Have questions about Yo Daddio! Barbecue, authentic Central Texas-style barbecue, brisket, Texas Twinkies, catering, or where to find us? You’re in the right place.

• We’re a family-owned craft barbecue business based in Nokomis, Florida. We cook authentic Central Texas-style barbecue low and slow and keep things simple: Where the Meat Speaks for Itself.

About Yo Daddio! Barbecue

What is Yo Daddio! Barbecue?

• Yo Daddio! Barbecue is a family-owned craft barbecue business based in Nokomis, Florida. We specialize in authentic Central Texas-style barbecue, including brisket, pulled pork, turkey breast, smoked sausage, ribs, Texas Twinkies and homemade sides.

• We serve from our barbecue trailer at our home turf in Nokomis and at events and locations throughout the Sarasota and Venice area.

Where is Yo Daddio! Barbecue located?

• Our home turf is at 1011 S. Tamiami Trail in Nokomis, Florida, along U.S. 41.

• We also take the Yo Daddio! barbecue trailer to community events, businesses, neighborhoods and other locations throughout the area.

• Because our schedule changes, check our current weekly schedule before heading out either on our website or social media.

What style of barbecue does Yo Daddio! serve?

• We specialize in Central Texas-style barbecue.

  • That means we focus on properly smoked meat, simple seasoning and letting the flavor of the meat and smoke take center stage. Our meats are smoked low and slow, and we serve our barbecue sauces on the side.

Is Yo Daddio! Barbecue a food truck?

• We’re a mobile barbecue business operating from a custom barbecue trailer rather than a traditional brick-and-mortar restaurant.

  • Our trailer gives us a permanent home turf in Nokomis while also allowing us to serve at events and other locations around the Sarasota and Venice area.

Who owns Yo Daddio! Barbecue?

• Yo Daddio! Barbecue is owned and operated by husband-and-wife team Dawn and Mark Daddino.

  • Mark serves as pitmaster and oversees barbecue and operations.

  • Dawn leads much of the culinary side of the business and operations. You’ll usually find both of us working in the trailer and serving our guests.

How did Yo Daddio! Barbecue get started?

• It started with a Christmas gift.

  • Dawn gave Mark a smoker, which turned into years of backyard barbecue, learning and practice. Our interest in Texas barbecue eventually took us to Texas, where we visited respected barbecue restaurants and continued learning the craft.

• After retiring from long corporate careers, we decided to turn that passion into Yo Daddio! Barbecue.

What does “Where the Meat Speaks for Itself” mean?

• It describes how we approach barbecue.

  • We don’t want heavy sauces or unnecessary ingredients covering up properly cooked meat. We focus on the meat, seasoning, smoke and cooking process.

  • That’s also why our sauces come on the side.

Has Yo Daddio! Barbecue won any awards?

• Yes.

  • Yo Daddio! Barbecue was named the People’s Choice – Best BBQ at the 2026 Venice Blues, Rock, Reggae & BBQ Festival.

  • We are also a finalist nominee for the 2026 Best of Florida for Barbecue Joints and a 2026 Best of Sarasota Finalist in the Best Barbecue and Best Food Truck categories.

Our Barbecue

What meats does Yo Daddio! Barbecue serve?

• Our regular menu centers around:

  • Brisket

  • Pulled pork

  • Smoked turkey breast

  • Baby Back Ribs

  • Smoked sausage

  • We also offer specials such as our Texas Twinkies.

• Availability can change by day and location, and some items are produced in limited quantities.

What makes Central Texas-style barbecue different?

• Central Texas barbecue puts the emphasis on the meat.

  • Rather than covering meat with sauce, traditional Central Texas barbecue relies heavily on seasoning, wood smoke, temperature, time and the skill of the pitmaster.

  • Brisket is one of the meats most closely associated with Central Texas barbecue.

How do you cook your brisket?

• We cook whole beef briskets low and slow over many hours.

  • We season the brisket, smoke it until the bark and flavor develop, and continue cooking until the meat reaches the tenderness we’re looking for.

  • Temperature helps guide us, but we don’t consider brisket finished simply because a thermometer reaches a particular number. The final test is how the brisket feels when we probe it.

  • Then it rests before we slice it for our guests.

What wood do you use for your barbecue?

• We primarily use post oak, with cherry used selectively.

  • Post oak is closely associated with Central Texas barbecue. We like the balanced smoke flavor it produces, particularly with beef.

  • Our goal isn’t to make the meat taste like smoke. Smoke should complement the meat rather than overpower it.

How long does it take to smoke a brisket?

• A brisket can take many hours to cook, followed by an extended rest.

  • There isn’t one exact cooking time because every brisket behaves differently. Size, thickness, fat content and how the meat progresses through the cook can all affect the timeline.  An average low and slow cook is 14+ hours.

  • We cook for tenderness rather than by the clock.

Why do you serve barbecue sauce on the side?

• Because properly cooked barbecue shouldn’t need sauce to hide behind.

  • We want you to taste the meat, seasoning and smoke first.

  • If you like sauce, use it. We make Sweet and Tangy barbecue sauces to complement the meat. We just don’t put it on for you.

What is brisket bark?

• Bark is the flavorful exterior that develops on meat during a long barbecue cook.

  • Seasoning, smoke, moisture, heat and time all contribute to its formation.

  • Good bark adds flavor and texture to sliced brisket without becoming hard or burnt.

What is a smoke ring?

• The smoke ring is the pink-colored layer you sometimes see just underneath the surface of smoked meat.

  • It forms through chemical reactions involving the meat and gases produced during combustion.

  • It looks great, but a smoke ring by itself doesn’t tell you if a brisket is good. Flavor, tenderness, moisture and properly rendered fat matter much more.

What is a Texas Twinkie?

• A Texas Twinkie is a jalapeño stuffed with a rich filling that includes smoked brisket, Gouda, Sharp, and Cream Cheese wrapped in bacon and smoked.

  • Our Texas Twinkies are one of our most requested specials and are made in limited quantities.

  • When they’re gone, they’re gone.

When does Yo Daddio! have Texas Twinkies?

• Texas Twinkies are traditionally featured on Texas Twinkie Thursday.

  • Quantities are limited, and they can sell out.

            Watch our weekly schedule and social media posts for current availability.

Why does Yo Daddio! sometimes sell out?

• Real barbecue takes time.

  • Brisket and other smoked meats take many hours to prepare, cook and rest. We have to decide how much meat to cook well before we know exactly how many guests will arrive.

  • We’d rather cook a limited amount properly than sacrifice quality simply to have more food available.

Do you make your sides from scratch?

• Yes, our sides and accompaniments are prepared by us using our own recipes.

  • Our menu includes Southern Pineapple Casserole, Honey Lime Coleslaw, Mac & Cheese, Bourbon BBQ Beans and cornbread.

  • Availability varies with the menu and event.

Visiting Yo Daddio!

• What are Yo Daddio! Barbecue’s hours?

  • Our schedule can vary depending on events, weather and where the trailer is serving.

  • At our Nokomis home turf, our typical service periods are lunch and dinner.

  • For current hours and locations, check our weekly schedule before visiting.

Where can I find Yo Daddio!’s weekly schedule?

• We publish our weekly schedule on our social media channels and website.

  • Because we’re mobile, checking the current schedule is the best way to confirm where we’ll be serving.

Can I order ahead?

• Order-ahead availability may depend on the service day, location and event.

• Check our current ordering options before service.

Does Yo Daddio! offer takeout?

• Yes. Since we serve from a mobile trailer, all our food is takeout.

Is there seating at Yo Daddio!’s home turf?

• Yes, but seating availability can vary. Many guests take their barbecue to go.

Does Yo Daddio! accept credit cards?

• Yes. We accept major credit cards and other supported electronic payment methods.

What happens if it rains?

• Florida weather can change quickly.

  • We may continue serving during light rain, but severe weather can require us to delay, relocate or cancel service.

  • When weather affects our schedule, we post updates on social media.

How can I find out if something has sold out?

• We post important sellout information on social media when possible.

  • Because barbecue is cooked in limited quantities, availability can change quickly during service.

Catering & Events

• Does Yo Daddio! Barbecue offer catering?

  • Yes. Yo Daddio! Barbecue offers Central Texas-style barbecue for private, community and corporate events.

  • Contact us with your event date, location, estimated guest count and the type of event you’re planning.

What types of events does Yo Daddio! cater?

• We can serve a range of events, including:

  • Corporate events

  • Private parties

  • Community events

  • Neighborhood gatherings

  • Weddings and celebrations

  • Business events

    • The best setup depends on your guest count, location and menu.

Can the Yo Daddio! barbecue trailer come to my event?

• Depending on the event, location, schedule and site requirements, we may be able to bring our barbecue trailer directly to your event.

  • Contact us with the details so we can determine what works best.

What meats and sides are available for catering?

• Catering menus can include selections from our regular barbecue menu, including brisket, pulled pork, smoked turkey breast, sausage and selected sides.

  • Menu availability and pricing depend on the event.

How far in advance should I book barbecue catering?

• The earlier you contact us, the better, particularly for weekends, holidays and larger events.

  • Our schedule can fill quickly, and barbecue requires significant preparation before your event begins.

How many people can Yo Daddio! Barbecue serve?

• Guest counts vary by event and service format.

  • Send us your estimated attendance, location and event details, and we’ll determine the right service approach.

How do I request a catering quote?

• Contact Yo Daddio! Barbecue through our website with:

  • Event date

  • Location

  • Estimated number of guests

  • Type of event

  • Preferred service time

  • Any menu requests

• We’ll use that information to help determine the menu and service setup.

Ask the Pitmaster

• What temperature should you smoke brisket?

  • There isn’t one magic temperature.

  • Low-and-slow barbecue commonly uses cooking temperatures in the 225°F–275°F range, but pit temperature is only one part of cooking a good brisket.

  • We adjust during the cook based on how the brisket is progressing.

How do you know when brisket is done?

• Tenderness.

  • Internal temperature gives us useful information, but we don’t pull a brisket simply because it reaches a predetermined temperature.

  • We probe different areas of the brisket. When the meat reaches the tenderness we’re looking for, it’s ready to come off the smoker and begin its rest.

Should you wrap brisket?

• You can make great brisket wrapped or unwrapped.

  • Wrapping can help manage the cook, protect the exterior and control moisture. The timing and wrapping method affect the finished bark.

  • The better question isn’t “Should brisket be wrapped?” It’s what result you’re trying to achieve.

Butcher paper or foil for brisket?

• They produce different results.

  • Butcher paper allows some moisture to escape and can help preserve bark. Foil traps more moisture and creates a different cooking environment.

  • Neither automatically makes better brisket. Technique matters more than declaring one method the winner.

Should brisket be cooked fat side up or down?

• It depends on your smoker.

  • We pay attention to where the heat comes from and position the brisket accordingly. The fat cap can provide some protection from the strongest heat.

  • There isn’t one rule that applies to every smoker.

Should you spritz brisket while it cooks?

• Sometimes.

  • Spritzing can help manage areas of the brisket that are drying faster and can affect how the surface develops.

  • But opening a smoker constantly just to spray the meat isn’t automatically helping the cook.

  • We spritz when the brisket needs it rather than simply because a timer says it’s time.

Is a smoke ring proof of good barbecue?

• No.

  • A beautiful smoke ring makes a great-looking slice of brisket, but it doesn’t guarantee tenderness, moisture or flavor.

  • We’ll take properly rendered, tender and flavorful brisket over a perfect smoke ring every time.

Why is resting brisket important?

• Cooking doesn’t end the moment brisket leaves the smoker.

  • A controlled rest allows the meat to settle and gives us another tool for managing tenderness and moisture.

  • For us, the rest is part of the cook, not an afterthought.

Does more smoke make better barbecue?

• No.

  • Too much smoke can overpower meat and create unpleasant flavors.

  • We want clean smoke that complements the beef, pork or poultry we’re cooking.

  • The goal is great barbecue, not seeing how much smoke we can force into it.

Pellet smoker or offset smoker: which makes better barbecue?

• The pit doesn’t cook great barbecue by itself. The person running it matters.

  • Offset smokers and pellet smokers manage heat and smoke differently, and each has strengths and limitations.

  • Understanding your cooker, managing the fire or heat source and knowing how the meat responds matter far more than arguing about which smoker is “real barbecue.”

What’s the biggest mistake people make when smoking brisket?

• Cooking strictly by time or internal temperature.

  • Brisket isn’t finished because a recipe says 12 hours have passed or because the thermometer displays a particular number.

  • Use temperature as information. Let tenderness tell you when it’s done.