I have seen all the messages about Lockhart and Llano, so thought I
would share my own recent trip. We skipped Lockhart this time due to
time constraints, but I love all of the "Big 3" there, as well as
Cooper's in Llano.

Anyhow, on this trip back I picked up some sausage in Elgin and then
headed up to Taylor. It took me a bit, as well as asking for
directions, to find Louie Mueller's, but it was worth it. The place is
apparently an old gym, but the walls are so dark from years of smoke,
you wouldn't know. It's gloriously unrefined like a cue joint should
be.

The brisket was marvelous. I picked up some extra to bring home. It
had a nice but not overpowering smoke to it, was juicy and had what
amounts to a paper-thin crust of char. The rub - if there was one - was
understated and let the meat shine. On the side they give you "sauce",
but it was really just drippings with some tomato and vegetable mixed in
- as well as some hot sauce of some sort- it was reasonably spicy.

The ribs were really large and tender. My wife didn't care for them,
but that's because they were extremely peppery - it looked like full
peppercorns on the outside. I like peppery, so to me they were great.

I give it a definite thumbs-up. I didn't have the opportunity, but has
anyone tried Vencil's in Taylor? I hear it is really good as well.

-Jeff

Steve Wertz > wrote in
:

> On 02 Aug 2006 14:51:35 GMT, Jeff Edwards wrote:
>
>> The brisket was marvelous. I picked up some extra to bring home. It
>> had a nice but not overpowering smoke to it, was juicy and had what
>> amounts to a paper-thin crust of char. The rub - if there was one -
>> was understated and let the meat shine. On the side they give you
>> "sauce", but it was really just drippings with some tomato and
>> vegetable mixed in - as well as some hot sauce of some sort- it was
>> reasonably spicy.
>>
>> The ribs were really large and tender. My wife didn't care for them,
>> but that's because they were extremely peppery - it looked like full
>> peppercorns on the outside. I like peppery, so to me they were
>> great.
>
> Sound not unlike John Muellers (formerly of Austin, now in
> Bastrop). John's brisket definitely has a crust on his though,
> and a peppery rub. The ribs (when he has them) are short ribs and
> are heavily peppered as you described. John's sauces are thick
> and sweet, though. I've never been to Louie's but I certainly
> agree that the Muellers cook up some fine Q.
>
> Did you happen to get a look at the pits? John uses thin,
> vertical smokers that look like over-grown water heaters.
>
> -sw
>

Did not get a good look at the pits - they were back behind the counter.
It seems like they were big horizontal top-loaders ala Kreuz or Coopers.

-Jeff

Jeff Edwards wrote:
> I have seen all the messages about Lockhart and Llano, so thought I
> would share my own recent trip. We skipped Lockhart this time due to
> time constraints, but I love all of the "Big 3" there, as well as
> Cooper's in Llano.
>
> Anyhow, on this trip back I picked up some sausage in Elgin and then
> headed up to Taylor. It took me a bit, as well as asking for
> directions, to find Louie Mueller's, but it was worth it. The place is
> apparently an old gym, but the walls are so dark from years of smoke,
> you wouldn't know. It's gloriously unrefined like a cue joint should
> be.
>
> The brisket was marvelous. I picked up some extra to bring home. It
> had a nice but not overpowering smoke to it, was juicy and had what
> amounts to a paper-thin crust of char. The rub - if there was one - was
> understated and let the meat shine. On the side they give you "sauce",
> but it was really just drippings with some tomato and vegetable mixed in
> - as well as some hot sauce of some sort- it was reasonably spicy.
>
> The ribs were really large and tender. My wife didn't care for them,
> but that's because they were extremely peppery - it looked like full
> peppercorns on the outside. I like peppery, so to me they were great.
>
> I give it a definite thumbs-up. I didn't have the opportunity, but has
> anyone tried Vencil's in Taylor? I hear it is really good as well.
>
> -Jeff

I've been to Vencil's, although it's been a while, Each time I've
been, I've loaded up on brisket, ribs and sausage. But I think his
hilight is his turkey sausage which he only makes once or twice a week.
I'd definitely recommend giving his place a try.

rj