Pit&PourTexas Smokehouse & Social

Texas barbecue, dressed for the evening.

Post oak, low and slow, sliced to order. Pit & Pour rolls out as an upscale mobile smokehouse with its own portable stage, and brings the party to every stop across Dallas–Fort Worth.

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Firing up in Dallas–Fort WorthSmoke · Sides · Pours · Social

The house

We cook over post oak, slice to order, and roll in with a stage. Barbecue worth dressing up for, served wherever the night takes us.

Wood
Post oak
Service
Sliced to order at the window
Format
Mobile smokehouse and portable stage
Home
Dallas–Fort Worth
Next
A permanent flagship
From the pit

What comes off the fire.

Every cut smoked over wood and sliced when it's ready. The sides get the same attention as the meat.

Sliced Texas brisket with a black pepper bark on a walnut board

Texas Brisket

Peppery bark, soft rendered fat, sliced thick.

Signature
Lacquered St. Louis ribs on butcher paper

St. Louis Ribs

A clean bite and a lacquered, smoky finish.

Pit-smoked half chicken with crisp, bronzed skin

Pit-Smoked Chicken

Juicy through, with well-seasoned skin.

Hand-pulled smoked pork shoulder in a cast-iron pan

Pulled Pork

Tender, rich, ready for any sauce.

Smoked sausage links, one sliced, on a board

Premium Sausage

Snappy casing and plenty of smoke.

Smoked gouda mac and cheese in a cast-iron skillet

Smoked Gouda Mac

The side people argue over.

Signature
Burnt-end pit beans in a cast-iron crock

Burnt-End Pit Beans

Brisket burnt ends folded through.

Brown butter cornbread in a cast-iron skillet with honey

Brown Butter Cornbread

Golden crust, tender crumb.

Full menu
Steaks from the fire

Hand-cut, reverse-seared over post oak.

Smoked low, seared hard over open coals, and rested on smoked garlic butter. A short list of cuts, done properly.

Marbled ribeye with a deep seared crust, sliced

Ribeye 16 oz

Richly marbled, with a deep seared crust.

New York strip with a bold sear, sliced

New York Strip 14 oz

Firm, beefy, fat cap rendered crisp.

T-bone steak with grill marks

T-Bone 20 oz

Strip and a smaller tenderloin on one bone.

Porterhouse steak with a large tenderloin

Porterhouse 24 oz

The big one, built to share.

* Cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Limited each day

Dino Beef Ribs

Post-oak-smoked plate ribs with a deep black pepper bark. When they're gone, they're gone.

 Signature sandwich

Filet Mignon Philly

Thin-sliced filet, sweet onions caramelized in smoked garlic butter, melted provolone, toasted hoagie.
From the Coast

Texas smoke, Mississippi soul.

Signature seafood finished over the fire to order: lobster, shrimp, crab and crawfish, done with the same care as the brisket.

Two grilled lobster tails with garlic brown butter, smoked Gouda mac and Southern greensSignatureFire-Kissed Lobster TailsTwin tails, garlic brown butter, smoked Gouda mac and greens. Fettuccine with shrimp, lobster, crab and crawfish in Parmesan cream, with garlic breadSouthern Coastal Seafood PastaShrimp, lobster, lump crab and crawfish. Seared shrimp over creamy stone-ground grits with scallionsShrimp & GritsStone-ground grits, smoky pan sauce. Lobster folded through smoked Gouda macaroni with a toasted crumb crustLobster & Smoked Gouda MacButter-toasted crumb crust. Honey garlic grilled shrimp over seasoned rice with a bowl of greensHoney Garlic Fire-Grilled ShrimpOver seasoned rice, with greens.

Contains shellfish. Allergen details for each dish are on the menu.

The Pit Flight: brisket, ribs, sausage, pulled pork, smoked chicken, mac and cheese, beans, cornbread and five sauces on one board
The signature experience

The Pit Flight.

Can't decide? You don't have to. A tasting of the whole pit with signature sides and every sauce in the Flavor Collection, built as the best first order on the menu. Tap the board to see what's on it.

About the flights
The Flavor Collection

Five sauces. Five personalities.

Start with the one we suggest for your meat, then work your way through the rest.

    The House barbecue sauce in a small dark ramekin

    Black pepper, roasted garlic, tomato, molasses, and smoke.

    Pairs with
    Sliced brisket
    Zero-Proof Pours

    Made to stand next to barbecue.

    Four signature drinks at launch, all non-alcoholic, each with a flavor of its own.

    Texas peach tea over ice with a peach slice

    Texas Peach Tea

    Ripe peach, sweet and refreshing.

    Blackberry mint lemonade with berries and mint

    Blackberry Mint Lemonade

    Tart lemonade, dark berries, cool mint.

    Bright pink prickly pear limeade with a lime wheel

    Prickly Pear Limeade

    Bright lime and soft prickly pear.

    Golden smoked pineapple ginger punch with a pineapple wedge

    Smoked Pineapple Ginger Punch

    A touch of smoke, a warm ginger finish.

    Launch lineup to be confirmed before first service. Cocktails live on The Pour, our program for licensed service.

    The Magnolia Margarita: a peach-gold cocktail over ice with a sweet-salty half rim, peach slice and lime wheel
    The Pour · Cocktail preview

    The Magnolia Margarita.

    Our house signature. Peach, honey and lime with warm Cognac and reposado tequila, served over fresh ice with a sweet-salty half rim.

    See all 22 cocktails

    A preview of our cocktail program, served only where we hold the required Texas alcohol permits, to guests 21 and over. Please drink responsibly.

    Follow the Smoke

    Where we'll be next.

    Public stops, pop-ups, and stage nights will be posted here with the place, the hours, and directions. The first stop is taking shape.

    Get the Smoke SignalHow it works
    Catering & private events

    Bring the smokehouse to your gathering.

    Company lunches, weddings, reunions, and celebrations. Add the portable stage and the party comes with it.

    • Corporate
    • Weddings
    • Celebrations
    • Reunions
    Start an Inquiry
    Concept · Future flagship

    The next chapter: a permanent home.

    The mobile smokehouse and its stage are where it starts. The plan is a smokehouse with a bourbon bar, a patio with fire pits, and room to gather for the game, the music, or the occasion.

    Planned
    Smokehouse dining room
    Planned
    The Pour: whiskey and cocktails
    Planned
    Patio, fire pits, and social spaces
    Planned
    Live entertainment and private events

    None of this is open or bookable today. No opening date has been set.

    Pit & Pour circular emblem
    The Smoke Signal

    Be the first to know where the smoke is.

    One list, three kinds of news: our first stops and stage nights, when pickup ordering opens, and updates on the flagship. Nothing else.

    We only use your email for these updates. Privacy