New Braunfels Smokehouse
Just a touch crooked, the timbers that hold up New Braunfels Smokehouse's awning impart both a rustic and timeless look, which hearkens back to the smokehouse's 1940s beginnings. The Dunbar family bought five local ice plants including one in New Braunfels that formerly housed a brewery. With limited storage options, farmers brought their meats to the ice plant for refrigeration. Then employee Benno Schuennemann had an idea: he'd help the farmers preserve their meats even longer by curing and smoking them using old German recipes. As word grew of the smoked meats coming from the icehouse, the Dunbars found a whole new business on their hands. They added a restaurant in 1952, and by the 1960s, they fielded smoked-meat orders from across the United States.
Today, the Dunbars continue running New Braunfels Smokehouse from a new location, producing hickory-smoked beef, chicken, pork, and turkey using Benno's methods at their USDA-inspected facility. They also bake their own bread each day, plus insist that their chefs craft every side from scratch and smith every utensil by hand. The restaurant surrounds visitors in rustic style with decor that incorporates old-barn siding and knotty-wood paneling—many of the materials salvaged from the original smokehouse. After savoring meals ordered from the counter, visitors can peruse the country store for sausages and other packaged meats fresh from the smokehouse.
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