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San Marcos BBQ.Justin Pearson had enough of tying sausage rings. Through high school and into college, the Luling native worked for his grandfather Floyd Wilhelm’s restaurant, Chisholm Trail BBQ in Lockhart. During the majority of his time there, he would tie the strings together at the end of the links to make the ring-shaped sausages found in most Lockhart barbecue joints. “To get that snug little tie on that sausage, you have to give it a yank,” he said. In his normal twelve-hour shift, during which the sausage crew would tie a thousand pounds’ worth, the moisture would soften his hands to the point where the strings could break his skin. “I remember having duct tape on the ends of three fingers and I was down to…

The post Lockhart Barbecue Royalty Sets Up His Own Legacy in San Marcos appeared first on Texas Monthly.

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