We're passionate about bringing you authentic Texas Barbecue, which is why we commit to cooking low and slow. Our meats are smoked on custom pits fabricated from decommissioned 1000-gallon propane tanks, a Texas technique that relies on simple seasoned meats smoked slowly over New England Oak Wood, including red and white varieties. Heat, time, and oak smoke is the simple formula behind this labor of love, taking dozens of hours.

We perfect only as much as our pits can handle each day, meaning that once we're sold out, we're unable to produce more until tomorrow – because true flavor simply can't be rushed.