Dupar's BBQ & Catering
Our story

A working caterer, not a chain.

Every order is cooked by the person whose name is on the truck — Brian Dupar — slow-smoked over post-oak the authentic Texas way.

A working caterer, not a chain.
How we cook

Smoked low & slow

No shortcuts

Every cut goes over post-oak and stays there for up to 16 hours. No open flames touch the meat — just clean smoke, real logs, and a baste that's been refined through hundreds of catering jobs. The result: bark you can crack with a fork, smoke rings that run deep, and juices that stay locked in until the first bite.

See our full menu
No off days

The standard never moves

From 15-guest office lunches in the Energy Corridor to 200-person family reunions in Sugar Land, every event gets the same prep, the same wood, and the same smoke time. We don't have a mass-production line — we have a pit, and we use it right.

Get a quote
Why Dupar's

Built on three things

Brian started Dupar's BBQ because he couldn't find Houston catering that treated a corporate lunch the same as a wedding reception. Every catering company either phoned it in or priced out the everyday customer. He chose a third path.

Integrity on the pit
We use post-oak because it's the right wood for Texas brisket — not because it's cheaper or faster. The smoke flavor you taste is earned, not engineered.
Reliability you can plan around
Order by midnight, 48 hours out, and we'll confirm by morning. Within 30 miles of Houston, we show up on time — or we make it right.
Brisket, ribs, turkey legs & beyond
From classic brisket and spare ribs to smoked turkey legs, sausage links, and boudin — the menu covers every palate at the table so you never have to explain the food.
Post-oak smoke on the pit
owner photo
Smoked brisket plated
event photo

We'll bring the BBQ to your event

Get a quote in under 5 minutes.

Start an order