If food connects people, the smoker culture is instant bonding.
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We made a quick trip to Dallas this week and took the opportunity to eat the most amazing brisket at Terry Black’s Barbecue.
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As we walked toward the front door, we saw the 5 enormous, first class smokers made by @mobergsmokers. Each Moberg Smoker is expertly manned by Craig Crisafi.
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Craig could tell Roger was super interested in the smokers and the work of the pit master. We are so thankful to Craig for generously offering to give us a tour and for answering our many questions. Craig LOVES his job and it shows—in his persona and the meat at Terry Black’s!
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Craig is from Boston! Maybe not what you would expect from a pit master that smokes every thing from ribs to sausage to his “must try” brisket all by “feel.” Definitely an art.
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Craig worked in corporate America and began smoking every weekend on the East coast—-soaking up knowledge and experience. Craig took a chance that paid off—he left for Texas and is now one of the best in his field.
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Craig said he’s never been to a ranch and we are excited to have him come up from Dallas this spring for a tour.
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Terry Black’s only uses prime cuts of beef. This is the quality of beef we ship right from Callison Ranch to you. It will be our honor to show Craig how we raise our cattle for everyone who loves beef and wants to know exactly how it was raised.
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We love shipping our beef right from the ranch to you. And if you’re in Dallas, stop and try Terry Black’s for yourself—they would love to serve you.
And, if you see Craig rolling his post oak smoke, tell him we sent you!

Beef Ribs on the smoker at Terry Black’s

Rollin' Smoke at Terry Black's in Dallas