Post-oak smoke since 2016 · Marrow Creek, Texas
Fire. Salt. Patience.
Whole briskets on post oak for fourteen hours, hot links twisted by hand, and a truck that sells out most Saturdays. Get here before the board does.
Low, slow, and loud about it
Torch & Timber started as one steel pit welded in a Marrow Creek driveway. Ten years on, the recipe hasn't moved an inch: salt, coarse pepper, post oak, and a pitmaster who refuses to sleep through a fire.
We don't own a gas valve. Every brisket rides the smoker overnight — fourteen hours minimum — and every rack of ribs gets pulled by feel, not by timer. When the day's meat is gone, we shut the window and start tomorrow's fire.
That's the whole trick. There isn't a shortcut, and we wouldn't tell you if there were.
Proof, in pictures
Find the truck
The pit lives at the smokehouse lot on weekends. Weeknights, the truck roams Marrow Creek. We post sell-outs the minute they happen — call before you drive far.
Call the Pit- MonPits rest, crew sleepsClosed — fire back up TuesdayClosed
- TueHoppy Fields Brewery2280 Kiln Rd5–9 pm
- WedRanch Road Farmers MarketCourthouse square4–8 pm
- ThuEastside Rail YardFood-truck row, stall 45–9 pm
- FriLantern DistrictCorner of 6th & Cedar11 am–10 pm
- SatSmokehouse Lot1141 Ash Bend Rd — beef rib day11 am–sold out
- SunSmokehouse Lot1141 Ash Bend Rd11 am–4 pm
