OUR SMOKED FOOD
We take great pride in providing you with the best quality food and services a human can provide. We do it ALL for you!
texas style beef brisket
we use USDA prime BRISKET, PERFECTLY SMOKED & so moist & tender, it melts in your mouth!
Our Texas Style Beef Brisket are wet aged for 14 days before they are perfectly trimmed and rubbed with our dry rub. Then wrapped with clear wrap and placed back in the refrigeration for 8 more hours. They are now ready for the smoker. We smoke them with Post Oak Wood from Llano, Texas. This can take from 12- to 16 hours. They are removed and put in the Alto-Shaam for 6 hrs for resting before they are sliced and served
PRIME USDA BRISKET SLICED SANDWICHES
SLOW SMOKED PULLED PORK
We use only the finest fresh cuts of Bone In Pork Shoulders. They are brined for 12 hours with a special blend of salt, sugar and spices. The meat is rubbed with our dry rub, and smoked for 12 hours using Post Oak Wood.
Vic’s signature SUASAGE
We grind our own sausage using premium cuts of beef brisket and pork shoulder. Our sausage is a coarse grind using Himalayan salt and number of high quality spices. We make a regular and Jalapeno style. We can custom make a special blend using Poblano or Hatch Chile peppers if you so desire.
vic’s signature DRY SAUSAGE MADE FROM SCRATCH
BBQ BEEF SHORT RIBS
Our Short Ribs are Certified Angus Beef. They weigh about one pound each. We use a dry rub and smoke them using Post Oak for about 5 hours until done.
SMOKED BONELESS HAM
Our Short Ribs are Certified Angus Beef. They weigh about one pound each. We use a dry rub and smoke them using Post Oak for about 5 hours until done.
SOUTHWEST BBQ CHICKEN & TURKEY BREAST
Our poultry is marinated for 12 hours in a special blend of salt, sugar and spices. The meat is dry rubbed with a secret blend of spices and smoked until perfectly done, left with a moist and tender finish
SMOKED SALMON FILLETS
Our Smoked Salmon is skinless boneless filets. We slow smoke these fillets until they are perfectly done using oak wood.