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Tue–Sat 10:30 a.m., Sun 11 a.m. Open until we sell out. Closed Mondays.Sold out yet? (979) 555-0158

(979) 555-0158Call
Menu
Sliced brisket with a thick black pepper bark and a pink smoke ring, on a wooden cutting board

Brisket till it’s gone.

Central Texas barbecue a couple of blocks off Texas Avenue in Bryan. Post oak, salt, coarse pepper and an overnight cook. We open at 10:30 and close when the last brisket is sliced.

Order ahead for pickup
A black steel offset smoker with a rack of split oak stacked underneath
Split post oak under the firebox. The pit gets fed about every 45 minutes, all night.

Hours

Open till the brisket’s gone. Ribs, links and turkey usually hold out about an hour longer.

Weekly hours
MondayClosedPit crew trims and loads the smokers
Tuesday10:30 a.m. till sold out
Wednesday10:30 a.m. till sold out
Thursday10:30 a.m. till 8 p.m.Rib night. Brisket still goes when it goes.
Friday10:30 a.m. till sold out
Saturday10:30 a.m. till sold outBeef ribs. Home games: 9 a.m.
Sunday11 a.m. till sold out

Before you drive over, call (979) 555-0158. When something sells out, we change the recording.

  • 14 hrson post oak
  • 40briskets a night
  • 1:30Saturday sell-out

The briskets go on our two 1,000-gallon offsets at 6 p.m. They’re wrapped in butcher paper when the bark sets, around 2 a.m., come off near 8 and rest in the warmer until we open. On the rare night there’s some left at close, it goes into the next day’s chopped sandwiches.

On weekends the line starts around 10. It moves; most people are at the counter in under 25 minutes.

Menu

Meats by the pound, sliced at the counter while you watch. Half-pound minimum.

A gloved hand holding a brisket while a long knife slices through the peppery bark
Prime brisket$32 / lbSalt and coarse pepper, 14 hours on post oak. Ask for moist (point) or lean (flat).
A rack of glazed pork spare ribs on the smoker grate
Pork spare ribs$26 / lbSt. Louis cut, light glaze in the last hour. Thursdays we stay open till 8.
Red hot links blistering on a grill next to beef
House links$5.50 & upOriginal beef, jalapeño cheddar and an East Texas hot link, ground and stuffed here.
A metal tray lined with paper holding sliced brisket, pork ribs, pinto beans, slaw, a cornbread muffin and pickles
Platesfrom $18Meat, two sides, pickles, onion and white bread. Two meats $24, three $30.

Sides $4.50 Pinto beans · Mac and cheese · Mustard potato salad · Vinegar slaw · Green chile creamed corn

Desserts $6 Banana pudding · Peach cobbler · Pecan pie

Full menu

Order ahead

By the pound, plates or the whole tray, picked up at the side window. Pre-orders come off the first briskets of the day, so they don’t sell out on you, home-game Saturdays included.

Start a pickup order

PickupSide window

  1. Order by 9 p.m. the night before

    Same-day orders open at 8 a.m. and close when the pre-order brisket is spoken for.

  2. Pick a 15-minute window

    10:30 to 2. We slice and wrap your order in butcher paper just before your slot.

  3. Pull into a pickup spot

    Two marked spots by the side window. Give your name at the window and you’re set.

Ordering system

On Low Water’s live site, this button opens their online ordering (Toast, Square or whichever system the counter runs), showing the day’s real availability and taking payment. This is a concept, so nothing is sold here. Orders over 10 lb: call (979) 555-0158.

Aggie game days

Home Saturdays we open at 9 a.m.

  • Tailgate pans ready for pickup from 7 a.m., hot-packed to hold about three hours. Order by Wednesday.
  • 5 lb brisket limit per person at the counter on home Saturdays.
  • Away games on the patio TVs with the sound up, and pitchers of tea.
  • Pit tour the first Sunday of the month, 10 a.m., before we open. Kids welcome.

Catering

15 to 500 people, Navasota to Caldwell.

Same pits and the same brisket, cooked the night before your event. Drop-off pans, a set-up buffet, or full service with a pitmaster carving on site. Weddings get a tasting for two before you book; spring dates go about two months out.

A catering tray on butcher paper with pulled pork, mac and cheese, potato salad, slaw, pickles and five sauces

Packages, per person

  • Tailgate min. 15$18
  • Office lunch min. 20$23
  • The Spread min. 30$29
  • Weddings min. 75from $38
What’s in each package

Rather talk it through? Call (979) 555-0158 and ask for catering.

Catering inquiry

We reply within one business day with a quote and open dates.

Demo form: it doesn’t send anything.

Reviews

  • Get the moist brisket and a jalapeño cheddar link.

    Tyler R. Counter, on a Wednesday

  • We did the office lunch for about 25 people for a training day and honestly I was a little nervous because the last place we used showed up late and the food was lukewarm. These guys were there 20 min early and had everything set up before our people came out of the meeting. Brisket was good, the turkey was really good actually, a couple of people asked where it was from. We’ll be calling them for the holiday lunch

    Denise K. Office lunch, 25 people

  • Brisket was as good as everyone says and the ribs had a nice bark. We waited about 40 minutes on a home-game Saturday, and the lot was full by the time we got there, so we parked on the side street and walked.

    Sam O. Home-game Saturday

Sample reviews. This is a concept site; these are written to show the layout.

Location & parking

A couple of blocks off Texas Avenue in Bryan. Look for the tin-roofed pit house and the woodpile out back.

Call (979) 555-0158
Parking
Gravel lot behind the building, about 40 spaces, and street parking on the side street. Two marked spots by the side window are for pickup orders.
Home games
After 10 a.m. on home Saturdays the lot is pickup only. Park on the street and walk up.
Seating
Sixty seats inside, a covered patio with fans, and picnic tables out by the woodpile.
Groups
Ten or more, call ahead and we’ll hold the long table on the patio.