Beach Hill Smokehouse

Smoked Brisket

Texas-style with a firm bark and visible smoke ring — sliced to order, fatty or lean, and the fatty cut is the right call

Pork Ribs

Fall-off-the-bone St. Louis or baby back style with a sticky, sweet-smoke glaze and good pull

Pulled Pork

Slow-smoked shoulder, shredded and served with sauce on the side — solid sandwich or plate option

Mac and Cheese

The most praised side — creamy, properly cheesy, and holds its own next to the heavy mains

Coleslaw

Creamy slaw that cuts through the richness of the smoked meats — standard execution, does its job