Horn Barbecue is an authentic Texas inspired barbecue Pop-up located in Northern California’s Bay Area. Led by Chef/ Pitmaster Matt Horn. We specialize in pit-smoked meats with an emphasis on southern flavors.

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Features Overview

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Feature 1

Like all real pitmasters, Matt Horn got his start in the backyard—his grandmother's backyard. Having developed and refined his meat-smoking techniques in the Central Texas style, Horn took his barbecue to the local farmer's market for a test run and later worked a few festivals. But being a true barbecue snobafionado, he wanted commune with other like-minded obsessives, and thus the underground pop-up Horn Barbecue came to be. But it wasn't until he caught the eye of Robert Jacob Lerma, a prolific Austin-based photographer who specializes in, what else, 'cue. Lerma took him behind the smoker, so to speak, in the promised lands of Texas barbecue: Snow's, in Lexington, TX, whose 82-year-old pitmaster Tootsie Tomanetz earned a James Beard Award nomination in 2018; Lockhart's Kreuz Market and Smitty's; and Louie Mueller's in Taylor.

Back home in San Jose, Horn cooks all-natural, hormone-free meat with an all-wood burning, decommissioned 500-gallon smoker named Lucille, often pulling all-nighters to stoke the fire and maintain a consistent temperature throughout a 14 to 16 hour cookout. Currently, he's hosting a series of pop-ups throughout California and plans to host a whole hog event this summer. 

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