About Smoked Pulled Pork BBQ in Sweet Vinegar BBQ Sauce
This is the O.G.! You won’t find any tomato or ketchup around here!This is the BBQ Angela grew up eating and the inspiration for ROWDYDOW.
We first smoke whole Boston Pork Butts with a ¼ inch trim of fat for flavor that we hand-seasoned with our secret ROWDYDOW Rub. After the 12-hour smoke, we pull apart the Butt and add our signature Virginia-style vinegar-based BBQ sauce KISSED with a sweet southern sassy twist of goodness! And to boot, this pulled pork BBQis over the top versatile!
About Smoked Chopped Beef Brisket BBQ
A properly cooked brisket comes out of the smoker looking as if it has been burnt to a crisp, but don't be fooled—beneath that outer crust is juicy, tender, deliciously smoky meat. Wholechoice brisketsmoked for 14 hours, but first, we hand rub with our secret ROWDYDOW Rub then chop into small and large chunks for your ease and convenience – our most versatile brisket item!
About Smoked Sliced Beef Brisket BBQ
A properly cooked brisket comes out of the smoker looking as if it has been burnt to a crisp, but don't be fooled—beneath that outer crust is juicy, tender, deliciously smoky meat. For a little slice of Heaven, we smoke the whole brisket and then carefully package up and mix slices from both the flat and point for a perfect combo.Easily add these heavenly slices to your favorite sandwich or biscuit for a BBQ Breakfast Biscuit!
About Smoked Beef Brisket Burnt Ends
Burnt ends are made from smoked and roasted cubes of the point. For these beauties, we smoke only Points for charred marbling excellence.We first pat them down with lots of ROWDYDOW Rub. Then into thesmoker they go and after we HAND CUBE the points for delicious burnt end perfection.