Iron and Oak Brisket Co. sets up on Riverside Drive in Woodfin, just outside Asheville, under Nate, Emily and their crew. The core of the menu is smoked USDA prime brisket, offered as a plate, a sandwich, or by the pound, alongside pulled pork, a Texas hot link, and a vegan BBQ option made from Impossible meat smoked with sweet peppers, onions, and a sweet B sauce. Baby back ribs join the lineup on weekends, and the burger menu includes a Riverside Burger built from a ground brisket patty.
The kitchen also turns brisket into a handful of other dishes — loaded brisket chili, brisket queso topped with guacamole, and a brisket barbacoa taco. Sides run through dill mac salad, potato salad, creamy coleslaw, and mashed potatoes with gravy, sold by the side, pint, or quart. The brisket in particular has built a local following, and the operation is known to run through its supply well before service ends.
The kitchen also turns brisket into a handful of other dishes — loaded brisket chili, brisket queso topped with guacamole, and a brisket barbacoa taco. Sides run through dill mac salad, potato salad, creamy coleslaw, and mashed potatoes with gravy, sold by the side, pint, or quart. The brisket in particular has built a local following, and the operation is known to run through its supply well before service ends.