Salt Lick

Slow-smoked goodness along a country lane
Word to the wise: They don't accept credit cards (but there's an ATM on-site) and they don't serve alcohol (but you can bring your own).

While most barbecue in Central Texas is smoked over mesquite, the Salt Lick uses live oak, pecan wood, and pecan shells for a mellower smokiness. They add a little spice to the brisket and pork ribs with a simple dry rub of salt, black pepper, and cayenne pepper. Ask for brisket with a little of the charred crust left on: there's a wallop of flavor waiting in those crunchy bits.
The fall-off-the-bone meat, equally delicious potato salad and beans, and the peaceful semi-rural setting have made the Salt Lick a revered weekend destination for generations of Austin families since 1969.