Meyer’s Elgin Sausage
& Smokehouse
188 U.S. 290 East
512-281-3331
www.cuetopiatexas.com
A family-owned business, Meyer’s Elgin
Sausage expanded the family business to
a restaurant that serves smoked pork ribs,
turkey breast, brisket, and that famous
sausage. Try the three-meat combo with
your choice of beef sausage, smoked
turkey, pork ribs, lots of sauce, German-style potato salad, spicy beans, and a
pickle. And definitely grab some sausage
to take home so you can have it
whenever you want.
LEXINGTON
(Located between Austin & College Station)
Snow’s BBQ
516 Main Street
512-979-4640
www.snowsbbq.com
One piece of advice about Snow’s–
Get there early. One of Central Texas’
most famous barbecue pilgrimages,
Snow’s is only open on Saturdays from
8 a.m. until the meat is gone – and
that’s usually by noon. Why? Consider
that the brisket at Snow’s is cooked at
low heat ( 250 to 300 degrees) for six
hours, then wrapped in foil and put
back into the smoker for however long
the pit experts at Snow’s think it should
be in there. Kind of like the Jedi masters
of barbecue. The result is you-don’t-
need-teeth tender beef that’s smoked to
perfection. The menu here is small and
simple; the folks at Snow’s decided to
focus only on doing a few things very
well: brisket, sausage, chicken, pork,
ribs, potato salad, cole slaw, and
beans. After all, what else do you
need? LLANO
Laird’s BBQ
1600 Ford Street
325-247-5234
Located just south of town, Laird’s is a
Llano barbecue favorite founded by Ken
and Esther Laird. Barbecue here is
cooked in a pit using only mesquite
wood, and the Laird’s smoke their
briskets for up to eight hours. Everything
except the white bread is made here,
too. The sausage is half-beef and half-pork with lots of garlic, and the pork
ribs are usually gone pretty quickly, so
it’s always wise to get there early.
Cooper’s Old Time Pit Bar-B-Que
604 W. Young (Hwy. 71 West)
915-247-5713
www.coopersbbq.com
The original location and still the most
famous of all the Cooper’s outlets
(there’s also one in New Braunfels and
in Fort Worth), Cooper’s Old Time Pit
Bar-B-Que is usually tops on the list for
obsessed barbeque fans. Known for its
“Big Chop” – a 2-inch-thick, center cut
juicy pork chop cooked over mesquite
coals – the Llano institution that’s “All
About the Meat” invites guests to pick
their favorite from a number of huge
Photo courtesy of The County Line
