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

Tim McLaughlin

Damian Avila

Crossbuck Smoker

Experts in 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 Our Pitmasters Promote

Wood Fire

Wood Fired

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

Low n Slow

Low 'n Slow

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

Crossbuck Brisket Smoked

Never Wrapped

Crossbuck BBQ is authentic…Never wrapped. Never Steamed.

Smoked Prime Rib

Going Beyond Standard BBQ

Not only are Tim and Damian putting a unique spin on traditional BBQ'd meats like brisket, pork, and ribs, but they create daily specials with items like prime rib and salmon.

Follow us on Facebook or Instagram to see our "Daily Specials" and join our email list for other seasonal specials and promotions.