Our Menu

Post-oak smoked for fourteen hours, sliced to order.

Slow-cooked pork shoulder on a toasted brioche bun with slaw.

Half rack with our signature dry rub.

Jalapeño-cheddar links with pickles and white bread.

Smoked, then flash-fried and tossed in tangy sauce.

Full rack, glazed and finished on the grill.

Brisket, ribs and sausage with two sides of your choice.

Half chicken brined overnight and grilled over oak.

Crunchy cabbage and carrot in a light, tangy dressing.

Slow-baked with brisket trimmings and molasses.

Warm skillet cornbread with honey butter.

Creamy, mustardy and topped with fresh chives.

Three cheeses and a crispy breadcrumb crust.

Stuffed with cream cheese and wrapped in bacon.

Two mini buns piled with chopped brisket.

Tortilla chips, pulled pork, queso and pickled jalapeños.