We Don't Rush
the Smoke.

Our pride and joy. Whole packer brisket, smoked 14 hours over hickory until the bark cracks and the stallion inside melts like butter.

St. Louis-cut ribs, dry-rubbed, smoked low and slow until they bend before they break. Finished with a light glaze that caramelizes just right.

Hand-Pulled Pork

Pork shoulder smoked until it falls apart at a touch, then hand-pulled into bite-sized shreds. Juicy, smoky, and loaded with flavor.

House Smoked Sausage

Made in-house and smoked to a deep mahogany finish. Snap to it — each link is packed with pepper and smoke.

Smoked Chicken

Half or whole chicken, brined overnight and smoked until the skin crisps and the meat stays impossibly tender and juicy.

Mac & cheese, collard greens, coleslaw, baked beans, cornbread, potato salad, and more — all made fresh daily to round out your plate.