Texas Barbecue & 18-Hour Smoked Meats

Cattle & Smoke

Cattle & Smoke brings the authentic spirit of central Texas smokehouses to the West Midlands. Their pitmasters use only prime grass-fed British Angus beef, rubbed with coarse black pepper and kosher salt, then slowly smoked for up to 18 hours in oak wood burning pits. The result is an undeniable bark, a ruby-red smoke ring, and melt-in-the-mouth brisket that has earned them a passionate following.