Oakhart Barbecue brings Central Texas–style barbecue to Tulsa with slow-smoked meats, bold flavors, and a straightforward approach that lets the food do the talking. Founded by pit competition veterans Chris Emmons and Brian Hodges, Oakhart uses post oak to smoke favorites like brisket, ribs, sausage, and turkey, alongside house-made sides including cheese grits, mac and cheese, and potato salad. Located on East Third Street, it has become a favorite lunch stop for serious barbecue fans—and arriving early is never a bad idea, since popular cuts can sell out.