🎃🔥 Logan Lights Up – BBQ at Smith’s 🔥🍁
📍 442 N 175 E, Logan, UT
🗓️ Friday, October 3rd, 10th, 17th & 24th| ⏰ 4–8 PM
We’re serving BBQ taken to the highest level on Earth. This isn’t fast food, this isn’t predictable — this is BBQ crafted through a process that pushes beyond limits.
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 goes through a 100+ hour process of patience, precision, and fire:
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 work doesn’t stop there — they undergo a 7–28 day Post-Smoke-Aging process, intensifying tenderness and flavor in ways no one else is daring to attempt.
🔥 On the Pit (Devil’s Timeline)
Pulled Pork (119 hours)
Brisket (119 hours)
Brisket Burnt Ends (119 hours)
Baby Back Ribs (102 hours)
Spare Ribs (104 hours)
Bacon Burnt Ends (100 hours)
🍽️ Sides to Complete the Feast
Dutch Oven Potatoes
BBQ Baked Beans
Cornbread
🧪 October Sauces of the Month
The Headless Horseman’s Pumpkin Spice BBQ Sauce – fall’s favorite flavor, now forged in smoke
Sara Good’s Maple BBQ Sauce – rich, sweet, smoky maple magic
This isn’t “good BBQ.” This is BBQ pushed beyond limits—fire, patience, and fall flavor colliding.
😈 Logan, Friday 4–8 PM at Smith’s (442 N 175 E). Come hungry. Leave converted.
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