Frequently Asked Questions

We prepare our meats in the authentic Texas tradition, smoking them low and slow exclusively over Post Oak firewood that we bring in from Central Texas. Each type of meat is given the time it needs - brisket, for example, spends many hours in the smoker being carefully monitored to develop that perfect bark and smoke ring. We use simple but effective dry rubs to enhance the natural flavors of the meat, letting the smoke and quality of the protein shine through. We never rush the process because great BBQ requires patience and attention to detail.

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