Smitty’s Market In Lockhart Keeps The Spirit Of Texas Barbecue Alive
In Lockhart, Texas, barbecue isn’t just a meal – it’s part of the town’s identity.
At Smitty’s Market, that tradition is alive in every detail, from the atmosphere to the flavor that keeps people coming back.
It’s a place where history and community meet at the table, offering a true taste of what makes Texas barbecue unforgettable.
A Century-Old Legacy
Born from family drama in 1999, Smitty’s Market emerged when Nina Schmidt Sells kept the original Kreuz Market building after her brother moved the business elsewhere.
The market’s story began in 1900 when the building housed a meat market run by Charles Kreuz.
Nina named her new venture after her father Edgar “Smitty” Schmidt, who had purchased Kreuz Market in 1948.
Despite the family split, Smitty’s maintained the traditional cooking methods that made the original spot famous, ensuring the legacy of authentic Central Texas barbecue continued uninterrupted.
Stepping Into The Past
Entering Smitty’s feels like a time warp.
The front door leads not to a typical restaurant entrance but straight to the smoking pits where meat sizzles over open flames.
The floors, blackened from decades of smoke and foot traffic, tell stories of countless barbecue pilgrimages.
Brick walls absorb a century of cooking aromas, while minimal lighting creates a rustic, authentic atmosphere.
The building’s original architecture remains largely untouched, preserving the genuine Texas barbecue experience.
Meat Masterpieces
Brisket reigns supreme at Smitty’s – gloriously smoky with a perfect black pepper crust and that signature pink smoke ring.
Unlike modern barbecue joints, they don’t trim all the fat, allowing the meat to baste itself to juicy perfection during the long smoking process.
Their pork ribs offer a beautiful balance of tenderness and chew, while the original beef sausage (made from an old German recipe) delivers a coarse-ground, smoky snap with each bite.
Smitty’s traditional approach means no sauce – just perfectly seasoned meat cooked over post oak wood, the way Central Texas barbecue was meant to be experienced.
Pit Master Traditions
The heart of Smitty’s operation lies in its smoking technique, unchanged for generations.
Pit masters arrive before dawn to tend the fires, maintaining the perfect temperature through feel and experience rather than digital thermometers.
Post oak wood – the signature fuel of Central Texas barbecue – burns in open pits where massive cuts of meat slowly transform over 12-14 hours.
The smokers themselves, blackened from decades of use, contribute their own seasoning to each batch.
This dedication to craft creates a distinct flavor profile that can’t be replicated by modern cooking methods.
