Twisted Brisket Barbeque

10/21/2026

The weather is cooling off and things hit just a bit differently with the new season.

10/18/2026

10/16/2026

The Fort Worth Stockyards is a reminder of the days when Cowboys cooked supper over open fire - salt and smoke were the seasonings. The Chisholm Trail might have been the original ‘long lines’

Every site in the Stockyards carries the hands of the folk who fed the West. Cowboys didn’t call it BBQ, it was just dinner. Fire and tough cuts helped shaped the bbq we know today.

Long before BBQ joints and backyard pits, beef moved through this town. Cowboys drove cattle here, cooking whatever they had to get here.

Tough cuts and tougher men. The trail here shaped history. Long days, glowing coals, tough cuts of meat.

The Stockyards kept the cattle moving, the Cowboys kept the fires burning. We keep both alive in our barbecue.

BBQ isnt a trend, its a heritage. From trail fires on the open range to pit fires in our backyards, the story is the same.

Respect the animal,
Respect the fire,
Respect the craft,
Respect the people you feed.

As you fire up your pit, embrace the trail that got you here.

Cowboys cooked for their crew. We cook for the community, our friends and family. Different century, different conditions, same roots.

10/14/2026

Traditions don’t need to be replaced, they just need somebody willing to carry them forward.

10/11/2026

We understand that everyone has their own way of doing BBQ.

Some are traditionalists. Some like to experiment. Some have absolutely no idea what they are doing.

And that’s okay. We support everyone’s right to be wrong. 🔥🥩

What is one BBQ opinion you’re convinced everyone else is wrong about?

We’ll judge your answers respectfully, probably.

10/09/2026

Reverse sear and another Amazing dinner…