Lockhart Smokehouse Awards

Lockhart Smokehouse Restaurant Review:

This Bishop Arts spot takes its ’cue --- and its name --- from the barbecue capital of Texas, saving Dallasites the burden of making the four-hour drive to Lockhart to get great barbecue. They burn Texas post oak inside a Bewley smoker where they smoke brisket, ribs, sausage and prime rib. You order by the pound and get it served the old-fashioned way: plopped in a heap on butcher paper, with no fork and no sauce. It’s the sole distributor in Dallas of Kreuz Market's famous sausage, so that's a must. There’s also a unique cut called the shoulder clod that's become a local favorite, and the "beer can chicken" with a paprika rub is exceptionally moist. If you're feeling fancy, you can get your brisket in a taco, and you help yourself to sides such as deviled eggs and an extra-spicy coleslaw packaged in plastic containers and stacked in a refrigerator. The room is spacious and relaxed, with a bar stocked with plenty of Texas beers.