Smoked meats & scratch-made sides

Whole packer brisket rubbed heavy with cracked pepper and run hot and fast over oak until the bark sets. Sliced to order with the smoke ring right to the edge.

Bone-in pork shoulder taken all the way to a peppery bark, then hand-pulled into long strands with the caramelized edges left right in. Sauce stays on the side.

Competition-trimmed spare ribs glazed with our house sauce and cut between the bones — a clean bite that pulls away, not fall-apart mush.

Wood-smoked chicken pulled into juicy strands with the seasoned edges mixed back through. Piles onto a bun or a plate just as easily.

Brined overnight and smoked under a peppery crust, then sliced thick so it stays juicy all the way through service. Wins over the people who swear they don't like turkey.

Snappy smoked links shot through with sharp cheddar and jalapeño, sliced into coins so you can see the cheese. Plenty of flavor, only a little heat.

Cubed brisket point sent back to the smoker with sauce until the edges candy over. They go first every time, so order more than you think you need.

Dry-rubbed and smoked until the skin tightens up, then glazed and flashed hot so they bite clean. Tossed or naked, your call.

Burnt ends, sausage coins, cubed cheddar and pepper jack, pimento cheese, wings, crackers, and pickles built onto one board — cocktail hour before the buffet opens.