Meat That
Falls Apart
Before You
Touch It

Smokehouse 74 isn't about speed. It's about showing up early, firing up the smoker, and giving your meat the time it actually needs. We started right here in St Gabriel with one simple belief: if you respect the process, the food takes care of itself.

Every morning, our pit starts burning. Hickory and oak fuel the fire. We rub the meat, set the temperature, and walk away — because the best thing you can do for barbecue is nothing at all for a very long time.

When the bark is dark, the smoke ring is pink, and a fork pulls through like it's apologizing — that's when we know we're ready for you.