Peake Barbecue

Peake Barbecue: Like Texas but North Kansas City has ribs, the Carolinas has pork shoulder, but Texas owns brisket. And we believe there is no better barbecue than Texas brisket. Simple ain’t Easy A big hunk of brisket cooked for 12 or more hours in oak and maple smoke and a gentle heat is something to behold. Looking more like a meteorite than meat, the low and slow cooking process transforms this thick tough cut into a tender delicious slab o’ smokey goodness. Low and Slow to Go Come in to Peake Barbecue and you’ll find brisket sold by the pound, sandwiches, sausages, and sides—beans, slaw, potato salad, cornbread, and pecan pies and daily pies. All ready to go in minutes. And don’t forget the sweet tea! Texas Style. Ontario Grown Whenever possible we source everything we sell locally. DelZotto and Son supplies our Angus beef and sausages, the farmers of Holland Marsh and surroundings grow the cabbages, onions, and carrots we use in our slaw and Alliston’s farmers, provide the famous potatoes and scallions we put in our potato salad.(We have no idea where the pinto beans come from tho’).