Terry Black's Barbecue: Central Texas BBQ in Austin

Terry Black's Barbecue in Austin, Texas — Terry Black’s Barbecue in Austin, Texas

This past April, I visited Austin, Texas, for the first time, and Terry Black’s Barbecue was at the very top of my must-try BBQ list. The family-owned restaurant on Barton Springs Rd. is a popular destination for those seeking authentic Central Texas barbecue.

If you don’t know, Austin has many quintessential Central Texas BBQ restaurants. So, when I booked my flight, I couldn’t stop thinking about all the delicious smoked meats I wanted to try.

Before opening Terry Black’s Barbecue, brothers Mike and Mark worked at their family BBQ restaurant near Lockhart. The brothers took all the knowledge they learned from their father, Terry Black, and opened their spot in Austin in 2014.

Since opening, the restaurant has gained a loyal following for its Central Texas BBQ, featuring smoked brisket and beef ribs. People from all over come and wait in line to try the barbecue, myself included.

Today, Terry Black’s Barbecue has locations in Austin and the Deep Ellum neighborhood of Dallas.

Smokehouse, Terry Black's Barbecue, Austin, Texas — Smokehouse

Waiting in Line

Line out front of the restaurant, Terry Black's Barbecue, Austin, Texas — Line out front of the restaurant

When I arrived at the restaurant, I wasn’t surprised to see a line out front. Lines are common at some of Austin’s best BBQ spots. Nearby Franklin Barbecue often has waits of 3 to 4 hours.

Thankfully, the wait here is much shorter. While it can vary from day to day, it’s usually around 20 to 30 minutes during busy times.

Local craft beers enjoyed while waiting in line

About halfway through the wait, I arrived at a small window. From this window, I could order drinks, including beers. Most people, including myself, ordered a cold drink while waiting in line.

As for me, I ordered the Stash IPA from Independence Brewing Co. and the Axis IPA from Real Ale Brewing Co. Both were from local breweries.

Interior of Terry Black’s Barbecue

Rustic interior, Terry Black's Barbecue, Austin, Texas — Rustic interior

After 15 minutes of waiting in line, I made it through the door and into the restaurant with a cold beer in hand. While the line continued inside, I knew the wait would be worth it.

But the smell of smoke and meat made the wait seem longer than it was.

The interior of the restaurant screamed Texas and barbecue. I knew I was in the Lone Star state with all the Texas-themed trinkets adorning the walls.

While open, bright, and busy, the dining room felt cozy and inviting with its wooden décor. The rustic charm of the dining room, which reminded me of a barn, added to the ambiance.

Outdoor Patio

If the weather is nice, I recommend grabbing a seat at one of the tables outside on the patio. While it was raining on my visit, many tables were covered, so this was not an issue.

The patio is also dog-friendly if you want to bring your pup.

Terry Black’s Barbecue Menu

The menu at Terry Black's Barbecue in Austin, Texas — The menu at Terry Black’s Barbecue

Meats, sides, and sandwiches are what you’ll find on the menu at Terry Black’s Barbecue. While simple, there were great options to choose from. But they are best known for their brisket and beef ribs.

You had brisket, beef ribs, turkey, pork ribs, chopped beef, and sausage for meats. Except for the beef ribs, I could order meats 1/3 lb, 1/2 lb, 3/4 lb, or 1 lb. Beef ribs, sold by the rib, varied from 1 lb to 2.5 lbs.

The great thing about ordering by weight was that you could order a slice of whatever you wanted. You could try it all. I recommend that you make your plate exactly how you want it.

Sides included mac & cheese, green beans, creamed corn, Mexican rice, pinto beans, coleslaw, and potato salad. Sides came in containers of single (5 oz), pint (16 oz), quart (32 oz), and gallon (128 oz). Desserts included peach cobbler and banana pudding.

There were also a few extras to order, including cornbread and chips. Complimentary pickles, onions, and bread were available at the sides station. Just be sure to ask.

Sandwiches included brisket, chopped beef, turkey, and sausage. You could upgrade to a combo with chips and a drink or add sides for an extra charge.

Cafeteria-Style Ordering

Do you remember when you were young, you would visit the school cafeteria for lunch? You would get in line, pick the food you want, then pay at the end of the line.

Terry Black’s Barbecue uses this same cafeteria-style ordering system. I waited in line, grabbed a tray, picked my sides and meats, and paid at the end of the line.

I especially enjoyed watching the brisket and ribs sliced on the spot. This simple concept kept the line moving.

BBQ Plate

A beautiful plate of meat, Terry Black's Barbecue, Austin, Texas — A beautiful plate of meat

I wanted to try some of everything, so I ordered all the meats except for the chopped beef. Depending on what you order, your plate might look different.

For meats, I had brisket, beef ribs, pork ribs, turkey, and jalapeño cheddar sausage.

For sides, I had cornbread, coleslaw, and mac & cheese.

Brisket

Since I haven’t been to Franklin Barbecue, I can’t say who has the better brisket. But everything from the flavor to the texture to the color of the brisket was perfect at Terry Black’s.

Brisket can be a tough cut of meat to cook. It is easy to overcook, resulting in a dry piece of meat. I know this from personal experience. But this was not the case here. The brisket was perfect.

When I picked up the brisket, I noticed a few things. First, the red smoke ring. While the smoke ring didn’t add flavor, it meant a great low and slow cook.

Second, I couldn’t believe how tender the brisket was. The meat wanted to fall apart but didn’t on its own. But, when I pulled ever so slightly, the meat pulled apart. At the same time, the brisket was so moist that its juices were oozing out.

When I took my first bite, I realized what authentic Central Texas BBQ was. The thick cut of smoky brisket melted in my mouth. Sure, it was salty and peppery, but I could taste all the incredible flavors of the meat.

The complementing flavors and textures between the charred crust, tender meat, and rich, fatty parts came together to form the perfect cut of smoked meat. I have never had a brisket this good.

Beef Rib

They say you eat with your eyes first. And this beef rib looked beautiful. The outside of the rib was shiny and crusty after cooking for hours in the smoker.

This low and slow process resulted in the perfect smoke ring and distinct smoky flavor. Though smoked for hours and seasoned with salt and pepper, the meaty, beefy flavors of the ribs were never lost.

The low and slow process also resulted in tender, moist meat. The meat, which was rich, salty, and fatty, melted in my mouth with each bite.

Its texture was unlike anything I have had before. It wanted to break apart when I pulled on the meat but held together for the perfect bite.

If you plan on ordering the beef ribs, come hungry. These ribs weighed anywhere from 1 lb to 2.5 lbs. One beef rib might be enough if you want to share, as there was so much meat.

Pork Ribs

Up next were the pork ribs, which happen to be one of my favorite things to smoke in my backyard. These pork ribs were as delicious as the beef ribs but in their own way.

I found these ribs less salty and smoky than the beef ribs and brisket. While I could taste a hint of smoke, the sweetness from the brown sugar in the rub came through the most.

Each rib was meaty and tender, with just the right amount of melt-in-your-mouth fat. The meat didn’t fall off the bone but came away easily with each bite like competition-style ribs.

They were perfect.

Sausage

When I saw the jalapeño cheese sausage on the menu, I knew I would order it. This was especially true after trying the Jalapeño Cheddar Brat the day before at nearby Banger’s Sausage House & Beer Garden.

I couldn’t believe how smoky each slice of sausage was. I could taste all the flavors of the smokehouse in each bite. But the smoke wasn’t so strong that it masked the sausage’s flavor.

The skin of each piece snapped the moment I took a bite. The crispy texture of the skin complemented the moist interior of the sausage.

The cheddar cheese added rich, salty flavors, while the jalapeños added a crunchy texture and kick of heat. I would describe this sausage as cooked to perfection.

Turkey

The final component of my BBQ plate was turkey. Unfortunately, this was my least favorite of all the items on the plate.

Though not dry, the smoked turkey didn’t match the quality of the ribs, sausage, or brisket. It was also salty. While there was nothing technically wrong with it, the turkey bored me.

Sides

You can’t have Texas BBQ without some sides. In my case, coleslaw, mac & cheese, and cornbread.

The coleslaw was crucial, especially after eating so much rich, salty meat. In it, you had green cabbage, red cabbage, carrots, and kale.

I enjoyed how crunchy the coleslaw was, even when covered in a tangy, creamy dressing. While simple, this coleslaw was legit.

The mac & cheese was rich, cheesy, and salty. It was also filling, thanks to its large, al dente noodles. While thin, the creamy cheese sauce covered every noodle.

I could taste cheese in each bite. If you get the pint size, plan on sharing like I did. You get a lot of mac & cheese in the container.

Finally, the cornbread. What I enjoyed about the cornbread was its texture. It was crunchy on the outside from the cornmeal while moist and fluffy on the inside.

The cornmeal also added a sweetness to each bite that complemented all the smoky flavors of the meats.

Sauces

Terry Black’s Barbecue had three types of sauces to add to their meats and sandwiches. While the food was great, the sauces added extra flavor. These sauces included original, spicy, and sweet.

Original: sweet, smoky, and tangy
Spicy: spicy and sweet with an umami tang
Sweet: sweet with a hint of smokiness

Service at Terry Black’s Barbecue

What I found most impressive about the service at Terry Black’s Barbecue was how the workers kept the line moving while still serving great food. And the workers seemed like they were enjoying their jobs.

While there was no table service, their system of serving customers worked well.

The only downside of no table service was that some tables remained dirty after guests left their tables. But, this was understandable with such a high turnover.

Conclusion

Few cities offer such a wide selection of barbecue restaurants as Austin, Texas.

You can’t leave Austin without trying brisket, beef ribs, or something smoked over post oak. BBQ, from the traditional to the modern, is a way of life in this part of the country.

One of my favorite places in Austin to try Central Texas BBQ is at Terry Black’s Barbecue. Though the family restaurant has only been around for a few years, their BBQ knowledge and love for smoking meats goes back generations.

While Franklin Barbecue may be the king of Austin BBQ, I enjoyed everything about my visit to Terry Black’s Barbecue. While I would return for the experience alone, I can’t stop thinking about the smoked meats and house-made sides.

Next time you are in Austin, add Terry Black’s Barbecue to your list of must-try BBQ restaurants in Austin.