Smoked meats, craft sides, and good times. We burn oak and hickory so you don't have to. Pull up a chair and stay a while.
Our offset smokers run around the clock, burning through 200 pounds of locally sourced post oak and hickory every week. There are no shortcuts in this kitchen. Every cut gets a hand-applied dry rub, and every fire gets hand-managed by our pit crew through the night.
We cook briskets for a minimum of 14 hours, pork shoulders for 12, and ribs for 6. The fire stays between 225 and 250 degrees the entire time. We wrap when the bark sets and rest until the internal temperature drops just right. The result is meat that speaks for itself.
Don't take our word for it. Here's what folks have to say after pulling up a seat.
"I've eaten BBQ in Austin, Memphis, and Kansas City. The brisket here holds its own against all of them. The bark is unreal and the smoke ring goes deep. This is the real deal."
"We had them cater our wedding and guests are still talking about it a year later. The pulled pork was a hit and the mac and cheese disappeared in minutes. Cannot recommend enough."
"Thursday night burnt ends are worth planning your week around. Grab a seat at the bar, order a cold beer, and let the pit crew take care of you. Best night out in town."
Walk-ins welcome. Reservations recommended for parties of 6 or more.
Tuesday - Thursday: 11am - 9pm
Friday - Saturday: 11am - 10pm
Sunday: 11am - 8pm
Monday: Closed