Dining Guide
Lockhart Smokehouse

The closest some Dallasites will get to a Central Texas barbecue experience could well be ordering meat by the pound at Lockhart Smokehouse. The similarity to Kreuz Market, in Lockhart, isn’t an accident. Co-owner Jill Bergus is part of the Schmidt family, who run Kreuz Market, and she and her partner (and husband), Jeff, wanted to strive for that Central Texas vibe.
Customers place their orders in the back in full view of the cutting board. Meats (including Kreuz-made sausages shipped from Lockhart) are piled onto butcher paper along with bread or saltines. The fatty brisket (and the occasional burnt end) is the surefire order. The thick black crust is a robust mix of smoke and the joint’s caramelized rub. The beef pulls apart easily and retains its moisture well. The lean brisket slices tend to dry out, so opt for the shoulder clod if it’s a leaner slice you’re craving. Pork spare ribs have steadily improved since the joint opened and are now some of the most consistent menu items. The seasoning mix is complex and a bit sweet, which works well with the smoky pork. The aforementioned Kreuz sausage (85 percent beef, 15 percent pork) is always nicely smoked (we prefer the jalapeño variety, which provides a pleasant heat that doesn’t overpower), and it’s hard to go wrong with a thick pork chop or a hefty beef rib, offered Wednesdays only. But do save room: as much thought is put into the sides as the meat. A creamy and rich mac and cheese, two kinds of coleslaw, and brisket-and-blue-cheese hominy are all great options if you didn’t already order more brisket than you can eat.
City: Dallas
Cuisine: Barbecue
Method: Post oak; indirect-heat pit
Pitmaster: Tim McLaughlin and Will Fleischman
Pro-tip: Check the cooler case for smoked-brisket deviled eggs.
Price: $$
Address: 400 W. Davis, Dallas, TX, 75208
Hours: Open 7 days 11-9 or till meat runs out
Phone: 214-944-5521
Website: lockhartsmokehouse.com
Year Opened: 2011
Last updated: May 3, 2013
Reviews
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Lockhart Smokehouse (Top 50)
It’s all in the family here. Co-founder Jill Grobowsky Bergus’s grandfather was Edgar Schmidt, the man who made Kreuz Market famous. That’s why three of the Lockhart joint’s specialties show up here: two great sausages and the cut known as …
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Lockhart Smokehouse
The closest some Dallasites will get to a Central Texas barbecue experience could well be ordering meat by the pound at Lockhart Smokehouse. The similarity to Kreuz Market, in Lockhart, isn’t an accident. Co-owner Jill Bergus is part of the …
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Lockhart Smokehouse
It’s good people, and it’s $15-per-pound good too. Three visits over the last three weeks have confirmed it. Brisket has morphed from very good to nearly perfect over those past three visits since my last review. The sausage just keeps …