San Diego · Texas-Style BBQ

Low and slow, till it’s gone.

A Texas-style BBQ truck parked in San Diego. Pitmaster Roy Tanner runs an offset smoker over post oak every morning — brisket, pork ribs, pulled pork, and house sausage, all smoked the long way. We sell by the pound off the cutting board until the trays are empty. When it’s gone, it’s gone.

See the pit menu Book catering

Smoked over post oak Sold by the pound Cash + card + tap

When it’s gone, it’s gone Smoking now

Window opens

11:00 am — until we sell out

Quartyard lot · 1301 Market St

Best cuts go first — get there early

@lowlinesmoke The menu →

The daily smoke

Fire at four-thirty

Good barbecue can’t be rushed and it can’t be reheated. Here’s how a day runs on the pit. The earlier you show up, the better your odds on brisket and burnt ends.

Daily sellout updates

4:30 am

Fire in the pit

Roy lights the offset and brings the post oak up to temperature.
5:00 am

Briskets on

Whole packers go on for the long haul — the first thing in, the last thing ready.
8:00 am

Ribs & sausage

Pork spare ribs and the house hot links join the pit.
11:00 am

Window opens

We start slicing to order. Get there early — the best cuts go first.

Window opens
1:00 pm

Brisket peak

Burnt ends are usually ready right about now. They never last long.
Sellout

Trays empty

When the meat’s gone, we close the window. No reruns, no freezer.

No reruns. We smoke a finite amount each day and sell until it’s gone — usually mid-afternoon, sometimes sooner on a busy Saturday. Follow the truck on Instagram for the daily sellout call.

The board

Sliced to order

Everything is smoked on-site and cut fresh off the board. Sides and specialty cuts are small-batch — when the tray empties, that item’s done for the day. Prices may shift with the market; the chalkboard rules.

From the Pit

Sliced to order off the board. Comes on butcher paper, pickles + onion on the side.

Brisket — half pound Pitmaster pick $13

Post-oak smoked 14 hours. Order it moist (fatty) or lean. Bark for days.
Brisket — by the pound $26

For the table. Half moist, half lean unless you tell us otherwise.
Burnt ends — half pound Sells out first $15

Brisket point cubed, glazed, and back on the smoke. When they’re gone, they’re gone.
Pork spare ribs $4 / rib

St. Louis cut, dry-rubbed, smoked until they pull clean off the bone.
Pulled pork — half pound $11

Pork shoulder smoked overnight, hand-pulled, kissed with the bark.
Hot link sausage Spicy $8 / link

House-ground coarse beef-and-pork link with a snap and a slow burn.
Smoked half chicken $14

Brined, rubbed, and smoked over oak until the skin turns mahogany.

By the Pound

Feeding a crew? Buy it by weight, build your own spread. Sold while it lasts.

Brisket — full pound $26

Moist, lean, or split. The board’s choice if you don’t pick.
Pulled pork — full pound $20

Enough for a small table. Sauce on the side, always.
Hot links — half dozen $42

Six house sausages, packed hot for the road.
Rib slab — half rack $22

Six bones, dry-rubbed and smoked. Sauce optional, never required.

Sides

Made fresh in small batches. They run out too — first come, first served.

Smoked mac & cheese House favorite $6

Three-cheese, finished on the pit for a smoky top crust.
Pit beans $5

Slow-cooked pinto and navy beans with brisket trimmings stirred in.
Vinegar slaw $4

Crisp cabbage, no mayo, sharp and cold to cut the smoke.
Skillet cornbread $4

Cast-iron baked, brown-butter crust, served with honey.

The Plate & Extras

Can’t decide? Let the pitmaster build it. Tea’s brewed strong and cold.

Pitmaster plate Best value $24

Brisket, a rib, sausage, two sides, and a wedge of cornbread.
Two-meat plate $18

Your pick of two from the pit, one side, pickles + onion.
Sweet tea $3

Brewed strong, poured cold over a tall cup of ice.
Banana pudding Made daily $5

Made that morning — vanilla wafers, fresh banana, cold.

Off the pit

Smoke, bark, and oak

The bark

Fourteen hours on oak

Spare ribs

Pull-clean tender

Thin blue smoke

The whole point

Post oak

Split & seasoned

House hot links

Ground & stuffed daily

Skillet cornbread

Brown-butter crust

Catering & whole hog

Feed the whole crew

Backyard cookouts, office lunches, weddings, block parties — Roy brings the pit to you. Pick a pack below or ask for a custom spread. Whole-hog jobs are smoked overnight and built around your date.

Backyard pack

Serves about 10

Two pounds of brisket, two pounds pulled pork, a dozen links, three quarts of sides, and a skillet of cornbread.

From $240

Party pack

Most booked

Serves about 25

A full spread of brisket, ribs, pulled pork, and sausage with five family-size sides and all the fixings.

From $560

Whole hog

Serves a crowd

Roy smokes a whole hog overnight on-site or to-go. Built for weddings, block parties, and the kind of day people remember.

Quote by event

Faster: just text us

Roy answers between smokes — usually within the hour.

Text to book (619) 555-0188

We travel anywhere in San Diego County
Whole-hog and party packs built to your headcount
On-site smoking available for larger events
A deposit holds your date — weekends book out fast

Our story

One pit. One pitmaster.

Roy Tanner learned the pit the hard way — twelve years in Central Texas, standing over an offset smoker at four in the morning, tending a fire that does not care how tired you are. He moved out to San Diego with one trailer-mounted smoker, a cord of post oak, and a stubborn belief that brisket should taste like wood and time and nothing else.

There is no gas assist and no shortcut here. Every brisket goes on whole, every rack gets rubbed by hand, and the sausage is ground and stuffed in-house. Roy works the cutting board himself, so when you order, you’re talking to the guy who smoked it. We make a finite amount each day — and when it sells out, the window closes. That’s the deal. Get there early.

See the menu @lowlinesmoke