Smoke has
a schedule

Black-pepper bark, 14-hour oak smoke and a buttery slice.

Dry-rubbed pork ribs, sticky edges and a clean pull from the bone.

Cider-mopped shoulder, hand pulled and finished with its own jus.

Herb-brined breast, oak smoke and cracked pepper.

Coarse-ground pork and beef, sharp cheddar and fresh chile.

Tea-brined, oak-smoked chicken with crisp burnished skin.

Garlic, black pepper, cider glaze and charred scallion.

Choose one smoked meat, two sides, pickles, onion and white bread.

Choose two meats, two sides, pickles, onion and white bread.

Brisket, ribs, sausage, pulled pork, three sides and all the fixings.

Chopped brisket, pickles, onion and tangy house sauce on a potato roll.

Pork shoulder, mustard slaw and cider sauce on a potato roll.

Turkey, bacon, tomato, greens and pepper mayo on toasted sourdough.

Three cheeses, toasted breadcrumb and a hint of smoke.

Pinto beans, brisket ends, tomato and chile.

Cabbage, carrot and tangy yellow-mustard dressing.

Charred beans, bacon, onion and black pepper.

Brown-butter cornbread with sorghum butter.

House-cut russet chips with malt-vinegar powder.

Dill cucumbers, sweet onion and pickled jalapeño.

Vanilla custard, banana, wafer crumble and torched meringue.

Dark caramel, toasted pecans and whipped crème fraîche.

Warm dark-chocolate cookie with flaky salt.

Rye whiskey, maple, walnut and orange.

Vodka, ginger, lime and smoked pineapple.

Black tea, peach, lemon and soda.

Fresh lemon, cane sugar and cracked ice.