East Austin, Austin · restaurant
The Tex-Czech sausage is made in-house, the beef rib disappears early on Saturdays, and the scratch-made sides (green chile cheese grits, citrus beet salad) are good enough to distract from the barbecue for a minute. Now operating out of a converted church with pecan trees shading the picnic tables, the setting finally feels as distinctive as the food that earned all the acclaim.
Central Texas smoked brisket, prime beef over post oak — a Top 10 Texas Monthly BBQ joint
Slow-smoked pork ribs served by the pound at this East Austin landmark
Weekend-only oak-smoked beef rib—massive, tender, and gone by early afternoon
House-made smoked sausage with a snappy casing and deep Central Texas smoke flavor
Oak-smoked Central Texas brisket, sliced thick with a deep mahogany bark