Prime Brisket
14 hours over post oak. Peppered bark, smoke ring deep as a grudge. Sliced fatty or lean - order it fatty, trust us.
Slow Smoked · Oak Fired · Outlaw Made
So good, it should be against the law...
Texas barbecue, sold on Texas dirt. Weekend pop-ups across DFW - and bigger plans the bird keeps to himself.
Real barbecue doesn't come from a shortcut. It comes from fire, oak, salt, and time - and a crew stubborn enough to stand watch over all four.
Black Raven BBQ is Texas craft barbecue built by three real Texans. Atticus Poe runs the pit - briskets smoked low and slow through the night on the Poe Pit, our own custom smoker. No gas assist. No liquid smoke. No warming trays full of yesterday. No mercy. Greg Nelson and Bryce Williams are the chefs, and their hands are behind a good share of that bounty board - scratch plates and sides that outclass most restaurants' mains, Bryce running the butcher's block and building the house sauces, and Greg turning out desserts that can only be described as god-tier. Around here, the pit is where the story starts - not where it ends.
We're outlaws about one thing only: we refuse to serve barbecue that cuts corners.
- Atticus, Greg & Bryce
Every plate on this board earned its reward the hard way - by the hour, over oak.
14 hours over post oak. Peppered bark, smoke ring deep as a grudge. Sliced fatty or lean - order it fatty, trust us.
Dry rubbed, smoked till they surrender. Tug clean off the bone - no sauce needed, but ours is there if you want it.
Brined, smoked gentle, sliced thick. The juiciest bird you've had and the reason Thanksgiving is jealous of a parking lot.
Whole birds split and smoked - crackling skin, ember-kissed, juice running when the knife lands.
Smoked first, crisped after. Rubbed with the house blend and tossed to order.
Coarse ground, snap-casing links with real heat and real cheese. Made in-house, smoked in the Poe Pit.
Shredded rib meat piled in a toasted hot dog bun with all the fixins. A rack's greatest hits, one hand, no bones about it.
Smoked shoulders pulled by hand, bark folded through so every bite gets a piece of the crime.
A one-pound spud buried under smoked meat of your choosing, butter, cheese, and the works. It's not a side. It's a hostage situation.
Cherry bomb peppers stuffed with brisket and cream cheese, wrapped in bacon, smoked till the wrap crackles. Our take on the Texas Twinkie - rounder, redder, meaner.
A whole pineapple stuffed with pork, wrapped in bacon, and smoked till the sugars go outlaw. Fruit consorting with swine - completely against nature, in the best way.
The Sides
Cold smokehouse pasta salad - cheddar, bacon, jalapeño - finished with crushed bark chips and charcoal salt off the pit.
Yukon gold potato salad - bacon lardons, Raven Eggs, sharp cheddar, whole grain mustard, a whisper of hot honey. Buries everything else on the plate.
Skillet cornbread drowned in hot honey. Sweet on the way in, heat on the way out - like most things worth chasing.
The Sweet Hereafter
Greg Nelson's bread puddings and cobblers, from a sealed recipe file. The rotation changes weekly. Witnesses describe grown adults going quiet mid-bite.
Tap a poster to flip it. The full bounty board - plus weekly specials - posts with each weekend's sighting.
An outlaw operation runs lean. Every part of the fire and the animal gets used - that's respect, not thrift.
Spent oak coals from the pit, ground into a black finishing salt. The fire, bottled.
Roasted marrow whipped into butter. Goes on the toast. Changes your life.
Crisped brisket bark ends, seasoned and bagged. The best bite of the brisket, by the handful.
Tracking the raven across DFW. Current intelligence below.
Weekend sightings post here first. Trail riders get the word before the smoke rises.
The raven rides on weekends for now - pop-ups across DFW while the truck fund grows. We don't cut corners on barbecue or on business, so we're building this the right way: plate by plate, weekend by weekend. Where's it all headed? That's between us and the bird.
Get on the trail and you'll be first to know where the raven lands each weekend - locations, dates, and what's coming off the pit.
Want the raven at your event?
Markets, rodeos, private parties - the pit travels. Tell us the date and the crowd.
booking@blackravenbbq.com