Frequently Asked Questions

We are located at 8879 N US Hwy 287, Alvord, Texas, just 4 miles north of downtown.  Our current hours are Fri dinner service 5-8 PM and Sat & Sun lunch service 11 AM-3 PM.  Like us on Facebook and follow us on Instagram to keep up-to-date with announcements, menus, special events and more!

We mainly serve BBQ and ground brisket burgers but we also host monthly events that involve a steak dinner or do special events like Mothers Day and serve breakfast/brunch.  In the summer, we provide a fresh salad bar.   

Our favorites are Pecan and Oak.

Yes we do.  We cater birthday parties, weddings, business lunches, neighborhood block parties, and many more.  Check out our catering pricing for options and the answers to the most popular catering questions.

We do not sauce our meat, including chopped brisket but we do provide house-made sauces to those who wish to use them.  This allows the customer to decide whether they want it.

Brisket offers different textures of meat.  
Order fatty if you prefer a fattier type of meat, like a ribeye.  Get lean if you prefer a leaner meat, like a NY Strip.

The fattier the meat, the more flavorful but we understand if you prefer lean and will not judge!

Ribs is one of the meats that you don't want falling off the bone.  The BBQ Competition Standards state, you should be able to bite into a rib and see the bite mark from where you took a bite.  Picture biting into a piece of cheese and the shape it leaves.
If it falls off the bone, they are overcooked.

Yes, due to the amount of room we have on our smoker, it's best to place an order at least a week in advance so that we can make adjustments and have plenty to serve to those who visit our restaurant!

We accept cash, credit cards, debit cards, Venmo and Zelle.  
Sorry, No Checks.

Our smoker, Little Enos, is a 500 gallon vessel so we are limited on the amount of meat we can fit on it.  It takes up to 16 hours to smoke our barbecue, so we have to make a guesstimate the day before on how many customers we will have the next day in order to know how much meat to throw on the smoker.   It's our hope that we hit it "spot on", but unfortunately, sometimes we don't.   We hate it as much as you do when we run out of food and we're truly sorry!

Absolutely not!  The pink you see on brisket and other meats is called a smoke ring.  That proves that the meat has been cooked low and slow.
Technically, the pink comes from a reaction between the myoglobin in the meat and the nitrogen dioxide in the smoke.

Not at all!  Your chicken has been cooked for a good, long time and registers the temperature suggested by the FDA.

As with any meat that is cooked low and slow, a pink hint appears because of the reaction between the myoglobin in the meat and the nitrogen dioxide in the smoke, and it'll get pinker the closer you get to the bone..  We guarantee our chickens are fully cooked, well done and very tender, juicy and delicious!

Your meat isn't burnt!  The stuff you think is burnt is really called "bark" and it's the best part of barbecue to some people.  Bark is the "crust" that forms when the spice rub and the smoke combine and cook under low heat for a long period of time at just the perfect temperature.  Cook it at too low of a temp, bark will not form yet if you cook it at too high of a temp, you'll get char instead of bark.  To achieve the perfect bark, you need 3 important things:  cooking at the perfect temperature, a great rub and patience.

At this time, our Airstream is on hiatus due to the fact that we are just a 2-man team so we can't be in 2 places at once.  Our restaurant and catering take priority.  We hope to one day be able to form a fantastic team that enables us to be able to book the Airstream for events and private parties!

However, we do have a 2nd dining area and can accommodate up to 20 people.  Reach out to us if you would like to reserve during operating hours.