Slow-smoked using real red oak. Every piece is hand-trimmed and tended the old-fashioned way — low, slow, and with care.
How We Do It
We don't use gas, pellets, or shortcuts. Every piece of meat that comes out of our smokehouse has been tended over real red oak wood — the same way East Texas BBQ has been done for generations.
No additives. No liquid smoke. Just fire, wood, time, and a whole lot of patience. That's the Kaine's way.
Out of the Smokehouse
A savory blend of fresh green onion and roasted garlic packed into every smoked pork sausage.
House-made hot pork sausage, smoked to perfection.
Classic mild pork sausage, smoked in-house.
A savory blend of pork and beef, smoked low and slow.
Pork sausage loaded with cheddar and jalapeño kick.
Spicy jalapeño pork with creamy pepperjack cheese.
Smooth pepperjack melted into every bite of pork sausage.
Rich cheddar blended into our house pork sausage.
Sweet pineapple meets savory smoked pork sausage.
Sweet heat — jalapeño and pineapple in a smoked pork sausage.
Bold Cajun spices packed into a smoked pork sausage.
New Orleans-style seasoning in every smoked sausage.
All-beef sausage, smoked over real red oak.
Three bold flavors in one — a true East Texas original.
Classic house-made beef jerky — bold, smoky, and tender.
Sweet honey meets fresh jalapeño heat in every strip.
Generously coated in cracked black pepper for a bold, peppery bite.
Sweet teriyaki glaze with a kick of red pepper — sticky, savory, and addictive.
Smoked meats sell out fast — especially on weekends. Give us a call to reserve your order or ask what's coming off the smoker today.
4031 Sam Rayburn Pkwy, Brookeland, TX 75931