Texas-style smokehouse · Est. 2009

Low & slow.
Smoked 14 hours
over post oak.

Brisket with a black-pepper bark, ribs that pull clean, and sides made from scratch every morning. This is barbecue worth the wait.

View the Menu → Find Us
★★★★★
4.9 / 5 · 2,400+ reviews · Voted #1 BBQ in the city
🔥 Pit-fired daily from 6am
The Brisket Plate
½ lb brisket · 2 sides · pickles
$24
Post Oak SmokedHouse-Made SaucesUSDA Prime BrisketScratch SidesCraft Beer on TapCatering Available Post Oak SmokedHouse-Made SaucesUSDA Prime BrisketScratch SidesCraft Beer on TapCatering Available
14h
In the pit
Our story

One pit. One obsession. Zero shortcuts.

Chef Gregory built his first offset smoker in a backyard in 2009. Fifteen years later we still run on the same principle: real wood, real time, and meat we'd be proud to serve our own family.

No gas assist, no liquid smoke, no rushing. Just post oak, a thermometer, and the patience to wait until it's right.

🪵
Real wood firePost oak & hickory only
🌅
Smoked overnightPits lit at 4am daily
🥩
Prime cutsUSDA Prime, hand-trimmed
🍃
Scratch kitchenSides & sauces in-house
Word of mouth

People drive in for this

★★★★★

"The brisket is the best I've had outside of Texas. Bark, smoke ring, the works. We waited 40 minutes and would do it again tomorrow."

M
Marcus T.Local guide · 312 reviews
★★★★★

"Those beef ribs are a religious experience. Get there before noon on Saturday or they'll be sold out. Worth setting an alarm for."

A
Aisha R.Verified diner
★★★★★

"We catered our wedding with Chef Gregory's and guests are still talking about it a year later. Real wood smoke you can taste."

J
Jordan & LeeCatering client
Come hungry

Find us & book a table

Walk-ins always welcome, but tables for 6+ fill fast on weekends. Reserve ahead and we'll have the pickles waiting.

Reserve a Table Order Pickup →

📍 1842 Smokehouse Lane · Downtown  ·  📞 (555) 014-2090

  • Today · Wednesday11am – 9pm · Open
  • Mon – Thu11am – 9pm
  • Fri – Sat11am – 11pm
  • Sunday11am – 8pm
  • Pit lights4:00am daily