A tour of Black's BBQ in Lockhart

Village Idiot

I had to take my bride to Austin for a meeting today, so on the way back to Houston, I made a slight detour through Lockhart to my favorite BBQ joint on the planet - Blacks.

We got brisket and ribs and a couple of sides. But the good part is that they gave me a tour of the pits in the back.  Not much being cooked, since it was 2:00 on a Tuesday, but there was enough to get the idea.  I'm posting this because of the info he gave me.  They cook their meats at 300 - 350 degrees.  I thought it would have been in the low 200s.  He also said they don't cook to time or temperature, but feel.  He got out a probe and pretended to stick the brisket.  I said "kinda like the toothpick method?" and he said "exactly".

So, next time, I'm upping the temp and getting the toothpicks out.

TUTTLE871

Blacks is second in my list of great BBQ (Pecan Lodge is my 1). I will be down In the Hill country this weekend for 4 days and I am definitely stopping at Blacks one day and going for another round.
That's interesting that the temp is that high.

nolaegghead

It's open 8 days a week...must be good. 

Chubbs

Really cool @VI. You guys in TX are lucky to have so many joints. I am surprise by the higher temps too but I guess the idea is to pump the food out. Did you say, "oh you turbo the meat like Mickey?"

Village Idiot

They have a wall with pictures of the 10 most wanted BBQ criminals, titled  WANTED: DEAD OR ALIVE.  Mickey's picture is at the top, next to the picture of his internationally famous burnt chicken wings.

travisstrick

I do brisket at 300 all the time. 270-300 has been the sweet spot for me. I go between those temps depending on when I want it done. 

Carolina Q

Closest good Q joint to me is about 5-600 miles away. And beyond. On the other hand, I don't have to live in Texas. 

Gary, u know I'm just jerkin' yer chain.

Village Idiot

Carolina Q said:

Closest good Q joint to me is about 5-600 miles away. And beyond. On the other hand, I don't have to live in Texas. 

Gary, u know I'm just jerkin' yer chain.

Welcome to the zoo, Michael.  Knowing you, you can take the heat.

Now, 

caliking

I've been to Black's and loved the old school feel of the place. You walk in and know that you're in a place serious about bbq.

GA_Dawgs

300 I can get on board with and do for some of my cooks but 350 seems high. Guess you can't argue with success and there are definitely lots of ways to skin a cat.

Austin Egghead

The family is good people.  Love the crust on the grill.  The meat is cooked on a big, long, deeper than my waist pit with the fire on one end and the draft on the other---it aint no offset smoker.  Temp along the pit will vary probably 25-50 degrees.  A good pit master knows when to and where to move the meat to get the most out of the pit and the food.  

Carolina Q

Village Idiot said:

Now, 

That's what I love about you, man... subtlety.  )

Village Idiot

Austin Egghead said:

 pit with the fire on one end and the draft on the other---it aint no offset smoker.  

That's my definition of an off-set smoker.   :-O

The Cen-Tex Smoker

According to TX Monthly, They actually cook them in a gas rotisserie (blaspheme) with WOOD SOAKED IN WATER (more blaspheme!)  for 8 hours, then refrigerate (even more.....) it for 2 days like Salt Lick. Then they rewarm it in the brick pits. Just goes to show you there are a lot of ways to skin a cat. So, if you are gonna cook like Blacks, you are going to need a hell of a lot more than a toothpick  )

The Cen-Tex Smoker

I might have to remove one blasphemy. It says wood "stored in a cooler" (not in water in a cooler although I don't know why you would put it in a cooler if you weren't soaking it). It also says "it's among the weirdest smoking routines in Texas but you can't argue with the results". I'll agree that when it's good, it's as good as anybody's.

flynnbob

Heading to Austin next week and I will put Blacks on my list.  Anyone ever been to the Dinosaur BBQ in Syracuse?  Good spot if you are ever passing through.

BigGreenBamaGriller

nolaegghead said:

It's open 8 days a week...must be good. 

I may be late on the draw, but when did you come back Nola?

Mickey

Your married?

nolaegghead

BigGreenBamaGriller said:

nolaegghead said:

It's open 8 days a week...must be good. 

I may be late on the draw, but when did you come back Nola?

@biggreenbamagriller - Yesterday.  My productivity off-forum has already tanked.  I think I'll regret this...I'm not good at moderation.

NecessaryIndulg

Mmm, I wish I could go there at least once a week for a beef rib! Gary, thank you for recommending Black's to me!

I asked Kent for a tour when I was there in April. I loved his gentleness & hospitality so much that I did a write-up on them as soon as I got home! http://necessaryindulgences.com/2013/05/blacks-barbecue/

Everyone there was gracious. It was even more apparent when we went to another BBQ place in the same town on the same day and it had a completely different feel to it. Maybe it's just me... but I think love, kindness, and hospitality makes food taste better. :x