🍂🔥 Falling Into Flavor – November BBQ Kickoff at Logan Smith’s 🔥🍁
📍 442 N 175 E, Logan, UT
🗓️ Saturday, November 1 | 11:30 AM – 7 PM
Logan, the costumes may be gone — but the smoke still rises.
Lucifer Morningstar is back at Smith’s in Logan, firing up the Devil’s Pit to bring BBQ taken to the highest level on Earth.
This isn’t fast food. This isn’t predictable.
This is BBQ forged in 100+ hours of patience, precision, and fire.
Most pitmasters stop at 14–16 hours.
Some of the best in Texas go up to 72 hours — respectable. Predictable.
But Lucifer doesn’t do predictable.
Every cut of meat goes through a process of absolute devotion:
1️⃣ Brine – flavor drawn deep into the cut
2️⃣ Smoke – low, slow, relentless fire
3️⃣ Roast – sealing in tenderness and richness
4️⃣ Rest – because perfection takes time
🔥 And for select cuts, the craft continues — they undergo a 7–28 day Post-Smoke-Aging process, creating flavor so deep it borders on madness.
🔥 On the Pit This November:
Pulled Pork (119 hours)
Brisket (119 hours)
Brisket Burnt Ends (119 hours)
Baby Back Ribs (102 hours)
Spare Ribs (104 hours)
🍽️ Sides to Complete the Feast:
Dutch Oven Potatoes
BBQ Baked Beans
Cornbread
🧪 November Sauces of the Month:
The Pilgrim’s Cranberry BBQ Sauce – a tart, tangy Thanksgiving twist with just the right amount of smoke
Sweet Mercy’s Brown Sugar Bourbon BBQ Sauce – smooth, rich, and sinfully sweet with a bourbon finish
This isn’t just BBQ. This is fire, patience, and fall flavor colliding in one unforgettable feast.
😈 Logan, Saturday Nov 1 | 11:30 AM – 7 PM @ Smith’s, 442 N 175 E. Come hungry. Leave converted.
