Order ahead

Skip the line, not the smoke

Build your order, pick a time, and it's bagged on the pickup shelf with your name on it. Pay at the window.

Meats by the Pound

Prime Brisket
Sixteen hours over white oak. Ask for moist (point) or lean (flat) — moist is the right answer.
16 / half lb
Burnt Ends
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
17 / half lb
Pulled Pork
Duroc shoulder pulled coarse, never minced, tossed light in its own drippings.
11 / half lb
Smoked Turkey Breast
Brined a full day, smoked gentle, sliced thick off the bone.
12 / half lb
Pork Spare Ribs
St. Louis trim, black-pepper bark, pulled at the bend — not falling off the bone, letting go of it.
half rack 19
34 / rack
Emberline Hot LinkHOT
Coarse pork and brisket trim, red pepper and garlic, natural casing with real snap. Made in-house Thursdays.
8 each

The Emberline
Chopped burnt ends, sweet-heat glaze, pickled red onion, on Texas toast. The one on the sign.
16
Slow Pull
Pulled pork, cider-vinegar slaw, dills, seeded roll.
13
The Foreman
Sliced moist brisket, charred onions, pit mustard, Texas toast.
17
Hot Link GriddleHOT
Split hot link seared flat, griddled onions, yellow mustard, seeded roll.
12
Smoked Turkey + BaconHOT
Thick-cut turkey, pit bacon, jalapeño slaw, seeded roll.
14