SMOKED SINCE DAWN. GONE BY DARK.
Whole-hog Texas BBQ fired in iron pits before the sun comes up. No shortcuts. No reheating. When it's gone, it's gone.
We Don't Rush the Fire.
Post Oak. Iron Pit. No Shortcuts.
Hours in the pit, every day
Post oak burned each week
When Ray lights the first fire
Iron Oak Smokehouse was built on one stubborn conviction: real Texas BBQ cannot be rushed. Pitmaster Ray Dobbins started this place with a single offset smoker, a half-cord of post oak, and a habit of arriving at 3:30 AM that he still hasn't broken.
Every morning before first light, we load whole hogs, full brisket flats, and spare ribs into our iron pits and let the wood do its slow work — no gas assist, no shortcuts, no warming ovens. The smoke ring doesn't lie. By the time the screen door opens at 11, the meat has been in the fire for eight to twelve hours, rendered to a bark that takes years to learn and a bite to understand.
We serve everything on butcher paper at picnic tables with white bread, pickles, and onion — the way it was meant to be eaten. We don't take reservations. We don't have a second batch. We open when the smoke says ready, and we close when the last tray walks out the door. Show up early, or show up lucky.
What's On
The Board
Sold by the pound — Served until it's gone — No substitutions, no apologies.
Whole-Packer Brisket
Prime-grade, post oak-smoked 12-14 hours. Black-pepper-and-salt bark, molten fat cap, pull-apart point.
$28 / lb
Pulled from a full hog smoked skin-on overnight. Mixed cuts with crackling on the side. Thursdays–Saturdays only.
Rubbed with coarse black pepper, brown sugar, and chile. Smoked over post oak until the bone pulls clean with a tug.
Single-bone short rib — massive, marbled, iron-black bark. Weighs about a pound on its own. Order one and share nothing.
Ground in-house, coarse-linked, snapped on a chopping block. Pork and beef blend with whole jalapeño and sharp cheddar.
Smoked pinto beans from a cast iron pot. Jalapeño coleslaw. Morning-made potato salad. White bread and house pickles on every tray.
The Line Starts at 10:45.
We open the doors at 11. Most Saturdays the brisket is gone by 1:30. There is no second batch. There is no rain check.
From the Regulars
I drove four hours from Dallas. Got in line at 10:30. Ordered the dino beef rib and a pound of brisket. It was worth every single minute of that drive.
Dan K.
The jalapeño-cheddar sausage has a snap I haven't found anywhere else. And the smoked pinto beans — I've been thinking about them for a week.
Marisol R.
Showed up at noon on a Saturday. The whole hog plate was still available. The crackling alone is worth the trip. Bare butcher paper, picnic table, no fuss. Perfect.
Brett W.
Find Us
Location
4820 Ranch Road 12
Wimberley, TX 78676
Hours
Thursday – Sunday
11 AM until sold out
Monday – Wednesday: Closed
Kitchen closes when the meat does.
Follow us on Instagram for daily smoke updates — we post when the fire's lit and when the last tray's about to walk out. No app required. Just show up.