Brisket, ribs, sausage, turkey, pulled pork. Every cut hits the pit before sunrise and pulls off tender. Smoke, salt, and time — that's the whole recipe.
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Since 1946, this corner of East Belknap has meant one thing: barbecue. Today Sammy Gibbins runs the pit himself, smoking every cut low and slow and serving it with the Original Sammie Sauce, still made from the original recipe.
Family reunions, church suppers, corporate lunches, memorials, game day. We cater the whole spread, by the pound or by the plate. Tell us when and how many — we'll handle the rest.
InquireEvery day brings a new reason to pull up. Food deals and drink specials all week long.
We're proud to feature the Original Sammie Sauce, homemade onion rings, and vinegar cole slaw, all still made from the original recipes.
Sammie Norwood opened the original Sammie's in 1946, a carhop stand in front of the building we still smoke in today. The Platt family took it over in 1970 and kept the fires going. In 2017, the Gibbins family purchased and restored Sammie's.
Sammy is now the proud owner and pitmaster, giving his father Sam Sr. a well-earned retirement after a long and successful twenty-plus years in barbecue, a run that started when he purchased The Smoke Pit Barbecue on Belknap in 2001.
Ask for our warm, legendary Sammie's sauce, or enjoy the Original Smoke Pit table sauce right from the bottle.
Family reunions, church suppers, corporate lunches, memorials, game day. We cater the whole spread — by the pound or by the plate. Tell us when and how many; we'll handle the rest.
Snapback hats, hoodies, dry-fit and long-sleeve tees. Ask about them next time you're in.
The brisket has a real bark and the sausage has bite. Drove forty minutes for it and would do it again.
| Tuesday – Friday | 10:30 AM – 7:00 PM |
| Saturday | 10:30 AM – 7:00 PM |
| Sunday | Closed |
Closed Sun + Mon.
