Smoked low.Sold outby two.

Texas-style brisket, ribs and pulled pork, smoked overnight over post oak and hickory on Route 28. When it's gone, it's gone.

What's left today Feed a crowd

NEXT OFF THE PIT

Pork ribs

Coming off at 11:30

35 min

INTERNAL 196°FDONE AT 203°F

By the pound

Sliced to order, served on butcher paper with pickles, onions and white bread. Sauce on the side, always.

Brisket

$28/lb

Prime packer, salt and pepper, 14 hours on post oak. Ask for fatty or lean.

Pork ribs

$30/rack

St. Louis cut, sweet rub, glazed in the last hour.

Pulled pork

$18/lb

Bone-in shoulder, hand-pulled, a splash of Carolina vinegar.

Burnt ends

$32/lb

Brisket point, cubed and sauced. Saturday only, about 40 pounds.

Smoked turkey

$20/lb

Butter-basted breast, peppery bark, sliced thick.

Jalapeño cheddar sausage

$6/link

Made in-house every Wednesday.

SIDES $4 / $11 PINT · MAC & CHEESE · PIT BEANS · VINEGAR SLAW · POTATO SALAD · COLLARDS · BANANA PUDDING $5

Feeding a crowd?

Graduations, job sites, rehearsal dinners. Tell us how many and we'll tell you exactly what to order.

40guests
$0

Based on half a pound of meat per guest plus two sides each. 72 hours' notice for orders over 50 guests.

Reserve this order

Hours

Find the smoke

4410 State Route 28
Look for the black trailer smoker and the line.

Picnic tables out back. Dogs welcome.

Call ahead

(555) 014-8822

Pre-orders until 9 PM the night before.