This summer, my wife and I set out on a BBQ tour of central Texas. We wanted to hit the big name BBQ places, but also find some smaller joints to try as well. We also wanted to find other unique and interesting craftsmen that didn’t involve food. Each week, we will post about one of the stops along the way. Some of our stops are short. Other stops were so long, they may take several weeks to cover.

Our goal was to take you with us — as if you are really right there — on our trip. I hope you enjoy riding along the backroads with us just to see where life takes us.

This week we feature Black’s Barbecue in Lockhart, Texas. Legendary Black’s started in 1932 and is in its fourth generation of the family. They do things a little differently. The current pit was built in 1949 and holds 500 pounds at one time. Black’s uses a multi-step process for smoking their brisket. First, the meat is partially cooked in a rotisserie wood-fired smoker. The meat is cooled for a day or two then finishes cooking in a traditional offset brick smoker pit.

https://youtu.be/hE0ZJaBpKTE

Learn more about Black’s in this article from eater.com: Black’s Barbecue: 82 Years of a Texas Smoked Meat Legend

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Written by Chef John O'Neil

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