We have been working tirelessly to present you a new brisket recipe. Since we came back from the dead a year ago we knew that we couldn’t play the same game as it was before. Columbus is a thriving city and the BBQ market is growing. That’s why we made the change.
Our new recipe is rubbed with a brand new rub. It’s first hot then sweet. We then smoke it, low and slow, for 18 hours over our signature apple wood (possibly with a new mix of wood??). Finally, we pull it right before we open, wrap it and serve. Hurry quick though! We only make two a day!
— The Head Hog