Only a year after taking over the corner of a little shopping center, pitmaster Lance Kirkpatrick seems to have the hang of his surroundings. A loyal customer base now packs the long wooden tables during lunch hours. On our last visit, the fatty brisket and beef ribs were the standout items, but the pork ribs and sausage weren’t far behind. The key is not to bother with the lean brisket, which came out dry and uninspiring; the superb fatty is what you want. We also loved the beef rib’s peppery crust, which balanced nicely with the tender interior.
Method: Post oak; indirect-heat pit
Pitmaster: Lance Kirkpatrick
Pro-tip: Ask for your Thorndale sausage "dry," meaning smoked longer.
This place comes with rock-solid credentials: The pitmaster, Lance Kirkpatrick, worked under Bobby Mueller at Taylor’s Louie Mueller Barbecue for nine years. Following that, he briefly succumbed to the lure of a fine-dining kitchen, but last year Austin entrepreneur Shane Stiles beckoned Kirkpatrick to the pits once again. We’re grateful he did. Only a year …
Austin has traditionally been a jumping off point for barbecue trips to famous towns like Lockhart, Luling, Taylor, and Llano. Great barbecue seems to surround Austin, but the city has been getting a reputation of its own as a barbecue destination. Some have even started to question if there’s a need to trek the forty-five …