A Prodigy’s Path to the Pit (Image Credits: Pixabay)
Lockhart, Texas — Pitmaster Chuck Charnichart delivers inventive twists on brisket, sausage, and ribs at Barbs B Q, injecting fresh energy into the Barbecue Capital’s storied scene.[1]
A Prodigy’s Path to the Pit
Chuck Charnichart grew up in Brownsville, the first U.S.-born child of Mexican immigrants who instilled a love for home cooking.[2] She studied marketing at the University of Texas at Austin, where she first encountered Central Texas barbecue while working front-of-house at Franklin Barbecue.[3] After a stint abroad in Norway and honing skills at Goldee’s Barbecue in Fort Worth, Charnichart launched pop-ups that built her reputation.[4]
She opened Barbs B Q in May 2023 at 102 E Market St. alongside partners Haley Conlin and Alexis Tovias, all former Franklin colleagues.[5][6] The trio mans the oak-fueled offset smokers, rotating duties from pit to counter.[5] Open Fridays through Sundays from 11 a.m. until sold out, the spot draws long lines of locals and pilgrims alike.[7]
Classic Cuts with Borderland Flair
Charnichart’s brisket stands out, trimmed from Creekstone Farms beef and rubbed with a house blend of guajillo, arbol chiles, oregano, bay leaves, and thyme before a 12-to-13-hour smoke.[8] The result pulls tender, with rendered fat and deep bark that rivals the best in the state.[5]
Pork spare ribs, dubbed “Molotov,” arrive glazed in serrano simple syrup and lime zest for a fiery-sweet punch.[4] Turkey slices swim in herb butter, while lamb chops get a green-tinted rub of thyme, rosemary, and pepper, smoked to medium-rare.[5] Fajita-spiced sausages and rotating specials like barbacoa round out the meats.[9]
Sides That Steal the Show
No plate feels complete without green spaghett, Charnichart’s mother’s recipe of roasted poblanos, jalapeños, cilantro, cream cheese, sour cream, and milk blended into a verdant sauce over noodles.[8] “You can find espagueti verde in South Texas… but only at celebratory events,” Charnichart noted, now sharing it statewide.[8]
Charro beans simmer with wieners and queso fresco, paired with in-house spelt bread swirled with cinnamon or fresh tortillas from Nixta Taqueria masa.[5] Salsas casera and verde add zing, while desserts like concha bread pudding or spiced chocolate pudding cap meals.
- Green spaghett: Creamy poblano pasta staple.
- Molotov pork ribs: Lime-zested heat bomb.
- Brisket: Chile-rubbed perfection.
- Lamb chops: Herb-crusted rarity.
- Charro beans: Brothy, cheesy comfort.
Accolades Pour In
Barbs B Q earned Eater’s nod as one of 2023’s best new U.S. restaurants and Bon Appétit’s 2024 equivalent.[2] The New York Times listed it among the nation’s top spots in 2024, with a James Beard semifinalist for Best New Restaurant that year.[6] Charnichart received the 2025 Michelin Guide Texas Young Chef Award for her promising trajectory.[3]
Garden & Gun hailed her as a top brisket cook pre-opening, and Texas Monthly praised the team’s energy in Lockhart.[5] Recent acclaim underscores her role in evolving the genre.
Key Takeaways
- Barbs B Q fuses Mexican roots with Texas smoke for standout classics.
- Chuck Charnichart, at 28, mentors the next generation amid rapid rise.
- Lockhart loyalists embrace the welcoming vibe and long lines.
Barbs B Q proves barbecue thrives on bold evolution, drawing crowds to Lockhart for flavors that honor the past while racing ahead. Pitmasters like Charnichart ensure the smoke rises higher. What draws you to Texas barbecue, or have you tried Barbs yet? Share in the comments.
