North Park's original Central Texas-style smokehouse since 2015, Grand Ole BBQ Y Asado fires its pits at 3302 32nd St in the 92104 ZIP code. Craft beer pairings for smoked brisket and pulled pork come from the taproom at Little Bird Brewing on nearby Thorn St. The pitmaster operation slow-smokes brisket, ribs, and house-made sausage links over wood, and Sunday service shifts to an Argentine asado format cooked on an open-flame pit in the rear yard. Post-meal pints with a hop-forward edge continue at Mike Hess Brewing, North Park on Grim Ave. The restaurant's most demanding cook is the full packer brisket, a 12-plus-hour smoke that converts an entire cut through bark formation, fat rendering, and a final rest before slicing to order.