Oak-smoked BBQ · Las Vegas
When it's gone,
it's gone.
Brisket, ribs and pork smoked low over Texas post oak, sliced to order on butcher paper, sold by the pound until the pit runs dry. Check the board before you come.
Brisket, ribs and pork smoked low over Texas post oak, sliced to order on butcher paper, sold by the pound until the pit runs dry. Check the board before you come.
This board is live. The pitmaster updates it from a phone as the meat sells — the same way owners run their whole site on a White Apron build.
16 hours over oak, salt-and-pepper bark, pull-apart tender.
St. Louis cut, ember-glazed, meat that tugs clean off the bone.
Shoulder smoked till it shreds, bark bits folded back in.
No shortcuts, no gas assist, no sauce to hide behind. Just post oak, a steel pit, and 16 hours of patience. When the meat's ready it's ready — and when it's gone, we shut the window and start again tomorrow.
Order direct and skip the app fees — more of your money reaches the pit.
3300 E Charleston Blvd, Las Vegas · counter service + picnic tables · cash & card
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Off the paper
tag @ironwoodbbq · smoke-ring bragging encouraged