The Menu.

16-hour oak-smoked, thick bark, deep smoke ring. Sliced to order.

Slow-rendered pork, kissed with a vinegar mop.

Brisket point candy. The corner pieces. The reason you drove out here.

Brined 24 hours, hickory smoked, sliced thin.

Coarse-ground, snappy skin, hickory smoked.

1/3 lb prime brisket, two sides, pickles, bread.

Half rack of St. Louis ribs, two sides, bread.

Pick three: brisket, ribs, pulled pork, chicken, hot link. Two sides.

A taste of everything on the pit today. Built for the bold.

Brisket, burnt ends, smoked gouda, pickled onion, sweet-heat sauce.

Pork shoulder, slaw, vinegar mop, crispy onions.

Thin-sliced brisket, melted gouda, smoked au jus on the side.

Snappy hot links, charred peppers, remoulade.

Smoked turkey, gouda, bacon jam, sourdough.

6 bones. Tender, glazed, dusted with fresh rub.

12 bones. Enough to share. Or not.

Trimmed cartilage-rich tips, tossed in smoke jam.

Bone-in, skin-on, glazed with our house rub.

Six wings, dry-rubbed, smoked, then flash-fried crispy.

Half chicken, two sides, cornbread.

Three cheeses, brisket crumble, hickory crust.

Pinto beans simmered with burnt ends and bourbon.

Crunchy cabbage, apple cider dressing, black pepper bite.

Cast-iron, honey butter, jalapeño optional.

Yukon gold, bacon, scallion, smoked aioli.

Cotija, lime, chili crisp, cilantro.

Vanilla wafers, fresh banana, bourbon whipped cream.

Smoked pecans, dark molasses, flaky crust.

Warm, gooey, salted. Add a scoop for $3.

Steeped strong. Sweet but not silly.

Cane sugar. Glass bottle. The way it should be.

Mesquite-smoked, bourbon, demerara, orange.

Rotating local taps from Nevada breweries.