About Our
Slow-Cooking Process

It starts with a commitment to preparing only the best cuts of meats. Before the slow-cooking process begins, the meats are USDA inspected and approved for processing. By 5pm each day thousands of pounds of the best pork shoulders and hams, Boston butts, pork ribs, beef brisket and chicken go into racks inside one of Brookwood Farm’s specially built oven pits. Charcoal is carefully added by the shovel full to assure even, slow-cooked goodness.

The slow-cooking process continues under the watchful eye of a veteran pit master until (usually around 7 am the next morning) he declares, “it’s ready”. The meats are either chopped or pulled and then Brookwood Farm’s proprietary sauces are added. Only Brookwood Farms delivers on its promise of real pit BBQ flavor.