Dave,
Could this be the place you're trying to recall. From the Texas Monthly review of the best BBQ in Texas, Kreuz (rhymes with "brights") is in the top three, along with Cooper's:
</font><font color="blue" class="small">( It's been the same for years. At Kreuz Market in Lockhart, you enter from the dirt parking lot through the hellishly hot pit area in the rear. If the line is long enough--and the line at Kreuz is seldom short--the exposed post-oak-wood fire at the end of the pit may lick at your feet for a few minutes before you move up. You order from a wall menu that lists beef shoulder (95 percent lean), brisket (a little fattier), prime ribs, pork loin, and sausage (85 percent beef and 15 percent pork). The meat is served on butcher paper, with white bread and/or saltines and a plastic knife. No fork. You enter the tall, spartan, smoke-varnished main dining area and get your drink and maybe a condiment or two, such as tomatoes, avocado, jalapenos, pickles, or onions. No sides. No sauce. Then you sit at a long table with everybody else and eat with your fingers.)</font>