Brisket smoked 14 hours over post oak, ribs pulled off the pit fall-apart tender, and sides made from scratch every single morning.
Smoke & Ember started as a single offset smoker in Pitmaster Curtis Beaumont's backyard, feeding neighbors on Sundays until the line stretched down the block. In 2013 he opened the doors of our first smokehouse.
We still cook the same way — post oak logs, no shortcuts, no gas assist. Brisket goes on before sunrise and comes off fourteen hours later, exactly when it's ready and not a minute before.
No shortcuts, no gas smokers, no compromise.
Every pit runs on post oak logs only — no gas, no electric, no propane assist.
Brisket goes on before dawn and comes off when the bark says it's ready, never rushed.
From backyard parties to 300-person corporate events, we bring the smoker to you.
For events over 150 guests, call us directly at (512) 555-0163.