From Scratch, From Day One

A man wearing a cap and gloves is looking at a barbecue grill with sausages cooking inside, while holding a phone in his right hand.

Our Craft & Purveyors

OUR SMOKERS

CUSTOM BUILT AND PRE-SEASONED

Meat being cooked in an outdoor grill, with a barbecue thermometer attached to the side.

Built in the heart of Texas BBQ country, our two purple MM2000 pits are the heart and soul of our operation. We also have two 1,000-gallon Bison offset smokers, built in Texas. That’s why we proudly designed the restaurant so you can see them in action. Ask your server or one of our friendly pitmasters for a tour of the smokehouse.

OUR beef

BLACK ANGUS FROM THE MIDWEST

Group of black calves standing in a green pasture with hills and trees in the background.

Being serious about our brisket means we choose our beef wisely. We're proud to serve Prime Black Angus beef, which follows a higher standard for ranching for superior product.

OUR WOOD

POST OAK SHIPPED IN FROM TEXAS

A stack of cut firewood logs, showing the cross sections of the wood.

Southern-native post oak is the key to true Texas barbecue flavor. We smoke with a custom blend of woods including post oak and native species to create a truly unique North Shore flavor.

OUR PRODUCE

WE PROUDLY SUPPORT NEW ENGLAND’S FARMERS

Fresh yellow corn on the cob

We source locally grown produce for our market sides as much as possible. When it comes to freshness and seasonal inspiration, it just makes sense.

Better ingredients = better barbecue. It’s that simple.

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