Whole cuts to go
Whole briskets, racks and pans of sides for your own table, collected hot or cold.
Why we need two days
Your brisket goes on the pit the evening before you collect it. We need the order the day before that to buy, trim and season it.
Meat, wood and pit temperature
18:00
21:00
00:00
03:00
06:00
09:00
11:00
Brisket
Post oak, 250°F. On 19:00, off 09:00
14 h
Pork shoulder
Post oak and hickory, 250°F. On 21:00, off 09:30
12.5 h
On the smoke Resting in butcher paper Doors open at 11:00. Order by Tuesday 18:00 for a Thursday pickup (sample).
Whole cuts to take home
Whole briskets, racks of ribs and pans of sides for parties and Sunday dinners. Order two days ahead: a brisket spends fourteen hours on the pit before it is yours.
Whole brisket
About 6 lb sliced, feeds 12 to 15
$165
Rack of pork ribs
About 12 bones
$34
Pulled pork shoulder
3 lb, feeds 10
$62
Large pan of a side
Serves 10
$26
Example prices.
Feeding a crowd?
Tell us the date, the number of people and where you are. We reply within a day with a menu and a price.