we smoke our pork shoulders for over 12 hours and pull them by hand for the ideal mix of crusty, smoky meat from the outside and tender, juicy meat from the inside.
after about 15 hours in the smoker, our brisket is moist and tender. the deep, rich smoke flavor is complemented by a 2-layer spice rub and our vinegar-based brisket bbq sauce.
don't let the pink, juicy meat scare you. we promise our chicken is fully cooked. in fact, these yardbirds have been smoked for three hours, which is what gives the meat that color, flavor, and juiciness.
made for us by rudy mikeska's bbq in taylor, texas, these links are complex and balanced in flavor with a soft and lingering peppery finish.
sliced or chopped
Menu for Smoque BBQ provided by Allmenus.com
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