Follow the winding road through Driftwood and you will know you have arrived when the smoke meets the Hill Country breeze.
The Salt Lick BBQ has been making memories since 1967, with an open-fire pit that turns every visit into a story worth retelling.
You come for brisket and ribs, but stay for the rustic setting, live music, and that warm Texas welcome.
Bring your appetite and your curiosity, because this icon is as much experience as meal.
The legendary open-fire pit
Step inside and the first thing you feel is heat rolling off the open pit, a living fireplace that feeds the whole ranch. Links sway above the coals while ribs glaze to a lacquered sheen, and the aroma wraps around you like a welcome.
It is mesmerizing, primal, and unmistakably Texas, the heartbeat of the place.
You can watch pitmasters tend the fire, flipping slabs, brushing sauce, and reading the smoke like a language. Every ember seems to tell you to slow down, breathe, and enjoy.
Cameras come out, sure, but the moment still belongs to your senses more than your screen.
That pit is the landmark, the photo, the proof you made the pilgrimage to Driftwood. It anchors everything else, from family platters to Thurman’s Choice.
Stand near it briefly, then return to your table ready to taste the flame’s work.
Brisket with signature bark
Brisket is the measure by which Texas barbecue gets judged, and this one carries a deep bark that crunches softly under your teeth. The slices show a rosy smoke ring and glisten just enough without feeling heavy.
It is balanced, confident, and honest about its smoke.
You can go lean or moist depending on mood, and the sauce nudges sweetness without drowning the meat. Some bites shine on their own, others like a quick dip for contrast.
Either way, that pepper and oak mingle in a way that keeps you reaching for another slice.
Ask for the cut you prefer if the first slice is not your match. They will swap it happily, which makes the plate feel more personal.
Pair with potato salad and beans, then let the brisket stay the star.
Bison ribs worth the drive
If one dish earns wide eyes at the table, it is the bison rib. Big, beautiful, and built for slow cooking, it pulls with tenderness yet keeps a satisfying chew.
The glaze catches the light, and that first bite explodes with smoke, pepper, and a faint sweetness.
You taste the ranch swagger here, a different richness than beef but just as indulgent. It is the plate you order when you want a story to tell on the drive home.
Share it, or do not, but be ready for friendly envy from nearby tables.
Pair the rib with crisp coleslaw to cut through the heft, and a sip of your favorite BYOB beverage. Napkins are not optional.
When you leave, this is probably what you will still be talking about.
Sausage with a perfect snap
The sausage comes to the table glistening, with a casing that snaps clean and a juicy interior that hits smoky and savory. It is a simple pleasure, one that reminds you why Texas plates include pickles and onions.
A dab of mustard sets everything humming.
Order it on a combo or by itself, then build your perfect bite with bread, sauce, and a little crunch from the coleslaw. It is easy to underestimate until that first snap wins you over.
Suddenly, you understand why locals recommend it without hesitation.
It travels well in a sandwich, too, piled high on a soft bun. If you are pacing yourself for a feast, share a link.
Still, you might end up ordering more after the first plate disappears.
Sides that actually matter
Sides at The Salt Lick feel purposeful rather than filler. The potato salad leans bright instead of heavy, the coleslaw stays crisp and light, and the beans carry a mellow smoke that partners with everything.
Nothing overwhelms the meat, and that restraint is a quiet flex.
When plates land, you realize how these classics pace the meal. A forkful of salad resets your palate, then the beans bring you back to comfort.
You can eat a lot without feeling weighed down, which is a neat trick for barbecue.
Ask for extra pickles and onions for contrast. If greens are your thing, consider building balance through those bright bites.
The sides make every plate feel complete without stealing the spotlight.
BYOB and live music vibes
Bring your favorite six-pack or a chilled bottle and settle under the oaks. The BYOB policy loosens shoulders and sparks conversations, especially when live music drifts across the patio.
It feels like a backyard gathering scaled up for the Hill Country.
On a good weather day, you will linger longer than planned. Kids wander the open spaces, and friends make toasts between bites of brisket.
The soundtrack stays friendly, present but not pushy, so you can talk, laugh, and taste.
This is where the ranch setting shines, turning dinner into a mini day trip. Arrive a little early to skip peak lines, then relax.
The vibe is why locals bring out-of-town guests with confidence.
Peak-time tips and hours
Salt Lick opens at 11 AM and the crowds build fast on weekends. If you can swing it, aim for late lunch or a weekday evening.
Parking is plentiful, but lines reflect how beloved this place is.
Service moves efficiently, yet the pit can only cook so much at once, which is part of the charm. You will still be seated faster than the line suggests most days.
Call ahead for takeout if you want speed and a picnic under the trees.
Plan for time to wander the property before or after eating. The wait turns into part of the experience instead of a chore.
Bring patience, good company, and maybe a cooler for your BYOB.
Blackberry and peach cobbler
Save room for cobbler, because dessert here earns its own applause. The fruit runs syrupy and bright, and the crust hits that golden, buttery note you crave after smoke and spice.
A scoop of vanilla melts into rivers that carry every bite.
Blackberry and peach both show up on the menu, and either one will make you smile. It is comfort in a bowl, not fancy, just exactly right.
People who swear they are full usually find space once they catch the aroma.
Share one if you must, though you might regret not claiming your own. The sweetness resets your palate and closes the meal gracefully.
It is the perfect farewell before the drive home.
Finding the ranch in Driftwood
The drive to Driftwood is half the romance, all rolling hills and oak canopies. Follow Ranch to Market Road 1826 and watch the countryside open up, then look for the familiar sign.
You will likely smell smoke before you see the pit.
The ranch setting turns lunch into a small escape from Austin pace. There are wide paths, picnic nooks, and room for kids to roam.
If you brought pups, the outdoor areas make it easy to relax.
Plug the coordinates into your map and bring a little time buffer. It is worth arriving early to settle in and explore.
By the time your plate arrives, you will already feel at home.
Take the flavor home
When you are not ready to say goodbye, grab bottles of the house sauce and a rub or two. The sauce leans lightly sweet and tangy, perfect for glazing or dipping at home.
It turns a weeknight cookout into a Driftwood throwback.
There is merch too, from T-shirts to caps, the kind you actually want to wear. It is a low effort way to keep the memory and share the find with friends.
You will thank yourself later when cravings hit.
If you have room in the cooler, add extra sausage or brisket to-go. Leftovers make excellent sandwiches the next day.
Consider it a souvenir you can eat, which might be the best kind.