Smoke, Heart,
& Post Oak
The story of Chad & Jessica — two people who turned a backyard passion into one of Texas's most talked-about barbecue destinations.
Born from a love of fire,
wood, and real barbecue
With barbecue, like many things — you get out what you put in.
Chad is a Rockwall native whose barbecue obsession began in the spring of 2008, the day he walked into Smitty's Market in Lockhart. He was struck by the fire burning on the floor, the soot-covered walls, the brisket sliced on butcher paper — and knew he had to learn to cook like that. He went home and started practicing. Early results were humbling. Brisket that tasted like an ashtray. A Thanksgiving that landed back in the oven. But he kept at it — through food blogs, cookbooks, and what he calls "YouTube University" — through nearly nine years of failed attempts before he finally felt like he'd mastered it.
Jessica left her day job. Chad quit his. Together they bought a flat-bed trailer and a barbecue pit, and spent the better part of a year welding and hammering the body of a food truck on top of it — all while Chad kept refining the smoke. In May 2017, they towed the Smoke Sessions trailer to the parking lot of Holt Ranch & Feed Store in Royse City and lit the pit for the first time as a real business.
Texas Monthly called it "some of the best barbecue in North Texas" that same year. The line never really went away after that. In 2021, they opened the doors at 307 W Highway 66 — a permanent home, with custom-built smokers, a real dining room, and a covered patio — and Royse City finally had its restaurant.
Every fire is still 100% wood — no propane, no natural gas, no supplemental heat. Every sausage, every side, every rub and sauce is still made from scratch, every day, with fresh ingredients. The pits still fire before dawn. Some things shouldn't change.
How We Got Here
The Spark
Spring 2008. Chad walks into Smitty's Market in Lockhart, sees the fire burning on the floor, tastes brisket sliced fresh on butcher paper — and leaves with one obsession: learn to cook like this. Nearly a decade of practice and plenty of humbling failures follow.
The Build
Chad & Jessica buy a flat-bed trailer and a barbecue pit and spend the better part of a year welding and hammering the body of a food truck on top of it. Chad refines his smoking craft while the truck takes shape — brisket after brisket until it's right.
First Fire
Jessica leaves her job. Chad quits his. In May 2017, they tow the Smoke Sessions trailer to the parking lot of Holt Ranch & Feed Store in Royse City and light the pit for the first time as a real business. The line forms immediately.
Texas Monthly
Texas Monthly Takes Notice
Five months after opening, Texas Monthly's Daniel Vaughn reviews Smoke Sessions and calls it "some of the best barbecue in North Texas." The phone doesn't stop ringing. A new pit is on order to handle the demand.
A Permanent Home
After four years building a following from a food trailer, Chad & Jessica open the doors at 307 W Highway 66 in Royse City. Custom-built smokers. A real dining room. A covered patio. The dream made permanent.
Still Cooking
Smoke Sessions serves Royse City six days a week, the pits firing before dawn — 100% wood, no propane, no shortcuts. The menu sells out most days. Chad and Jessica are still here, still doing every bit of it by hand, the way it was always meant to be done.
In the Works
The Next Chapter
A new truck is taking shape — built to take Smoke Sessions on the road for catering, market days, and live events across North Texas. Keep an eye out for what's coming.
