It started in backyards
Community Built Over Smoke & Fire.
Low-and-slow barbecue, and the gatherings that grow up around it. Preorder for our next pickup day, or pull up a chair at a tasting night.
Three ways into the circle
What we do
Made to order
Brisket, pulled pork and sides by the pound. Hot and ready, or vacuum-sealed and frozen.
See pickup datesTasting nights
A small table, a set menu and a fire. Come as a guest, leave knowing everyone.
Reserve a seatCatering
Family reunions, work lunches, youth conferences. You bring the people; we bring the smoke.
Plan your eventWe handle the long hours
How ordering works
Most people don't have twelve hours to tend a brisket. You shouldn't have to choose between convenience and the real thing.
Choose your favorites
Pick a pickup date and order by the pound: brisket, pulled pork and sides.
Hot or frozen
Take it hot and ready for dinner, or vacuum-sealed and frozen for later. Same pickup either way.
Enjoy more time together
Spend less time cooking and more time with the people around your table.
Community first, barbecue second
It started with folding chairs and a smoker.
Smoke Circle BBQ wasn't born in a restaurant kitchen. It started in backyards, with friends standing in a circle talking while the smoke rolled through.
Backyard tasting nights turned into regulars. Friends invited friends. Recipes got better with every round of feedback. And people kept asking the same question: can I buy this?
Tasting nights
Pull up a chair.
A set menu around the fire, stories from the pit, and a table of neighbors who won't be strangers by the end of the night.
Become part of the Smoke Circle
Hear about pickup dates and tasting nights first.
Pop-ups sell out and tasting nights only have a handful of seats. Join the list and we'll tell you before anyone else.