When the smoke cleared from the 2018 Butcher's Ball in Brenham on Sunday, a couple of things were clear:

1. About 1,100 guests had their crazy fill of smoked meat and live-fire-cooked dishes from some of the best chefs and pitmasters in Texas.

2. The meat-focused event raised more than $20,000 for Urban Harvest.

3. Tony Luhrman, owner and operator of El Topo Food Truck, was judged by event-goers as having the best dish (a 44 Farms barbacoa taco on handmade tortillas), nabbing the Golden Cleaver award.

There were undoubtedly many other revelations and discoveries at the Butcher's Ball. But that's because the event, held at Rockin' Star Ranch in Brenham on Oct. 21, has grown steadily since it began in 2016. Now in its third year, the Butcher's Ball (focused on highlighting Texas farms and ranches that engage in sustainable, hormone-free practices and the chefs who use their products) has become one of the area's premier food events.

WILLOW TIME: Listen to the owner of Willow's Texas BBQ

More than 50 of Texas' best pitmasters, butchers, chefs and industry leaders participated in the Golden Cleaver competition, which Luhrman took after Willow Villarreal of Willow's Texas BBQ claimed it two years running. Luhrman also received a $1,000 check. The competition was a public vote by event-goers.

Teddy Lopez of Killen's STQ took second place with his Marble Ranch barbecue beef ribs; Erin and Patrick Feges of Feges BBQ were named third place for their Black Hill Meats pork belly with pimento cheese grits and braised collard greens.

In addition to the competition there was live music, wine, beer and cocktails curated by Alba Huerta of Julep.

Butcher's Ball was founded in 2016 by Houstonians Elaine Dillard, Jonathan Beitler and Jason Kerr as an event to spotlight businesses and individuals supporting sustainable and ethical farming and ranching.