Sixteen hours over Alaskan oak. Hand-rubbed brisket, fall-apart ribs, burnt ends worth the drive.
Sixteen hours over oak and hickory.
Hand-turned, basted, blistered.
It began in 2020 with one offset smoker, a stack of oak, and a stubborn belief that real barbecue can't be rushed. No shortcuts. No liquid smoke. No apologies.
Five years later, the smoke still rises before sunrise — every cut, every day, from scratch. Same hands. Same fire.
Every brisket goes on at 2am. Bark sets by sunrise, the stall hits mid-morning, we wrap at noon, rest by sundown. We don't sell brisket past close — when it's gone, it's gone.
"It's ready when it's ready."
4.8 average · 62 Google reviews
Best brisket north of the lower 48. Period.
Burnt ends so good I drove from Anchorage twice in one week.
Real fire, real wood, real BBQ. Worth every minute of the wait.
Better than anything I had in Austin. And yes, I said it.