Smoke is mysterious, fire is uncertain, and pit men are expensive. So the mystery, uncertainty, and expense of taking the chance to make great barbecue is being replaced by the quantifiable methods of always making pretty good 'cue.

— Jim Shahin

Austin Chronicle

Smoke Daddy's Review of Smittys Market


MAIN FARE:Smittys Crew

  • Pork Chop - Oh my.  Juicy.  Good flavor.  On par with Kreuz: Better up front, but meat is a little chewy on the finish.
  • Lean - Very good, but maybe a bit too firm today (similar to Mueller's)?
  • Moist/Fatty - Marbled mix of meat and fat. Better than Kreuz.
  • Sausage - Good flavor, but insides are "mushy".


  • Smittys Meat Counter"Now Serving Beans" - Standard pintos.


  • Same old, historic building that Kreuz inhabited for so long
  • Pit area is the same great experience, with flames licking your feet as you walk in the door
  • Doesn't look as if process or cooking technique has changed
  • Flavor profile of meats is nearly (but not quite) identical to Kreuz.  It will be interested to see if changes come Rob and T-Bone peeking at Smittys Pits
  • along to differentiate, or whether they concentrate on getting better using the same model as Kreuz
  • New paint in dining room, and a few fixes noticeable (not $100-200K worth, though)
  • No paper towels on the tables?

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