Our Menu
Smoked low and slow over post oak — the way BBQ was meant to be.
Smoked low and slow over post oak — the way BBQ was meant to be.
Bring the smokehouse to your next event. Ember & Oak delivers authentic pit-smoked BBQ for gatherings of any size — from backyard cookouts to corporate blowouts.
We bring our smoker and cook fresh at your venue for maximum flavor and showmanship.
From intimate family reunions to 500+ guest festivals, we've got you covered.
Build your own menu with your choice of proteins, sides, and desserts.
Ember & Oak started with a simple belief: great BBQ takes time, and time is worth taking. Pitmaster Hank Dawson grew up in East Texas, learning the craft from his grandfather who smoked brisket over post oak in a hand-built pit behind the family farmhouse.
For over 20 years, Hank has been perfecting his low-and-slow technique — waking before dawn to tend the fire, hand-rubbing every rack of ribs, and never rushing the process. What started as weekend cookouts for neighbors turned into a local legend, and in 2018, Hank took his passion to the streets.
Today, Ember & Oak is a family operation. Hank runs the pit, his wife Clara handles the sides and desserts, and their son Travis keeps the truck rolling. Every plate that leaves our window carries three generations of BBQ tradition — honest, unapologetic, and smoked to perfection.
Follow the smoke — find us at these spots every week.
Smoke, fire, and flavor — straight from the pit.
Don't just take our word for it — hear from the folks who keep coming back.
"Best brisket I've ever had outside of Lockhart, Texas. The bark is perfect, the smoke ring is legit, and the burnt ends are absolutely addictive. Hank knows what he's doing."
"We hired Ember & Oak for our wedding rehearsal dinner and it was the talk of the weekend. The on-site smoker, the homemade sides, the banana pudding — everything was flawless. Cannot recommend enough."
"I'm a pulled pork purist and this is the real deal. Smoky, tender, and the vinegar slaw on top is the perfect counterbalance. I make the drive every Friday without fail."
Got questions? We've got answers.
We smoke exclusively over post oak, sourced from central Texas. Post oak gives a clean, medium smoke flavor that lets the quality of the meat shine through without overpowering it.
Send us an email at catering@emberandoak.com with your event date, guest count, and any special requests. We'll get back to you within 24 hours with a custom quote. We recommend booking at least 2 weeks in advance for larger events.
Yes, we smoke a limited amount each day and when it's gone, it's gone. Brisket and burnt ends tend to sell out first. We recommend arriving within the first hour of service for the best selection. Follow us on social media for real-time updates.
While BBQ is our specialty, we always have vegetarian-friendly sides available including our Mac & Cheese, Coleslaw, and Banana Pudding. We're also happy to do smoked portobello mushrooms or loaded baked potatoes on request — just ask!
We stick to the old ways. No shortcuts, no gas-assisted smokers, no liquid smoke. Just quality meat, a simple salt-and-pepper rub, post oak wood, and 12–16 hours of patience. Hank has been perfecting this craft for over 20 years, and every plate reflects that dedication.