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Authentic Texas BBQ; The Difference Is In the Smoke

Updated: Jul 15

Mankind has been harnessing fire for cooking since the beginning of time. Whether utilized in earth ovens, boiling liquids, or over open flames, ancient civilizations sustained themselves through the heat and valuable smoke fire provides. Chiefly, smoked meat preservation afforded healthy proteins to our predecessors before refrigeration became commonplace. Up until the mid-1900s, American pioneers and their families depended on smoked meats as a primary food source while they settled the land.

Although modern barbecuing practices capitalize on the ease and comfort of electric and gas appliances, Alley BBQ remains committed to the tried and true methods of our past. We smoke all of our meat low and slow, in a handcrafted BBQ pit, using only salt and pepper to accentuate the flavorful delicacy of locally harvested hardwood smoke.

The process is not an easy one, as it requires up to 20 consecutive hours of skilled craftsmanship from a pit master who understands the intricate behavior of smoke mechanics to create beautiful smoke rings outlining each piece of savory meat. When that happens, you'll bite into a masterful marriage between the present and the past that transcends the ages.

So cowboy up and ride on over to Alley BBQ where you'll quickly discover in every serving of brisket, pulled pork, chicken, sausage, ribs, and even salmon or our famous pecan pie: it's the smoke that makes the difference!