Take a Trip to Lockhart, Texas’ Tastiest Small Town

Just 30 miles south of Austin, this historic Texas town blends legendary smoked meats with vibrant small-town charm, a thriving arts scene, and a wave of new energy that’s reshaping its future.

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The smoky aroma of slow-cooked brisket wafts along the breeze in Lockhart, the official Barbecue Capital of Texas. Found 30 miles south of Austin, this vintage enclave has been a bucket-list destination for generations of barbecue lovers. But there’s more than bark-crusted beef that brings travelers to Lockhart, which is blessed with one of the prettiest courthouses in Texas and a fresh buzz of energy around its historic town square. 

Lockhart’s well-preserved Victorian architecture has attracted filmmakers for decades, and over 50 movies have been shot in town (including “What’s Eating Gilbert Grape,” “Waiting for Guffman,” and “Transformers: Age of Extinction”). These days, the city is growing. Ever since the pandemic, a slew of young restaurateurs, artists, and musicians have relocated from Austin to Lockhart in search of a quieter, more authentic (and affordable) small-town lifestyle. Eclectic new boutiques, bars, and eateries attest to their influence. 

For the Czech and German settlers who arrived in the 1840s, however, Lockhart was less “peace and quiet” and more “violent Comanche raids.” But the soil was fertile, and the hard-working immigrants had nerves of steel. These Central Europeans, now Central Texans, started smoking and slow-cooking their beloved sausages and meats to preserve them longer — and Texas barbecue was born. 

Central Texas brisket is considered by many as the quintessential Texas barbecue. Traditionally sliced and served on brown paper, it features a dry rub (sometimes just salt and pepper) and is smoked 12 to 24 hours over mesquite wood, pecan, or post oak. Classic fixins are simple, perhaps a slice of white bread or sweet onion, and sauce comes on the side (if at all). 

In East Texas, barbecue is more influenced by Southern cuisine, with plenty of pork and chopped meats on sandwiches. Pitmasters often marinate their meat in a sweet, tomato-based sauce and smoke everything over hickory wood until it’s exceptionally tender. Mexico influences South Texas barbecue (aka barbacoa), which is cooked in steamers, ovens, or underground pits if you’re old-school. Less common cuts like beef cheek abound, and marinades shimmer with chiles and garlic. Out in West Texas, they cook their barbecue the cowboy way: right over the open flame of a mesquite wood fire. 

It’s no surprise that Central Texas-style barbecue is the favorite in Fort Worth, which was historically linked to Lockhart via the Chisholm Trail. Lockhart was a major convergence point for herds heading north — and as cattle drives and meat markets gained traction in the late 1800s, the town’s barbecue reputation really took off.  

Today, seven local barbecue joints fire up everything from brisket and bacon burnt ends to pork ribs, smoked chicken, and housemade sausage. The best place to begin might be Black’s Barbecue, the oldest barbecue restaurant in Texas continuously owned by the same family. Step back in time with red-checkered tablecloths, wood panel walls, and beef ribs the size of your car. The bean recipe dates to the 1930s, just like the restaurant. Down the road, Terry Black’s BBQ hails from the same-but-different Lockhart barbecue dynasty. Snag a seat on the patio if the weather’s not broiling. Kreuz Market opened in 1900 as a meat market, and its age-old brick pits produce fork-tender pork chops and brisket — except you won’t find any forks here, nor any fancy-pants fixins or sauce.  

You will find sauce (but still no forks) at Smitty’s Market, and if side dishes are your jam, scoot over to Chisholm Trail BBQ for 19 of them made from scratch daily. Lockhart also has two new kids on the block: Riley’s Pit BBQ (with delectable smoked turkey) and the critically acclaimed Barbs B Q. Barbs B Q’s pitmaster Chuck Charnichart learned the ropes at Austin’s Franklin Barbecue before working at Goldee’s in Fort Worth. Part of Lockhart’s new wave of ex-urbanites, she’s known for flashy dishes like bright green cream cheese-poblano spaghetti, vegan chopped “meat” sandwiches, and Mexican concha bread pudding.  

Will Lockhart become the next Austin, with skyrocketing property prices and slacker-yuppies exhorting us to Keep Lockhart Weird? Only time will tell, but one thing is certain: You will not leave Lockhart hungry.   

Explore Lockhart

Savor: Lockhart’s non-BBQ food scene is abuzz with fresh arrivals. Fine dining meets underground bar vibes at Little Trouble, a rustic hangout with fun, inventive cocktails. If you’re craving Frito pie with a smoky frozen marg, Old Pal Bar Texas Tavern serves elevated pub grub in a Nickel City-style atmosphere (both bars are owned by Travis Tober). O’Donnell’s is another newbie with standout sandwiches, and Commerce Café’s gruyère popovers are a must before your meal.

Shop: Inspired to become the next great pitmaster? Mill Scale Metalworks sells custom smokers for pros and amateurs alike, including 1,000-gallon monsters made from upcycled propane tanks. Drop by The Culinary Room to hit the pudding bar and browse high-end groceries (they sell queso by the gallon). Lockhart also has two new bookstores: Haunt Happy Books is a horror-themed subterranean lair, and Best Little Wine & Books is owned by sommelier and Fort Worth native Kaye Askins.

Enjoy: Watering holes abound in Lockhart, from snazzy new lounges like The Case Room (inside Fiddler’s Green instrument shop) to old-timey Texas taverns like The Pearl. The Pearl connects to The Blue Pearl, a 2,000-capacity music venue that opened last year in a rock-walled building from 1896. The red brick Dr. Eugene Clark Library dates to the same decade and is the oldest continuously operating library in Texas; peek inside to see its stained glass and spiral staircases.

Snooze: Whether you want to stay in town or the countryside, short-term rentals on Vrbo or Airbnb are the way to go. Most are entire houses, but the prices are doable — including cute cottages with colorful modern renovations close to the courthouse square. For history buffs, the Greek revival Gambrell House retains most of its midcentury features and receives high marks for its tranquil covered porches and charming Southern ambiance.

How to Get There: Drive south toward Austin on Interstate 35. About 18 miles past Salado, just before Georgetown, take Exit 265 for TX-130 S. Continue on TX-130 S for 57 miles, enjoying the highest speed limit in the Americas (85), then take Exit 470 for US-183. Lockhart is about 3 miles ahead. The entire trip is 219 miles and just over three hours if you get lucky with I-35 traffic.