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Central TX BBQ in Philly - Compare and Contrast

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On the Philly Cheesesteak post, I mentioned that I TX style cue place was opening in Philly. It is based on Central TX style BBQ, and even has an "all you can eat" deal called "The Lockhart."

Can they do that? How on earth do you ship a brisket to Philadelphia, smoke it, and have it taste anything like authentic central TX BBQ?!?!

I'll try and get my father and law to go try it and report, as he's been here to a few places.

Click on "menu" to see how it compares. Prices are much higher than here, accordingly:



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  1. If you have the right wood, and the right cooking apparatus, I don't see why you couldn't recreate Central Texas style BBQ in Philly. However, them prices are Crazy! $20 for a lb of cooked brisket! Hell, even Rudy's is about $10 a lb, and that's probably the most expensive I recall around Austin. (except for Lambert's I suppose) Does Beef really cost that much more up north? They're smoking Brisket right? Not Filet Mignon?

    1. If you are going to recreate Texas q at least put Big Red long necks and Shiner Bock on the menu....

      1. Hey, more power to 'em, if they can get enough people to pay for it. Not really sure what this "vegan chili" they speak of is, though...

        1. They say it's smoked over oak, so if they do it right it should be pretty good; of course, tending the fire is really the art in barbecue. Pork belly? Color me skeptical on that. But Rauchbier? A smoked-malt beer with barbecue is nothing short of brilliant! Places around here should take note. Uncle Billy's, I'm talkin' to you!

          1. I've been to Percy Street (as I mentioned on the cheesesteak thread), as I live around the corner, and I'll report back after our trip to Austin at the end of March for a comparison.

            I think there may be a similar thread about this on the PA board... but really, at some point, unless you're doing a side-by-side comparison, I'm going to guess that folks will say that TX BBQ in Texas is better.... because I think your memory of the food takes into account so much more than just the taste.

            I suspect the higher prices have more to do with the price of rent and staff time in Philly than the price of beef, or maybe even volume. But, it could be a combination of factors. I don't mind paying a living wage to get good BBQ. But, that's just me.

            Oh, and the pork belly was just okay. We had the brisket, pork belly, and sausage. I'm going to say that I think I just prefer my sausage to be pork-based, but this was pretty damn good. I will reiterate what I said on the cheesesteak thread, if anything it only made me want to travel for good BBQ, so think of Percy Street as a goodwill ambassador to the Austin region.