Kreuz Market Coming to Bryan

by Daniel Vaughn · March 10, 2014


Bryan, Texas is about to get another barbecue joint, and it’s a legendary one. Keith Schmidt of Kreuz Market in Lockhart, Texas says they will build the second location of Kreuz Market over a hundred miles from Lockhart along Highway 6 in Bryan. It’ll be built just north of the College Station city limits right in front of the Best Western and next to an IHOP. They’re hoping to finalize the design drawings this week and the targeted opening date will be sometime in the fall. That means before the end of the year there’ll be some fresh competition for Fargo’s Pit BBQ for the best barbecue in Bryan.

Kreuz map

The new location on the SE corner of Hwy 6 & FM 158

Kreuz land

This empty lot will house the new Kreuz Market

This is only the second location with the name Kreuz Market, but the Schmidt family has lent their branding and blessing to a slew of barbecue joints across Texas and the country. There’s Schmidt Family BBQ in Bee Cave, Lockhart Smokehouse in Dallas and Plano, and Hill Country Barbecue Markets in D.C., Manhattan, and Brooklyn. What’s different about this one? The rest were joint ventures. As Keith explains, “no cousins this time, just me, so we are going for another Kreuz.” The search is ongoing for the right pitmaster, so let them know if you think you’ve got the chops.



    Christopher Wilson says:


    Jim Miculka says:

    Since Texas A&M has a class in BBQ, why not a Kreuz in Aggieland?

    Herbert L Young Jr. says:

    Would love to do all the ground work,slab, utilities , and parking lot. Larry Young Paving Inc. 979-823-4888. See our web site at Thanks Larry Young

    david jackson says:

    How to apply in the Bryan place

    Tom says:

    Lee Jasper would be a excellent “Pit Master”!

    Michael A says:

    First visit so I will refrain from final judgment but wow—stopped by on my way home from Dallas to Houston, ordered a beef rib and brisket. The brisket was easily the best that I’ve had in a long time. Nice ring, moist, tender, hint of smoke—it was the flat. The pit boss threw in the last few end ribs off a pork slab because he said “they were dry” LOL–I’ll eat those all day long. Nice caramelization on the outside, juicy, no overbearing smokiness (just a hint), no sauce–looks like salt, pepper, no mas–The Texas Way. I’ll be back!

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