Real wood fire. Low and slow. At Southern Smokehouse, we believe flavor isn't something you buy—it's something you earn with time, patience, and the perfect hickory blend.
We commit to the wait. Every brisket, rib, and pulled pork is smoked for 12-16 hours to ensure that melt-in-your-mouth tenderness.
Our dry rubs are a secret family recipe passed down through generations. Paprika, brown sugar, and a kick that hits just right.
More than a restaurant, we're Lanett's gathering spot. Good food tastes better when shared with good people.
14-hour smoked beef brisket with our signature pepper crust. Served with house pickles and white bread.
St. Louis cut pork ribs glazed with our tangy gold BBQ sauce. Tender, smoky, and messy.
Slow-smoked shoulder, hand-pulled and tossed in our light vinegar mop. Served on a brioche bun.
Half or whole bird marinated for 24 hours and smoked until golden and crispy.
Mac & Cheese, Collard Greens, Baked Beans, Coleslaw, and Cornbread. Available by the side or family tray.
