Lockhart

Smitty’s Market

May 3, 2013 By Daniel Vaughn

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…

Kreuz Market

May 3, 2013 By Texas Monthly

We didn’t see pitmaster Roy Perez and his famous muttonchop sideburns on our last visit to the Lockhart institution, but the rest was reassuringly familiar. Rows of picnic tables ushered us back to a long, hallowed hall, and we soon found ourselves in a happy haze of post oak smoke.