Thanksgiving 2026 · Pick up Wednesday, November 25
Thanksgiving, Smoked
We run the pit. You run the table.
9090 Skillman St Ste 174a, Dallas, TX 75243 (opens Google Maps in a new tab)
Pre-orders close
19 days, 12 hours leftHow it works
Gobble till you Wobble
The pit does the overnight shift. Your part fits on a sticky note.
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Order online
Pick your bird and your sides from the online store. Brisket comes lean, moist or mixed, and that call is yours at checkout.
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Pick up Wednesday, November 25
We are open that day. Give the name on the order and drive home with a car that already smells like Thanksgiving.
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Reheat Thursday
Everything comes cold on purpose. Warm it while the parade is on, and the oven does the only work left in the house.
The spread
Everything on the shelf
Smoked meats, scratch sides, a quart of gravy to tie them together, and rolls to mop up the evidence. Every dish is cold to reheat, and the price you see here is the price at checkout.
Smoked Meats
The centerpiece, smoked low and slow, chilled whole or sliced.
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Whole Smoked Turkey
10 to 14 pounds · Feeds 8 to 10
- Whole bird $90
One bird, smoked whole and chilled. All that is left for Thursday is the oven and the carving knife.
Add to order : Whole Smoked Turkey (opens the online store in a new tab) -
Sliced Smoked Turkey Breast
About 1 pound · Feeds 3 to 4
- Per pound $26
Already sliced, so the carving argument is settled before anyone picks up a knife.
Add to order : Sliced Smoked Turkey Breast (opens the online store in a new tab) -
Sliced Brisket
About 1 pound · Feeds 3 to 4
- Per pound $34
Lean, moist or mixed. Your pick at checkout.
The guest who shows up to Thanksgiving once and leaves with a standing invitation.
Add to order : Sliced Brisket (opens the online store in a new tab)
Sides
Two sizes. The 32 oz pan feeds 4 to 6, the 80 oz pan feeds 12 to 15.
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Herb Roasted Stuffing
32 oz or 80 oz
- 32 oz, feeds 4 to 6 $16
- 80 oz, feeds 12 to 15 $40
Bread, herbs and a pan that goes empty first every single year.
Add to order : Herb Roasted Stuffing (opens the online store in a new tab) -
Green Bean Casserole
32 oz or 80 oz
- 32 oz, feeds 4 to 6 $24
- 80 oz, feeds 12 to 15 $60
Crispy onions on top. The classic nobody admits to loving until the pan is scraped.
Add to order : Green Bean Casserole (opens the online store in a new tab) -
Mac N Threeso
Sized at checkout
- Pick a size when you order Price at checkout
Three cheeses in one pan. Choose the size when you order and the price comes up with it.
Add to order : Mac N Threeso (opens the online store in a new tab) -
Jalapeno Cream Corn
32 oz or 80 oz
- 32 oz, feeds 4 to 6 $20
- 80 oz, feeds 12 to 15 $50
Sweet corn, cream, and just enough jalapeno to wake up the table without clearing it.
Add to order : Jalapeno Cream Corn (opens the online store in a new tab)
Gravy and Rolls
The finishing touches. Nobody has ever run out of these on purpose.
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Brown Gravy
32 oz, a full quart
- Quart $10
A quart, because gravy is the one dish nobody has ever had too much of.
Add to order : Brown Gravy (opens the online store in a new tab) -
Seasoned Buttery Butter Rolls
8 or 16 rolls
- 8 count $8
- 16 count $14
Buttery, buttered, and named by someone who meant it. Sixteen is the right answer.
Add to order : Seasoned Buttery Butter Rolls (opens the online store in a new tab)
How much to order
Our rule of thumb
Hungry adults, one full plate each, with leftovers for Friday. Teenagers count double.
| Table of | Meat | Sides | Extras |
|---|---|---|---|
| 4 to 6 | Sliced turkey breast or brisket, 1 to 2 pounds | 32 oz pans, one of each favorite | Rolls, 8 count. One quart of gravy |
| 8 to 10 | Whole turkey | 80 oz pans | Rolls, 16 count. One quart of gravy |
| 12 to 15 | Whole turkey plus 1 to 2 pounds of sliced brisket | 80 oz pans, two of the crowd favorites | Rolls, 16 count. Two quarts of gravy |
Whole turkeys run 10 to 14 pounds. If your table has a known brisket problem, add a pound. Nobody has ever complained about the extra.
Thursday morning
Cold to reheat, explained
Everything leaves the pit chilled so it travels safely and reheats without drying out. You need an oven at 350°F, a pot of water, a meat thermometer, and a little patience.
- Whole turkey
- Oven at 350°F. Keep the bird covered and in its tin. Bake about 90 minutes, until a thermometer in the joint between the leg and the thigh reads 165°F.
- Sliced turkey and brisket
- They come vacuum sealed, so leave the bag closed. Sous vide: bags in the bath at 135°F for about 20 minutes. Stove top: fill a pot half full with water, bring it to medium heat and about 135°F, never a boil, drop the bags in, turn the heat to low, and simmer about 20 minutes.
- Herb roasted stuffing
- Oven at 350°F, tin covered. Small pan 20 to 25 minutes, large pan 30 to 40 minutes. Lid off for 5 more minutes if you want a crisp top.
- Green bean casserole
- Oven at 350°F, tin covered. Small pan 25 to 30 minutes, large pan 35 to 45 minutes. Then lid off, stir, crunchies on top, and 5 more minutes.
- Jalapeno cream corn
- Stove top: into a pot on medium, stirring the whole time, 10 to 15 minutes. Oven: 350°F, tin covered, small pan 25 to 35 minutes, large pan 35 to 45 minutes.
- Mac N Threeso
- Same two roads as the corn: a pot on medium with constant stirring for 10 to 15 minutes, or the oven at 350°F covered, small pan 25 to 35 minutes, large pan 35 to 45 minutes. A splash of milk loosens it back up.
- Gravy
- Into a small pot on medium. Whisk constantly for 5 to 10 minutes, or until it is as hot as you like it. The whisk undoes anything the fridge did.
- Rolls
- Oven at 350°F, tin covered. 8 rolls 15 to 20 minutes, 16 rolls 20 to 25 minutes.
- The referee
- Ovens lie. Times depend on yours. The thermometer is the one opinion in the kitchen that counts.
The fine print
In plain English
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One pickup day: Wednesday, November 25, 11am to 8pm.
At the pit, 9090 Skillman St Ste 174a, Dallas, TX 75243. Directions (opens Google Maps in a new tab).
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Everything is cold.
Nothing on this page comes hot, and that is the point. Chilled food travels better, keeps better, and reheats in your oven on your schedule.
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The pit has a ceiling.
Once the birds are spoken for, the shelf closes. Order early and spend the week before Thanksgiving doing anything else.
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Questions?
Call 469-954-3333 or use the contact page. A real person answers, usually with smoke on their shirt.
Save the oven for the pie
Order the bird, the brisket and the sides now. Pick them up cold, reheat them Thursday, and take the credit at the table.
Pick up , 11am to 8pm. Cold to reheat.