Brisket, ribs, sausage, turkey, pulled pork. Every cut hits the pit before sunrise and pulls off tender. Smoke, salt, and time — that's the whole recipe.
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Since 1946, this corner of East Belknap has meant one thing: barbecue. Today Sammy Gibbins runs the pit himself, smoking every cut low and slow and serving it with the Original Sammie Sauce, still made from the original recipe.
Family reunions, church suppers, corporate lunches, memorials, game day. We cater the whole spread, by the pound or by the plate. Tell us when and how many — we'll handle the rest.
InquireEvery day brings a new reason to pull up. Food deals, drink specials, and live entertainment all week long.
Sammie Norwood opened Sammie's in 1946, a carhop stand in front of the building we still smoke in today. Fort Worth never stopped showing up. The Platt family took it over in 1970 and kept the fires going for decades.
Sam Gibbins Sr. built his own barbecue legacy just down Belknap, starting with the purchase of the Smoke Pit Barbecue in 2001. In 2017, the Gibbins family purchased and restored Sammie's, and two Fort Worth barbecue stories became one.
Today Sammy runs the pit as owner and pitmaster, giving his dad a well-earned retirement after more than twenty years in barbecue. The Original Sammie Sauce, the homemade onion rings, the vinegar cole slaw, all still made from the original recipes. Ask for our warm, legendary Sammie's sauce, or enjoy the Original Smoke Pit table sauce right from the bottle.
Family reunions, church suppers, corporate lunches, memorials, game day. We cater the whole spread — by the pound or by the plate. Tell us when and how many; we'll handle the rest.
Snapback hats, hoodies, dry-fit and long-sleeve tees. Ask about them next time you're in.
The brisket has a real bark and the sausage has bite. Drove forty minutes for it and would do it again.
| Monday – Friday | Tue–Wed 10:30 AM – 5 PM · Thu–Fri 10:30 AM – 6 PM |
| Saturday | 10:30 AM – 5 PM |
| Sunday | Closed |
Closed Sun + Mon.
