The Crossroads of American BBQ
Crossbuck BBQ is a new generation of smokehouse specializing in using authentic Central Texas style smoking techniques to craft barbecue inspired from flavors all across our continent. Barbecue that honors Texan traditions while infusing the wide array of tastes that America has to offer.
Our Back Story
After a decade of success helping to bring Central Texas BBQ to Dallas, our pitmasters are no longer constrained by a strict adherence to past traditions. They helped build one of the best BBQ restaurants in Texas and now are aiming to build one of the best in America.
Our Chef-Pitmasters
It’s not often that a culinary artist leaves a successful career in fine dining to become a Pitmaster, but that is exactly what our founder, Tim McLaughlin, did over a decade ago. He immersed himself in the art and science of smoking…studying, absorbing and experimenting with all things smoked. In Crossbuck BBQ, he and fellow Chef-Pitmaster, Damian Avila, combine their love for the culinary arts with this passion for "smoking" to craft unique foods that are more than just satisfying…they’re memorable.
"Learn the rules like a pro, so you can break them like an artist."
Pablo Picasso

Authentic, Central Texas
Low n' Slow Smoking
One of the keys to creating "Authentic" Central Texas style BBQ is the low 'n slow cooking technique with no wrapping! It naturally produces juicy, tender and flavorful meats. It’s a process that can take 16 to 18 hours and often takes years of practice to perfect..but it's worth it.
Three Key Elements of Authentic Central Texas Style BBQ

Wood Fired
Crossbuck uses a blend of mostly post oak with a touch of hickory and fruit wood.

Low 'n Slow
Smoked low ‘n slow in custom-built, wood-fired offset smokers.

Never Wrapped
Crossbuck BBQ is authentic…Never wrapped. Never Steamed.