NORTHWOODS SMOKIN' BBQ
About Us
Born and raised in Wisconsin, I joined the United States Army Infantry right out of High School. While serving in the Military, I fell in love with the art of BBQ. BBQ is a passion and takes a lot of time, money, heart, and dedication to master.
While in the Army, stationed for 7 years in Fort Hood Texas, I smoked meat and of course a lot of fishing and hunting in my down time. After retiring in 2015 and moving back to Wisconsin, I wanted to fully master BBQ. I studied, watched professionals, wasted a lot of money trying to do what they do.
Brisket was my weak spot. I would buy a brisket, destroy a brisket, and start over. Over and over, I continued to try and replicate something that you could only get in Texas! I finally figured it out! Moist, tender, salty, peppery brisket. PERFECTION! I was doing it in 10-12 hours, depending on the size of the brisket.
Born and raised in Wisconsin, I joined the United States Army Infantry right out of High School. While serving in the Military, I fell in love with the art of BBQ. BBQ is a passion and takes a lot of time, money, heart, and dedication to master. While in the Army, stationed for 7 years in Fort Hood Texas, I smoked meat and of course a lot of fishing and hunting in my down time. After retiring in 2015 and moving back to Wisconsin, I wanted to fully master BBQ.
Our Menu
Build Your Own Smokin' Meat Sampler
2 meat minimum portion for half, third and quarter pound portions. 3 meat minimum for eighth pound portion. All prices based off a full pound price and are listed per single serving. "Gluten-Free
