Barbecue is having a moment—and catering operators are feeling the impact as consumer demand for authentic smoked meats continues to climb, with brisket leading the charge.
That growing appetite creates real opportunity for catering operations—but also a real challenge. Authentic pit-smoked barbecue requires time, trained pitmasters, hardwood and equipment that most catering kitchens simply don’t have.
The Challenges of Pit Smoking at Scale
Traditional pit smoking can take 12 to 16 hours per cook. It demands experienced hands, consistent technique and the right setup. For catering teams managing high-volume events, running your own pit isn’t just impractical—it’s often impossible.
That’s exactly the gap AUSTIN BLUES® Smoked Meats from Hormel Foodservice was created to fill.
Traditional Pitmaster Craft—Without the Pit
AUSTIN BLUES® Smoked Meats are crafted using time-honored techniques—low and slow over 100% natural hardwood logs, by trained pitmasters for up to 16 hours. The result is the kind of barbecue typically reserved for dedicated smokehouses, now made accessible for catering and events.
“We don’t take shortcuts,” says Justin Robinson, Sr. Product Manager for Hormel Foodservice – Heritage Premium Meats. “We take pride in everything we make. Barbecue is what we do, and nobody does it better.”
The smokehouse tradition behind AUSTIN BLUES® Smoked Meats traces back more than 75 years to Henderson, Texas. That craft has been passed down through generations of pitmasters, who meticulously oversee the smoking process.
“We go check every individual pit,” says Antonio Correa, a pitmaster. “We check multiple briskets on each pit to see where we’re at—tenderness, color, temperature.” That level of precision comes from the pitmaster carefully managing the wood and fire of each pit throughout the 16-hour smoking process.
Built for High-Volume Catering
For catering operators, AUSTIN BLUES® Smoked Meats delivers on the three things that matter most at scale:
- Consistency: Every product delivers the same authentic appearance and flavor, regardless of who’s handling it in the kitchen.
- Versatility: With 3 proteins—beef, pork and chicken—and formats including whole, sliced, shredded, pulled, ribs and tips, there’s a format for every service style.
- Customization: Simply seasoned and unsauced proteins allow operators to adapt flavors across menus while giving guests the ability to customize to taste.
Charlie Estrada, distributor partner chef, appreciates that AUSTIN BLUES® Smoked Meats delivers authentic smoke flavor without an overpowering seasoning. “As a chef, I can take it and put my little twist on it,” says Estrada. “It’s like having a pitmaster in the back of the house.”
Whether served in carving stations, buffets or large-volume plated meals, AUSTIN BLUES® Smoked Meats “is something you can put on your menu and feel good that it’s going to be 100 percent consistent,” adds Estrada.
Introducing the Texas Prime Brisket
A recent addition to the lineup raises the bar even further while helping operators meet growing demand for brisket across foodservice.
The AUSTIN BLUES® Texas Prime Brisket represents the pinnacle of the AUSTIN BLUES® Brisket lineup. It starts with USDA Prime beef for superior fat marbling that creates an extra-tender, juicy bite, then is simply seasoned with a classic Texas-style rub—coarse black pepper, kosher salt—and smoked low and slow over natural hardwood.
“Brisket is traditionally a tough cut,” explains Robinson. “The slow smoking process allows the muscle fibers to be broken down for a tender bite.”
The result is a premium brisket crafted for operators to satisfy even the most discerning guests.
The Bottom Line
AUSTIN BLUES® Smoked Meats give catering teams the ability to put authentic, pit-smoked barbecue on the menu—without the labor, equipment or expertise traditionally required to execute at scale. If you’re a caterer looking to differentiate your menu and meet your clients’ growing demand for real BBQ, here’s your ’cue to give it a try.
