The Craft
Every piece of meat that comes out of our pit has been treated the same way since day one: seasoned simply, smoked low, and pulled when it tells us it’s ready. Not when the clock says so.
We use post oak because it’s honest. It doesn’t fight the meat. It works with it. That’s the philosophy in everything we do here.
Fat cap stays on. We take off what doesn't belong and leave everything that matters.
Salt. Pepper. A few secrets. Applied the night before and left to do its work.
Post oak. 225°. No rushing. The pit does what it does.
An hour wrapped after the stall. This is where the magic finishes.