Central Texas BBQ · Portland
Smoked over post oak for fourteen hours. Sold out by 4, usually.
We're a one-man operation working out of a 500-gallon offset smoker. We do Sundays only because that's what one smoker can do.
I built it in 2019 in a friend's garage in Tigard. It's a 500-gallon propane tank cut in half, set on a trailer, with a firebox welded onto the right side. It runs on post oak that comes from a guy in Camas who drops a cord on my driveway every other month.
The fire starts at 9pm Saturday night. I sleep next to it. Service starts Sunday at 11. We sell what we have until we don't have it.
I'm Dan. I do this alone, mostly. If you see somebody else slicing, it's my brother Mike — he helps when he's in town.
Brisket goes first. By 1pm on a good day there's nothing left but ribs and beans.
It's on the table. Try the meat first.
Card works. Cash is faster, and the line is long.
Brisket waits for no one. Bark gets sad in the fridge.
We do whole-hog and brisket-for-30 events on Mondays and Tuesdays. Minimum four weeks notice. Tell me about it.