
Based on 4,412 reviews
Post-oak-smoked brisket with a thick peppery bark and a pink smoke ring - fatty and lean cuts available by the pound
Spice-rubbed ribs glazed with house jerk sauce - the signature crossover dish from pitmaster Billy Durney
Smoked lamb belly on a baguette with pickled vegetables and Vietnamese-style herbs - a downtown-deli twist on the smokehouse