Texas 46 BBQ has deep roots.
Our home-style Hill Country restaurant has been in the Spring Branch community for over 30 years. Cuatro Kowalski, restaurateur and owner of Freedmen’s in Austin, re-opened the space in February 2018 with a focus on a favorite Lone Star state classic: slow-cooked barbecue.
The pitmasters at Texas 46 BBQ smoke our meats slow and low, using post oak wood in four 1,000-gallon offset smokers, each about 20 feet long. We use very little seasoning, so the meats are the stars of the show.
Our menu combines modern techniques with classic flavors to create innovative dishes that’ll remind you of home. Along with meats by the half pound—including brisket, pork and beef ribs, and daily house-made TX46 Sausage—chef-inspired plates include fried panko-crusted dill pickles with house ranch; a chicken-fried steak burger; smothered fries, a tender pork rib topped with fries, cheese curds, and brown gravy; and smoked skillet pies, including a Texas pecan with a pit-smoked lemon crust.
The full-service bar features 20 draft beers served at a cool 29 degrees; a wine selection offering splits and halves; refreshing frozen cocktails, including Smoked Pina Colada Stolen Rum; and unique craft cocktails, one of which—the Texas 46 Manhattan—features housemade pecan bitters, sweet vermouth, and TX46 Maker’s Private Select, a whiskey blend that Operations and Beverage Director, Myria Free specifically created for the restaurant.
With our roadhouse ambience, down-home vintage memorabilia and a covered front patio that leads to a large family-friendly lawn, our space is as laid-back and welcoming as ever. We invite you to kick back, grab a beer and some brisket, and stay a while.