bbq food truck at night with string lights and smoke

Wood-fired · Est. 2019 · Wherever we park

Low & slow,on the move.

Fourteen-hour brisket, burnt ends by the pound, and ribs that fall off the bone — chasing the best corners in the city one lunch rush at a time. Follow the smoke.

Find Us Today See the Board

Right now

We're parked

Open until 3:00 PM or sold out

Today's stop

Foundry Yard

418 Ironside Ave

Service

11 – 3 PM

Lunch rush · cash + card

Selling out

Brisket · 12 left

When it's gone, it's gone

Brisket by the pound·Burnt ends·St. Louis ribs·Smoked jalapeño mac·House pickles·Pecan-wood everything·Follow the smoke

This week

Where the wagon lands

We rotate seven corners across the city, rain or shine. Times can shift when a private event runs long — check here before you make the trip.

Day	Location	Address	Hours	Status
Monday	Foundry Yard	418 Ironside Ave	11:00 – 3:00 PM	Today

Sundays we rest the pit. Follow @smokewagon for surprise night pop-ups.

The board

Off the pit

Everything's smoked in-house over pecan and post oak, sold by the plate or by the pound until we run dry. No sauce required — but we've got three if you insist.

By the pound

Packer brisket$26 / lb
Fourteen hours over post oak. Ask for moist, lean, or a bit of both.
Burnt ends$18 / half
Point ends cubed, glazed, and smoked back down. The good stuff sells first.
St. Louis ribs$22 / rack
Trimmed square, dry-rubbed, tender with a clean bite. Full or half rack.
Pulled pork$17 / lb
Shoulder pulled to order, bark folded back through. Vinegar slaw on request.

Plates & sides

The Wagon plate$21
Two meats, two sides, pickles, and a slice of white bread. Our best hello.
Smoked jalapeño mac$7
Three cheeses, roasted jalapeño, crisped crumb top. A side that thinks it's a main.
Burnt-end beans$6
Slow-cooked with brisket trimmings folded through. Not for the faint of heart.
Pecan bourbon pie$6
Baked by our pitmaster's mom. When it's on the truck, get it early.

House favorites

Three things worth chasing

sliced smoked brisket with bark and smoke ring

House special

The brisket

Salt, pepper, smoke, and patience. Fourteen hours until the bark cracks and the fat renders clean through.

Sold out daily

Burnt ends

The candied corner of the brisket, cubed and smoked twice. We make a limited tray and it never lasts past one.

Fan favorite

St. Louis ribs

Dry-rubbed, no sauce needed. That clean bite where the meat holds the bone but lets go easy.

The rig

One pit, no shortcuts

Smoke Wagon started in 2019 with a beat-up offset smoker welded to a 1997 step van and one stubborn idea: real barbecue shouldn't need a zip code. Every morning our pitmaster Reyna lights the firebox before sunrise, and by lunch we're parked wherever the city's hungriest corner is.

We smoke small so we smoke right. When the brisket runs out, we close the window and start again tomorrow.

14 hrs: Every brisket, every day
7 stops: Rotating across the city
100%: Post oak & pecan wood
Zero: Bottles of liquid smoke

Pitmaster

Reyna Ortiz

Up before the sun, every day since 2019.

From the pit

Straight off the feed

Tag @smokewagon and you might make the wall. Follow along for daily locations, sold-out alerts, and the occasional midnight rib drop.

overhead bbq plate with brisket and sides — @smokewagon · Two-meat plate

food truck window with line of customers — @smokewagon · Foundry Yard line

closeup of smoke ring on sliced brisket — @smokewagon · That ring

firebox flames inside an offset smoker at dusk — @smokewagon · 5am firebox

Book us

Bring the wagon to you

Weddings, office lunches, backyard parties, block bashes — we roll the pit out and feed your whole crowd straight off the smoker. Tell us the details and Reyna will get back within a day with a quote.

Crowds from 25 to 400 — we scale the pit to fit.
Book at least two weeks out for weekend dates.
On-site smoking available for events over 150.

Or reach us direct

hello@smokewagon.co

(512) 555-0147