Meat Shop

Whole Cuts. No Scraps. No Shortcuts.

The Meat of It

At Rollin’ Smoke, every order comes with a guarantee: you’re getting the entire original cut- never trimmed down, never pieced together. We ship the entire piece of meat just as it came off the pit (pre-sliced and vacuum-sealed, of course). Crafted in small batches, never mass-produced, and delivered from our pit to your porch in under 48 hours. This is Texas barbecue the way it was meant to be. 

prime grade smoked

brisket

Smoked low and slow over pot oak and pecan for 12 hours. Point (fatty) and flat (lean) cuts are separated, pre-sliced, and vacuum-sealed for peak convenience and flavor. 

~18 servings

free range smoked

turkey breast

Brined for 24 hours, seasoned with a light rub, then slow-smoked over post oak and pecan wood. Boneless, free-range, USDA Grade A, hormone-free- sliced and vacuum-sealed for easy serving. 

~ 8 servings

Carolina Style

Chopped Pork Butt

Chopped pork butt smoked for 7 hours and tossed in a bold, vinegar-based Carolina sauce. Vacuum-sealed for peak flavor that’s ready to serve- sandwiches, spuds, or straight off the fork. 

~16 servings

smoked Garlic

sausage

Perfectly seasoned blend of pork and beef sausage with a whisper of spicy kick, lightly smoked. Five links per package; fully cooked; vacuum-sealed for freshness.

~ 5 servings

smoked baby back

ribs

Dry-rubbed with a salty, smoky blend and just a kiss of heat, then slow-smoked 5-6 hours over post oak and pecan. Perfectly tender and portioned. Each rib slab has about 12 bones, split into two vacuum-sealed packs for easy serving and peak freshness.

~ 4 servings