Black's Barbecue is most famous for its beef brisket. Edgar Black, Jr. was the first person in the United States to exclusively serve the Brisket cut of beef at his barbecue establishment. Historically barbecue joints would just cook whatever meats were left over in the meat market. Edgar started only selling the Brisket cut of meat and others have since followed. "When I first started selling Brisket, there weren't half a dozen barbecue joints that sold it. Now, I bet you couldn't find half a dozen that don't sell it," says Edgar Black, Jr.
Black's Barbecue only serves Certified Angus Brisket. No one else in Lockhart does that. Certified Angus Brisket is the top 50% of all Select Angus Briskets. Edgar Black, Jr. slow cooks the meat on his 60 year old pits using local post oak wood. The dry rub used is a special blend of spices developed by Edgar as well.
The brisket, the wood, and the dry rub produce brisket that is known all over the United States. Recently, a couple from Sweden who operate a western style Dude Ranch in Sweden, came all the way to Lockhart to learn how to cook our great Texas Barbecue.
Try some of the best melt-in-your-mouth brisket that you'll ever taste!
2 lbs Lean End Typically Feeds: 4-8 people