Smoke & Stone BBQ
Award-winning Texas brisket, fall-off-the-bone ribs, and all the fixins — slow-smoked over post oak since 1994.
View the MenuFrom a backyard pit to a Texas institution
Smoke & Stone started in 1994 when pitmaster Ray Holloway dragged a 500-gallon offset smoker to his backyard and invited the whole neighborhood over. Thirty years later, the smoker is bigger, the line wraps around the block on weekends, and Ray's recipes haven't changed a bit. We smoke over 100% post oak every single day — no gas, no shortcuts. If you want the real thing, you found it.
Our Menu
Smoked Meats
Beef Brisket
14-hour post oak smoked prime brisket. Bark-heavy, juicy, and sliced to order.
St. Louis Ribs
Full rack of pork ribs, dry-rubbed and smoked 6 hours. Sticky, smoky, perfect.
Today’s Specials
Hours
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What People Say
"The best brisket in Austin — and I've tried them all. The fat cap is perfect, the bark is incredible, and the line moves fast. Worth every minute of the wait."
"I drove two hours specifically for Smoke & Stone. The 3-meat plate with brisket, ribs, and sausage is everything. The smoked mac and cheese deserves its own award."
"Ray came out and talked to our table for 20 minutes about his smoker. That's the kind of place this is. The food matched the passion — absolutely outstanding."
"We ordered the Family Pack for a watch party and my friends couldn't stop talking about it. The pork belly burnt ends were gone in about 4 minutes flat."
"The jalapeño cheddar sausage has a snap and a heat that I've never found anywhere else. We order a dozen links every time we visit."
"Been coming here since 1998. Ray's brisket hasn't changed one bit, and that's a compliment. There's no reason to fix what's already perfect."
Come hungry. Leave happy.
No reservations — walk right in and join the line. If you're planning a group or event, give us a call. We'll take good care of you.
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