Roy Perez has worked in the barbecue pits at Kreuz Market in Lockhart, Texas for over 34 years. In 1987 Roy Perez left his home building career and started smoking sausages for 4th generation Kreuz owner Rick Schmidt. Over the years, Roy’s mastery of Kreuz’s oak-fired offset-smokers has made Kreuz Market a must-visit stop on the Texas BBQ circuit. 

In this interview, Roy explains how the traditional barbecue methods at Kreuz Market haven’t changed since the smokehouse was established in 1900. It’s interesting to note that Kreuz Market is not a follower of the traditional school of low and slow barbecue. By contrast, Kreuz hot smokes their oversized-briskets, sausages and other cuts in the 600-degree range (Fahrenheit), allowing their barbecue to cook in four hours or less.

Get BBQ recipes and watch the full series here!