11/02/2026
It’s all about the BRISKET
We spent years studying Texas style brisket, took two trips to TX to meet with Pitmasters from dozens of legendary BBQ joints.
Shared secrets, tips, timing, temp and developed a brisket that challenges the best here and Texas.
Try it sliced in a Pit Platter, brisket Reuben, nachos, tacos, salads, and fajitas (special)
Come try it, tell us how we did, we always have an owner on site ready to hear about your experience.
Come hungry. Come early.
Smokers are full.