The scent of smoked wood reaches you before the counter does at this casual barbecue spot near Arizona State University. The format is direct: choose the day’s meats, add a few sides, consider dessert, and find a seat indoors or out on the patio.
Central Texas is the menu’s starting point, but Phoenix gets its say. Brisket, ribs, turkey, pulled pork, sausage and pork belly burnt ends cover the traditional smokehouse ground, while a green chile burrito brings smoked meat and green chile together in a particularly Arizona-minded combination.
A meal here is well suited to a little comparison shopping. Rather than committing to one entrée, diners can build a sampler or a large platter with several meats and sides, giving brisket, turkey, sausage and ribs room to make their own case.
Brisket With a Proper Bark
Sliced brisket is the natural place to begin. It arrives with a dark bark, a visible smoke ring and a deep smoke flavor, while the interior stays tender and juicy. The fatty slices have enough richness to make plain white bread a sensible companion rather than an afterthought.
Chopped brisket offers the same smoky character in a different form. It is a useful choice for anyone who prefers a more varied, chopped texture or wants to spread the order across a few meats without making brisket the entire meal.
Three sauces sit ready for the table: regular and spicy versions of a traditional barbecue sauce, plus a mustard-based option. They provide contrast, but the brisket has enough seasoning and smoke to taste before any sauce enters the discussion.
Ribs, Burnt Ends and Turkey
The pork spare ribs are substantial and notably tender, with mustard sauce available for those who enjoy its tang against pork. They fit neatly into a platter alongside brisket, though they are hardly a supporting player.
Pork belly burnt ends head in a sweeter direction. These are large cubes with crisp edges, a sweet glaze and the soft, slightly fatty richness expected from pork belly. A few go a long way, especially when the rest of the tray includes leaner turkey or brisket.
Turkey is a particularly good balance point in a barbecue spread. It is moist, flavorful and thoroughly smoked, yet it does not carry the same weight as ribs, burnt ends or a fatty brisket slice. It can make a meat sampler feel less like a nap waiting to happen.
Beef ribs are associated with Fridays and Saturdays, when they bring a different kind of barbecue richness: tender, beefy and substantial. Their limited-day status makes them worth noting when planning a visit, but the day’s supply still determines what remains at the counter.
A Sausage Order Is Not an Afterthought
House sausage earns more than a token spot on a mixed plate. The 707 House sausage is pepper-forward and meaty, built for diners who appreciate a stronger savory bite alongside the softer textures of brisket and pulled pork.
The jalapeño cheddar sausage has a milder chile-and-cheese profile, with smoke running through it rather than overpowering everything else. The sausages have been described as having a noticeable snap when bitten, a small but satisfying detail in a barbecue order full of yielding, slow-cooked meat.
On at least some busy visits, people waiting in line have received a sausage sample. It is a pleasant little preview while deciding how many links, slices and ribs can reasonably fit on one tray.
Thursday Pastrami and a Green Chile Detour
Thursday brings pastrami into the rotation, including a pastrami sandwich. It is an appealing change from the standard barbecue lineup and another reason the menu rewards looking beyond the first brisket order.
The green chile burrito is the clearest local turn on the menu. Smoked meat and green chile make an easy partnership, adding a Southwestern note to a meal otherwise rooted in Texas-style smoke and barbecue tradition.
The Sides Worth Saving Room For
Jalapeño cheddar grits deserve a deliberate order, not a last-minute side decision. Creamy, cheesy and well seasoned, they bring gentle chile character and a soft, comforting texture that works particularly well beside peppery sausage or smoky turkey.
The mac and cheese, beans and slaw offer the familiar barbecue table choices. They are useful when a group is trying to build a broad tray, with enough variety to keep every bite from becoming another version of smoky meat.
Potato salad takes a more distinct route than the standard scoop. Cubed potatoes are folded into a creamy, dill-forward dressing, and the potatoes retain a slightly firm texture. It is a cool, herbal counterpoint to the richer items.
Do Not Skip the Smoked Pecan Pie
Smoked pecan pie has a devoted place at the end of the meal. The smokehouse touch gives the classic nut pie a fitting connection to the rest of the menu without turning dessert into another slab of barbecue.
It also travels well as a take-home addition. When a platter has already covered brisket, ribs, sausage and grits, taking the pie for later is a perfectly respectable way to extend the visit.
How a Visit Unfolds
Walk-ins order at the counter, sometimes after an outdoor line. Service moves with a friendly efficiency even when lunch brings a crowd, and staff can help first-timers think through portions or put together a useful spread of meats.
Food is prepared in limited daily quantities, so the selection changes as the day progresses and the restaurant may close after it sells out. Lunch is the more reliable window for popular meats; dinner availability is never something to assume.
Indoor seating is limited, with additional seating on a patio equipped with misters for hot Arizona days. The patio has a music-oriented atmosphere, while takeout remains an option when tables are scarce. A free lot provides plentiful parking, which is one less thing to negotiate before deciding between regular, spicy and mustard sauce.