Kreuz Market
Barbecue restaurant · Lockhart
619 N Colorado St, Lockhart, TX 78644
Highlights
Legendary Texas smokehouse known for brisket, sausage, and pork chops
Legendary Texas smokehouse known for brisket, sausage, and pork chops
"“I love Kreuz Market. It’s not actually in Austin city limits—it's in Lockhart, which is about 40 minutes away, but it's well worth the drive. I used to go there with my family after church. It's over a hundred years old. You get your butcher paper, they throw a slab of meat on there, you get a Big Red out of the cooler, and you have a nice meal." - nicolai mccrary
"Central Texas barbecue traditions can largely be attributed to German and Czech butchers who immigrated to the state in the mid-1800s. So it makes sense that a German market that’s been smoking meat for more than a century would be a barbecue institution. The pits at Kreuz Market look like they haven’t been cold in a hundred years, and the pork chops are so moist and tender you can tear off a piece with just a fork. Once your meat is sliced and served on a paper-lined tray, you can head into the dining room where there are tons of large tables to spread out, plus a separate counter where you can grab some sides and a few bottles of Shiner. The sides here also stand out—you should definitely get some creamed corn with poblanos and baked potato casserole, or lean into the German roots and get a side of fennel-seed-flecked sauerkraut." - anne cruz
"Coming down 183 into Lockhart you'll see Kreuz Market on your right; the business traces back to 1900 though it's been in its current building only since 1999 after Rick Schmidt moved it following a family dispute. You place your meat order at the back among the brick pits, and there are no barbecue sauce or forks—it's old-school; say hi to pitmaster Roy Perez with his iconic mutton-chop sideburns on your way out. Expect weekend lines (avoid peak lunch hours or arrive earlier), and order the shoulder clod (the lean-brisket equivalent), a pork chop, both types of homemade sausage, and pork ribs for a solid meal." - Eater Staff
"Central Texas barbecue traditions can largely be attributed to German and Czech butchers who immigrated to the state in the mid-1800s. So it makes sense that a German market that’s been smoking meat for more than a century would be a barbecue institution. The pits at Kreuz Market look like they haven’t been cold in a hundred years, and the pork chops are so moist and tender you can tear off a piece with just a fork. Once your meat is sliced and served on a paper-lined tray, you can head into the dining room where there are tons of large tables to spread out, plus a separate counter where you can grab some sides and a few bottles of Shiner. The sides here also stand out—you should definitely get some creamed corn with poblanos and baked potato casserole, or lean into the German roots and get a side of fennel-seed-flecked sauerkraut. " - anne cruz
"Central Texas barbecue traditions can largely be attributed to German and Czech butchers who immigrated to the state in the mid-1800s. So it makes sense that a German market that’s been smoking meat since 1900 would be a barbecue institution. The pits at Kreuz Market look like they haven’t been cold in a hundred years, and the pork chops are so moist and tender you can tear off a piece with just a fork. Once your meat is sliced and served on a paper-lined tray, you can head into the dining room where there are tons of large tables to spread out, plus a separate counter where you can grab some sides and a few bottles of Shiner. The sides here also stand out—you should definitely get some creamed corn with poblanos and baked potato casserole, or lean into the German roots and get a side of fennel-seed-flecked sauerkraut." - Anne Cruz
