It is early, still dark outside, and the lights inside Stiles Switch BBQ in North Austin cut through the morning quiet. Legendary pitmaster Lance Kirkpatrick and his crew are already in motion, the rhythm of their work marked by the chatter of excitement, the sound of steel doors, and the steady crackle of the coals. Every person knows their role, and every move has purpose. It is the tenth day of the 12 Days of Smoked Meat, better known to the Switch faithful as Tomahawk Ribeye Day, and the pace is relentless. This event is now in its thirteenth year, and it has become one of Austin’s true barbecue success stories.
The concept came from The Barbecue Wife, Catherine Stiles, who turned an idea into a community tradition. As she puts it, “we actually have customers that come for all 12 days,” and that dedication says everything about what this event has become. It is not just a countdown to Christmas. It is a celebration of consistency, creativity, and Central Texas barbecue culture at its best.
The lineup runs from December 9 through December 21, each day built around a special that pushes the boundaries of the pit while staying true to the foundation of smoke and tradition. This year’s menu stretches from Holiday Brisket Flautas to Bison Smoked Prime Rib, ending with today’s well-loved Holiday Tamale Day. Standing there on Day 10, I witnessed the majestic Smoked Tomahawk Ribeye in person; it has clearly become a crown jewel of the event and a premier standout in the BBQ world today. The crew smokes these massive cuts low and slow, coaxing out deep flavor before searing them over live fire. Each steak comes with a loaded baked potato, and every plate leaves the line like a trophy.
Inside, General Manager Duane Jackson moves with constant motion, directing traffic, checking on guests, and, on occasion, running takeout orders out to a customer’s car. The staff follows his lead, always eager to help and genuinely excited to see a satisfied guest. At the heart of it all, Catherine Stiles greets guests with a bright smile and a welcoming presence that makes every person feel at home. She is exceptionally capable, managing the energy of the room alongside her husband, Shane. Together, they own the three Stiles Switch locations in Austin, Dripping Springs, and Cedar Park, and they can both be seen walking through the crowd with calm confidence, talking with guests who have been showing up for more than a decade. What started as a local celebration has grown into a citywide draw, supported by the same familiar faces who have believed in it from the beginning. It is no surprise that the line stays long and the smiles look genuine.
Of course, on this tenth day like any other day, the coals begin to fade, the crowd leans in, and Lance steps out from behind the pit to visit with fans and friends alike, reminding everyone that around here, they’re one and the same.
The event builds momentum toward the final weekend, when the Bison Smoked Prime Rib and Holiday Tamale Day bring in the largest crowds. By Sunday, the dining room and patio are packed, full of families sharing brisket tamales, red and verde salsas, beans, and rice. The fires burn nearly nonstop for two weeks, and when they finally slow, the crew has earned every bit of the applause.
Spritz the brisket with apple cider vinegar or beef broth every 45 to 60 minutes once the bark begins to form. It helps set the bark and keeps the surface from drying out. And as Bill Dumas says, if you open the lid to check, check the fire too—but don’t do it constantly.
By the time you read this, the twelfth day will have passed, the smoke will have lifted, and the crew will be catching their breath. But the story continues. Stiles Switch BBQ is open Tuesday through Sunday, 11 a.m. to 8 p.m., with extended hours until 8:30 p.m. on Fridays and Saturdays. Monday, the pits rest, but the fire never really goes out. When you make it to the Violet Crown Shopping Center, you will find some of the best barbecue anywhere in Texas, tradition an family friendly, built on craft that speaks for itself. So mark your calendars now and plan to be part of next year’s celebration. The fourteenth year of the 12 Days of Smoked Meat will be here before you know it, and it’s one tradition worth showing up for..
