We’ve cracked the code by crafting the world’s best smoked brisket sandwich. It has crunch, acid, cheese and tender, succulent, smoky beef.

Our favorite variety of barbecue sauce is Kansas City Cowtown Bar-B-Q Sauce, which is manufactured locally. It won the 2001 American Royal Barbecue Contest. That means that other people who also know barbecue, like really know barbecue, deemed it to be as fantastic as we believe it to be.

Smoked brisket sous vide is splendid. Delicate. Fragrant. Juicy. Flavorful. It delivers everything that you could ask of a brisket.

Pork spare ribs are big and meaty with tons of fat and connective tissue that melts when cooked low and slow -- a barbecuer’s barceque.

13 hours in a smoker and some arduous fork work produced the pulled pork for these sliders served with cole slaw and barbecue sauce.

The cut of pork shoulder is often called, “Boston butt” or “pork butt.” It may be the cut best suited for smoking. Here's our recipe for Kansas City-style smoked pork shoulder.

Making a tender, succulent brisket takes practice and skill.  Do it right—oh man, that’s divine dining.