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, whole 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