#Smokingoodfood

Smoked Brisket

The process involves seasoning the brisket with our homemade dry rub-before smoking it over a sweet cherry wood for up to 16 hours. The slow cooking process allows the connective tissues to break down, resulting in a melt-in-your-mouth tenderness.
A Properly smoked brisket has a dark, flavorful crust known as the "bark" a deep smoky aroma, and a pink ring beneath the surface, which is a sign of proper smoking technique.

Smoked Wings

Smoked Chicken Wings are infused with deep, smoky goodness from slow cooking over a hardwood. Our wings are seasoned with our dry rub before being smoked for up to 2 hours. This allows the wings to absorb the rich flavors of the cherry wood.

St Louis Ribs

Smoked St Louis ribs are a BBQ favorite known for their rich flavor, meaty texture, and perfect balance of fat and tenderness. Our ribs are seasoned with our dry rub and smoked low and slow with a cherrywood to enhance the smoky flavor for about 6 hours. The results are a rack of ribs with a deep, smoky bark, tender meat that pulls cleanly from the bone.

Smoked Whole Chicken

Smoked whole chicken is a flavorful, juicy dish that combines the rich taste of smoking with the tenderness of a well-cooked bird. Seasoned with our dry rub, then smoked low and slow with a cherry wood, which infuse the meat with a deep, smoky aroma. The end result is a beautifully golden-brown with a crispy, flavorful skin and juicy, tender meat.
Smoked whole chicken has a pink hue around the bone, which is a result of the smoking process. This occurs because the slow cooking and exposure to wood causes a reaction between the myoglobin in the meat and gas from the smoke, creating a harmless pink "smoke ring." This pink is noticeable around the joints and near the bone, even when the chicken is fully cooked.

Smoked Brussel Sprouts

The dish starts with fresh Brussels sprouts, which are smoked until they develop a deep, slightly smoked flavor. After smoking, they are sautéed in a pan with crispy bacon and garlic, allowing the rendered bacon fat to coat the sprouts, enhancing their taste and texture.