It’s not legit without the pit

All of the meat at each Dickey’s restaurant across the world is smoked low and slow every night, to give our barbecue the signature smoky flavor that truly makes us Legit.

How does every Dickey’s Barbecue Pit location ensure the delicious smoky flavor of their meat? The answer is the Pit; each Dickey’s Barbecue Pit location around the world always has their Pit smoking. At Dickey’s, smoking our meat is a process, it’s never not processed. From our secret brisket rub to the low and slow temperature, care and passion go into every bite of delicious barbecue that comes off the pit to your table.

 

THE WOOD

Every Dickey’s Barbecue Pit location has a wood burning pit, which we consider the heart of our restaurant. There are a variety of wood options that can be used in our pits, but for the flavor we love, our Dickey’s locations use Hickory. For our pits to do their job well, each Dickey’s Owner Operator must smoke their meat the Dickey’s way—low and slow.

 

More info here!

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