FYI
Quick answers to the questions we hear most at the window.
Where does your meat come from?
We source brisket and pork from Texas family ranches, and our chicken from a co-op out of Fredericksburg.
What wood do you use?
Post oak for brisket and ribs, with a little pecan for poultry. No gas, no shortcuts.
Allergens & dietary
Most sides are gluten-free. Mac & cheese contains dairy and wheat. Ask us at the window — we're happy to walk you through it.
Weather policy
We smoke rain or shine, but heavy storms or lightning will push our stop. Check the Contact page or our socials the morning of.
Cash or card?
Both. We take cards, Apple Pay, and good old-fashioned cash. Tips on the truck go straight to the crew.
Can I pre-order?
Yep — call ahead for orders over $50, or hit the Catering page for anything bigger.