A whole smoked brisket resting on a cutting board

From the pitmasters of Fire & Table

Gainesville, Texas

Texas barbecue made to be shared.

North Texas pasture and oak motte at first light near Gainesville

Where the name comes from

Two Trails.
One Table.

Our name is rooted in the history of North Texas.

Near Gainesville, Texas, two of the most significant routes in American history crossed paths: the Shawnee Trail and the Chisholm Trail.

These trails carried people from different places, backgrounds, and purposes. Cowboys, ranchers, traders, settlers, business people, and travelers all found themselves moving along these paths.

Their journeys were different.

But for a moment, their roads crossed and they shared the same ground.

That idea is at the heart of Two Trails Barbecue.

Great barbecue has a way of doing the same thing.

People arrive from different places, with different stories and different paths. Then somebody puts brisket on the table, pulls up another chair, and suddenly those differences don't seem quite as important.

Friends, families, neighbors, strangers, and travelers come together over food made to be shared.

Two Trails Barbecue is a reminder that different paths can meet at the same table, find common ground, and leave a little more connected than when they arrived.

Guests filling plates from a spread of brisket, ribs, chicken and sides

Different Paths.
Same Table.

What comes off the pit

The Barbecue

A gloved hand holding up a single slice of brisket

Brisket

Oak. Salt and pepper. Twelve hours and a close eye on the fire.

Smoked sausage and sliced beef on a serving platter

Sausage

Coarse ground, snappy casing, smoked alongside the brisket.

Ribs and foil-wrapped meat on the smoker grate

Pork

Ribs trimmed by hand and cooked until they give.

A loaded plate of brisket, sausage, chicken, carrots and street corn

Chicken

Quarters over coals. Rendered skin, meat still juicy.

Fire-grilled carrots, peppers and onions in a serving dish

Sides

Whatever the season gives us, cooked over the same fire.

A whole smoked brisket resting on a cutting board

Specials

Beef ribs, whole-hog, one-off collaborations. Ask on the day.

What we cook changes with the season, the setting and what our producers have. This is the shape of it, not a fixed menu.

Follow the Smoke.

You'll find Two Trails wherever Fire & Table takes us.

Kitchen takeovers. Festivals. Pop-ups. Private gatherings. Collaborations. And occasionally wherever we decide to light the pit.

See Where We're Cooking Next →

Oak burning down to coals in the firebox of an offset smoker

On the calendar

Where We're Cooking

All gatherings →

Photographs from our gatherings and our pit.

Around the Table

Follow along →
A gloved hand holding up a single slice of brisket
A singer-songwriter performing on the Fire & Table community stage
Sliced brisket and beef ribs laid out on a sheet tray
Guests gathered under tents at a Fire & Table event in downtown Gainesville
Oak burning down to coals in the firebox of an offset smoker
A local beef producer's booth at a Fire & Table gathering
Guests filling plates from a spread of brisket, ribs, chicken and sides
A whole smoked brisket resting on a cutting board
Guests walking the street at a Fire & Table festival
Smoked sausage and sliced beef on a serving platter
A pitmaster in a straw hat working an offset smoker
A loaded plate of brisket, sausage, chicken, carrots and street corn
A family walking through a Fire & Table gathering
Fire-grilled carrots, peppers and onions in a serving dish
Cans of Texas beer from a local brewery partner
Tortillas warming on a grate over live coals

Know When We Light the Pit

Occasional notes about what we are cooking and where. Nothing else.

Email us to join the list