Low & Slow: The Texas Way
In Texas, barbecue isn't just food—it's a cultural institution. It's about patience, quality meat, and a simple approach that lets the flavor shine. We honor that tradition by smoking our meats for up to 18 hours over post oak wood, the old-fashioned way.
The Star of the Show: Beef Brisket
The undisputed king of Texas BBQ.
A Labor of Love
Our prime brisket is seasoned with nothing more than coarse salt and black pepper. This simple rub allows the rich, beefy flavor to take center stage. After hours in the smoker, it develops a perfect "bark"—a dark, flavorful crust that seals in the moisture.
We serve both the lean "flat" and the marbled "point," so you can experience the full range of textures and flavors that make brisket so legendary. Each slice is tender, juicy, and packed with smoky goodness.
More from the Pit
Beyond the brisket, we've got more smoked treasures.
Pork Ribs
Fall-off-the-bone tender with a sweet and smoky glaze.
Smoked Sausage
Our custom-blend sausage, with a perfect snap.
Smoked Turkey
Incredibly moist and flavorful—not your average turkey.