Hickory-smoked brisket, wood-fired sides, and cold pints in a 1920s brick storefront on Main. Lunch, dinner, and a hell of a Sunday.
Smoked over hickory and post oak daily. Cut to order, served till we run out.
12-hr hickory. Pickled red onion, white bread.
$22
Dry-rubbed, bark for days. Half or full rack.
$18 / $32
Heritage breed, Eastern NC vinegar sauce.
$16
Ember-finished, honey-bourbon glaze.
$14
Honey butter, flaky sea salt.
$7
Warm, with vanilla bean ice cream.
$9
Chef Mason ran fine-dining kitchens in Charleston for a decade before coming home to Mooresville with a used offset smoker and a stubborn idea: that great BBQ doesn’t need gimmicks. Smoke & Oak opened in a shuttered hardware store on Main in 2019. Every brisket is trimmed by hand, every side made from scratch that morning, and every ticket still passes through his station before it hits your table.
“The brisket here is genuinely some of the best I’ve had outside of Texas. The burnt ends? Unreal.”
— Jordan P., Charlotte“We ate here three nights in a row on vacation. The pitmaster came out and talked rubs with my dad for 20 minutes.”
— The Alvarez family, VA“Proper Southern hospitality in a building that feels older than the recipes. Order the cobbler.”
— Hannah T., Davidson142 N Main St
Mooresville, NC 28115
142 N Main St
Mooresville, NC 28115