Sold out is sold out. We don't 86 things — we just run out and go home.
14-hour post oak. Specify lean (point) or fatty (flat). Wagyu upgrade Sat: +$8/lb.
Dry rub. 6-hour smoke. 3 bones ≈ 1/2 lb.
Boston butt, 12 hr. Tossed lightly in jus.
Beef + cheddar + jalapeño. Made fresh Wed.
Brined 24 hr. Smoked 4 hr. Surprisingly the favorite.
Brisket point cubed + re-smoked + glazed. Sat only, while they last.
1/4 lb brisket, 1/4 lb pulled pork, 2 ribs, hot link, two sides.
1/3 lb brisket, two sides.
4 ribs, two sides.
1/2 lb pulled pork, two sides.
1/4 lb chopped brisket, slaw, pickles, white bun.
1/3 lb pulled pork, slaw, pickle.
Whole link, mustard, white bread, pickled jalapeño.
Smoked turkey, slaw, swiss, mustard.
Three cheese, crispy top.
Smoked pork bone, jalapeño, onion.
No mayo. Cabbage, carrot, ACV, sugar, salt.
Cast-iron skillet. Honey butter on the side.
Mustard-based, dill pickle, hard-boiled egg.
On the cob, smoked an hour, butter + chili salt.
Vanilla wafers, made daily. The cure for everything.
Brown butter shortbread, dark molasses pecan top.
Brewed strong, sweetened just right.
Plain or lime. Always cold.
Tall boy. Texas tap water.
Powered by Toast / Square / Local Eats. Pickup ready in 10 min.
Order on Toast[ Replace with your Toast / Square / Local Eats link ]