A whole smoked brisket with a dark bark, sliced on a wooden board

Post oak, patience and a family recipe since 1979.

Fourteen hours over post oak

Brisket goes on the pit at two in the morning and comes off when it's ready, not when the clock says so. Ribs,
pulled pork and sausage follow it through the smoke all day.

Three generations at the pit

Earl Hollis built his first pit from an old oil tank behind his house in 1979 and sold plates to his neighbors on
Saturdays. His son Ray moved the operation to Old Pit Road in 1994. Today Ray's daughter Tasha runs the pit, and
the rub is still the one Earl wrote on the back of a feed-store receipt.

We cook over wood and nothing else. When we sell out, we close, and we start again before dawn.

Smoke rising from the pit in a dim cook room

Gloved hands slicing brisket on a cutting board

Start here

Prime Brisket
Half pound $15.00 · Pound $28.00
Salt, pepper and fourteen hours of post oak.
Pork Spare Ribs
Half rack $16.00 · Full rack $29.00
Earl's rub and a light glaze.
Pitmaster Plate
$26.00
Brisket, ribs and sausage, with two sides and bread.
Pulled Pork Sandwich
$12.50
Topped with slaw, with a side of tots.