9:00p Fire lit, post oak only
9:50p Pit holding 275°
10:00p Brisket on, fat side up, point to the fire
2:30a 150°, bark setting
3:30a 160°, the stall starts
6:20a Wrapped in pink paper
9:00a Probe-tender at 203°. Off to rest.
11:00a Rested two hours. Slice.

Haskins & Sons · Fort Worth barbecue

Fourteen hours from first fire to first slice

The pit waits at dusk. Scroll one overnight cook on post oak, then price catering for your crew.

9:00 to 9:45 pm

We burn post oak and nothing else

Split and stacked to season for a year, so it burns clean. Once the startup smoke clears, a hot fire with plenty of air sends thin blue smoke out of the stack.

9:45 to 10:00 pm

Salt and coarse pepper, half and half

A fourteen-pound prime brisket goes on at ten. Tap a pin for the details.

10:00 pm to 6:20 am

The bark sets, a little more every hour

Around 160° the meat stops climbing for hours while moisture cools the surface. That is the stall, and it is normal.

6:20 am, sunrise

Wrapped in pink paper at first light

Butcher paper breathes, so the bark holds its crust instead of steaming soft like it would in foil. Off when a probe slides in like butter, around 203°.

11:00 am

Rested two hours, then sliced

Off the pit at nine and held warm until the doors open. The pink ring under the bark is the smoke.

Price your catering

By the pound

Doors at eleven. When the board is empty, we close. Catering uses the same prices.

Prime brisketLean or moist, smoked overnight on post oak$36/lb
Pork spare ribsSt. Louis cut, light glaze, bite-through tender$28/lb
Jalapeño cheddar linkHouse-made, about a quarter pound, proper snap$7 ea
Turkey breastButter-basted, black pepper crust$28/lb
Beef ribSaturdays only, about a pound and a half each$44/lb
SidesPintos, slaw, potato salad, mac. Cup, pint or quart.$5 / $10 / $18

The probe, all night

What the thermometer saw

Drag along the line, or focus the dot and use the arrow keys. The flat stretch is the stall.

Catering

Catering for twenty to three hundred

Set the head count and the spread. We plan about half a pound of meat a guest, weighed up to the next whole pound of each meat, and a quart of each side for every eight guests.

Scale ticket

Your catering order
Item	Qty	Rate	Amount
Total before tax			$0

Every order comes with white bread, pickles, onions and sauce, plates and cutlery. A 50% deposit, taken when we call to confirm, locks in the date.

Sample prices for a concept site. A real build uses the restaurant's own menu.

After you hold a date

Within the day We call to confirm.
The night before, 10 pm Your brisket goes on the pit with everyone else's.
Your event, from 11 am Sliced to order and packed hot in insulated carriers, or left whole for you to carve.

Pitmaster's notes

Book a week out: A week for most events, two weeks for anything over 100 guests.
Why it takes all night: A whole brisket cooks low, around 275°, for about eleven hours, then rests for two. Nearly three hours of the cook is the stall, when moisture on the surface cools the meat and the probe barely moves.
Whole briskets: Yes, by the pound or whole, sliced or unsliced.
The pit at your place: For events of 75 guests or more we tow the pit out with a pitmaster. It is in the estimator.
Leftovers: They come with reheating notes. There are rarely leftovers.
Where we are: This is a concept site for a fictional restaurant. A real build lists the address and hours here.