12 hours of oak and hickory smoke. No shortcuts, no rushing, no compromise. Just honest barbecue the way it was meant to be done, from our pit to your plate.
Great barbecue is not complicated. It just takes patience, quality ingredients, and a refusal to take shortcuts.
We source USDA Prime and heritage breed cuts from ranches we know by name. Quality starts long before the smoker.
Our house rub is salt, pepper, garlic, and a few secrets. Applied by hand the night before and left to work its way in.
Loaded into our custom offset smokers at 2 AM. Post oak and hickory maintain 225 degrees for 12 to 16 hours straight.
Every brisket rests for a minimum of 2 hours wrapped in butcher paper. Patience at the end makes all the difference.
Connective tissue breaks down around hour eight. The fat cap renders and bastes the meat from the inside. The bark forms its mahogany crust. By hour twelve, you have something that cannot be replicated in any other way.
We fire up the pits at 2 AM, seven days a week. By 6 AM, the smoke is rolling. By noon, the bark is set. By 2 PM, it is ready. You cannot rush it, and we would not dream of trying.
Clean, mild smoke. The backbone of Texas-style brisket.
Bold and assertive. Used for ribs and shoulders.
Sweet and fruity. Added for colour and subtle sweetness.
Intense heat. Used sparingly for our hot links.
From backyard parties to corporate events, we bring the pit to you. Full-service catering with our custom mobile smoker.
Perfect for groups of 20-40. Brisket, ribs, two sides, cornbread, and our sauce trio. Setup and service included.
Feeds 40-100 guests. Full menu with four meats, four sides, dessert, and our mobile smoker on-site for the experience.
White-glove service for 100+ guests. Customized menu, professional staff, branded setup, and a dedicated pitmaster.
Our three custom-built offset smokers were designed in-house and fabricated from quarter-inch steel. Each one weighs over 2,000 pounds and holds up to 400 pounds of meat at a time.
We named them. We maintain them obsessively. And they repay us with the most consistent, flavourful smoke you will find anywhere in the city.
Each smoker weight
Meat capacity per pit
Steel plate thickness
Temperature monitored
Current Pit Temperature
We let the food do the talking. But sometimes our guests do too.
"Best brisket I have ever had outside of Texas. The bark is perfect, the smoke ring is deep, and the meat practically falls apart. We drive 45 minutes for this."
"Booked them for our company summer event. 80 people, not a single complaint. The mobile smoker was a showstopper and the ribs disappeared in 20 minutes flat."
"The pulled shoulder sandwich is my go-to comfort meal. The slaw, the pickles, the smoke flavour in the meat... it is objectively the best sandwich in this city."
Walk in, order online for pickup, or have us bring the pit to your next event. However you get it, you are going to love it.
View Full Menu →Follow the smell. Seriously. On any given day, you can catch the smoke from two blocks away. That is how you know you are in the right place.
742 Pitmaster Lane, Industrial Quarter
Austin, TX 78701
Wednesday - Sunday: 11:00 AM - Sold Out
Monday - Tuesday: Closed (Rest days for the pits)
+1 (512) 555-0187
hello@thesmokeyard.com
We sell out daily. Arrive before 1 PM for the best selection. Brisket is always the first to go.
742 Pitmaster Lane, Austin TX