Brandon Mohon (left) slices brisket while the rest of the line prepares food for guests. Eva (far right) had her first job in the Mohon pop-up Sept. 15, working the point-of-sale system, while her mother, Lisa (in the red apron), a trained professional chef, helps prepare items.EXPAND
Brandon Mohon (left) slices brisket while the rest of the line prepares food for guests. Eva (far right) had her first job in the Mohon pop-up Sept. 15, working the point-of-sale system, while her mother, Lisa (in the red apron), a trained professional chef, helps prepare items.
Taylor Adams

This Oak Cliff Husband and Wife's Barbecue Pop-Ups Have a Cult Following

Some people like to paint with watercolors, some do handstands on a yoga mat. Others might debate philosophy at a hipster coffee joint.

For Brandon Mohon — outside of his 9-to-5 gig and raising his daughter with his wife — that creative outlet in his spare time is spent amid the smell of smoke and the seasoning of meat.

Mohon and his wife, Lisa, run Mohon Barbecue in Dallas. The meat is good, the dishes are creative and people drive from all around to taste the brisket, wherever the Mohons may be serving.

There’s no permanent brick-and-mortar home, so the business operates as a pop-up around town. And that’s just the way they want it.

Brandon Mohon’s brisket is why you must make your way to the next pop-up. He keeps it simple, just as good brisket should be.EXPAND
Brandon Mohon’s brisket is why you must make your way to the next pop-up. He keeps it simple, just as good brisket should be.
Taylor Adams

“I don’t know how far I want to take it, even if it’s really successful,” Brandon Mohon says. “It’s extremely demanding, the lifestyle. You stay up all night, you get no sleep, you smell like a barbecue pit every day of your life … I think I make quality brisket, but I can’t do it at volume.”

He’s adopted the pop-up lifestyle about once a month because it feeds his creative outlet — one others can benefit from. And he's not the only part-time meat-slinger operating that way.

Mohon’s customers — loyal followers and new tasters alike — visited Oak Cliff Brewing Co. on Sept. 15 for some brisket and banh mi. While the brisket is pretty much a mainstay for these pop-ups, the banh mi was this month’s specialty, offering bacon burnt ends, julienne vegetables and Lisa Mohon’s house-made pickles.

“Everybody can go get brisket, ribs and sausage,” Brandon Mohon says. “I kind of wanted to start doing some creative things with the meats. Lisa adds the talent. She’s trained, so we have some chef capabilities there.”

Lisa Mohon professionally caters for events and has worked at Neiman Marcus and the Kessler Theater.

The brisket sandwich was a popular item at the recent Mohon Barbecue pop-up.EXPAND
The brisket sandwich was a popular item at the recent Mohon Barbecue pop-up.
Taylor Adams

The brisket — available by the half-pound or pound in a sandwich — is done well. If the taste seems a bit familiar, it’s because Mohon has followed in the footsteps of Austin’s Aaron Franklin of Franklin Barbecue.

“I was obsessive with [his] videos,” Mohon says, adding that he was eager when Franklin’s book, Franklin Barbecue: A Meat-Smoking Manifesto, was released so he could stop navigating through a video for every detail.

The banh mi is promising. The bacon burnt ends were perfect for this Vietnamese sandwich, and those pickles were good enough to inhale by the handful. The only downside was the bread, which was on the verge of stale.

Mohon’s banh mi featured bacon burnt ends. Where you would normally find the likes of pork and pate, you get bites of savory smoked meat in this one.EXPAND
Mohon’s banh mi featured bacon burnt ends. Where you would normally find the likes of pork and pate, you get bites of savory smoked meat in this one.
Taylor Adams

But next time there’s a pop-up, the banh mi could return, or there could be another dish. It’s whatever this Oak Cliff duo feels like doing.

At the end of a pop-up, the profit means they’re working for about minimum wage, so it’s not just a creative outlet, but a true labor of love. At the Oak Cliff Brewing event, they sold out in two-and-a-half hours, making most of their sales in the first hour. (Hint: When you go to this pop-up, plan to arrive at its start.)

As of now, the next event isn’t yet scheduled.

To keep up with what the Mohons are cooking and where they’re serving, follow them on Facebook or Instagram.

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