Smoked Meats
Hickory-smoked the way it’s supposed to be
There’s a right way to do barbecue: steady heat, real wood, patience, and a crew that cares about the details. At Mr. Barbecue in Winston-Salem, our smoked meats are cooked low and slow over 100 percent hickory wood, the same way we’ve done it for decades.
This page is your starting point.
If you want to know what makes our barbecue taste like Mr. Barbecue, pick a meat below and see exactly how we prep it, smoke it (or fry it) and serve it.
Real Smoke. Real Craft. No Shortcuts.
Smoke is not a flavor we add later. It’s built into the process from the first step.
Hickory wood only: Clean, consistent smoke that pairs with pork, brisket, chicken, and ribs.
Traditional low-and-slow cooking: Time does what temperature can’t.
Hands-on prep and portioning: Consistency matters, and we don’t guess anything about what we do.
Served with pride: We keep the process tight so the food hits the table the way it should.
Choose Your Smoked Meat:
