Texas-style BBQ out of a 1989 Chevy step-van. Twelve-hour briskets, post-oak smoke, and the kinda sandwich that ruins you for everything else.
No injectors. No pellet smokers. No shortcuts. Every brisket starts on the offset around 9pm and finishes when it's ready — usually somewhere between 9 and 11 the next morning.
Briskets trimmed, rubbed (salt + black pepper, that's all), on the smoker at 250°F.
Bark sets, fat starts rendering. Wrap in butcher paper, push it through the stall.
Goes in like warm butter, internal around 203°F. Off the smoker, into the warmer to rest.
Sliced to order. Window opens. Line forms. Repeat tomorrow.
Per packer brisket. Minimum. Some go longer. We don't rush them and they don't rush us.
Five days a week, four different spots. Follow the smoke or check the schedule. We open at 11, sell out when we sell out — usually somewhere between 1:30 and 3.
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