The brisket features slow-smoked beef with a thick bark from a dry rub, sliced thick and served with house barbecue sauce on the side. This version stands out for its extended smoking time over oak wood, yielding deep smoke rings and tender meat that pulls apart effortlessly. Juices pool on the plate as it's cut tableside, with a balance of crusty exterior and moist interior that holds up well even in sandwiches. The generous portions come alongside coleslaw and beans for a complete plate.