This Iconic Texas Buffet Serves BBQ And Sides That Locals Say Are The Best In The State

When it comes to Texas barbecue, few places carry the legendary status of The Salt Lick in Driftwood.

Since 1967, this family-owned institution has been drawing crowds with its open-pit smoked brisket, fall-off-the-bone ribs, and peppery homemade sausage.

The smell of oak smoke greets you before you even step inside, and the rustic Hill Country setting makes the meal feel more like a pilgrimage than a pit stop.

Whether you’re a local or a traveler chasing the state’s best BBQ, The Salt Lick delivers an experience you’ll never forget.

A Legendary Hill Country BBQ Tradition Since 1967

The first time I walked into The Salt Lick, I felt like I’d stepped into Texas BBQ folklore. The circular stone pit with meats smoking over open oak flames stopped me in my tracks!

Thurman Roberts and his wife Hisako started this BBQ landmark with recipes handed down through generations. What began as a weekend business has transformed into a Texas institution that serves over 600,000 hungry folks each year.

Bring cash and your biggest appetite—they’re still cash-only but the BYOB policy makes for the perfect picnic atmosphere. Nothing beats sipping your favorite beer while waiting for a tray of that famous smoke-ringed brisket. The decades-old tradition of excellence keeps locals coming back and tourists making special trips.

All-You-Can-Eat Brisket, Ribs, And Sausage Done Right

Holy smokes! The family-style all-you-can-eat option knocked my socks off. For about $30 per person, platters of brisket, pork ribs, and sausage keep coming until you wave the white flag of surrender.

Their brisket sports that perfect pink smoke ring with bark that’s crispy yet tender. I watched a pitmaster slice it against the grain, juices pooling on the cutting board. The ribs? Fall-off-the-bone tender but with just enough chew to remind you this is authentic Texas BBQ.

That homemade sausage deserves its own praise song—snappy casing with a peppery, smoky interior that explodes with flavor. No wonder locals drive from Austin and San Antonio regularly for their meat fix. This place doesn’t just serve BBQ; they’ve perfected it.

Homemade Sides And Sweet Texas-Style BBQ Sauce

Good grief, those sides aren’t playing second fiddle to anything! The potato salad made me nostalgic for church picnics—creamy, with just enough mustard zing and pickle crunch to make it interesting.

Their coleslaw balances tangy and sweet perfectly, while the beans simmer with bits of brisket for extra flavor. I caught myself scraping the bottom of the bowl! But that sauce—oh buddy—that sauce deserves its own fan club.

Sweet and tangy with a tomato base, it’s thinner than most Texas sauces but packs more flavor. The Roberts family recipe includes a secret blend of spices that they’ve guarded for generations. I bought a bottle to take home but somehow it never tastes quite the same as when you’re sitting there in Driftwood with sauce dripping down your fingers.

Family Roots And Recipes That Stand The Test Of Time

Chatting with Scott Roberts, who now runs his parents’ BBQ empire, gave me goosebumps. His eyes lit up describing how his grandma’s cooking techniques traveled from Mississippi to become Texas legends.

The Salt Lick’s signature method—cooking meat directly over coals, then finishing it in an enclosed pit—comes from Scott’s great-grandmother. This technique creates that distinctive flavor you won’t find anywhere else in Texas.

Four generations of pit masters have maintained these traditions while subtly refining them. Scott showed me thumbed-through recipe cards with handwritten notes spanning decades. “We don’t change what works,” he told me with a wink. “We just keep practicing until it’s perfect.”

A Rustic Driftwood Setting Loved By Locals And Visitors

Pulling up to The Salt Lick feels like discovering a secret hideaway! Nestled among oak trees on a sprawling ranch property, picnic tables dot the landscape where families gather with coolers of beer (remember, it’s BYOB!).

The limestone building with its tin roof has welcomed presidents, celebrities, and regular folks like me without changing its humble character. On weekends, live country music fills the air while people wait—sometimes for hours—for a table. Nobody complains though; the anticipation is part of the experience.

I struck up conversations with three different groups during my visit—all Texans who make regular pilgrimages here. “We tried all those famous Austin spots,” one local told me between bites of brisket, “but we keep coming back to Salt Lick. This place is the real deal.” After my visit, I couldn’t agree more.