The infamous 12 Days of Smoked Meats, at Stiles Switch BBQ & Brew has returned with their mouthwatering daily specials highlighting some of the most delicious and ecentric smoked proteins in a 12-day run to celebrate the holiday season.

Last year we were treated to a few new and inventive dishes, like pittmaster Lance Kirkpatrick’s famous Smoked Chicken with Alabama white sauce.  This year, the crew is collaborating with a few talented, local chefs to feature their unique take on smoked meats, along with a few of their favorites returning to the pit.

Stiles Switch Smoked Chicken with Alabamba white sauce

The chicken fried beef rib, smoked brisket chili and smoked prime rib on Wednesdays will be some of the biggest highlights on the schedule, but this year’s inventive collaborations include chef Phillip Speer of Bonhomie, with a Smoked Brentwood Burritto; and chef Callie Speer of Holy Roller, serving Biscuits and Smoked Gravy with smoked pulled pork (Dec. 14th).  Real talk, I’m most excited for the Smoked Brisket and Sausage Gumbo by chef Todd Duplechan coming up on Dec. 9th.

The 12 Days of Smoked Meats is currently under-way at Stiles Swich, but servings of the daily specials are limited so arrive early to get a taste of your favorites.  For more information on the 12 Days as well as scheduled servings visit Stiles Switch, or see below.

Smoked Meat Schedule

Day 1
December 5th
Smoked tri-tip fajitas, served with chips and TACO DELI’s chile con queso (headline photo).


Day 2
December 6th
Smoked Brentwood Burrito by chef Philip Speer


Day 3
December 7th
The Dirty Chop – Smoked smothered pork steak over dirty rice.


Day 4
December 8th
Smoked brisket meatloaf with buttermilk mashed potatoes

Day 5
December 9th
Smoked brisket and sausage gumbo by chef Todd Duplechan

Day 6
December 10th
Smoked fried alligator, with Cajun corn on the cob

Day 7
December 12th
Smoked brisket meatball sub with smoked marinara

Day 8
December 13th
Smoked prime rib with house-made horseradish cream sauce

Day 9
December 14th
Biscuits and smoked bacon gravy served with pulled pork with chef Callie Speer

Day 10
December 15th
Chicken fried beef rib served with tater tot casserole

Day 11
December 16th
Pitmaster Bill Dumas’ smoked brisket chili, served with cornbread

Day 12
December 21st – December 23rd
Holiday tamales: smoked brisket or smoked pulled pork


About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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