Meet the 2026 Pitmasters

Geoff Ellis is the chef and pitmaster behind Mum Foods Smokehouse & Delicatessen in Austin, where he brings together Central Texas barbecue and his Jewish heritage. Inspired early on by the connection between brisket and pastrami, Ellis honed his craft through farmers market pop-ups before earning recognition from Texas Monthly for serving some of the best pastrami in the state. In 2022, he opened Mum Foods, now known for its smoked meats, house-made breads, and classic deli offerings that blend Texas tradition with New York influence.

Dayne Weaver is a Texas pitmaster and the force behind Dayne’s Craft Barbecue, known as the home of the “7th best barbecue in Texas.” His cooking is rooted in traditional Central Texas techniques, focusing on fire control, quality ingredients, and consistent execution. Dayne has built a reputation for standout brisket, house-made sausage, and a well-rounded menu that pushes beyond the basics.

George Watts III is the pitmaster and executive chef behind GW’s BBQ in San Juan, where he is redefining Texas barbecue through the bold, unmistakable flavors of the Rio Grande Valley. Watts blends time-honored technique with a deeply personal culinary perspective, creating a style of barbecue that is both rooted in tradition and distinctly his own. In 2025, GW’s BBQ made a powerful debut on the Texas Monthly Top 50 BBQ List, earning the No. 5 ranking in its first year of eligibility—an achievement that immediately positioned the restaurant among the elite barbecue destinations in Texas. The following year, Watts was named a semifinalist for the James Beard Award for Best Chef: Texas, further establishing his place within Texas barbecue. Watts and family built GW’s BBQ from the ground up, one day at a time. He credits his family, team, community, and the process itself for everything the restaurant has become. For him, it’s not about recognition—it’s about continuing to improve and representing South Texas the right way, every single day.

Pitmaster Logan Sharp is the owner of Sharp's BBQ in Piedmont, Oklahoma. Smoking professionally for the past eight years, his passion for BBQ started in his own backyard, cooking for friends and family and turning that love into a business. Raised around whole hog cooks with his dad and uncle, Logan built his style around low-and-slow cooking, simple ingredients, and bold flavor. He has also been featured on local shows like Flavor of Oklahoma and Discover Oklahoma.

Opened in July 2020 by Chef Tabb Singleton, Phat Tabbs serves up a melting pot of Kansas City and Texas barbecue creating a new and distinct Oklahoma barbecue identity. Chef Tabb Singleton is a 2024 James Beard Best Chef in the Southwest Region semifinalist and winner of the Chopped cooking competition on the Food Network in 2023 and Destination America: Deep Fry Masters on the Discovery Channel in 2013. He found his love for the smoker in high school, then moved to New Orleans, LA to work under the great Chef Emeril Lagasse and hone his culinary craft.

Sitting on historic Main Street of Inola, Oklahoma, CountryMen BBQ is where small-town roots meet big time flavor. What started as a humble Kwik Lube oil shop has been transformed into a laid back barbecue spot with backyard vibes and a welcoming atmosphere. Open Saturdays only, CountryMen BBQ recently celebrated their 2nd anniversary of being open. Every weekend since opening has been about honoring tradition, family, and great food. This is truly a family affair. Joe and Shelby lead the charge, with Joe’s mom, Rose, and a crew that spans generations, including young, high-school pitmasters honing the craft. Our barbecue is cooked exclusively on Hasty Bake grills, over lump charcoal and post oak, delivering bold, authentic flavor in every bite. In 2025, CountryMen BBQ won the inaugural Oklahoma BBQ Tournament of Champions, a testament to the passion and dedication behind everything we do.

Pitmaster Michael Brandon oversees operations at SAW’s Southside and SAW’s Street Kitchen in Birmingham, carrying forward the restaurant’s signature style of slow-smoked Alabama barbecue, known for its classic Southern sides and house-made sauces. At SAW’s BBQ Homewood, the brand is known for its no-frills approach—just bold flavor and a loyal following built by word of mouth. Founded by Mike “Sorry Ass” Wilson, the restaurant has become a staple for slow-smoked meats, fall-off-the-bone ribs, signature Alabama white sauce, and Southern comfort staples like loaded baked potatoes, stacked sandwiches, and traditional sides that keep the experience rooted in Alabama barbecue tradition.

Jonathan "Rusty" Tucker is the classically trained chef and pitmaster behind Rusty’s Bar-B-Q in Leeds, Alabama, where he has spent over 17 years perfecting the art of "chef-driven" Southern comfort food. After graduating from Johnson & Wales University, Tucker intentionally transitioned from the world of fine dining to open his own restaurant in 2009 at age 24, seeking to make high-quality, authentic pit barbecue more approachable for his community. Under his leadership, Rusty’s has evolved into a local institution and a nationally recognized destination, earning accolades from Southern Living, Food & Wine, and the Alabama Tourism Department for its family-inspired recipes and award-winning "Mom & Pop" atmosphere. Beyond the pits, Tucker is a dedicated community leader who supports both local and regional charitable initiatives, maintaining a business philosophy centered on mentorship and "being part of other people's stories".

Chef Lauren Hirschberg is known for his thoughtful approach to modern American cuisine and his deep commitment to hospitality. As the co-founder and chef behind Turtle + the Wolf in Montclair, New Jersey, he has built a reputation for creating food that is both inventive and deeply rooted in comfort, drawing inspiration from seasonal ingredients, global influences, and his own culinary journey. With a background that blends classical technique and contemporary creativity, Hirschberg approaches cooking with a balance of precision and intuition. His menus reflect a playful yet refined sensibility—elevating familiar flavors while maintaining a sense of warmth and accessibility that resonates with a wide audience. In addition to his work in the restaurant world, Hirschberg has earned national recognition on the competitive barbecue circuit. As a member of Ribdiculous Bar-B-Krewe, he has competed in the prestigious Memphis in May World Championship Barbecue Cooking Contest, achieving notable success including the team’s Grand Champion honors in 2023 with a first-place finish in ribs, a first-place win in the hot wings category in 2017, and a fourth-place finish in whole hog/shoulder in 2025. These accolades reflect his technical skill, creativity, and passion for live-fire cooking.