Post oak. 14 hours. Pitmaster Bear pulls his first brisket at 11am — when it's gone, it's gone. Pulled pork, ribs, sausage, sides, and a dollop of patience.
14 hours over post oak. Salt + pepper. Pull-apart tender, peppery bark, melting fat. Wagyu upgrade available Sat only.
St. Louis-cut. Dry rub. Smoked low for 6 hours, no sauce — but we keep BBQ + Carolina mustard on the table.
Coarse-ground beef + a little cheddar + jalapeño. Made fresh every Wednesday. Snappy casing, juicy inside.
Dale "Bear" Hutchins started cooking on his grandfather's offset in Lufkin at age 11. After a decade running the pit at a now-closed Houston staple, he built his own rig in 2019 and parked it on Studewood. Same wood, same rub, same patience — just our truck, on our terms.
— BearWe sell out most days by 4pm. Get there early, follow @smokestackbbqhtx for the daily call.
"Best brisket I've had in Houston, period. The bark is unreal — peppery, crackling, with fat that melts. Worth every minute of the line."
"Bear is the real deal. Old-school Texas BBQ, no shortcuts. Got there at 12:30, sold out by 2. Now I get there at 11."
"Catered our wedding rehearsal — 60 people, brisket and ribs and all the sides. Everyone still talks about it a year later."