Every brisket and rack of ribs spends 12–16 hours in the smoker. We don't rush it. Neither should you.
Joe started this with a $400 smoker in his driveway. The pit's bigger now, but it's still the same family behind the counter.
Every Sunday: live-fire cookout, trivia, cold drinks, and the kind of afternoon you'll still be talking about Monday morning.
When We're Here
Every Week
Our Story
Joe Martinez grew up watching his grandfather smoke brisket every Sunday in San Antonio. When he moved to Austin in 2007, he brought the recipes with him — and a stubborn conviction that good barbecue doesn't need a fancy sign out front. Just a good fire, good wood, and time.
Two years after that first driveway cookout, Joe's Barbecue opened its doors on Pitmaster Drive. Sixteen years later, nothing much has changed except the size of the smoker.
Our Full Story →"My grandfather always said if you have to rush it, you're doing it wrong. I've been doing it his way ever since." — Joe Martinez, Pitmaster & Owner