The Process

The Brine and Time Process

Our process is more work but it is well worth it. We start by brining all of our quality beef, chicken and pork. Our brines will vary depending on the protein. This helps us create a more flavorful and tender product.

From there we add more flavor by coating our products with a thick layer of rub. Some of our rubs are slightly sweet and others have a bit of a kick. Once thoroughly coated with rub, we smoke the meat for up to 15 hours.

It is a painstakingly process but the results are well worth it. And we all know you deserve it!

What We Believe

We believe our customers should get the most flavorful smoked meats that are a break from the norm, at a fair price.

Which is why we don’t hide our meats behind a bunch of barbecue sauce.

We feel the only way for a consumer to truly tell if the meat they’re buying is tender and full of flavorful is to sell it without sauce, which we do. In addition to hiding minor league meats in major league sauces, others will use sauce as a way to drive their profits by offering less meat, and, you guessed it, more sauce. That doesn’t sit right with us. Ain’t nobody got time for that.

Don’t get us wrong; we love a good barbecue sauce! But we don’t cut corners around here. Our flavor is undisputed, bite for bite. And to keep a winning record, it’s gotta come out sans sauce.