Low Creek Smokehouse (sample) is three smokers, a stack of oak, a counter and eighty seats outside. We cook one way: low, slow and over wood.
We cooked on weekends for friends until the line went round the block (sample). In 2017 we took over the old freight shed on Railyard Road and built a pit room on the back.
The rules have not changed: wood only, no gas, no shortcuts. We cook as much as the pits hold, and when it is sold, we close the counter for the day.
Each pit has its own firebox and its own job. Between them they hold about 600 pounds of meat a night (sample).
1,000 gallons, post oak
Brisket and pork shoulder overnight. Forty briskets on two racks.
500 gallons, hickory
Ribs and turkey in the early morning, hotter and faster.
Vertical, post oak
Sausage hung on rods for the last hours before the doors open.
Every hour, the cook on shift writes the pit temperature and what they did. This is a usual Friday night.
18:00
Firebox lit with oak and a little charcoal. Pit at 250°F by 18:45.
19:00
Briskets on, fat side up, thickest end towards the fire.
21:00
Pork shoulders on the top rack.
02:00
Shift change. Pit at 245°F, one split of oak every 45 minutes.
04:00
Ribs on in the rib pit, 275°F.
09:00
Briskets off, wrapped in butcher paper, into the warmer to rest.
11:00
Doors open.
Pit log (sample).
Six people run the pits, the counter and the catering van (sample).
Pitmaster, night shift (sample)
Pitmaster, morning shift (sample)
Cutter and counter (sample)
Register and orders (sample)
Catering and van (sample)
Sides and desserts (sample)
The counter opens at 11:00, Wednesday to Sunday. Ask the cutter and someone will show you the smokers.