Imagine waking up at the crack of dawn on Thanksgiving, not to carve a turkey, but to smoke 60 briskets for a football game. That’s exactly what the pit crew at Pinkerton’s Barbecue did, and this is where it gets even more fascinating: none of it was for their restaurant. Instead, it was all for the highly anticipated Texas vs. Texas A&M game in Austin—a rivalry so intense, it hadn’t been hosted on Texas’ home turf in 15 years. But here’s where it gets controversial: Pinkerton’s doesn’t even have a location in Austin. So, why go through all this trouble? Because for owner Grant Pinkerton, a third-generation Longhorn graduate, this is more than just barbecue—it’s a labor of love and tradition.
At 8 a.m. on Thanksgiving Day, four dedicated members of Pinkerton’s pit crew headed to their San Antonio location to begin the marathon of smoking briskets. These weren’t just any briskets; they were destined for the tailgates of the Lone Star Showdown, a game that could rival last year’s Georgia matchup in scale. The process is meticulous: 16 hours of smoking, followed by a 12-hour rest in shams—a step that makes Pinkerton’s brisket stand out. But the brisket is just the beginning. At the pop-up, fans can indulge in special menu items like a turkey and pimento cheese sandwich, Texas street corn cups, chopped pork shoulder sandwiches, and sausage wraps—all crafted with the same care as their restaurant offerings.
And this is the part most people miss: the sheer logistics behind this operation. An eight-person crew, including Chief Operating Officer Kayla Webber, worked tirelessly to prepare everything from ribs to cold-smoked turkey. Six 40-pound coolers of meat were loaded into two Dodge Ram 1500s and a van for the trip to Austin. The goal? To be up and running four hours before kickoff, with setup taking a full two hours. As Pinkerton himself puts it, ‘It’s all fresh, just like at the restaurant. We slice it right in front of you and serve it.’
Last year, during the Georgia game, they served 85 briskets and 30 pork butts in just three hours—nearly a metric ton of meat. This year’s showdown was no different, with the crew estimating a similar amount. But here’s the bold question: Can an outsider like Pinkerton’s truly compete in Austin, a city already brimming with barbecue legends? Webber thinks so. ‘It’s crazy that we can pop up here and snag all those people,’ she said.
This isn’t just about food; it’s about bringing a piece of Houston to Austin, blending traditions, and fueling the rivalry with something everyone can agree on—great barbecue. But what do you think? Is Pinkerton’s bold move a game-changer, or is Austin’s barbecue scene too dominant to be disrupted? Let us know in the comments—we’re here to spark the debate!