Peake Barbecue

Peake Barbecue: Like Texas but North Kansas City has ribs, the Carolinas has pork shoulder, but Texas owns brisket. And we believe there is no better barbecue than Texas brisket. Simple ain’t Easy A big hunk of brisket cooked for 12 or more hours in oak and maple smoke and a gentle heat is something to behold. Looking more like a meteorite than meat, the low and slow cooking process transforms this thick tough cut into a tender delicious slab o’ smokey goodness. Low and Slow to Go Come in to Peake Barbecue and you’ll find brisket sold by the pound, sandwiches and sides—beans, slaw, potato salad, cornbread and Key Lime and Pecan pies. All ready to go in minutes.