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Open Wednesday to Sunday from 11:00 until sold out (sample)

(555) 019-2270

[email protected]

The brisket went on at seven last night

Texas-style barbecue on Railyard Road. Post oak, salt and pepper, and a fire someone watched all night. We slice by the half pound at the counter from 11:00 until it is gone.

See today's meats
Order whole cuts

Meat, wood and pit temperature

18:00

21:00

00:00

03:00

06:00

09:00

11:00

Brisket

Post oak, 250°F. On 19:00, off 09:00

14 h

Pork shoulder

Post oak and hickory, 250°F. On 21:00, off 09:30

12.5 h

Pork ribs

Hickory, 275°F. On 04:00, off 10:00

6 h

Turkey breast

Pecan, 275°F. On 06:30, off 10:30

4 h

Sausage

Post oak, 225°F. On 08:00, off 10:30

2.5 h

On the smoke Resting in butcher paper Doors open at 11:00. Tonight’s pit (sample).

Wednesday to Friday

11:00 until sold out

Saturday and Sunday

10:30 until sold out

Monday and Tuesday

Closed, the pit is cleaned

Burnt ends

Saturdays, gone by 13:00

Hours (sample). We post on the top bar when the pit is empty for the day.

Smoked meats by the pound

Sliced to order and weighed on the scale in front of you. A quarter pound is the smallest cut; half a pound is a good lunch.

Meat

½ lb

1 lb

Brisket

Fatty or lean: ask the cutter

$15

$28

Pork shoulder

Pulled to order

$11

$20

Pork ribs

About four bones to the half pound

$12

$22

Turkey breast

Sliced thin

$11

$20

Sausage

Beef and pork with jalapeño and cheddar

$8

$15

Burnt ends

Saturdays only, usually gone by 13:00

$14

$26

Sides, small or large

Pinto beans

$4 / $7

Coleslaw

$4 / $7

Potato salad

$4 / $7

Mac and cheese

$5 / $9

Pickles, onions, white bread

Free

Something sweet

Banana pudding

$5

Peach cobbler

$6

Example prices. When a meat sells out, the cutter crosses it off the board.

See the full menu

How the counter works

One line, one cutter, one scale. On Saturdays the line starts before we open; it moves faster than it looks.

A cutter slicing smoked brisket with a dark bark and a pink smoke ring on a wooden board
1

Join the line

It runs along the fence by the pit room. Read the board while you wait.

2

Order by weight

Tell the cutter which meats and how much. Half a pound a person is plenty for most.

3

Add sides and drinks

Sides come small or large; drinks are in the cooler at the end of the counter.

4

Pay at the register

Card or cash. Your tray comes on butcher paper.

5

Sauce, pickles and a seat

Help yourself at the sauce station, then find a place at the picnic tables.

A smoked brisket, partly sliced, on a cutting board beside a long slicing knife

Whole cuts to take home

Whole briskets, racks of ribs and pans of sides for parties and Sunday dinners. Order two days ahead: a brisket spends fourteen hours on the pit before it is yours.

Whole brisket

About 6 lb sliced, feeds 12 to 15

$165

Rack of pork ribs

About 12 bones

$34

Pulled pork shoulder

3 lb, feeds 10

$62

Large pan of a side

Serves 10

$26

Example prices.

Order ahead
How pickup works

Barbecue for a crowd

Birthdays, office lunches, weddings and team days, from 20 to 300 people. We deliver and set up, or you collect it hot from the pit room.

Pit plate

Two meats, two sides, bread and pickles

$19 a person

Full spread

Three meats, three sides and banana pudding

$26 a person

Carved at your event

A cutter and a whole brisket, from 50 guests

$34 a person

Example prices. Minimum 20 people.

Ask about a date
Catering details
A buffet tray of meatballs in sauce beside a stack of plates at an outdoor party
A cook in an apron tending meat on a pit over glowing coals

Someone watches the fire all night

The pit crew works in two shifts. One cook lights the firebox at six in the evening; the next takes over at two in the morning. Every hour they add a split of oak, check the pit temperature and write it in the log (sample).

Meet the smokers

Pit notes

All pit notes

Find the pit room

Low Creek Smokehouse
9 Railyard Road, Springfield (sample)

  • Covered picnic tables for 80, and the lawn when it is busy
  • Free parking in the yard behind the pit room
  • Step-free counter and two accessible tables
  • Dogs welcome at the outside tables
Get directions
Street map of Railyard Road with the smokehouse beside the railway line
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Open Wednesday to Sunday from 11:00 until sold out (sample)

(555) 019-2270

[email protected]

Order ahead