For meat preparation, we prefer the tried and true slow cooking method, using white oak wood in our handmade pits. Many popular BBQ joints use Southern Pride or similar large smokers. These rely on gas or electricity and little wood, but they do smoke lots of meats at once. Our slow-cooking method requires more human intervention and care. We designed our own pits to get the result of the unique taste and texture of a backroads Texas product.

Our all natural beef brisket is hormone- and steroid-free. The cattle are fattened without the use of hormones and no antibiotics are used at critical stages. While this beef is leaner (20-25% less fat) than typical U.S. beef, it is juicy and retains a great smoky flavor. After the briskets are prepared with a dry coffee rub (Coffee courtesy of Guate Java) of mixed spices, they are smoked with oak wood in handmade pits for 12 – 24 hours. We invite you to taste the difference!

All of our food is made from fresh, not canned or frozen, ingredients whenever possible. And, to insure freshness, cooking and prepping are done at Pappy's daily. We think you’ll enjoy our three homemade BBQ sauces, each from a different part of the states.