first time poster. here is my extensive photo album from the family trip to Austin in April
this is from our first night. we had a quick dinner at Ironworks downtown. this is the wife's plate. Despite me telling her that Texas is beef country, she insisted on getting pork ribs wherever we went. these were pretty good.
this was my plate. Only beef ribs i had on the trip. excellent. Brisket was good but a hair dry.
Salt Lick. Not bad. not a huge fan of the pre-smothered sauce. good brisket. So-so ribs. I did buy some rub on the way out.
Kruezs in Lockhart. If you're looking for a front porch sofa, this is your town. otherwise, BBQ is the name of the game in Lockhart. We went to Black's first (not pictured). Great brisket. Ribs were tough. Kreuzs was the hands-down winner. No Sauce (the way i like it) brisket was moist. ribs were very tender.
couple of items:
every place served spareribs, no babybacks or even St. Louis cuts. i never thought about this until i started reading about BBQ and i guess just about every place i've been to serves spare ribs. no place seems to strip off the underside membrane.
also, when i asked how long each of these places smoked their briskets, the answered ranged from 6 to 24 hours. saltlick cooks their brisket at 375 degrees.
with practice, i think i could get my brisket and ribs to a quality as good (or even better) than some of these places. I think one missing element is the actual smoker grill and oven itself. i don't even own a smoker yet, but these places have been using the same oven and grills for decades. I imagine they're never cold either.