Why Slow-Smoked Hickory & Red Oak Make the Difference in Our BBQ: Inside the Pit Process
The Secret Behind Authentic Texas-Style BBQ
At Richard Jones Pit BBQ, every tender slice of brisket, juicy rib, and flavorful sausage is backed by one key secret—authentic slow smoking over hickory and red oak wood. It’s not just a cooking method; it’s a tradition perfected over decades. Our pitmasters take pride in crafting barbecue that’s rich, smoky, and unmistakably Texas.
Learn more about our Texas-style BBQ catering or plan your next family pickup package to experience the flavor that’s made us a local favorite.
Why Hickory and Red Oak Matter
Not all woods are created equal. Hickory wood brings that deep, smoky aroma and bold flavor BBQ lovers crave, while red oak adds a milder, earthy undertone that balances the taste. Together, they infuse every cut of meat with the perfect blend of smokiness—never overpowering, always mouth-watering.
This wood combination burns evenly and at just the right temperature, allowing our pitmasters to smoke low and slow for hours. The result? Meat that’s juicy on the inside, beautifully barked on the outside, and bursting with flavor in every bite.
The Art of the Pit Process
Our barbecue isn’t rushed—it’s crafted. From brisket that smokes for 12 hours to ribs that fall off the bone, every step in our process is intentional. The pit temperature is carefully controlled, and our signature rubs seal in flavor while the wood smoke works its magic.
Want to see our pit in action? Stop by or explore our BBQ catering services for weddings, corporate events, and community gatherings.
Taste the Tradition
When you choose Richard Jones Pit BBQ, you’re getting more than a meal—you’re tasting a legacy of craftsmanship, flavor, and genuine Texas hospitality. Visit our contact page to book your next catered event or stop by to grab your favorite smoked plate today.
