The Best We've Got
Our Signature BBQ
The dishes our guests come back for.
The dishes our guests come back for.
Our crown jewel. The brisket is hand-rubbed with our 10-spice blend and loaded into the pit before sunrise. After 18 hours over white oak, the result is a thick, peppery bark encasing impossibly tender beef.
Served with house-made BBQ sauce, pickled onions, jalapeños, and white bread. A true Texas pitmaster's masterpiece.
$24 Reserve Your Table
St. Louis cut pork ribs, slow smoked over hickory and cherry wood for a full 6 hours. We finish each rack with a glaze of smoked honey, brown sugar, and our secret dry rub — then hit them over an open flame for caramelized perfection.
Served with two sides. Fall-off-the-bone tender, sticky-sweet, and deeply smoky. Order extra napkins.
$26 Reserve Your Table
A full pork shoulder, rubbed and smoked for 12 hours until it practically pulls itself apart. We pile it high on a toasted brioche bun with house-made vinegar slaw, pickled jalapeños, and a drizzle of our smoky comeback sauce.
It's messy, massive, and magnificent. A true Southern classic done the Smokehouse way.
$16 Reserve Your Table
Can't decide? Don't. Our Smokehouse Platter gives you a taste of everything — a half rack of ribs, sliced brisket, pulled pork, two sides of your choice, and house-made cornbread. It's how pitmaster Chef Ray serves his own family.
"When I want to show someone what we're about, I put this plate in front of them. It says everything."
— Chef Ray Holloway, Head Pitmaster
$38 View Full Menu
