Real Pit
BBQ.

We don't rush it. Low heat, real hardwood, and time — that's the only recipe we know. Every rack, every brisket, every bird smoked from scratch, every single day.

See the Menu The Meats

16hr

Brisket smoke time

Hardwood blends

Straight from the Pit

The Meats.

Texas Brisket

USDA Prime, salt & pepper only. Smoked over post oak for 16 hours until the bark is set and the inside is pure silk.

Low & Slow 225°F

St. Louis Ribs

Full slab, dry-rubbed with our 11-spice blend, wrapped and finished with a Georgia peach glaze. Fall-off-the-bone.

6-Hour Smoke

Pulled Pork

Bone-in pork shoulder, smoked overnight and hand-pulled to order. Served with our tangy Carolina vinegar sauce.

Overnight Smoke

Smoked Turkey

Brined for 24 hours, then slow-smoked over cherry wood. Moist, flavorful, and honestly underrated.

Cherry Wood Smoke

How We Do It

From pit
to plate.

Select

We hand-select USDA Choice and Prime cuts from trusted local butchers every morning before the sun comes up.

Season

Simple rubs. The meat should do the talking. Salt, pepper, and our house blend — nothing more, nothing less.

Smoke

Real hardwood — oak, hickory, and cherry. Low heat. Patience. No gas. No pellets. Old school all the way.

Serve

Straight from the pit to your plate. When it's gone, it's gone. We don't reheat yesterday's smoke.

Hours

Mon – TueClosed

Wed – Thu11am – 9pm

Fri – Sat11am – 10pm

Sunday12pm – 8pm

Location

Address1040 Glenwood Ave SE

NeighborhoodEast Atlanta Village

ParkingFree lot behind building

Contact

Phone(404) 555-0247

Catering[email protected]

Large orders24hr notice appreciated

Real PitBBQ.

The Meats.

Order Up.

From pitto plate.

Real Pit
BBQ.

From pit
to plate.