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Smitty's

208 S. Commerce, Lockhart, TX - (512) 398-9344
Posted By Jay S. Marks on 5/20/2011 11:26:00 PM
The brisket was the most exquisite (if you can use that term for barbecue) thing I've ever tasted. The barbecue ribs were unfrigginbelievable. No sauce was needed (nor particularly desirable, as most of us can make one the equal of, or better than, Smitty's sauce). The lean smoked shoulder was phenomenal. The hot rings were too greasy and not exceptionally tasty.

The smoked prime rib was OK, as were the potato salad and coleslaw, though nothing to write home about. But the fresh whole tomatoes, avocados, and jalapenos were excellent accompaniments to put on the white bread with the brisket or shoulder.

I will never forget this meal, or the authentic cultural feel of the place. We dined while watching the wood burning out in the open on the floor, feeding the large smokers. The long family-style tables and down-home decor gives you a sense of community. Bring cash or checks, no credit cards accepted.

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Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
brisket
Prime Rib
Pork Ribs
sausage ring
Shoulder Clod
Rate this place
The Sausage Ring has long been a specialty of barbecues in this area. It doesn't have the velvet-smooth class of brisket, but its succulence is awesome.  To bite into this plump baby and feel your teeth release its juices is a sensual experience beyond words.
"The Sausage Ring has long been a specialty of barbecues in this area. It doesn't have the velvet-smooth class of brisket, but its succulence is awesome. To bite into this plump baby and feel your teeth release its juices is a sensual experience beyond words."
Michael Stern





The Texas smoke-house meat of choice -- fat-ribboned brisket, oozing juice and edged with black crust -- is here shown atop a pit-cooked pork chop with a sausage ring behind. With that bread at the far left and a couple of tall sweet teas, it's a perfect meal.
"The Texas smoke-house meat of choice -- fat-ribboned brisket, oozing juice and edged with black crust -- is here shown atop a pit-cooked pork chop with a sausage ring behind. With that bread at the far left and a couple of tall sweet teas, it's a perfect meal."
Michael Stern


Rosy slices of prime rib from the pit.  The outer rim is punchy and smoky, the pink center is beefy, juicy, and tender.
"Rosy slices of prime rib from the pit. The outer rim is punchy and smoky, the pink center is beefy, juicy, and tender. "
Bruce Bilmes and Susan Boyle


A master barbecue man shows off beef sausage rings cooking in the wood-fired pit.
"A master barbecue man shows off beef sausage rings cooking in the wood-fired pit."
Michael Stern


No side dishes, no appetizers, no desserts to worry about.  Just two questions to ask:  which meat do you want, and how much?
"No side dishes, no appetizers, no desserts to worry about. Just two questions to ask: which meat do you want, and how much?"
Michael Stern


After selecting and buying your meat in the adjoining pit room, you carry it into this air-conditioned dining room and dine at these long tables.
"After selecting and buying your meat in the adjoining pit room, you carry it into this air-conditioned dining room and dine at these long tables."
Michael Stern


Towards the upper right you can see the back door opening.  As you enter you practically wade through fire and ashes to reach the order counter.  This is a scene we could not even remotely imagine back east, what with regulations and agencies and insurance concerns and all.
"Towards the upper right you can see the back door opening. As you enter you practically wade through fire and ashes to reach the order counter. This is a scene we could not even remotely imagine back east, what with regulations and agencies and insurance concerns and all."
Bruce Bilmes and Susan Boyle


In the foreground, briskets bask in the smoke of slow-burning logs.  In back, one of the pit men severs a few pounds for a hungry customer.
"In the foreground, briskets bask in the smoke of slow-burning logs. In back, one of the pit men severs a few pounds for a hungry customer."
Michael Stern


The old bench-tables against the wall are no longer in use; but in their day, many tons of good meat were eaten here.
"The old bench-tables against the wall are no longer in use; but in their day, many tons of good meat were eaten here."
Michael Stern


Smitty's is in the location where the estimable Kreuz market used to be. Kreuz -- still wonderful -- has moved to the edge of town, and Smitty's maintains the tradition as though nothing has changed in decades.
"Smitty's is in the location where the estimable Kreuz market used to be. Kreuz -- still wonderful -- has moved to the edge of town, and Smitty's maintains the tradition as though nothing has changed in decades. "
Michael Stern



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