Founded in 1949, this is one restaurant of many in the Texas Hill Country that is well worth the drive. A no-frills kind of place that puts all the emphasis on the meat, the men is written on butcher paper and there is always a line. Meats are sold by the pound and are mouth-wateringly tender. Try the famous brisket – made with a salt and pepper rub and then slow-cooked in 50 year-old horizontal brick and steel pits using post oak wood. Word to the wise: They often sell out, so if you’re bringing out-of-town guests (or planning to go yourself), it’s better to call and place your order in advance.
Is this your company? Update or enhance your listings »