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Oak smoke.

texas craft.

Global flavor.

Rocket Science BBQ is led by a scientist-turned Pitmaster, grounded in Central Texas technique and driven by curiosity.

How to Order

We cook in small batches and sell by pre-order.
When a menu is live, click Order Now to reserve your platter.

Orders are placed ahead of time and picked up at the scheduled location—no lines, no guesswork.

Menus open weekly with a rotating line up.

Quantities are limited.

Proteins

Brisket

16 mesh black pepper, kosher salt, smoke and time

Polyface farms beef cheek

locally sourced, slow smoked & confit in beef tallow

Flat iron

sliced, tender shoulder, same smoke, same seasoning, finished just like our brisket

Crispy pork belly burnt ends

slow smoked pork belly, glass-like skin, finished in a vinegar glaze

turkey breast

sliced, slow smoked turkey breast finished in garlic butter

House sausage

Texas hot link, Original Chicago, Suya spice

Smoked chickpea coconut curry

chickpeas braised in vegetable stock, coconut milk, warm Caribbean spices, mustard greens

scratch made SIDES

Smokey Jollof rice

aromatic Jasmine rice cooked low and slow with tomato, West African spices, garnished with "dodo" plantain

Kale Caesar slaw

crisp Tuscan Kale, bright house made Caesar dressing, crunchy scratch-made croutons

Coconut Curry collards

slow braised collard greens with coconut milk and red curry

Potato gratin

mac and cheese energy, potato execution

smoked Handhelds

Brisket beef patty

smoky chopped & ground Brisket braised in warm Caribbean spices

Curry Chicken patty

slow smoked chicken, braised in Caribbean curry, inside a flaky patty crust

Guava & cheese

Cuban pastelitos are a classic Cuban dessert made with flaky puff pastry, sweet guava, and cream cheese

Where to find us

Springfield, VA + DMV Region
Pop-ups & preorder pickups.

Order schedule

Preorder Drops: Tuesdays @ Noon
Pickup Day: Saturdays

Contact

info@rocketsciencebbq.com