Wood-fired since 2014
Low. Slow. Worth the wait.
Post oak smoked meats and family recipes. No shortcuts.
Hours
- Tue–Fri11:00 AM – 8:00 PM
- Sat11:00 AM – 9:00 PM
- Sun11:00 AM – 4:00 PM
- MonClosed
From the pit
Fourteen hours, give or take
Every brisket goes on before sunrise and comes off when it's ready, not when the clock says so. That's the whole method — post oak, low heat, and a lot of patience.