The Craft
Anatomy of a Perfect Texas Twinkie
How a simple idea of wrapping a brisket-stuffed jalapeno in thick-cut bacon became a nationwide phenomenon that sells out daily.
March 15, 2026 Tim Hutchins
Tales from
The Pits
Deep-dive articles about our craft, our recipes, and the generations of family that keep the fire burning all night long.
Behind the Smoke
The 18-Hour Prime Brisket Method
We source exclusively USDA Prime Black Angus. Here is the step-by-step breakdown of how we manage the fire 24/7 for the perfect bark.
March 10, 2026 Tracy Hutchins
Our History
From 1978 to Texas Monthly Top 50
Reflecting on the generations of the Hutchins family, starting from Roy's small pit in Princeton, to the massive operations in Frisco.
March 02, 2026 Nick Hutchins
The Menu
Why We Stand by the Texas Trinity
Brisket, Ribs, and Sausage. If you cannot master these three, you have no business running a barbecue joint in the great state of Texas.
February 20, 2026 Zack Hutchins