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Smoked Meats
Smoked Short Ribs
Slow-smoked over oak wood for 8–12 hours, these richly marbled short ribs deliver unmatched flavor and a melt-in-your-mouth tenderness. Our most marbled cut — deeply indulgent and irresistibly tender.
Smoked Salmon
Cured in-house, then gently smoked low and slow over apple wood for a delicate, tender finish. The mild sweetness of the apple wood enhances the natural richness of the fish, creating a silky, flavorful centerpiece. A true showstopper worthy of any feast.
Smoked Brisket
The king of Texas Barbecue. A perfect harmony of lean and fatty cuts, smoked low and slow for 12 hours until it reaches melt-in-your-mouth tenderness. This Texas classic is all about bold flavor, a rich bark, and that unmistakable smoke ring.
Smoked Beef Cheeks
A true delicacy of Texas barbecue, smoked beef cheeks offer the rich tenderness of brisket with an unctuous, gelatinous layer that adds depth and flavor. Smoked low and slow over oak wood, the result is a silky, fork-tender bite that’s packed with bold, beefy character.
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