Railroad Barbecue is rarely brought up when the conversation turns to the best smoked meat in the Austin, Texas area, but I feel it should at least be in the discussion. Established in 1982, the old wood-floored, barbecue cabin feels like it could be a 1000 miles from nowhere.
It’s 15 minutes from downtown Austin
Nathan Sherrill, is the pitboss and he’s worked in one capacity or another for the company, which his parents founded, since he was 14 years old.
The meat is cooked overnight in a big, fancy Southern Pride smoker and I can tell you that Sherrill really has this machine dialed in, the brisket is like butter.
I don’t make it down to Manchaca too often but when I do I always schedule a visit to Giddy-Ups Saloon for an ice cold beer, followed by a pound of outside slice brisket and hand-cut french fries from Railroad Barbecue, one of Travis County’s great regional barbecue houses.
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