Post oak. Salt. Pepper. Time.
Brisket first. Everything else earns its spot.
We cook over post oak and nothing else. The brisket goes on before dawn and comes off when the bark says so. Ribs, sausage, and turkey ride along. Sides are made in-house that morning.
- Brisket, sliced or chopped
- Pork ribs
- Jalapeño cheddar sausage
- Smoked turkey
Sides: potato salad, pinto beans, slaw, mac and cheese.
Hold to stoke the fire.
Press and hold the button to build the fire.
- 3 AM. The fire goes in.
- 6 AM. The brisket goes on.
- 5 PM. The first slice.
That's the whole recipe.
Order for pickup or book the whole table.
Pickup orders for tonight, or catering for the graduation, the reunion, or the office. Tell us the date and the headcount and we'll call you back the same day.
Demo form. Nothing is sent yet.
Open until we sell out.
Cash and cards.
Dogs welcome on the patio.
Questions
Most days, yes. Brisket takes fourteen hours and we only cook what we can do right. Come early or call ahead.
Yes. Use the form above or call. We'll have it wrapped and waiting.
We do. Pans by the pound or a full spread with sides and sauce. Give us two days' notice.