The Menu

14-hour post-oak smoked brisket. Salt, pepper, and patience.

Half rack of pork ribs with our wildflower honey & hickory glaze.

Slow-smoked Boston butt, hand-pulled with vinegar mop.

House-made coarse-ground sausage with a slow-burn finish.

Buttermilk-brined and finished over open coals.

Brioche bun, slaw, house pickles, choice of sauce.

Sliced brisket, pickled onion, BBQ jus, toasted bun.

Two meats + two sides + a hunk of cornbread.

Three meats + three sides. For the seriously hungry.

Charred sweet corn, lime crema, cotija, smoky chili dust.

Smoked honey butter and a pinch of sea salt.

Brown sugar, brisket trimmings, slow simmered all day.

Crunchy cabbage, apple cider vinegar, black pepper.

Three cheeses, smoked breadcrumbs, baked bubbly.

Vanilla wafers, fresh banana, whipped cream.