Rack Rubbers BBQ

Rack Rubbers BBQ Central Valley BBQ | Visalia, CA
Low & slow. Live fire. Sold until it’s gone. Pop-Ups | Catering | Private Events
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Fun fact about Jolene.People always ask why I named my 500-gallon smoker Jolene.Well… it came from the Dolly Parton song...
08/26/2026

Fun fact about Jolene.

People always ask why I named my 500-gallon smoker Jolene.

Well… it came from the Dolly Parton song.

When I got her, I already knew I was going to spend more time with that smoker than I probably should. Long nights, early mornings, checking fires, feeding logs and basically standing next to her for hours at a time.

So Jolene just made sense.

And yes… my girl hates the name.

Honestly, I think she hates the smoker a little too.

Can’t really blame her though. Jolene does take her man away a few nights a week.

Now I’m trying to bring home a 1,000-gallon smoker…

I might let my girl name that one.

R.I.P. Dolly Parton. Thank you for the music — and for giving my smoker the perfect name.

OPERATION: 1,000 GALLONHello BBQ lovers,Y’all have been showing us some serious love lately, and we’ve been selling out ...
08/24/2026

OPERATION: 1,000 GALLON

Hello BBQ lovers,

Y’all have been showing us some serious love lately, and we’ve been selling out faster than we can keep up.

Right now, Jolene, our 500-gallon smoker, is PACKED to full capacity every cook. There’s literally nowhere else to put another brisket, rack of ribs, pork butt, or tray of pork belly.

So if we want to bring more BBQ, stay out longer, and feed more of y’all before we sell out, there’s only one thing left to do…

It’s time to go bigger.

We’re officially starting Operation: 1,000 Gallon.

The goal is to add a 1,000-gallon smoker to the Rack Rubbers BBQ family and take our production to another level.

Almost 10 years ago, this started with a little pellet smoker. Now we’re filling a 500-gallon smoker every week and still running out of food.

Next stop: 1,000 gallons.

Y’all keep showing up, we’ll keep finding a way to cook more.

Let’s talk brisket for a minute because a lot of people don’t realize what actually goes into getting that brisket from ...
08/09/2026

Let’s talk brisket for a minute because a lot of people don’t realize what actually goes into getting that brisket from our smoker to your tray.

We start with briskets that are usually around 15–17 lbs.

First thing we do is trim them. We’re taking off the hard fat and anything we don’t want while shaping them up for the cook. Just from trimming, we’re already down to about 12–14 lbs.

Then we season them and get them on the smoker.

Now this is where patience comes in.

Our briskets can smoke for 6–8 hours before they even hit the stall. If you’ve ever cooked a brisket yourself, you know the stall is where you start looking at that thermometer thinking, “What the hell is going on?”

The temperature stops moving and that’s usually when people start messing with the fire or turning the pit up.

We just let it ride.

We keep the pit where we want it, keep feeding the fire and let the brisket do its thing. Sometimes it’ll take another 3 hours or so just to get through that stall.

And once it does, we still don’t cook it to some exact temperature and call it done.

We let it keep going until it’s probe tender. When that probe goes in with almost no resistance, that’s when we know it’s ready.

Then we wrap it in butcher paper with some beef tallow and let it rest for at least 4 hours. If we have the time to let it rest even longer, we do. We’ve found the longer we can properly rest and hold it, the better that brisket gets.

And here’s the part most people probably don’t realize.

We started with a 15–17 lb brisket.

After trimming, we had 12–14 lbs.

After all those hours of rendering fat, losing moisture and cooking over the fire…

We end up with roughly 5–6 lbs of brisket that we can actually slice up and sell to you.

So next time you’re watching us slice brisket at the window, just know there was a whole lot of time, fire management and patience that went into getting that slice onto your tray.

That’s brisket.

Been a while since I smoked some salmon.My buddy caught these up in Alaska and asked me to put some smoke on them, so yo...
08/05/2026

Been a while since I smoked some salmon.

My buddy caught these up in Alaska and asked me to put some smoke on them, so you already know I couldn’t turn that down.

Seasoned them up, kept the smoker rolling around 180–200°, and let them take on that live oak smoke for about an hour and 45 minutes.

Nothing complicated. Just good fish, good seasoning, and clean smoke.

Been a minute, but I think we still got it. What y’all think?

Address

Visalia, CA
93277

Opening Hours

Monday 4pm - 9pm
Thursday 5pm - 8pm
Friday 4:30pm - 8pm
Sunday 1pm - 3pm

Telephone

+15599092129

Website

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