Our only fuel is oak and devotion. We source our wood from central Texas and personally pick it up to make sure we are getting the best.
No gas. No ovens. We make sure that precise placement, optimal temperature, and proper airflow come together perfectly.
We only use prime beef for our brisket. We cook our meat low and slow, for no less than 12 hours.
Richard and Suzanne Funk started Desert Oak Barbecue the summer of 2015. What started off as a hobby and a small idea has turned into a full-time commitment and dream come true. Through it all, their family has been a source of patience, love and support. The Funks are now doing what they love – dedicating their time to cooking barbecue and sharing it with the people of West Texas.