Driftwood & Dripping Springs
east edge of the Hill CountryDestination smokehouses set in the oaks — the classic weekend pilgrimage from Austin, and the one with the longest lines.
Experience
Central Texas barbecue was born in the meat markets of these German and Czech towns — brisket, smoke, and butcher paper.
The lay of the land
The Central Texas style — beef brisket and sausage smoked low over post oak, sold by the pound, no sauce required — traces straight to the 19th-century meat markets of Hill Country German and Czech towns, where the leftover cuts went in the smoker.
Today the region anchors one of the great food pilgrimages in America. Some joints draw hours-long lines; others are quiet neighborhood secrets. Either way, get there early — when the brisket’s gone, it’s gone.
Where to go
Destination smokehouses set in the oaks — the classic weekend pilgrimage from Austin, and the one with the longest lines.
Self-styled Barbecue Capital of the World: no-frills, sauce-on-the-side beef, plus meat markets that smoke their own sausage.
Named the Barbecue Capital of Texas by the legislature in 1999 — a short hop east, and essential if you’re a true believer.
Old German and Czech meat markets in towns like Elgin and Taylor still smoke their own rings of sausage.
Know before you go
Plan it properly
Hours, fees, and closures change. These are the people who set them.
Who’s open, and who’s smoking today.
The Driftwood/Dripping Springs smokehouse and distillery corridor.
The state tourism office’s statewide barbecue trails.
Where to base
Llano County
A courthouse-square town on a clear river, surrounded by the oldest exposed rock in Texas — and a barbecue reputation that pulls people across the state.
Hays County
The Gateway to the Hill Country — the first Dark Sky Community in Texas, a distillery-and-brewery corridor on US-290, and the road to Hamilton Pool.
Comal County
A 19th-century river town wrapped around the oldest dance hall in Texas, with the Guadalupe and the spring-fed Comal running right past the door.
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