Post oak brisket
Smoked for 12–14 hours. Sliced lean, fatty, or right down the middle.
Central Texas barbecue · Tulsa, OK
Brisket smoked low and slow, pork with a Carolina streak, and sides that refuse to be an afterthought.
Austin roots · Tulsa home
Killer Wail started with an Austin transplant missing the Central Texas barbecue he grew up eating—and deciding Tulsa deserved the real thing.
Pitmaster Oliver Larrabee cooks from a mobile trailer, posts the week’s schedule online, and serves until the meat is gone. Come early, bring friends, and plan accordingly.
“The best BBQ in town. Oliver starts selling at 11—till sold out! Come early.” — Heirloom Rustic Ales
Find the trailer
Killer Wail often serves outside Heirloom Rustic Ales. Catering and special events can move the trailer, so check the latest post before heading over.
Brisket waits for nobody. Earlier is better.
Feed your people
Tell Oliver where, when, and roughly how many hungry people you’re expecting.
Ask about catering