The truck story
Two smokers, one truck, a lot of oak.
We're HARDWOOD & CO. — a husband-and-wife crew that started on a backyard offset smoker and never quite stopped. We cook Texas-style: low, slow, over post oak, no shortcuts. Our brisket gets fourteen hours and our burnt ends are the reason the line forms early.
We roll through Austin, TX — office districts at lunch, breweries on warm evenings, festivals on the weekends. Find us at the window, tell us what you like, and we'll point you to today's best plate.
- Years on the block
- 7
- Smokers
- 2
- Brisket hours
- 14
From the smoker