Prause Meat Market

253 W. Travis
La Grange, TX 78945

Phone: 979-968-3259
Hours: Mon-€“Wed & Fri 6-€“5:30, Thur 6-€“1, Sat 5:30-€“1.

TMBBQ Rating: 4


Comments from our joint finder app.
BBQ bucket list finally met. Sweet people. Great place
David Monasmith @ Prause Meat Market, 2016-04-05 16:32:52
Stopped in to prause for 1st time. Quint place. Had brisket and pasta salad. Brisket:pro-had good salt and pepper flavoring with good bark. Fat rendered mostly. Con-a bit dry. Brisket on thin side so got maybe 1/2"-3/4" high pieces. Overall a 3. The pasta salad is just like grandma used to make it. Tons of good tasting full body mayo layering the pasta. Lots of goodness. Rate it a 5. Overall:3.5 out of 5.
Terry r @ Prause Meat Market, 2016-02-29 18:35:38
Got the last two pieces of brisket and sausage. It is great stuff, no frills - BBQ and bread.
Jeff Messer @ Prause Meat Market, 2015-08-17 00:20:50
The pork roll is worth the trip and high rating itself. Handmade sausage hit the spot. Brisket was bit dry and inconsistent but still okay. Potato salad solid not great. Q sauce had a nice kick to it. Overall nice BBQ experience.
Rahul Yaratha @ Prause Meat Market, 2015-07-25 17:05:05
Finally got to eat here and SO worth the wait! Brisket was amazing. No fancy rubs or magic mops, just perfectly cooked and seasoned beef with incredible texture and flavor! All served by some of the nicest folks I've ever come across in my BBQ travels. Can't wait to come back and do it again!
Adam Murray @ Prause Meat Market, 2015-05-27 18:15:23
Y'all got to get the cervelat summers sausage.
Kevin_Taylor @ Prause Meat Market, 2014-01-31 11:48:43
One of my favorite places in Texas.
Robert Lerma @ Prause Meat Market, 2013-07-14 21:36:06
Old school Texas butcher and BBQ. A must visit.
Robert Lerma @ Prause Meat Market, 2013-07-02 01:52:48
More Buzz →


January 26, 2011

A pork roll sounds like a school cafeteria main course that’s been chopped, pressed, and processed. It’s much better than that when executed by the pitmaster at Prause Meat Market. A whole pork shoulder is deboned then wrapped and tied in a roll before smoking. On this visit I tried the pork roll alongside an end cut from the pork chop. The only brisket available was yesterday’s, and the lady taking our order was quick to…

May 16, 2009

A nondescript metal door on the side of the building is the entrance into the pit of this joint with more than one hundred years of history. Prause was a meat market in the late 1800’s and has been a barbecue joint nearly all of its life, according to one of the family owners, Mark Prause. He seemed to know all the locals that passed through the aforementioned back door as we stood and chatted….