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Terry Black's Barbecue

  • Restaurants
  • Bouldin
  • price 2 of 4
  • 3 out of 5 stars

Photograph: David Brendan Hall


Time Out says

3 out of 5 stars

It’s the same family as Lockhart, Texas’s famed Black’s BBQ—twins Michael and Mark, nephews of third-generation founding pitmaster Kent Black, run the cooking here—but they insist it’s not the same product. The brisket in particular, though it uses the same simple salt and pepper rub, is almost chocolate-y in its richness—delicious, but realistically an entrée-dessert combo. Almost everything else—down to the sides, the way they’re displayed cafeteria-style, the checkered table clothes, you name it—is identical to the Lockhart location. Only three times bigger. As a rule of thumb for Central Texas BBQ: the smaller the joint, the better the cookin’.

Written by
David Brendan Hall


1003 Barton Springs Rd
Cross street:
between S Lamar Blvd and S 1st St
Opening hours:
Daily 11am–9pm
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