Our cooking method- After applying our dry rub (spices and herbs), meat is smoked for 18 hours at 250 degrees. “Pit to plate” we sliced and chopped before serving, you will notice a pink smoke ring. That’s the real signature of hickory smoked barbeque. We recommend our pouring sauces right before eating.
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Jack's Bar-B-Que Texas Brisket (notice the
pink smoke ring). |