01 / Pit-Cut Proteins
Six proteins, all cooked blind to the bone.
Cook times are honest averages over Texas post oak and pecan — never gas, never electric, never hickory pellets. Per-person price tiers run $ (lean plate), $$ (full spread), $$$ (whole-hog / Wagyu, 48-hour notice).
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01Prime Brisket
USDA Choice whole packer · 12–16 lb avg · hand-trimmed, salt-and-pepper rub only
- Cook
- 14 hrs · post oak + pecan
- Served
- Sliced thin or chopped, with au jus
- Tier
- $ · $ · $
The flagship. Same recipe since the first cook on a backyard offset in Crowley.
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02St. Louis Ribs
Bone-in · St. Louis trim · dry-rubbed 24 hours before the pit
- Cook
- 6 hrs · pecan-dominant
- Served
- Whole racks, cut on-site
- Tier
- $ · $
Bone-pull tender without falling apart — the way Texas ribs should bend.
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03House Sausage
Beef-pork blend · natural casing · three recipes: Original, Jalapeño-Cheddar, Garlic
- Cook
- 2.5 hrs · post oak
- Served
- Grilled-then-smoked, sliced on the board
- Tier
- $
Stuffed in-house every Wednesday. Three flavors, snap every time.
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04Pulled Pork
Boston butt · 8–10 lb avg · pork shoulder, hand-pulled, never shredded
- Cook
- 12 hrs · pecan
- Served
- Hand-pulled, with vinegar slaw on the side
- Tier
- $
Pulled, never machine-shredded — texture matters in a sandwich.
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05Whole Hog
60–120 lb pasture-raised hog · pit-roasted on a custom-made cage
- Cook
- 18 hrs · post oak
- Served
- Chopped on-site by a Master Pitmaster
- Tier
- $$$ · 48-hr notice
Not in our daily rotation. Booked by 9 of 10 DFW competitors won't attempt — we will.
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06Texas Wagyu Brisket
Akaushi-cross · BMS 6+ · hand-selected from a single Hill Country ranch
- Cook
- 15 hrs · pecan + oak
- Served
- Thick-cut slices, kissed au jus
- Tier
- $$$ · 48-hr notice
For the rehearsal dinner or the plate that needs to land. Limited per weekend.
02 / Sides & Add-Ons
Standard sides, upgraded stations, late-night service.
Every catering package includes two standard sides per protein at no extra cost. Anything below the divider line is an upgrade — staffed carving, late-night taco bar, or clearly-marked vegan sides so no guest walks away hungry.
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Pit Beans
Pinto beans, smoked 4 hours with brisket trimmings, brown sugar, mustard.
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Vinegar Slaw
Hand-cut cabbage, dill, cider vinegar. No mayo — holds on a Texas patio for hours.
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Mac & Cheese
Three-cheese blend, smoked-then-baked. The kid-table closer and the adult favorite.
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Potato Salad
German-style with mustard, dill pickle, hard-boiled egg. Cool and tangy on a hot plate.
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+$ / guest
Carving Station
Two uniformed carvers on-site for 2 hours, slicing brisket and ribs to order. Included free inside our 60-mile Fort Worth delivery zone.
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+$ / guest
Late-Night Taco Bar
Chopped brisket + sausage, corn tortillas, four salsas, lime, cilantro. Tents up at 9:30 PM, gone by midnight.
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+$ flat
Whole-Hog Presentation
Pig on a butcher-paper table, chopped in front of guests by a Master Pitmaster. Priced per event — quoted on request.
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Included
Vegan-Friendly Sides
Pit beans, vinegar slaw, smoked corn salad, and jalapeño cornbread — all fully plant-based. Clearly marked with a green tooth on the buffet.
03 / The Blind Method
We cook blind to the bone. On purpose.
Every pitmaster on our crew leaves the thermometer in the drawer. A brisket comes off the smoker when it feels right — when the bark crackles under a thumb, when the bone wiggles a quarter inch, when the smoke has laid 14 hours of flavor into the meat. No shortcuts, no gadgets, no guessing games.
The reason matters. A thermometer reads the center of the meat. It does not read bark, render, smoke penetration, or how the muscle will relax when it hits the butcher paper. A probe at 203°F can still be a tough brisket, and a probe at 198°F can still be the best thing you've ever eaten. We've been cooking this way long enough to know the difference with our hands.
For your event, that means every plate on the buffet was judged by a person who has put 30,000 hours over live fire — not by a sensor. The flavor is the result. The price reflects it. We won't apologize for either.
— Pitmaster Raul Mendoza, founding crew, 2014
The Receipts
The numbers we cook behind.
- 4,800+ Catered events since 2014
- 4.94/5 Average across 612 Google reviews
- 14hrs Average cook time per brisket
- 14 Full-time pitmasters, smokers, and event staff
- Kansas City Barbeque Society Certified
- Texas Monthly · Top 50 BBQ Joints in Texas · 2022 shortlist
- Texas BBQ Hall of Fame · Pitmaster category · 2024
- KCBS Master Pitmaster on full-time staff
Quote Request
Tell us the date and the headcount. We'll do the rest.
Reply inside 48 hours with a real per-person quote — no bot, no drip campaign. Pricing is headcount-based, free on-site carving and buffet setup inside a 60-mile radius of Fort Worth.