In this episode of The Low & Slow Barbecue Show we talk to Dampf Good BBQ Founder Nick Dampf about building a thriving Texas-style barbecue business in the heart of North Carolina barbecue country.
Nick shares the story behind leaving a corporate cybersecurity career to pursue barbecue full-time, how backyard cookouts during COVID turned into a nationally recognized food truck, and what it meant to be named among the best brisket stops in North Carolina by Texas Monthly. From sourcing quality beef to managing rising food costs, this conversation dives deep into the realities of running a modern barbecue business.
We also explore what makes Texas barbecue unique in the Carolinas, including offset smoker techniques, wood selection, and the philosophy behind authentic low-and-slow cooking. Nick breaks down practical brisket tips for backyard pitmasters — including how to handle the stall, temperature management, resting techniques, and common mistakes that lead to dry brisket.
You’ll also hear how family, faith, and community shape the culture of Dampf Good BBQ, plus a preview of their upcoming brick-and-mortar restaurant and vision for a family-friendly barbecue experience.
Whether you’re a barbecue enthusiast, aspiring pitmaster, food entrepreneur, or simply searching for the best brisket tips, this episode delivers real insights from inside the smoker.
🔥 In This Episode:
The rise of Texas barbecue in North Carolina
Starting a BBQ business from pop-ups to food truck success
Brisket cooking tips from an award-winning pitmaster
Offset smoker techniques and wood selection
Managing food costs in the barbecue industry
Building a family-focused restaurant brand
Backyard BBQ advice you can use today
Listen to this episode of The Low and Slow Barbecue Show and get the scoop on the plans for a 3,000-square-foot brick-and-mortar coming soon.
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