We cook behind our restaurant in a specially built enclosed smoke room and we use The "Dominzer" to prepare ALL the meat...and we been smokin' meat right here for more than a quarter a decade. The real question is how do we do it? I suppose we'll tell you a little...it takes up to 14-20 hours to smoke some of the meat..and its gotta be fresh, not frozen, and trust me even though you see a little pink inside...it's done. The pink comes from the patented (not really patented) smokin' process developed by Brady himself using only hand selected wood..

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