By the pound
Six smoked meats, sliced or pulled to order and weighed in front of you.
When each meat is ready
Everything comes off the pit, rests in butcher paper and is on the board when the doors open. Brisket and burnt ends sell out first.
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
Pork ribs
Hickory, 275°F. On 04:00, off 10:00
6 h
Turkey breast
Pecan, 275°F. On 06:30, off 10:30
4 h
Sausage
Post oak, 225°F. On 08:00, off 10:30
2.5 h
On the smoke Resting in butcher paper Doors open at 11:00. A usual night on the pit (sample).
Smoked meats by the pound
Sliced to order and weighed on the scale in front of you. A quarter pound is the smallest cut; half a pound is a good lunch.
Meat
½ lb
1 lb
Brisket
Fatty or lean: ask the cutter
$15
$28
Pork shoulder
Pulled to order
$11
$20
Pork ribs
About four bones to the half pound
$12
$22
Turkey breast
Sliced thin
$11
$20
Sausage
Beef and pork with jalapeño and cheddar
$8
$15
Burnt ends
Saturdays only, usually gone by 13:00
$14
$26
Sides, small or large
Pinto beans
$4 / $7
Coleslaw
$4 / $7
Potato salad
$4 / $7
Mac and cheese
$5 / $9
Pickles, onions, white bread
Free
Something sweet
Banana pudding
$5
Peach cobbler
$6
Example prices. When a meat sells out, the cutter crosses it off the board.
Get here before it sells out
Doors open at 11:00, Wednesday to Sunday, and we slice until the pit is empty. Whole cuts and catering need two days’ notice.