Texas-style brisket smoked overnight and served off the truck till it runs out. Chase us down - it's worth it.
Smoked daily, low and slow. When it's gone, it's gone - so don't dawdle.
Texas-style, overnight smoke, melt-in-your-mouth bark. Sliced to order.
Slow-smoked with a bark that means business. Served by the half or full rack.
Tender, smoky, piled high. By the plate or stacked on a bun with slaw.
Snappy, smoky, just enough kick. Get 'em while they last.
Creamy, smoky, made from scratch. The side people come back for.
Two meats, two sides, a slice of Texas toast. The full experience.
Backyard party, office lunch, wedding, or 500 hungry people at a company picnic - we bring the smoker and the whole spread. Easy to book, easy to love.
Marcus started Big Smoke in 2019 with one offset smoker, a borrowed trailer, and a refusal to rush a brisket. Five years later we're still family-run, still smoking overnight, and still rolling through OKC, Midwest City, and Moore.
No shortcuts, no day-old meat, no nonsense. Just low-and-slow done right - and a line worth standing in.
"I drove 40 minutes on a tip. Best brisket in the metro, full stop."
We post the week's stops on socials, but the fastest way to lock us in for an event is right here.