Beef brisket is a large cut of meat from the breast or the lower chest of a cow. It is one of the nine beef primal cuts and one of the four main barbecue meats. It is a relatively tough piece of meat because the animal works it while moving. Brisket is full of connective tissue, so brisket must be cooked over low heat for a long time to break down the tissue without overcooking the meat. Our central Texas style brisket is smoked over post oak in our offset smokers for 16-18 hours.

Pork ribs are cut directly from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig's rib cage. Our ribs are known for their beet-red, satiny exterior, the perfect counterpoint to the sweet, succulent interior, which can definitely go sauce-free.

Sausage is the holy formula of the most flavorful parts of the animal expertly ground down to perfection and cased for smoking. Our homemade sausage is available every day. The original link is pork heavy, with some beef and fresh garlic.

Turkey Breast needs no introduction or explanation. Our pit-smoked turkey is a hands down standout and never disappoints as a crowd pleaser. The smoked turkey here at TRUTH is peppery, buttery, and unforgettable.