How to Sample BBQ at Micklethwait

Sampling BBQ at Micklethwait Craft Barbecue is more than just ordering a plate of meat—it’s an immersive experience rooted in Texas tradition, meticulous craftsmanship, and a deep respect for smoke, time, and flavor. Located in Austin, Texas, Micklethwait has earned a cult following among pitmasters and barbecue enthusiasts alike for its no-frills approach, exceptional quality, and authentic Central Texas style. Unlike chain restaurants or tourist-driven joints, Micklethwait offers a raw, unfiltered taste of what real smoked barbecue should be: tender, smoky, and deeply satisfying. Learning how to sample BBQ at Micklethwait isn’t just about knowing what to order—it’s about understanding the culture, the technique, and the nuances that separate good barbecue from unforgettable barbecue. This guide will walk you through every step of the process, from arriving at the door to savoring the last bite, ensuring you get the most out of your visit. Whether you’re a first-timer or a seasoned pit enthusiast, mastering how to sample BBQ at Micklethwait will elevate your appreciation for the art of smoke and fire.

Step-by-Step Guide

Plan Your Visit Strategically

Before you even step foot into Micklethwait, planning is critical. This isn’t a sit-down restaurant with table service—it’s a counter-service operation with limited hours and high demand. Micklethwait typically opens at 10:30 a.m. and sells out by early afternoon, often as early as 2 p.m. on weekends. To ensure you get the full experience, arrive between 10:00 and 10:15 a.m. This gives you a buffer to park, walk to the building, and be among the first in line. The parking situation is tight; street parking is available but fills quickly. Consider arriving by bike or ride-share if possible. If you’re visiting on a weekend, check their official Instagram or website for real-time updates on opening times and what’s available that day—some meats sell out faster than others.

Understand the Menu Structure

Micklethwait’s menu is intentionally minimal. There are no sauces on the table, no sides listed on a board with prices, and no hidden items. What you see is what you get—and what you get is exceptional. The core offerings include brisket, pork ribs, sausage, and occasionally turkey or pork shoulder. Sides are limited to pickled red onions, white bread, and sometimes jalapeño cheese bread. The philosophy is simple: let the meat speak. To sample effectively, you must understand that this isn’t a buffet-style experience. You’re not here to try everything—you’re here to taste the best of what’s been smoked that day. Start by asking the staff what’s fresh, what’s selling well, and what they personally recommend. Their insight is invaluable.

Order Like a Pro: The Sampling Plate

When you reach the counter, don’t default to ordering a full pound of everything. Instead, ask for a “sampling plate.” This isn’t a pre-set menu item, but the staff will accommodate it if you ask. A typical sampling plate includes two to three ounces each of brisket, ribs, and sausage. Request a quarter-pound total split across three items—this gives you enough to taste without overwhelming your palate or overspending. If you’re unsure, say, “I’d like to sample the three most popular meats today, please.” The staff will tailor the selection based on what’s best that day. Avoid ordering sides first. You want your palate clean to appreciate the smoke ring, the bark, and the fat render. Save the pickled onions and bread for after you’ve tasted the meat on its own.

Taste Methodically: The Three-Bite Rule

Once you’ve received your food, find a quiet spot—there are picnic tables outside, and the atmosphere is meant to be relaxed. Before reaching for sauce (which isn’t even offered), take the first bite of each meat separately. Follow the three-bite rule: First bite—focus on texture. Is the brisket tender but not mushy? Do the ribs pull cleanly from the bone without falling apart? Second bite—notice the smoke flavor. Is it deep and woody, or harsh and acrid? Micklethwait uses post oak, which imparts a clean, sweet smoke. Third bite—evaluate balance. Is there salt? Pepper? A hint of sweetness? The rub is simple: coarse salt, black pepper, and maybe a touch of garlic powder. No sugar, no hickory syrup, no mystery powders. If the meat tastes like it has been over-seasoned or masked with sauce, you’re not experiencing true Central Texas barbecue.

Compare and Contrast

After tasting each item individually, compare them side by side. Take a bite of brisket, then a bite of sausage, then a bite of ribs. Notice how the fat content differs. Brisket has a thick fat cap that melts into the meat, creating a buttery mouthfeel. Sausage is juicier, with a snap from the casing and a hint of fennel or cumin depending on the batch. Ribs offer a chewier texture with more surface bark. The contrast in fat, smoke, and texture is where the artistry lies. Don’t rush. Let each bite linger on your tongue. Pay attention to the aftertaste—good barbecue leaves a clean, smoky finish, not a greasy residue. If you notice a metallic or bitter aftertaste, it could mean the wood wasn’t seasoned properly or the fire was too hot. Micklethwait rarely has this issue, but learning to identify it helps you appreciate their consistency.

Ask About the Pit

While you’re waiting for your food or eating, don’t hesitate to ask the staff about the pit. Micklethwait uses a custom-built, offset smoker fueled by post oak. The pitmaster, often seen in the back, tends the fire with near-religious devotion. Ask how long the brisket was smoked, what temperature the pit runs at, and how often the wood is replenished. You’ll hear answers like “18 hours,” “225°F,” and “every 45 minutes.” These details matter. The length of smoke time determines flavor penetration; the temperature affects fat rendering; the frequency of wood addition controls smoke density. Understanding these variables helps you recognize why Micklethwait’s meat stands apart from competitors who rush the process or use gas-assisted smokers.

Save Room for the Bread

Don’t skip the white bread or jalapeño cheese bread. While it may seem like an afterthought, the bread at Micklethwait is made in-house daily and is the perfect palate cleanser. The plain white bread soaks up the juices without competing with flavor. The jalapeño cheese bread, when available, adds a subtle heat and richness that complements the smokiness. Use the bread to sandwich small bites of brisket or sausage—this is how locals eat it. It’s not about indulgence; it’s about balance. The bread tempers the intensity of the meat and enhances the experience. If you’re sharing, split a loaf. It’s meant to be communal.

Observe the Ritual

One of the most important aspects of sampling BBQ at Micklethwait is observing the ritual. Watch how other patrons behave. Do they take their time? Do they close their eyes when they bite? Do they nod in silent appreciation? This isn’t just food—it’s a cultural experience. Many regulars come weekly. Some bring their own containers for leftovers. Others come just to stand by the pit and watch the smoke rise. By observing, you learn the rhythm of the place. You begin to understand that barbecue here isn’t about speed or convenience—it’s about patience, presence, and reverence. That mindset is part of what makes the tasting experience so profound.

Best Practices

Go Hungry, But Not Starving

Arrive with a healthy appetite, but avoid coming after a heavy meal. You want your taste buds sharp. Skip the coffee or sugary drinks before your visit—these dull your sensitivity to smoke and salt. Water is ideal. If you’re planning to sample multiple items, consider going with a friend so you can split portions and avoid overeating. The goal is to taste, not to binge.

Respect the Process

Micklethwait doesn’t take reservations. There’s no app to order ahead. The line is part of the experience. Don’t complain about waiting. Don’t cut in line. Don’t ask for “special treatment.” This is a place built on integrity, and the staff respects those who respect the system. Your patience will be rewarded with better service and a more authentic experience.

Don’t Use Sauce Unless Asked

There is no sauce on the table. Why? Because the meat doesn’t need it. If you absolutely must add something, ask for the house-made hot sauce—a thin, vinegary blend with cayenne and garlic. It’s served on request, not on the counter. Use it sparingly. A single drop on the brisket can enhance, not mask. Remember: if you’re reaching for sauce before tasting the meat, you’re missing the point.

Taste in Order: Fat, Lean, then Smoke

Start with the fattiest cut—usually the brisket point. The fat carries flavor and helps open your palate. Then move to the leaner brisket flat, which shows the subtlety of the rub and smoke. Finally, taste the ribs or sausage, which often have more spice and complexity. This progression allows your palate to evolve naturally. Jumping straight to the spicy sausage can overwhelm your senses and make the brisket taste bland.

Bring a Journal or Notes App

Keep a mental or digital log of what you taste. Note the texture, smoke level, saltiness, and any unique flavors you detect. Over time, you’ll begin to recognize patterns—how different woods affect flavor, how humidity changes cooking times, how the same cut can vary day to day. This isn’t pretentious—it’s how you become a true barbecue connoisseur.

Visit on a Weekday

Weekends are crowded. If you want a more intimate experience, go on a Tuesday or Wednesday. The line is shorter, the staff has more time to talk, and the meat is often fresher because it hasn’t been sitting since Saturday morning. You’ll get better service, more insight, and a quieter atmosphere to savor your meal.

Learn to Appreciate Imperfection

Even at Micklethwait, not every brisket is perfect. Sometimes the bark is thicker than usual. Sometimes the fat doesn’t render as fully. That’s okay. Barbecue is a living art—it responds to weather, wood quality, and even the pitmaster’s mood. Learning to appreciate nuance, not just perfection, is a hallmark of true barbecue appreciation. A slightly drier slice can still be delicious if the smoke and seasoning are spot-on.

Don’t Rush the Aftertaste

Many people swallow and move on. But the best barbecue lingers. After you chew, hold the flavor in your mouth for a few seconds. Breathe through your nose. Notice how the smoke evolves from wood to earth to spice. This is where the magic happens. The aftertaste is often more revealing than the first bite.

Tools and Resources

Essential Tools for Sampling

While you don’t need fancy equipment to sample BBQ at Micklethwait, a few simple tools can enhance your experience. Bring a small notebook and pen to jot down impressions. A portable spoon or fork isn’t necessary—the staff provides disposable ones, but if you’re particular, bring your own. A small container or ziplock bag can be useful if you want to save a bite for later or compare it with another joint. A bottle of water is non-negotiable—it cleanses your palate between bites.

Recommended Reading

To deepen your understanding of Texas barbecue and Micklethwait’s place within it, consider reading:

• “Smoke & Pit: A Texas Barbecue Journey” by Daniel Vaughn – A definitive guide to Texas BBQ joints, including deep dives into Micklethwait’s history and methods.
• “The Barbecue Bible” by Steven Raichlen – Offers context on smoking techniques and wood types, helping you decode what you’re tasting.
• “Meathead: The Science of Great Barbecue and Grilling” by Meathead Goldwyn – Explains the chemistry behind smoke, fat rendering, and collagen breakdown—key to understanding why Micklethwait’s brisket is so tender.

Online Resources

Stay updated with Micklethwait’s offerings through:

• Instagram: @micklethwait – The most reliable source for daily specials, opening times, and sold-out alerts.
• Yelp and Google Maps reviews – Read recent reviews (within the last 7 days) to gauge availability and quality trends.
• Texas Monthly’s BBQ Joints List – Micklethwait consistently ranks in the Top 50; check their annual rankings for context on its standing.

Mobile Apps for BBQ Enthusiasts

Download these apps to track your sampling journey:

• BBQ Tracker – Log every joint you visit, rate meats, and compare notes.
• Smoke Signals – A community-driven app where users share pitmaster interviews, wood types, and cooking temps.
• Google Maps with Custom Lists – Create a “Texas BBQ Bucket List” and mark Micklethwait as a must-visit. Add notes like “Best brisket on Tuesdays” or “Ask for jalapeño bread.”

Local Resources

If you’re visiting Austin, consider pairing your Micklethwait trip with:

• Franklin Barbecue – For a contrast in style (longer smoke, more famous, more crowded).
• La Barbecue – Known for its spicy sausage and brisket tacos.
• Barbecue Joint – A no-frills spot with excellent ribs and a cult following.

Comparing Micklethwait to these places helps you understand the spectrum of Central Texas barbecue.

Real Examples

Example 1: The First-Time Visitor

Anna, a food blogger from Chicago, visited Micklethwait on a Tuesday morning. She arrived at 10:10 a.m., stood in line for 12 minutes, and ordered a sampling plate: two ounces of brisket, two ounces of ribs, and one link of sausage. She tasted each meat separately, then compared them. She noted the brisket had a dark, almost black bark with a deep red smoke ring. The ribs had a slight chew but pulled cleanly. The sausage had a snap and a hint of fennel. She didn’t use sauce. She took photos, wrote notes, and left with a full understanding of why Micklethwait is revered. She later posted: “I didn’t expect to cry over meat. But the smoke, the salt, the silence of the pit—it moved me.”

Example 2: The Seasoned Pitmaster

Carlos, a retired pitmaster from San Antonio, visits Micklethwait every six months. He doesn’t order a sampling plate—he orders a half-pound of brisket flat and a quarter-pound of sausage. He eats slowly, savoring each bite. He once told the staff, “Your smoke is cleaner than mine was in ‘08. You’ve got the fire dialed in.” He doesn’t leave a review. He just nods and pays. For him, Micklethwait represents the standard he once chased.

Example 3: The Local Regular

Jamal, a construction worker from East Austin, comes every Friday after work. He orders a full pound of brisket, two links of sausage, and a loaf of jalapeño bread. He eats half, packs the rest, and brings it home for his kids. He doesn’t talk much. But when he does, he says, “This is what Sunday dinner used to taste like before everything got fancy.” He doesn’t care about rankings or Instagram likes. He cares about flavor, consistency, and memory. His loyalty is the highest compliment Micklethwait can receive.

Example 4: The Comparative Tasting

A group of four barbecue enthusiasts visited Micklethwait, Franklin, and La Barbecue in one weekend. At Micklethwait, they noted: “The smoke is more integrated—it doesn’t hit you in the face. It’s in the meat, not on it.” At Franklin, the brisket was more tender but less complex. At La Barbecue, the sausage was outstanding, but the brisket lacked depth. Their conclusion: “Micklethwait doesn’t try to impress. It just delivers.”

FAQs

Do I need to arrive early to get good meat at Micklethwait?

Yes. The best cuts—especially the brisket point and the ribs—sell out quickly. Arriving before 10:30 a.m. is strongly recommended. If you come after 1 p.m., you may only get lean brisket flat or turkey, which are still good but not the highlights.

Is Micklethwait’s BBQ worth the hype?

If you appreciate authentic, no-frills, smoke-forward Texas barbecue, then yes. It’s not the flashiest, but it’s one of the most consistent and purest expressions of Central Texas style in Austin.

Can I order online or get delivery?

No. Micklethwait does not offer online ordering, delivery, or catering. It’s a walk-up, counter-service operation only. This is intentional—it preserves the integrity of the experience.

What’s the best time of year to visit?

Spring and fall offer the most comfortable weather for eating outside. Winter is ideal for brisket—the cold helps the smoke cling to the meat. Summer can be hot and humid, which affects smoke density and cooking time, but the meat is still excellent.

Do they use any sugar or glaze in their rub?

No. Micklethwait’s rub is strictly salt, pepper, and sometimes garlic powder. No sugar, no paprika, no brown sugar glaze. This is classic Central Texas style.

Is there seating inside?

No. All seating is outdoors under covered picnic tables. Bring sunscreen or a hat in summer.

Can I bring my own sauce?

You can, but it’s unnecessary. The staff won’t judge, but purists avoid it. The meat is designed to stand alone.

How long does the brisket smoke for?

Typically 16 to 18 hours, depending on the size of the cut and ambient conditions. The pitmaster checks every 45 minutes and adjusts airflow and wood as needed.

What if I don’t like brisket?

Then try the sausage or ribs. Micklethwait’s sausage is hand-ground, smoked in natural casings, and seasoned with fennel and black pepper. It’s a standout.

Is Micklethwait family-friendly?

Yes. Children are welcome. Many locals bring their kids to introduce them to real barbecue. The atmosphere is casual and welcoming.

Conclusion

Sampling BBQ at Micklethwait is not a meal—it’s a ritual. It’s about slowing down, paying attention, and honoring the craft behind every slice of meat. Unlike other barbecue joints that chase trends, Micklethwait remains steadfast in its commitment to tradition: post oak smoke, coarse rubs, long hours, and zero shortcuts. To truly sample their barbecue is to understand that greatness doesn’t come from complexity, but from consistency. It’s in the silence of the pit, the patience of the pitmaster, and the simplicity of the plate. Whether you’re a newcomer or a lifelong enthusiast, approaching Micklethwait with respect, curiosity, and an open palate will transform how you think about barbecue. You won’t just taste smoke—you’ll feel its history, its heat, and its heart. And that’s why, after all the reviews, rankings, and recipes, Micklethwait remains not just a place to eat, but a place to remember.