14-Hour Brisket, Smoked Over Post Oak in Kansas City
Barbecue treated like evidence, not nostalgia — brisket, burnt ends, ribs, and house sausage smoked low and slow over post oak and hickory, sold by the pound till it's gone.
What 14 Hours Actually Buys You
No shortcuts, no gas assist, no mystery. Here's exactly how a brisket becomes the brisket.
Trim & Rub
Prime packer briskets, hand-trimmed, dressed with a simple salt-and-pepper Kansas City rub the night before.
Post Oak, Not Gas
Onto an offset stick-burner over seasoned post oak and hickory — real wood smoke, held at 250°F, nothing else.
14 Hours, Wrapped Late
A long, patient smoke, wrapped in butcher paper only once the bark is set, then pushed to a probe-tender 203°F.
Rest, Then Slice to Order
Rested for hours so the juices settle, then sliced in front of you the moment you order — never before.
Barbecue as Evidence, Not Nostalgia
Blackline started with one offset smoker in the West Bottoms and a refusal to fake it. No barn-board nostalgia, no gas assist, no sauce hiding a shortcut — just wood, salt, pepper, smoke, and time, measured and repeatable.
We'll tell you the wood, the hours, and the internal temp if you ask, because the craft is the whole point. The bark, the smoke ring, the pull — that's not luck, it's method. Get here early; when the day's smoke is gone, we close.
- ✓One offset stick-burner, post oak & hickory
- ✓No gas assist, no shortcuts, ever
- ✓We'll tell you the wood, hours, and temp
- ✓Smoked till sold out, then we close
The Proof Is in the Bark
Beat the Line, or Feed a Crowd
Order ahead for pickup before we sell out, or book catering by the pound for your event — we bring the pit to the party.
Before You Come
What does 'till sold out' mean?
Exactly that — we smoke a set amount each day and when it's gone, we close, often mid-afternoon. Come early, especially for brisket and burnt ends. Ordering ahead is the safest bet.
Can I order ahead for pickup?
Yes — order by the pound or by the plate through the form or by phone, and we'll set it aside so you skip the line. Same-day pre-orders are first-come while the smoke lasts.
Do you cater?
That's a big part of what we do — barbecue by the pound for events of any size, delivered hot or set up on-site. Send the date and headcount through the form and we'll build a spread.
Is there anything for non-meat-eaters?
The sides carry real weight here — smoked mac, burnt-end beans (ask for a meatless scoop), slaw, potato salad, and cornbread make a plate. Not a vegetarian destination, but nobody goes hungry.
What wood do you use, really?
Seasoned post oak and hickory, burned in an offset stick-burner. No gas assist, no pellets, no liquid smoke. Ask the pit and they'll happily walk you through it.
Where are you and where do I park?
1701 Genessee in the West Bottoms, with a lot on-site and street parking around. An easy drive from Downtown and the Crossroads.
Find Us in the West Bottoms
Order ahead for pickup, or tell us about a catering job — the pit's already going.
- Visit us1701 Genessee St, Kansas City, MO 64102
- Call us(816) 555-0129
- Email ushello@blacklinesmoke.com