What's That BBQ?

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Certified Angus Top Round (very lean), seasoned and smoked in our pit  with a mixture of charcoal & hickory. Cooked rare to medium rare.  Tender & juicy. Sliced very thin.

Certified Angus Beef Brisket cut of meat, rubbed with our special "Slaughterhouse" Rub, and marinated for 24 to 48 hours. Smoked with a blend of Hickory & Applewood for 8 to 10 hours until well done. Tender & juicy, with more fat & sliced thicker than Pit Beef.

Pork Butt smoked with a blend of Hickory and Apple Woods for 12 hours,  until it falls off the bone and is then hand-shredded. Finally, we add our  special Sweet Barbecue Sauce.

Pork Butts prepared the same as above, except we add our special vinegar-based sauce with a blend of sugars and crushed red  peppers to kick it up a bit.