Before the first plume of smoke rises from our custom made Ole Hickory pits, Smoke BBQ separates itself from the competition by sourcing the highest quality meats from specific regions of the US. Whether it is Midwest Angus Beef Brisket or Jalapeno-Cheddar Sausage produced for us with premium ingredients in Texas, we start with only the finest meats (with no antibiotics, no steroids, and no added hormones).
Championship BBQ is one part quality meat and an equal part quality wood, with a good amount of passion, tender loving care, and magic added for good measure. Smoke BBQ uses natural Post Oak wood with all of our meats, then adds a blend specific to the each type of meat, whether it is a touch of hickory to increase the smokiness on our brisket or fruitwood on our chicken wings. The wood selected for the meat is no different than pairing a fine wine to complement a meal.
Kosher salt, crushed black peppercorns, cayenne pepper as well as many other natural ingredients can be found in one of our 5 unique rubs. Like the wood selection, our rubs are designed to enhance the flavor of the meat. All our rubs are designed and prepared in-house daily.
The Art of Brisket
The secret to great brisket is recognizing that every single brisket is unique in both weight and marbling. Everyday our staff hand trims hundreds of pounds of our highest quality Angus brisket. Each trimmed brisket is coated with a generous amount of our rub before being placed in our onsite smoker for 14-16 hours of low heat to achieve the tender, moist, and flavorful Brisket our guests have come to crave.
Our Famous Pastrami
We start with the finest natural Angus beef brisket and cure it in our original brine recipe of Himalayan pink salt and other natural ingredients and spices for 7 days. It is rubbed with our original recipe of crushed black peppercorns and spices and smoked over Post Oak wood for up to 16 hours and steamed to bring out the moist, tender, delicate flavor we have become famous for.