Menu

A full pound of wings smoked over mesquite, tossed in your choice of Joe's dry rub, honey-chipotle glaze, or straight-up naked. Ranch or blue cheese on the side.

Caramelized brisket burnt ends tossed in a sweet Kansas City-style glaze. The most fought-over item on the menu for a reason.

Thick-cut tortilla chips, pulled pork, smoked queso, pickled jalapeños, pico de gallo, and sour cream. Sharing optional, encouraged.

Whole jalapeños stuffed with cream cheese and brisket scraps, wrapped in bacon, smoked until the bacon crisps. Six to an order.

Golden cornmeal fritters with a kick of green onion and cheddar inside. Served with honey butter.

Half-pound of sliced brisket on a toasted brioche bun with house pickles, white onion, and a slather of our original sauce. Simple. Perfect.

Slow-smoked pork shoulder pulled by hand, piled on Texas toast with house slaw and pickled jalapeños.

Thick-sliced smoked turkey breast on sourdough with avocado, roasted poblano, and jalapeño aioli. The lighter option that doesn't feel like one.

Double smash patties, smoked cheddar, burnt end chili, house pickles, crispy onions, and spicy Joe's sauce. A burger that knows what it is.

Half chicken — breast and thigh — smoked over pecan wood for three hours and finished with our vinegar-based drizzle. Comes with two sides.

Three meats, two sides, pickles, onions, and bread. Mix and match brisket, pulled pork, ribs, turkey, or chicken. The full picture.

Half rack of baby back ribs — honey-chipotle glazed and smoked with pecan wood. Two sides included. Upgrade to full rack for $10.

The full commitment. Rubbed overnight, smoked with pecan wood, glazed with honey-chipotle. Two sides included. Napkins not optional.

Half-pound of sliced brisket plus a scoop of burnt ends, two sides of your choice, pickles, and onion. Joe's sauce on the side.

Cavatappi pasta in a three-cheese sauce — cheddar, gruyère, smoked gouda — baked until the top blisters. Our best-selling side by a mile.

Slow-braised with garlic, apple cider vinegar, and just enough pepper flake. The vegetable that converts people who say they don't eat vegetables.

Pinto beans slow-cooked in brisket drippings with brown sugar, mustard, and bits of smoked sausage. The recipe hasn't changed since 2009.

Crisp cabbage and carrot with a tangy apple cider vinegar dressing. The cool, crunchy thing your plate needs next to all that smoke.

Grilled corn, cotija cheese, chili powder, lime, and crema. Cut off the cob for easy eating, or left on if you want the full picture.

Classic Texas-style: yellow potatoes, yellow mustard, hard-boiled egg, dill pickle relish, and just enough mayo to hold it together.

Real vanilla pudding, fresh banana, Nilla wafers, and whipped cream. Made from scratch every morning. They run out by 5 on weekends — fair warning.

Texas Hill Country peaches, buttery biscuit topping, a pinch of cardamom, and a scoop of vanilla bean ice cream. Seasonal when peaches are good; frozen peaches the rest of the year — still worth it.

Joe's mother's recipe. Flaky butter crust, spiced sweet potato filling, whipped cream on top. One slice per person, no exceptions.

Fried dough rolled in cinnamon sugar, served with a smoked chocolate dipping sauce. Six pieces per order. Pairs unexpectedly well with everything else on this menu.

Brewed fresh twice a day. Refills always free. If you leave without having one, you've made a mistake.

Tart, barely sweet, made daily. Ask about our weekly flavors — strawberry basil, jalapeño mint, or honey lavender when they're going.

Four Texas craft taps rotating weekly. Always a Lone Star in the cooler if that's your move. Ask the counter what's pouring today.

Dublin Dr Pepper or Boylan root beer over two scoops of Blue Bell vanilla. The dessert that doubles as a drink.

Coke, Diet Coke, Sprite, and water. Simple and cold.