Words Deven Wilson | Editor Ashley Bowling | Photos Baptiste Depois

After twelve years of accolades and admiration across Texas, the charming trailer Tom Micklethwait built continues to be a beacon for barbecue. 

“I didn’t have a direct plan,” Tom Micklethwait, owner and pitmaster of Micklethwait Craft Meats, shares about the early days. He recalls thinking, “I will open this trailer, build a name, and then look for a restaurant space.” While still in his trailer, he did build more than a name for himself. Tom has cooked up a barbecue landmark.

However, Tom and his crew refuse to rest on their laurels or let building out their bar, Saddle Up, steal any of the laser focus it takes to deliver stellar smoked meats. “Part of evolving is keeping it interesting for us and being engaged with it,” Tom elaborates on their growth. Keeping it interesting involves infusing lemon and poppy seeds into their coleslaw, a combo typically reserved for a morning muffin. Such playful additions to their famous sides give an often-ignored accompaniment a reason for customers to balance out room in their stomachs with everything else on their tray.

Tradition and innovation meld together in Tom’s Tex-Czech sausage. Adding a tangy zest of tangerine to a blend of lamb and beef, this billionaire-rich flavor profile explains the line of foodies waiting in the simmering summer sunshine for a bite. This playful approach to tradition has turned Tom’s trailer into a landmark all on its own.

Local Tip: Try Micklethwait’s Citrus Beet Salad or smoked pulled lamb.

The tradition for barbecue buffs to make a stop at Micklethwait over the years shows no signs of stopping. There’s no question that wherever he lands—trailer, brick and mortar, or both—those who are in the know will hunt down Tom’s benchmark brisket and colorful sides.

Contact:
1309 Rosewood Ave
craftmeatsaustin.com