Brisket hit with a classic salt and pepper Seasoning, then smoked low and slow over hickory until the fat is rendered. Served with cider slaw, house-made pickles and house BBQ sauce.

Cubed up brisket point hit with additional smoked for 5 hours, then slathered with BBQ sauce and roasted. Served with cider slaw, house-made pickles, and house BBQ sauce.

Porkbelly rubbed with our sweet and spicy red velvet spice blend. Hickory smoked for 8 hours then cubed and dosed with BBQ sauce before roasting to perfection. Served with cider slaw, house-made pickles, and house BBQ sauce.

Baby back ribs rubbed with our sweet and spicy red velvet spice blend. Smoked until fall off the bone tender. Served with cider slaw, house-made pickles, and house BBQ sauce.

Pork shoulder rubbed with our sweet and spicy red velvet spice blend. Smoked low and slow until falling apart. Served with four slider buns, cider slaw, house-made pickles, and house BBQ sauce.

Texas hotlink on a bun with house-pickled jalapenos, pimento cheese, and cider vinegar slaw.

16 oz. Intriguing 5 cheese blend, extra rich, creamy and smooth.

16 oz. A complex blend of beans, and veggies (spiced medium heat). Served with a kicked up sour cream sauce, pickled jalapeño peppers and a side of cornbread.

16 oz. Served with a kicked up sour cream sauce, pickled jalapeño peppers and a side of cornbread.

Smoked for 4 hours with hickory smoke, olive oil salt, and pepper. Served with BBQ sauce and a kicked up sour cream. 1/2lb Average

Belgian IPA with Summit hops in the boil and Citra and Amarillo in dryhop. 7.6% ABV. Must be 21 to purchase.

Must be 21 to purchase. IIPA with different hops depending on the week we package. 8.5% ABV.

Must be 21 to purchase. Imperial Stout fermented on toasted oak with almond flour, chocolate, cinnamon sticks, vanilla beans, ancho chilies, guajillo chilies, habanero chilies, finished on Solo's Mexico Quiavicuzas blend. 12.0% ABV.