Our Story
As a kid, growing up in small town western Kansas, I spent a lot of time running around in my grandparents restaurant. My grandmother always made sure that I had plenty of delicious food. It’s where I learned what Rocky Mountain Oysters were and that steaks back then came in two sizes, “petite” and “man size”. 40 years later, I’m thrilled to be able to share my passion for great food with you. ~Pit Master Everett
1987
I took a job working in a local meat shop in the heart of beef country. It was here that I learned the basics of the various cuts of meat and why fat and marbling were a good thing. The only brisket I had at this time in my life came from an oven and was doused in liquid smoke.
2014
I smoked my first brisket on a pellet smoker. While I was told it was good, I thought it was a disaster. Later that year, after many more attempts, I perfected my signature rub and many of the techniques that I still use today to make tender, flavorful and mouthwatering brisket.
2020
In what seemed to be an endless amount of spare time, I kept tinkering with recipes and smoking brisket. It was during this process that I created something I called the brisket bomb and the rest is history. Brisket is definitely king.
From Our Pit Master
Our team loves what we do. We enjoy meticulously preparing and putting in the hours to deliver quality and flavorful food. Our smoke sessions can last as long as 16 hours and lots of effort goes into making sure that our product is on point each and every time. We continue to strive toward making exceptional dishes from our core line of delicious smoked meat. Our legendary “Brisket Bomb” is a must try.
