About Haywood Smokehouse

None of our meats are sauced during the smoking process. This is how we were taught when we traveled the country on the BBQ competition circuit. Great meat should stand on its own. We view sauce as a complement to the  meat's flavor, not a way to hide the dryness. Our Briskets are smoked between 16-20 hours and our Butts from 14-18 hours. We also cook our ribs and chicken twice a day, ensuring you get a juicy and tender product. The most difficult aspect of operating a  Smokehouse is knowing how much meat to cook. Frequently, there may be times when we are sold out of a favorite dish, while it may disappoint some, it's the reality of doing things fresh daily. If you know you are going to be coming to eat with us, please feel free to call. We will make sure we have what you are wanting to eat.