We cook our meats in the velvety smooth smoke and over the glowing embers of Pacific Northwest White Oak. Low, long, and slow as it’s always been done.

Our meats change daily, but always have the mainstays of out Texas style Brisket, Carolina style Chopped Hog, and Kansas style Pork Belly Burnt Ends. In addition to these we regularly make our own Molasses glazed Ham, Pastrami, and other various smoked meat varieties. Have something in mind that you’d like? Shoot us a message and we’ll throw some on for ya!

Please check the daily menu at the cart for the most current offerings.