This past week my family and I took a week's long trip down to the coast. On the way down to Corpus we took a little detour through the Texas Hill Country for some of the states finest barbecue. I have never been to Lockhart before and have always wanted to go. To me Coopers in Llano had always reigned as one of the supreme places to go, however after experiencing some of the BBQ that Taylor and Elgin had to offer I had to find out for myself if there was any better. Even though Lockhart was a few hours out of the way I knew it was something we had to try and I am so thankfull that we did. It is one thing to read about barbecue meccas such as Kreutz but to experience it in person brings a whole new level to true Texas barbecue.
Upon arriving one of the first things that I noticed about Kreuz is the size of the building. It is not the original Kreuz Market but does however come from the same Schmidt family. I have never seen such a large structure especially one that's built for barbecue. When you enter down the hallway up into the pit room where you place your order you will see signs all over making it very clear that this place is very different from most of the BBQ joints found in Texas as they have not changed a thing since the early 1900's. No Forks, No Sauce, and No Plates are just a few of the rules of eating here. When we walked up to place our order we were greeted by an elderly lady named Ella Townes and the Pitmaster Roy Perez. One thing I noticed while ordering is instead of hearing an electric knife cut into the meat like you do in most places in TX you actually hear the heat of the fire by the pit instead. Here they cut your meat with a very sharp steel knife just like they did back in their humble beginnings.
We ordered a pound of Brisket, a few ribs and some jalepeno cheddar sasauge. I have always agreed that barbecue sauce truly hides some of the great flavors of barbecue and little did I know how much it did until eating the brisket here. One thing that I have learned from this is the simpler the better. I also learned that post oak will now be my new wood of choice considering the magical flavors that it brings out in the meat along with just plain old salt and pepper. I have always cooked with mesquite mixed with oak or pecan however seeing that nearly all of the top joints in Texas use strictly Post Oak speaks volumes on why it truly is king here in Texas.
I would highly recommend Kreuz Market and Lockhart in general as an excellent place to get some of the top BBQ in Texas. Very few places still follow these practices so it's nice to take a little trip back in time to actually see some of the roots of true authentic Texas BBQ and get a feel of what it is like to taste the wholesome goodness of what sauce-less barbecue is all about.