Cut to order, weighed in front of you

Sixteen hours over white oak. Ask for moist (point) or lean (flat) — moist is the right answer.

Double-smoked brisket points, cubed and kissed back on the pit in molasses glaze until the corners go black and sticky.

Saturday + Sunday, till gone

Duroc shoulder pulled coarse, never minced, tossed light in its own drippings.

Brined a full day, smoked gentle, sliced thick off the bone.

St. Louis trim, black-pepper bark, pulled at the bend — not falling off the bone, letting go of it.

half rack 19

Coarse pork and brisket trim, red pepper and garlic, natural casing with real snap. Made in-house Thursdays.

The dinosaur cut. Salt, pepper, smoke, nothing else.

Fridays only

Chopped burnt ends, sweet-heat glaze, pickled red onion, on Texas toast. The one on the sign.

Pulled pork, cider-vinegar slaw, dills, seeded roll.

Sliced moist brisket, charred onions, pit mustard, Texas toast.

Split hot link seared flat, griddled onions, yellow mustard, seeded roll.

Thick-cut turkey, pit bacon, jalapeño slaw, seeded roll.

A quarter pound more than it needs to be.

The reasonable order.

Three meats. Bring a friend or don't.

Slow beans with burnt-end trimmings and molasses.

The Kansas City side. White cheddar, roasted poblano.

Double-fried in beef tallow, pit salt.

Cider bite, celery seed, no mayo in sight.

Smoked-gouda béchamel, toasted crumbs, cast iron.

Long-simmered in smoked-turkey pot liquor.

Six to an order, sorghum butter for dragging.

Dill spears, brined Mondays, cold and loud.

Dark-syrup custard, toasted Missouri pecans, burnt-honey cream.

Vanilla wafers gone soft, served cold from the walk-in.

Warm fudge icing, flake salt.

Brewed every morning. Unsweet on request, no judgment.

Tart, ruby-red, made for brisket.

Bottled draft style, heavy on the sarsaparilla.

Whatever the brewery two blocks over sent this week.

Dark roast, bottomless with any plate.