Pappy's Texas Barbeque

Pappy's Texas Barbeque Smoked meat, the Texas way. Our 3rd generation Texan pitmaster keeping the tradition alive in Kendal.
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Using secret recipes, traditional techniques and tender loving care to create a peppery outer bark and delicate pink smoke ring with a tender and succulent flavour like no other. We will give you the full-on Texan experience by Robin (born and raised in Texas!), and family, in memory of dad, ‘Pappy’ and his award winning BBQ . Or for your corporate dining, or wedding, try our more traditional me

nus, still with the flavour-popping meat as the main event. We pride ourselves on our 24 hour smoke process, done within the walls of our lovingly restored Kendal Smokehouse.

12/06/2026

Our most underrated meat on the smoker…

Brisket might get most of the attention, but anyone who knows Pappy’s knows these oak smoked chicken thighs deserve a mention too.

Smoked low and slow over oak and finished with our family dry rub that’s been part of our Texas BBQ tradition for generations.

We’re serving them all weekend at FUME London, but if you can’t make it down to Twickenham don’t worry… they’re on the menu at our Smokehouse in Kendal too.

Have you tried them yet?

08/06/2026

No music. No voiceover. Just 18 hour oak smoked brisket.

04/06/2026

Turns out it’s hidden away in the Lake District.

Oak fires.
18-hour brisket.
Beef ribs.
No shortcuts.

Just proper low and slow BBQ.

Would you make the trip?

31/05/2026

GAME ON, LONDON.

We’re loading up the smokers, sharpening the knives and heading south.

The best pitmasters in the country.
One weekend.
One goal.

Bring home some trophies. 🏆🔥

See you at FUME.

27/05/2026

Robin grew up around smoke pits BBQ competitions and family cookouts in Texas with her dad “Pappy”.

Years later and thousands of briskets on the smokers she reckons she’s probably smoked more brisket than he ever did.

But every early morning fire every brisket and every hour spent around the pits still goes back to where it all started.

3 generations. One family. Low and slow over oak right here in the Lake District.

How many briskets do you reckon we’ve smoked over the years? 👇

23/05/2026

Game on. We loved the response and awards at FUME Manchester last year but now it’s time to bring three generations of Texan pitmaster tradition to the UK’s biggest BBQ stage at Allianz stadium, Twickenham.

So yes… the UK’s biggest BBQ festival is getting three generations of Texan pitmaster tradition 🇺🇸🔥

📍 FUME Festival London
📅 11th–14th June

Robin grew up around smoke pits, rodeos and BBQ competitions in Texas and now she’s bringing that same low and slow oak smoked BBQ to London so you don’t have to drive to the Lakes to try it.

We’ll be serving:
🔥 18 hour brisket bite
🔥 Hot damn dog Texas hotlink
🔥 Hot BBQ honey baby back ribs

30,000 people. Smoke in the air. Real Texas BBQ.

London… are you ready?

20/05/2026

18 hours low and slow over oak. This is the brisket we’re famous for in Kendal.

18/05/2026

50K followers… honestly we can’t believe it 🤠

From our little smokehouse in Kendal to all of you supporting us from all over the world thank you.

To celebrate we’re giving away one of our famous LARGE oak smoked brisket quarters delivered straight to your door 🔥

TO ENTER

🤠 Follow if you’re not already
🔥 Like this post
📲 Repost this reel to your story and tag us

Winner will be picked exactly 2 weeks from today and contacted via Instagram or Facebook DM.

Good luck y’all 🤠

❤️

15/05/2026

Robin grew up around smoke pits, rodeos and BBQ competitions in Texas. Now 3 generations later, that same low and slow BBQ is being served right here in the Lake District.

11/05/2026

The Lake District wasn’t ready for this… are you ready for real Texas brisket, smoked low and slow for 16 hours.

Address

The Old Smokehouse, Yard 2 Stricklandgate
Kendal
LA94ND

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