Smokerise Missions - Our BBQ

We start on a Saturday afternoon setting up the smokers and applying Brother Bill's secret rub to the meat. A dedicated crew stays up all night, keeping an eye on the slow cooking process. Next morning, it's time to prepare the lunch boxes, pull the 'cue and serve up to over a thousand hungry folks after church.

It's the smoke rising from the cookers on Sunday morning that makes your mouth water -- and inspired our name.

Looking for reheating instructions for BBQ you've purchased from us? Click here!