We smoke all-natural, boneless turkey breasts instead of whole turkeys for several key reasons that enhance the overall experience for our customers: Flavor: Whole smoked turkeys don’t always absorb the smoke as evenly as smaller cuts, like turkey breasts. By smoking just the breast, we can ensure a deeper, more consistent flavor throughout the meat, keeping it tender and moist for a juicier, more flavorful result. Reheating: Smoked turkey breasts are much easier to reheat without losing moisture or flavor. Whole turkeys can dry out during reheating, especially since the white and dark meat cook at different rates. Ease of Serving: Carving a whole turkey can be cumbersome and time-consuming, especially for larger gatherings. Our smoked turkey breasts, on the other hand, are boneless and far easier to slice and serve quickly. And yes, if presentation matters, the slices of meat can still be arranged beautifully on a platter! We like to fan ours out over a bed of fresh herbs, with a few cranberries sprinkled in for a festive touch. Portability: For those traveling to out-of-town gatherings, smoked turkey breasts are far easier to package and transport. Whole turkeys take up more space and can be trickier to handle without compromising presentation or freshness. Efficiency: Focusing on turkey breasts allows us to prepare and serve the highest quality product in a more manageable and efficient way for both you and your guests.

Preorders for our signature Thanksgiving Smoked Turkey Breasts will be available for purchase on our website through Friday, November 15th, 2024 at 5pm EST. To order, simply add your product to your shopping cart and complete your payment at checkout. We accept all major credit cards. If you have any issues or questions, please contact us.

We offer free local pickup and $5 delivery within the Oakhurst neighborhood of Decatur, GA. Pickup orders will be available: Saturday, November 23rd 10 AM - 1 PM The Elizabeth Wilson Community House (in Oakhurst) 322 W Benson St., Decatur, GA 30030 Parking is available on site. Please be sure to collect your order during the specified timeframe! Deliveries will be made: Saturday, November 23rd 2 PM - 5 PM If you won’t be available during the scheduled delivery timeframe, please leave a cooler with ice at your delivery location. This will allow us to safely store your order until you return.

Absolutely! You can purchase as many turkey breasts as you’d like in any available size to accommodate your holiday gathering. Simply add them to your cart and proceed to checkout. Please note, however, that we have a limited supply—order early to ensure availability!

We’ll certainly do our best to make special arrangements for you! Please email us to see what we can do to accommodate your request.

You can cancel your order at no extra cost anytime before November 15th, 2024 at 5:00 PM. Once the preorder window closes, orders cannot be canceled or changed.

Serving Guide: Sample Pack: Contains 1 lb of sliced turkey, serves 1-2 people. Small Smoked Turkey Breast: Weighs 3-5 lbs, serves 5-8 people. Large Smoked Turkey Breast: Weighs 7-9 lbs, serves 9-12 people. For easy reference, this information is also included in each product description.

Our turkey breasts are brined for 24 hours, seasoned with our house poultry seasoning blend, basted with butter and herbs, and slow-cooked in our offset smoker for at least 5 hours. To lock in moisture and flavor, we promptly vacuum seal each breast with a bouquet garni immediately after it comes off the smoker. We then refrigerate it until you arrive for pickup, ensuring optimal freshness.

After pickup, your vacuum-sealed turkey breast can be stored in the refrigerator for up to 7 days (though it can safely last up to 10). For out-of-town gatherings, it transports easily in a cooler with ice and can be refrigerated upon arrival to your destination until ready to serve.

Yes! If you don’t consume the turkey within 10 days, place it in a freezer-safe bag or, if it’s still unopened, keep it in its original vacuum-sealed packaging and freeze it for up to 6 months.

Reheat Instructions for Whole Smoked Turkey Breasts: [download the PDF Guide here] Bring Turkey to Room Temperature If frozen, thaw your pack of turkey in the refrigerator overnight. When you’re ready to reheat, remove the vacuum-sealed pack from the refrigerator and let the turkey breast sit at room temperature for about 30 minutes. Simmer Fill a large pot with water and bring it to a low simmer (around 170°F/77°C). Make sure the water is not boiling. Submerge the vacuum-sealed bag containing the turkey breast into the water. Heat the turkey breast for about 45 minutes to an hour, depending on the size. The internal temperature should reach 140°F (60°C). Remove from Water Bath Once heated, carefully use tongs to remove the bag from the water (this part can be tricky, so use caution!). If desired, wear an oven mitt for added protection on your opposite hand. Place the hot bag on a kitchen towel to absorb any excess water. Slice & Serve Using scissors, open the bag and remove the turkey breast, ensuring any remaining liquid stays inside. Transfer the turkey breast to a cutting board, slice to your desired thickness, and arrange the pieces on a serving platter. Finally, pour the retained juices and herbs over the sliced meat for extra flavor. Enjoy! Reheat Instructions for Sliced, Smoked Turkey Sample Packs: [download the PDF Guide here] Water Bath Method (Recommended) Bring Turkey to Room Temperature If frozen, thaw the turkey in the refrigerator overnight. When ready to reheat, remove the vacuum-sealed pack of smoked turkey from the refrigerator and let the package sit at room temperature for about 15 minutes. Simmer Fill a medium sized pot with water and heat it to a simmer (around 170°F/77°C). Make sure the water is not boiling. Submerge the vacuum-sealed bag containing the sliced turkey into the water. Heat for approximately 15-20 minutes, or until the turkey is warmed through. Serve Once reheated, carefully lift the bag from the water with tongs and transfer it to a cutting board. Use scissors to open the bag, then remove the turkey slices, reserving any remaining juices to drizzle over the meat for added flavor. Enjoy! Microwave (Alternative Method) Reheat in Microwave Remove the turkey from the vacuum-sealed pack and place it on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to keep it moist. Microwave on medium power for 30 seconds, then flip the slices and heat for an additional 30 seconds, or until warmed through.

Yes! Each turkey breast is fully cooked and ready to serve. When you’re ready to eat, follow the simple reheating instructions provided with your order, or carve and enjoy it chilled right away if you prefer.

The flavor of a smoked turkey breast can vary based on several factors, all of which our pitmaster, Brian, has perfected to achieve the ideal balance of smokey and savory. Our turkey breasts come off our pit with a rich smoky flavor that enhances the meat’s natural taste without overpowering it. We use a blend of red and white oak woods to create a rich, aromatic smokiness that beautifully complements our house seasoning. Throughout the cooking process, we baste the turkeys with butter and herbs, resulting in a deliciously flavored turkey breast that is both tender and juicy.

Email us and we’ll be happy to help!

Prime rib, also known as a standing rib roast, comes from the primal rib section of the cow—the same area that produces ribeye steaks. Renowned for its rich marbling, this cut delivers exceptional tenderness and flavor. Think of prime rib as ribeye in its whole form, cooked as a roast rather than individual steaks. Unlike ribeye, which is grilled or seared as individual steaks, prime rib is slow-cooked as a roast, allowing the marbling to melt and infuse the meat with incredible juiciness and depth of flavor. This unique cooking method results in a tender, succulent texture and a robust, beefy taste that’s perfect for special occasions like the holidays. Prime rib is truly a celebration-worthy cut, prized for its impressive flavor and melt-in-your-mouth tenderness.

Yes, smoked prime rib is still considered a roast. The term "roast" refers to the cooking method, where the meat is cooked slowly and evenly in an oven or smoker, often at low temperatures, to achieve a tender, juicy result. When we smoke prime rib, we’re simply using smoking as the cooking method instead of traditional roasting in an oven. The key characteristics—tenderness, marbling, and the cut of meat—remain the same. So, while it’s smoked rather than roasted, it’s still a prime rib roast.

We choose boneless prime rib for a few reasons. First, it allows for more even smoking and a beautiful sear on all four sides, ensuring a full, flavorful crust. Without the bones, the entire roast can be seasoned generously, creating that perfect bark all the way around. It’s also easier for you to handle and carve at home, giving you tender, uniform slices with every cut. Plus, you’re getting 100% prime rib without any waste, making it a great value for holiday gatherings.

Each whole smoked brisket is approximately 6-8 lbs and will serve 8-10 people. Each boneless prime rib is approximately 4-5 pounds, serving 6-8 people generously. If you're planning for a larger group, you may want to order additional roasts.

Our meats are expertly seasoned with our signature spice rub and slow-smoked to perfection over a hand-chopped blend of red and white oak, imparting a rich, smoky flavor. Each brisket order comes with a side of our classic barbecue sauce, perfectly complementing the tender, smoky goodness. For prime rib orders, we include a side of our housemade horseradish sauce for the perfect finishing touch.

2024 Holiday Preorders will be available for purchase on our website through Wednesday, December 18th, 2024 at 5pm EST. To order, simply add your desired products to your shopping cart and complete your payment at checkout. We accept all major credit cards. If you have any issues or questions, please contact us.

We offer free local pickup and $5 delivery within the Oakhurst neighborhood of Decatur, GA. Pickup orders will be available: Sunday, December 22nd, 2024 12 PM - 2 PM The Elizabeth Wilson Community House (in Oakhurst) 322 W Benson St., Decatur, GA 30030 Parking is available on site. Please be sure to collect your order during the specified timeframe! Deliveries will be made: Sunday, December 22nd, 2024 3 PM - 5 PM If you won’t be available during the scheduled delivery timeframe, please leave a cooler with ice at your delivery location. This will allow us to safely store your order until you return.

We’ll certainly do our best to make special arrangements for you! Please email us to see what we can do to accommodate your request.

You can cancel your order at no extra cost anytime before December 18th, 2024 at 5:00 PM. Once the preorder window closes, orders cannot be canceled or changed.

Once the meat is finished smoking, we immediately vacuum seal it to lock in maximum moisture and flavor. It’s then carefully refrigerated until you arrive for pickup, ensuring it’s as fresh as possible.

After pickup, your vacuum-sealed meat can be stored in the refrigerator for up to 7 days (though it can safely last up to 10). For out-of-town gatherings, it transports easily in a cooler with ice and can be refrigerated upon arrival to your destination until ready to serve.

Yes! If you don’t consume your brisket or prime rib within 10 days, place it in a freezer-safe bag or, if it’s still unopened, keep it in its original vacuum-sealed packaging and freeze it for up to 6 months.

Yes! Your brisket or prime rib will be fully smoked, chilled, and ready to reheat. We’ll provide detailed reheating instructions with your order to help you serve it perfectly at home.

Reheating Smoked Prime Rib [download the pdf guide here] Preheat Your Oven: Set your oven to 250°F. This low-and-slow method will help retain the moisture and tenderness of the prime rib. Prepare the Prime Rib: Remove the vacuum-sealed package from the fridge and take the prime rib out. Place the meat on a roasting rack inside a baking dish to allow air circulation around it. Add Moisture (Optional): For extra juiciness, you can add a splash of beef broth or a small pat of butter over the top of the prime rib. Reheat: Place the prime rib in the oven. Reheat it slowly for about 20-30 minutes, or until it reaches an internal temperature of 120°F for medium-rare. You can adjust the time for your preferred doneness. Rest Before Serving: Let the prime rib rest for 5-10 minutes before slicing to allow the juices to redistribute. Reheating Whole Smoked Brisket [download the pdf guide here] Preheat Your Oven: Set your oven to 250°F. Reheating at a low temperature will ensure the brisket stays tender and juicy without drying out. Prepare the Brisket: Remove the vacuum-sealed brisket from the fridge and leave it in the vacuum-sealed package. Wrap the entire package in heavy-duty aluminum foil. Place the wrapped brisket in a roasting pan or baking dish. Reheat: Place the brisket in the oven. Reheat for about 1.5 to 2 hours, until it reaches an internal temperature of 145-155°F. This will ensure the meat is heated through without overcooking. Rest: Once the brisket has reached the desired temperature, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, keeping the meat tender. Slice and Serve: Carefully slice the brisket against the grain for optimal tenderness and serve with your favorite sides or sauces. View this helpful video to guide you on how to slice the brisket.