What's on
the pit today.
We smoke a set amount every morning and sell it by weight until it's gone. Here's the board — same as the one hanging over the counter.
Sample board for the concept — not live inventory. In a real build this would read from the kitchen's count.
BRISKET · SLICED TO ORDER · BY WEIGHT
Order by weight
Tell the counter what cut and how much — a quarter pound, a half, a pound. We weigh it, wrap it in paper, and you build your own tray.
Until sold out
We cook a fixed batch each day. Weekends go fast; brisket often sells by early afternoon. When the board says sold out, it's sold out.
Counter & market
Line up, order, pay, sit down. Or take home raw sausage and whole cuts from the market case to cook yourself.
Build a tray
Not sure how much to get? Add meat by weight and we'll estimate what it feeds and what it runs. Rule of thumb: about ⅓–½ lb of cooked meat per adult.
A planning estimate only — not a live order or a guaranteed price. Meat is sold by actual weighed weight at the counter. Serving math assumes ~⅓–½ lb cooked meat per adult and varies with sides and appetite.
What we smoke
Beef-forward, the way Central Texas runs. Priced by the pound unless noted. Sandwiches and plates at the counter too.
Prices are demonstration content. "Moist" = fatty/point-end brisket; "lean" = flat. Ask at the counter — we'll show you the cut before we weigh it.
Offset pits, post oak, one long cook.
We run steel offset smokers on Texas post oak — a dense hardwood that burns clean and steady. No gas assist, no shortcuts. The brisket goes on the night before; the beef ribs and sausage follow in the morning. Everything rests before it's sliced.
- PitSteel offset smokers, wood-fired
- WoodCentral Texas post oak, seasoned
- BrisketOn overnight · rested before service
- TempLow, steady heat — held by feel & probe
- BatchFixed daily count · logged & numbered
Kept simple
The meat's the point. Sides are the classics, made in house, by the half-pint or pint. White bread, pickles, and onions come with.
- Pinto beans$4 / $7
- Potato salad, mustard$4 / $7
- Coleslaw$4 / $7
- Mac & cheese$5 / $9
- Creamed corn$4 / $7
- White bread · pickles · onionswith tray
Feeding a crowd?
Day-of walk-up is first-come — so for parties, offices, and whole briskets, order ahead. We'll pull it from a dedicated batch so you're not competing with the counter line.
- PREORDER TRAYSBy-weight meat + sides, packed hot, scheduled pickup.
- WHOLE MEATSWhole brisket, racks of ribs, sausage by the ring — pick up cold or hot with reheat notes.
- DROP-OFF CATERINGWe deliver, set up chafers, and go. 48 hours notice.
Online ordering would run through Toast/Square; this form starts a preorder inquiry.
Come early.
Bastrop-area, Central TX · lot + street parking
11am 'til sold out
Closed Mon & Tue (pit prep)
Brisket often goes by ~2pm weekends. Board updates at the counter.
counter@ledgerbbq.example
Step-free entrance
Hours, address & sell-out timing are demonstration content.