Sliced to order · Cash & card
Pit menu
By the pound at the counter, till it's gone. Prices move with the market; the smoke schedule doesn't. Everything below was on the pit before you woke up.
01 · The block
By the pound
Half-pound minimum · sliced in front of you
Point-end slices with the fat rendered to silk. The reason for the line.
House specialFlat-end slices, clean and peppered. For the disciplined.
St. Louis cut, Ember-glazed in the final hour. Roughly three bones.
Ten hours, hand-pulled, dressed lightly with Ash vinegar sauce.
Overnight brine, thick slices, somehow never dry. Ask the regulars.
Cased in-house every Tuesday. Snap you can hear from the parking lot.
Dinosaur-sized, salt-and-pepper only. One rack per pit.
Saturdays onlyCubed point, double-smoked, glazed. First thing to go every single day.
Sold out daily02 · Handhelds & trays
Plates & sandwiches
On a toasted potato bun with pickles, onion, and a swipe of Ember.
Topped with mustard slaw. Napkins are self-serve; you'll need four.
Any two meats, two sides, white bread, pickles and onions.
Any three meats, two sides. Bring an appetite or a friend.
A pound of brisket, half rack of ribs, two links, three sides. Feeds 3–4.
Best valueTurkey, smoked bacon, lettuce, tomato, black-pepper mayo on sourdough.
03 · From the kitchen
Sides
- Burnt-end beans$4 / $7
Pinto beans simmered with yesterday's burnt ends.
- Jalapeño cheese grits$4 / $7
Stone-ground, sharp cheddar, enough jalapeño to notice.
- Mustard slaw$4 / $7
Crunchy, tangy, zero mayo. Built to cut through brisket fat.
- Skillet cornbread$5
Baked in cast iron with a honey-butter crown.
- Collard greens$4 / $7
Braised low with smoked turkey necks and cider vinegar.
04 · Finish strong
Sweets & drinks
- Banana pudding$6
Grandma Ruth's recipe, vanilla wafers and all. Non-negotiable.
- Bourbon pecan pie$7
By the slice, torched top, whipped cream on request.
- Sweet tea / unsweet$3
Brewed hourly, free refills at the barrel.
- Topo Chico$4
Ice-cold, lime wedged.
- Local drafts$6–8
Four rotating Austin taps. Ask what's cold today.
The sauces
All four on every table, all made in-house, all free. Bottles to go, $9.
- Ember — sweet-heat house tomato base
- Ash — black-pepper vinegar, Carolina style
- Gold — mustard-forward, for the pork
- Fire — habanero. Sign a waiver. (Kidding. Mostly.)
Order ahead
Reserve your pounds before we open
Burnt ends and beef ribs never make it past lunch. Order by 9 AM and yours are pulled, wrapped, and waiting at the side window.