Southside Market & Barbeque — Austin
The Atlas Review
The BBQ Atlas
Southside Market & Barbeque has been making sausage since 1882; this Austin outpost carries on the tradition with post oak and no apologies.
The Bracewells bought Southside Market in 2010, inheriting a Central Texas barbecue operation that's been turning out sausage for more than a century. This location on North Mopac runs the same playbook: brisket, pork steaks, and that sausage, all smoked low and slow over post oak fired pits. There's a meat market attached, because some things shouldn't change.
Open daily until eight most nights, nine on weekends. The line moves. The smoke doesn't lie.
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