Smoke.
Fire. Time.

Oak, hickory and fourteen hours. Meat that falls when you look at it.

Brisket•Ribs•Pulled pork•Burnt ends•Brisket•Ribs•Pulled pork•Burnt ends•Brisket•Ribs•Pulled pork•Burnt ends•

The pit

Lit at
four a.m.

One pit, one pitmaster, one rule: nothing leaves until it is done. We cut it when the bark cracks and the smoke ring is deep.

Off the pit

Salt, pepper, post oak

Hickory, sticky glaze

Apple wood, vinegar slaw

Smoked butter, lime

Open Thursday to Sunday

When the meat is gone, we close. Book ahead.