At Oak and Smoke, we pay homage to Texas by cooking Central Texas-style barbecue, the authentic way. Our process of smoking large cuts of meat takes about 12 to 16 hours. Oak and Smoke was the brain-child of Mubarak Razouki, the founder. Mubarak discovered his passion for barbecuing in Austin, Texas. He competed and won barbecue competitions in Driftwood, TX. He was able to learn, from his mentors, the skills to cook a traditional Southern barbecue while studying in Texas.

We have been inspired by different methods of cooking meat from our travels to different countries, so even though we serve traditional Texas-style barbecue, our menu also includes meats marinated and cooked in different methods. We take pride in only serving fresh barbecue meats. We do not serve any leftovers from the previous day, we do intend on selling out of meat every day. We hope that when you dine-in you can experience the passion and effort we put into cooking our meat.