Unique Sauces and Rubs
While some Lockhart establishments serve their meats sauce-free, others offer distinctive house-made sauces. These range from tangy vinegar-based varieties to thick, sweet tomato sauces. Mop sauces, applied during cooking, often incorporate beef broth, spices, and Worcestershire sauce.
Dry rubs are a key element of Lockhart’s barbecue tradition. Common ingredients include salt, black pepper, paprika, garlic powder, and cayenne. Some pitmasters use coffee grounds or brown sugar for added depth. Rubs are typically applied generously before smoking to form a flavorful crust.
Certain joints have signature spice blends they sell commercially. These proprietary mixes allow customers to recreate Lockhart flavors at home. Experimenting with rub ingredients and ratios is an ongoing process for many pitmasters seeking to perfect their recipes.