Project Description

Our proteins are cooked to perfection.

Pork, Beef, Chicken, Turkey all have different temperatures they cook best at. We strive to always cook low & slow. Bigger proteins such as pork shoulder & brisket cook at 225° for 12 to 18 hours. These cuts have fats to render, connective tissue that include collagen, elastin & reticulin. Once broken down the pork pulls easily with just our gloved hands.

Brisket is a cut from the heavily-worked pectoral muscle of the steer. The muscle fibers are tough and are held together with a web of connective tissue. This tissue is primarily made up of collagen. held together with a web of connective tissue. Collagen is a protein that needs to be cooked with both the proper temperature and time. Once cooked down the brisket will appear to wobble like jello.
Poultry like chicken & turkey have less connective tissue and we cook them at a higher temperature for a shorter amount of time.
We pride ourselves on smoking the best quality proteins, making them perfect every time by being consistent with our processes.