14 hours
Prime brisket
Salt, coarse pepper, post oak. Sliced to order — moist or lean, your guests' call.
Fourteen hours of smoke.Zero hours of stress.
Post-oak brisket, St. Louis ribs and from-scratch sides for weddings, office lunches and backyard blowouts from 25 to 600 guests. We bring the pit, the crew and the napkins.
1,100+ events catered since 2016
4.9★ from 640 event reviews
14 hr post-oak brisket smoke
48 hr booking for drop-offs
What comes
off the pit
Everything's smoked over Texas post oak in a 1,000-gallon offset we built ourselves. No gas, no liquid smoke, no shortcuts on the rest.
6 hours
St. Louis ribs
Brown-sugar rub, light cherry glaze in the last hour.
10 hours
Beef clod
Leaner than brisket, all the bark.
5 hours
Burnt ends
Brisket point cubes, mustard-pepper glaze.
8 hours
Jalapeño sausage
House-ground, cheddar-studded, snappy casing.
Build your
catering quote
Pick guests, menu, sides and how you want it served. The total updates as you go — it's the same math we use for a written quote.
1
How many guests?
25 minimum80guests
2
Pick a menu
per guest3
Sides
3 included · extras $2.50/guest4
Service style
Where's
the truck?
Public stops are first-come, until we sell out (usually around 2pm on Saturdays). Private events are marked so you don't drive out for nothing.
Want the truck at your thing?
Choose "Truck on-site" in the quote builder. Most Saturdays book 8–10 weeks out from April to October.
Price a truck bookingHow booking
works
From first click to last plate. You'll talk to one coordinator the whole way.
- 1
Build a quote
Use the builder above or call. Takes about two minutes.
- 2
Tasting, if you want
Weddings over 100 guests get a free tasting for two at the commissary.
- 3
Hold your date
25% deposit holds it. Final headcount due 7 days out.
- 4
We bring the smoke
Crew arrives 90 minutes early. You don't touch a pan.
Plates cleared.
Reviews left.
4.9 average from 640 post-event surveys. A few we like.
★★★★★
Our guests are still talking about the brisket. The crew handled 220 people in under 40 minutes and left the pavilion cleaner than they found it.
Hannah & LuisWedding · 220 guests
★★★★★
We do a quarterly all-hands lunch and Smokestack is the only vendor nobody complains about. Drop-off is on time, every time.
Derek P., office managerCorporate · 90 guests
★★★★★
Booked the truck for my dad's 60th in the backyard. They made it feel like a block party. Burnt ends were gone in ten minutes.
Tasha W.Birthday · 60 guests
Good
questions
Something not here? Call Marisol, our events lead, at (555) 018-7744.
Drop-offs need 48 hours. Staffed buffets need two weeks. For the truck on a Saturday between April and October, 8–10 weeks is safest.
About 1/2 lb of cooked meat per adult across all selections, a little more for Whole Hog. Kids under 10 count as half a guest on request.
Yes. Our smoked portobello plate replaces meat for vegetarians at no charge, and all meats and most sides are gluten-free. Just tell us the count.
Event coordination, packaging, fuel and admin. It is not a gratuity; tipping your on-site crew is optional and goes 100% to them.
Up to 90 miles. The first 25 miles from downtown are included; beyond that it's $2.25 per mile round trip.
Deposits are refundable up to 30 days before your event. Inside 30 days, the deposit can move to a new date within 12 months.
Hold your
date
Send this and a coordinator calls within one business day with a written quote and open dates.
- No payment until you approve the written quote
- Free tasting for weddings over 100 guests
- Licensed, insured, health-permitted mobile unit