Brisket

Family Owned & Operated


Brisket is the result of a dream of Jeff Vallancey’s. Jeff was born and raised in a small town of Greenville, Texas and his wife Laney is from West Virginia.
Our smoker is a custom-made rotisserie BBQ PIT that we had built in Texas. It weighs 4,200 pounds and will hold 750 pounds of meat. Brisket and Pork Butts are smoked 12-14 hours, while Chicken, Turkey, and Ribs are smoked for 3-4 hours at a low temperature of only 200 F. All our meats have a simple rub. No sauce is used during the smoking process. We don’t want to cover up the taste of the meat and smoke. BBQ is a process of time and smoke, as it can’t be rushed, it’s a labor of love! Texas style is a dry rub, but we do offer 4 different sauces that are made in-house. Our sides and desserts are southern county recipes of Laney’s made in-house from scratch. Their son Shane is the operations manager that works with our kitchen staff to come up with our daily specials along with bartending and/or greeting customers at the door.