Vineyard, UT · Real Texas BBQ · Licensed Home Kitchen
Salt, pepper, and patience. Every brisket and pork butt is slow cooked for 36 hours and finished over real hardwood smoke — order yours, pick your date, and come get it while it's still warm. Priced by finished weight — you pay for meat, not shrinkage.
A whole brisket or butt isn't dinner — it's the main event. Here's where folks put Bubba's to work.
One brisket feeds 18–27 folks and nobody argues about the menu. The reunion classic for a reason.
Potluck-scale BBQ with zero effort from the activities committee. Set it on the serving table and take the credit.
Two years is a long time to go without real BBQ. Welcome them home — or send them off — the right way.
UVU and BYU are minutes away. Cap, gown, and a pile of pulled pork.
Brisket beats catering-tray lasagna every time. Your guests will remember the meat.
July 24th, the 4th, Labor Day — if there are fireworks involved, there should be smoke too.
Football Saturdays and Super Bowl spreads. Set it out and watch it vanish by halftime.
Feed the whole department for less than catering — and be the one who ordered it.
Feeding more than 30? Order one of each and call it done.
Full smoked brisket, full pulled pork butt, or both. Tell us how many of each.
Choose a pickup day at least 3 days out on the calendar. Smoker space is first come, first served.
Bubba confirms your date and your spot on the pit within a day, by email or phone.
We weigh your finished meat in front of you and you pay by the pound. Cash or card at pickup.
Bubba learned the art of bar-b-q the only way it can be learned — by living it. Over 60 years in Texas, feeding family, neighbors, and half the county off the same offset smoker. Now he's brought that art to Utah, and the neighbors here finally got their wish: a way to order a real Texas brisket without marrying into the family.
This is a microenterprise home kitchen operation (MEHKO) — permitted, inspected, and small on purpose. A few briskets and butts a week, each one slow cooked for 36 hours and tended by hand from trim to rest. When the smoker's full, it's full. That's why you book a date.
Simple and honest: you pay by the finished (cooked) weight, not the raw weight. Brisket loses a good share of its weight over a 36-hour slow cook — you only pay for the meat that actually lands on your table. We weigh it in front of you at pickup.
Give us at least 3 days. Every brisket and butt is slow cooked for 36 hours — no shortcuts — and smoker space is limited each week. Pick your date on the order form and we'll confirm within a day.
Figure ⅓ lb of finished meat per serving. A full smoked brisket (6–9 lbs finished) feeds roughly 18–27 folks, and a full pulled pork butt (4–6 lbs finished) feeds roughly 12–18. Big eaters or no sides? Plan closer to a half pound each. For a big get-together, lots of customers grab one of each.
We're not a catering service — no staff, no chafing dishes — but feeding a crowd is exactly what a whole brisket or butt is for. One brisket covers most reunions, ward parties, graduations, and backyard receptions on its own; add a pork butt and you've got a wedding handled. Order a few days ahead, pick it up the day of, and serve it warm.
A Microenterprise Home Kitchen Operation — a licensed, health-department-permitted home kitchen. Same rules on food safety as a restaurant, but the pit's in the backyard and Bubba's the one running it.
Orders are pickup at our Vineyard kitchen by default. Ask about delivery in your order notes if you're nearby — for larger orders we can usually work something out within our service area.
Two rules: a very sharp knife, and always against the grain. Look at the direction the muscle fibers run and slice across them, about pencil-width thick. Fair warning — the grain changes direction between the flat and the point, so turn the brisket as you go. Ask at pickup and Bubba will happily show you where the grain runs on yours.
Your meat comes rested, wrapped, and still warm if you time your pickup right. To reheat: 275°F oven, wrapped in foil with a splash of beef broth (brisket) or apple juice (pork), until it hits 165°F inside. Low and slow — same as it was cooked.
Smoker space goes fast around weekends and holidays. Pick your date and claim your brisket or butt today.
Order a Cook