Our story
A trailer, a pit, and a lot of post oak.
Post Oak Smokehouse has smoked one round a night, the same way, since the day it opened. Here's how we got here.
Where it started
It began on the shoulder of Highway 12.
The first Post Oak was a dented trailer, one offset pit, and a hand-lettered sign that said “brisket til it's gone.” Word got around. The line got longer. On good Saturdays we sold out before noon and started splitting wood for the next day right there on the tailgate.
The trailer eventually became a building with a real roof and real bathrooms. Almost nothing else changed.
The method
Nothing fast about it.
We cook over Texas post oak and nothing else. Whole packer briskets go on the pit around midnight, rubbed with just salt and coarse pepper. Fourteen hours later they come off, rest, and get sliced to order the same day.
No gas assist, no holding cabinets stuffed with yesterday's meat, no sauce hiding a rushed cook. If it's on the counter, it came off our pit this morning.
What we stand on
Four things we won't budge on.
Post oak only
Split and seasoned on-site. It's the wood Central Texas built its reputation on, and it's the only smoke we use.
One round a night
We cook what we think the day needs and no more. When it's gone, we're closed. It keeps every plate honest.
Made from scratch
Sausage ground and stuffed in-house, sides cooked every morning, pudding and cobbler made the same day.
Fair and plain
Priced by the pound, weighed in front of you, sold with a smile and a stack of white bread on the house.
The people
Run by folks who eat here too.
The pitmaster still lights the fire most nights. The counter crew grew up in this town, and half of them learned to slice brisket before they could drive. When you eat at Post Oak, you're eating what we feed our own families.
Come see for yourselfHungry yet?
Look over the board, then come get in line. We start slicing at 11.