Barque Smokehouse

Brisket

Texas-style flat and point, smoked until the bark is near-black and the interior runs with rendered fat — the signature cut and the reason people make the trip

Pork Spareribs

Full slab smoked low and slow, with enough bark to satisfy purists and enough tenderness that the meat slides without falling apart

Smoked Half Chicken

Juicy throughout from the long smoke, with crisp rendered skin — a reliable order for anyone not committing to a full beef or pork programme

Mac and Cheese

House-made and properly rich — one of the sides that actually earns its place on the tray rather than existing as an afterthought

Coleslaw

Creamy, tangy, and calibrated to cut through the fat of whatever smoked meat it accompanies — does exactly what a BBQ slaw should do

Smoked Sausage

Snappy casing with a smoky, well-seasoned interior — a good addition to a mixed platter if you want variety across the protein range

Whiskey Cocktails

A serious curated whiskey list with house cocktails that lean smoky and spirit-forward — a cut above what most BBQ spots bother with