Dining Guide
Black’s Barbecue

Kent Black’s methodology (developed by his parents, Edgar and Norma Jean) is definitely odd: briskets are cooked for eight hours in a Southern Pride rotisserie using only wood, no gas. This leaves them partially smoked. They’re then stored for a couple days in a cooler, then smoked for four hours in the old brick pits. This may be the weirdest smoking routine in Texas, but it’s hard to argue with the results. A thick black crust covers the tender beef, and there’s plenty of well-cooked fat with a deep and powerful smokiness that just isn’t found elsewhere in town.
City: Lockhart
Cuisine: Barbecue
Method: Post oak; indirect-heat pit
Pitmaster: Kent Black
Pro-tip: When Black's is busy, it staffs the cutting block on the left with the B team. Go to the one on the right.
Price: $$
Address: 215 N. Main, Lockhart, TX, 78644
Hours: Sun-Thur 10-8, Fri-Sat 10-8:30
Phone: 512-398-2712
Website: blacksbbq.com
Year Opened: 1932
Last updated: May 3, 2013