Lockhart Smokehouse

Ian D 2 months ago

Tucked into the historic, brick‑lined streets of quaint downtown Plano, this spot blends small‑town charm with big, bold Texas flavor. The moment you walk in, the aroma hits you—slow‑smoked perfection, oak and hickory rolling through the air like a welcome mat. The brisket is the star: deep bark, melt‑in‑your‑mouth tenderness, and that perfect smoke ring that tells you they’re not playing around. The ribs fall off the bone without losing their bite, and the sausage snaps with every cut. Even the sides feel like they were made by someone’s Texas grandma—creamy mac, tangy slaw, and beans that taste like they’ve been simmering all day.

Terrie Handleit 2 months ago

We were there for Father's Day celebration for my SIL . Party of 10. They were not prepared for the large families. Most of the food selections were done by 2 hours after opening. They were extremely nice . My beef pastrami rib was too salty. The sides were delicious. The others in my company seem to enjoy their food.

Dawn Rawlins 3 months ago

I'm not sure of how people rated this place, giving a 4.5 star because the food was terrible and the prices are ridiculously high and pricey. Would I go there again? Absolutely Not, and I would not recommend them. Being from Chicago this is not good barbecue, if you want good barbecue and you're in Chicago, go to Lems. The ribs at this place were dried out, the bake beans were pork n beans with onion and jalapeños, the cold slaw and Mac and cheese was runny, the brisket devil eggs were too much brisket and the bottom of the egg very hard, the sausage was not done, they had no more chicken which I'm kinda glad cause that saved me some money. For 4 rib bones, 4 devil eggs, 1 sausage, 1small Mac n Cheese, 1 small pork n beans and 1 small cold slaw, 2 soda's my bill was $89.10. I was not a happy person after trying this food. All these ratings are from people who don't or haven't had some good barbecue.

Jay Ibakumarra 4 months ago

Here’s your Reviews Mode write-up for the second stop: --- We visited Lockhart Smokehouse early in the day, so it was fairly quiet and a bit dark inside. The setup is a little different—the bartender at the front pointed us to the back where you order food, and the BBQ staff there were friendly and helpful. Food-wise, everything leaned heavily toward a sweet BBQ profile. We shared burnt ends, a giant jalapeño popper, baked beans, and peach cobbler. The burnt ends were flavorful but fatty (which I didn’t mind), and the popper was easily the standout—packed with meat, cheese, and wrapped in bacon. The beans were also excellent, with big chunks of meat adding to the flavor. The cobbler, though, was underwhelming—overly sweet with a soggy, bread-like texture that felt like it had been sitting awhile. Bar experience was solid. The bartender was attentive, friendly, and kept things clean while we ate. We tried a couple German beers we hadn’t had before, and they hit the spot. Overall, good food with a sweet BBQ focus, but pricing felt a bit high for the portion and quality consistency. I’d come back for drinks, the jalapeño popper, and maybe the beans.

Chey Jones 6 months ago

I had first visited Lockhart May of 2022 when we had traveled out to Texas to look at areas to move to and it left an everlasting impact on me. Everything was incredible, from the amazing food to the service, which was above and beyond. Fast forward to 2026, after several years of trying to find this amazing place again, we finally did and stopped in for dinner and a drink. Lyndi immediately greeted us, all smiles, which reminded me why this place had stuck with me all these years. Let me start off by saying, to this day I still believe that this is the best barbecue I have experienced in Texas, even better than Hutchins. The brisket is SO good, flavorful, and tender. What stands out the most to me though has always been their Spicy Mac & Cheese. However, they only serve it on Saturday and Sunday, and unfortunately I came in on a Friday. I had made the comment that I had been dreaming of that mac & cheese for three years so I was a little disappointed but accepted my fate and ordered the regular mac & cheese with my brisket. A little while later, Joseph approached me at bar where I was sitting and set one of the serving cups in front of me. He told me it took a little while to m