The best local
Austin BBQ tradition

If there’s one thing that sets Pok-e-Jo’s apart from other barbecue joints, it’s our food. We can tell you all about it, but until you grab a knife and fork, set yourself down and dig in, it’s just words. So, we’ll try to make the words count. Here’s Our Story.

It ain’t just legend, there is indeed a Joe in Our Story
There was once a man called Porky. And one night back in 1970-something, after an evening out over beers and so-so barbecue at a well-established, not-to-be-named local barbecue joint, our founders declared they could do better. They decided Porky-Jo’s didn’t roll off the tongue quite like Pok-e-Jo’s, so that is the legend behind the name!

After much experimenting with rubs and smoke and recipes and taste tests, these two friends collaborated with then-recent UT graduate and now co-owner Doug, and in June of 1979, they boldly opened up the very first Pok-e-Jo’s restaurant on North Burnet Road. To their utter delight, it quickly became a neighborhood favorite providing the best BBQ in Austin.

Like all good things word got around, and since that first restaurant, Pok-e-Jo’s has grown right along with Austin into 5 BBQ restaurants. These days Porky’s son, Danny, runs the business along with Doug, sticking to the same idea that started the whole dang business: Do it better!

Where we are today…

We can’t help ourselves from tweaking our menu to better suit our customers. Why do we have Mac ‘N Cheese? We get a lot of families in our restaurants and it’s a kid-friendly staple (adults tend to like it too!). So we make it from scratch twice a day with whole milk and sharp cheddar cheese, just like you’d make it if you could (only better).

As for the rest of our story, from the first thing in the morning when the deliveries start, we’re smoking meat and baking and cooking around the clock. We make our sides fresh, twice a day – irresistible BBQ staples like German-style potato salad, zingy crisp coleslaw, slow-cooked fork-tender pinto beans and fried okra fresh every time.

Pok-e-Jo’s Pit Masters have a combined experience of approximately 110 years, which makes a difference in our brisket, bbq chicken, turkey and sausage – each rubbed, seasoned and smoked to its own distinct perfection that you can taste. As you slice into it, notice the deep, pink smoke ring on our brisket. That there is a sure sign you’re about to enjoy flawlessly smoked tastiness. And don’t forget the burnt ends!

We have 3 local Austin Restaurants (Hancock, Brodie Oaks, Parmer Lane), and one local Round Rock Restaurant. Come in the stores or check out our menu online.

Meet Our Famous Pit Masters

Enrique Abarca

Parmer Lane

Enrique Abarca AKA Ricky started at Pok-e-Jo’s 10 years ago working every position from cutter to dishwasher. He worked his way up to pit master at Pok-e-Jo’s Parmer Lane and is always searching for new ways to improve his Barbeque skills, a true student of the game.

Rufino Bautista


Rufino has been with Pok-e-Jo’s since ’98 and has worked at almost every location. He loves to cook and deliver UT orders! When he’s not behind the pit, you can find him fishing or spending time with family.

Demetrio Guzman

Brodie Oaks

Demetrio has been with Pok-e-Jo’s for over 30 years. He is one of our most experienced and legendary pit masters. Be sure to say howdy next time you dine with us!

Tomas Hernandez

Round Rock

Tomas has been with Pok-e-Jo’s since ’95 and everyday since then, he’s brought his enthusiasm and expertise to work with him. When asked what his favorite part of working here is, he said the opportunity to put “mucho love” into all the food he makes and the chance to see our guests enjoy it!

Patrick Carrizales

Round Rock