Smoked with Post Oak

The Best Texas Brisket

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ESTd
THE MENU
1900

WE COOK OUR MEAT LOW AND SLOW IN OUR SIGNATURE BRICK PITS. THIS IS THE MEAT THAT MADE TEXAS BARBECUE FAMOUS SINCE 1900.

Meet the Pit Boss. Roy Perez has kept the fires burnin’ in Kreuz’ brick pits for more than 20 years.

We smoke brisket, sausage and more in old-fashioned brick pits in the traditional German meat-market style.

TRADITIONS