The Pit

Texas beef brisket: Marinated for 48 hours, then dry rubbed and slow smoked for 12 hours with black cherry, oak and a quick finish with mesquite -- this is an original and unique taste for true brisket lovers.

Beef and Pork Ribs: We smoke 'em with oak and pecan wood and then apply a maple glaze to seal in the juices. They're so good you'll freak out just looking at them.

Tantalizingly tender chicken: Have it mild or spicy; this chicken will have you going for lots of paper towels -- it's that juicy and so amazingly flavorful you'll weep with delight.

Smoked salmon: Crusted with genuine Texas pecans and slow smoked in black cherry and apple, this is truly a delicacy. Sort of like a desert disguised as a main course meat dish. Yeah, just try to eat only a bite or two.

"Barbeque sauce? We ain't got no barbeque sauce. You don't need no sauce on our meat!"

Hardwoods

Black Cherry: This wood has a very light and sweet taste that is unique and unmistakable. Highly valued by woodworkers for crafting beautiful hardwood furniture -- we really burn it up with pride.

Texas Oak: Live and Spanish Oak hardwoods deliver a sturdy but not overpowering flavor to meats. Prized and recommended by many old timers as the wood to use in cooking good barbeque, we stand by it as a true Texas tradition.

Mesquite: sometimes referred to as "mesqerious" it is truly a strange and wonderful flavor. Carrying a rich and robust taste, this wild wood is not one to be trifled with -- it can go from wonderful to wicked if mishandled.

Native pecan and apple: Sweet and invigorating -- these two round out our other more forceful hardwoods with their mild manners and solid flavors.