Twelve hours over post oak. Gone by two.

Wood-smoked barbecue 1180 Culler Rd, Mesquite Flats Tue–Sun, 11 till sold out
The board · updated 1:20 pm Brisket and sausage: plenty.
Ribs and turkey: gone. See today's board

Open at 11, closed when the meat's gone. Post oak only. No reservations. Sliced to order, paid by weight. Sauce on the side. Catering with 48 hours' notice.

The board

When it's gone, it's gone.

We smoke a fixed amount every night and sell every ounce of it the next day. The board goes up at 10:45 and gets updated from the pit every time something runs out. It never lies, and it never says "call to check."

Check it before you drive. If brisket is what you came for, be in line by noon.

Plenty Running low Sold out
Today's board Wednesday, Sept 2 · 1:20 pm
  • BrisketPlenty
  • Pork ribsSold out 12:40
  • Pulled porkRunning low
  • SausagePlenty
  • TurkeySold out 1:15
  • Beef ribsSmoking Thursday
Line: about 20 minutes Sides, pudding, pie: plenty Next update when something runs out.
How it works

We open at 11 and close when the meat's gone.

There's no host stand, no reservations and no table service. There's a line, a counter, a scale and a room full of picnic tables. It sounds like a hassle. It's the best part.

The line outside Smolder at midday, stretching past the woodpile

  1. Line up

    The line starts around 10:30 and moves faster than it looks. There's shade, a water cooler and a menu board. Read it while you wait.

  2. Order at the counter

    Tell the cutter what you want and how much. They slice it in front of you, onto the paper you'll eat off.

  3. Pay by weight

    Meat goes on the scale, sides go in the tray, and the total is whatever the scale says. Cash or card.

  4. Sit anywhere

    Picnic tables inside and out, all of them shared. Grab a roll of paper towels and a seat. Say hi; you're sharing the pickles.

Catering

Trays for the whole crew.

Same pit, same meat, packed in foil trays that hold heat for two hours. Give us 48 hours and a headcount. We bring bread, pickles, onions, sauce and more paper towels than you think you need. Pick up at the counter, or we drop off within fifteen miles.

Feeds 10 $240pickup
  • 3 lb brisket, 2 lb of a second meat
  • Two sides, half pan each
  • Bread, pickles, onions, sauce
Feeds 25 $560pickup
  • 7 lb brisket, 5 lb of a second meat
  • Three sides, full pan each
  • Bread, pickles, onions, sauce
  • Banana pudding for the table
Feeds 50 $1,050pickup
  • 14 lb brisket, 10 lb of a second meat
  • Four sides, full pans
  • Bread, pickles, onions, sauce
  • Pudding and pie, both
  • Chafing setup included

48 hours' notice, minimum. Drop-off is $40 within fifteen miles of the pit. Saturdays go first; if it's a wedding, tell us the date before anything else.

Email catering
Pitmaster Dell Whitaker beside the smoker at the end of an overnight shift
The pit

Dell lights it at nine. He doesn't leave.

Dell Whitaker has run the pit since we opened in 2017, which means he has not slept on a Friday night in eight years. The smoker is a thousand-gallon offset he welded with his brother; the wood is post oak, split in spring and stacked to dry for a year behind the building. Brisket goes on around ten at night, fat side up, and comes off between nine and ten the next morning, when it gets wrapped in butcher paper and rested until the counter opens. There's no gas, no pellets, no thermostat. There's Dell, a chair, a thermometer and a radio, and every forty minutes another split on the fire.

"If I'm asleep, the fire's out. So I'm not asleep."
The offset smoker at night with the firebox door open and embers glowing

The firebox around 2 am. The radio is on the ledge behind it.

Check the board before you drive.

Find us

1180 Culler Road
Mesquite Flats
Open in Maps

Gravel lot out front, overflow along Culler. Look for the woodpile, then the smoke.

Hours
  • Tue – Thu11 till sold out
  • Fri – Sat11 till sold out (early)
  • Sunday11 till sold out
  • MondayClosed, pit's cooling

"Sold out" usually lands between 1:30 and 2:30. Saturdays, closer to 1.

Call or write

(555) 555-0147
hello@smolder.example

We don't take orders by phone and we won't hold brisket. We will tell you honestly how the line looks.

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