We Don't Rush the Smoke.
We Let It Work.

Our flagship. 14-hour post Oak-smoked brisket with a dark, peppery bark and a bark that gives way to a buttery, melt-in-your-mouth interior.

Full rack of St. Louis–style ribs, dry-rubbed and smoked until the meat pulls away from the bone with a gentle tug. Finished with our tangy house glaze.

Slow-smoked pork shoulder, hand-pulled and tossed in our lightly sweet, lightly tangy house sauce. Juicy, smoky, and impossible to eat just one helping.

House-stuffed and smoked to a deep mahogany finish. Bold, savory, and packed with flavor — perfect on its own or alongside any plate.

Half or whole, dry-rubbed and smoked until the skin cracks like glass and the meat stays impossibly moist inside. A smokehouse essential.

Choose your meat, piled high on a toasted brioche bun with pickles, coleslaw, and a generous drizzle of our signature BBQ sauce.