The secret’s in the fire.

The most important part in creating the desired flavor profile in our meat is the way the fire is managed. 

A common misconception is that the thicker the smoke, the better.  Here at ASATT BBQ, we believe in the exact opposite.  A transparent blue smoke is the sweet spot. This leads to a cleaner flavor and allows the meat to absorb the right amount of smoke without masking the flavor in the meat itself.  

Our fire is stoked in our Traditional Offset Smoker, using a variety of Hickory, Post Oak and little Mesquite wood to create a tasty flavor profile. 

Low and slow (brisket and pork butt smoke for 10+ hours, and our ribs & turkey breast go for about 6 hours) is the name of the game for our meats. When ready, we always let the meat rest before slicing or serving to let the juices resettle and the meat to relax. Our own in house rubs create the bark and flavor we love.   

The style of ASATT BBQ takes a lot of time and is very labor intensive, but it is truly a labor of love!