Brisket, by the pound
Choose lean or moist, cut to order, with bark we are not shy about.
Post oak, fourteen hours
We sell out most days and that is the point
Brisket goes on the pit at nine the night before and comes off when it is ready. When it is gone we close, because reheated brisket is not worth your money.
12 yrson Ash Street
14 hrsbrisket cook time
Post oakonly wood we burn
400largest catering served
The pit
Sold by the pound, straight off the pit
Everything is cut to order on butcher paper, no steam table.
Pork spare ribs
Trimmed St. Louis style, salt and pepper, sauce on the side if you want it.
Pulled pork
Shoulder cooked twelve hours, chopped with a little of the bark mixed back in.
Smoked turkey breast
Brined overnight, the one that surprises people who came for brisket.
Family pack, feeds 5 to 6
Two pounds of meat, three pints of sides, pickles, onions and bread.
Catering
Twenty to 400 people, delivered hot in cambros with servers available.
About the smokehouse
Two offset pits and somebody awake all night
Ash Street has run the same two offset pits since 2013, and someone is with them from nine at night until service. We buy prime brisket from one Texas packer and burn nothing but post oak. The menu is short because that is what you can do properly with two pits.
•Wood fired offset pits, no gas assist and no electric holding cabinets
•Meat cut to order in front of you, never pre sliced and held
•We close when we sell out rather than stretch the day
Reviews
What the line says
“Drove ninety minutes on a Saturday, got there at 11:15, and the brisket was worth every mile. Bring cash for extra.”
Cody M., Austin, first visit
“They catered our shop's anniversary for 180 people and it arrived hot and cut right. Nobody went back to work useful that day.”
Lorena H., catering, Temple
“The turkey is the sleeper. I order a pound of it every time now.”
Bruce A., regular
FAQ
Getting your barbecue
What time do you sell out?
Usually between 1:30 and 3pm, earlier on Saturdays and holiday weekends. We post the remaining meats to our board and social accounts around noon. Arriving before 12:30 on a weekend is the safe play.
Can I call ahead and reserve brisket?
For orders of five pounds or more, yes, with 24 hours notice. Under that we cannot hold meat, because it is not fair to the people who are already standing in line for it.
How much meat should I order per person?
Half a pound per adult if there are sides, closer to three quarters of a pound if barbecue is the whole meal or your crowd is hungry. For catering we build the order at half a pound and it lands right almost every time.
How do I reheat leftovers without ruining them?
Wrap the slices in foil with a splash of beef broth and warm at 275 degrees until just hot, about 20 minutes. Never microwave brisket uncovered. Ribs do best in foil at 250 for half an hour.
Contact
Feed a crowd
Catering books two weeks out for large events and often less for small ones. Call the pit room and ask for Deb.
Phone(555) 555-0122
Address1118 N 15th St, Waco, Texas
HoursWed to Sun 11am until sold out, usually by 3pm
AreaWaco, Temple, Hewitt and catering across central Texas