They burn post oak down to coals here, then they go into the pits.
This is a holding pit with a little bit of everything. You come up and point at what you want.
They pour the commercial sauce into this pot and then toss in the trimmings. If you want sauce on your meat, they dunk it in this pot. This sauce is a LOT better than the sauce from the bottle served at the table.
Their famous big pork chops.
Pit man Senith Graham will cut as much as you want and then ask "Sauce or no sauce."
Terry Wootan, owner.
Senith Graham, Pit Boss on the day I was there. Very cool guy asked if I wanted to trade him an AmazingRibs.com hat for a Cooper's cap. You bet!