Our first stop was at Terry Black's BBQ in Austin on October 18. We had visited once before and got some to-go but we felt we needed to have a sit down meal there to get a better tasting. The to-go we got back in September was decent que but fairly average in our evaluation.
Inside we we joined a short line, maybe 15 people in front of us. The line moved slowly and I think it took us about 20 minutes to get our meal. That was with 2 of their three meat cutting boards in operation. I got my usual half pound of fatty brisket, 2 spare ribs, and a jalapeno cheese ring.
Our second stop on the tour was Kent Black's BBQ in San Marcos on October 20. We arrived for lunch about 12:30 pm.
One nice touch we noticed was a signed dollar bill from Edgar Black sealed into the flooring near our table.
After some discussion, Scott and I decided to come back on Tuesday and get some to-go, figuring we might find the smoke situation back to normal. Sadly, that was not the case. I got 2 lbs of fatty brisket to go and found it just as roast beefy as what we had the night before. The interesting thing about all of this is that at Gettin' Sauced, Black's was one of only 2 samples we got, out of 12 stations, that had decent smoke flavor. Who says great BBQ is easy? Not me.
On reflection we'd like to go back and try this trifecta again, but all on the same day. It would be pretty easy to do from Austin, to San Marcos, and to Lockhart. None of the 3 joints stood out from each other this trip. We had plenty of good food but no truly great BBQ.
There will soon be another "Original" Black's in Austin on Guadalupe Street. However they plan on bringing in the meat from Lockhart instead of smoking on site.