Tap a truck to see when it's parked there.
The crew
Smokestack started as one smoker on a trailer and a hand-painted sign. Now it's a small fleet of trucks that rolls out every morning with meat that went on the fire the night before. Find us on the map, follow the smoke, get in line.
Everything is cooked over post oak in offset smokers we tend by hand. No gas, no shortcuts, no microwaves. When it's sold out, it's sold out, and we go home to light the fire again.
Player select
P1Post oak, salt and pepper, twelve hours.
P2Dry rub, mopped twice, a little sticky.
P3Whole shoulders, pulled to order.
P4House sausage with a slow-building kick.
Overnight
Someone stays up with the smokers every night, feeding split oak into the firebox and keeping the temperature steady. By sunrise the bark is black, the fat is soft and the trucks are ready to roll.
Catering
Office lunches, weddings, block parties and game days. We pull up, open the window and start serving. One truck feeds about 150 people an hour, and two trucks can handle a crowd.
Find us
The trucks move around town every day of the week. Check the map at the top of this page: tap a day, tap a truck and you'll see where we're parked and when the window opens.
| Tue – Wed | Lunch, 11 – 2 |
| Thu – Fri | Dinner, 5 – 9 |
| Saturday | All day, 10 – 3 |
| Sunday | Noon – 6 |
| Monday | Fire's out |
FAQ
Early. Brisket and burnt ends are usually the first to sell out, especially on Saturdays.
Large orders, like a few pounds of brisket for a party, can be set aside with a day's notice. Ask at the window.
The mac & cheese, slaw, cornbread and a smoked mushroom sandwich on weekends.
Yes. See catering above and pick your level.
Today's stops are on the map. Hungry is the only requirement.
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