Slices of slow-smoked beef brisket arrive with a dark, bark-crusted exterior from hours over hickory wood, paired with house-made barbecue sauce on the side. The kitchen trims the fat cap precisely before smoking, yielding tender meat that pulls apart with a gentle tug rather than shredding. It comes standard with coleslaw, baked beans, and cornbread, filling a large plate built for sharing. Diners note the balanced smoke ring and juiciness that holds up even when reheated.