We think smoke should be “old school.”
The way it’s been done for generations in

North Carolina, Tennessee, Texas & the Deep South.

Low temperatures over green apple wood
until the meat comes out moist & tender.

We don’t rush.

Some meats smoke for 13 hours, some 4 days.

Our sauces are all unique and made right here at
Sauk Trail.

Sit back, enjoy your meats, lick your fingers, and

Come Back Again.