Wood-Smoked
BBQ Tacos
On Wheels.

Marcus spent a decade in competition BBQ before hitching a smoker to a truck and hitting the streets. Every cut is sourced from Texas ranches and smoked low-and-slow overnight. No shortcuts, ever.

The truck runs on a 500-gallon offset smoker that Marcus built himself — she's named Rosalinda, and she's been burning post oak since day one. Meats go on at midnight. Tacos start rolling at 11 AM. There's no other way to do it right.

Every recipe has been stress-tested at weekend farmers markets, private parties, and a few too many 3 AM competition circuits. What survived is what's on the menu.