Frequently Asked Questions

Pit-smoked barbecue is slow-cooked to perfection over many hours, allowing the smoke to penetrate the meat and create tender, flavorful results. At North Street Smokehouse, we use a custom-built smoker to ensure every cut—from brisket to ribs—develops rich, bold flavor through patience and precision.

Traditional smokehouses offer pulled pork, brisket, ribs, turkey, kielbasa, and burnt ends. At North Street Smokehouse in Endicott, our chef slow-smokes each of these meats on a custom smoker and pairs them with homemade sauces crafted from scratch.

Burnt ends are flavorful, caramelized cubes cut from the point end of smoked brisket, offering a richer, fattier bite. Brisket slices come from the leaner flat and deliver smoky tenderness. Both are slow-smoked for hours and showcase different textures from the same cut.

Yes, pit-smoked barbecue is ideal for birthdays, weddings, and corporate events. North Street Smokehouse caters with the same slow-cooked meats and scratch-made sides served in-house, and our chef has a proven track record catering charity events across the region.

Scratch-made sides are prepared fresh from raw ingredients, not pre-packaged mixes. Options often include coleslaw, baked beans, mac and cheese, and tater tots. At North Street Smokehouse, every side complements our smoked meats and is made in-house daily.

Heated igloo dining offers a private, cozy outdoor space with ambient lighting, a tabletop fire, and adult games during winter months. At North Street Smokehouse in Endicott, each igloo seats a small party and comes equipped for s'mores, barbecue, and handcrafted cocktails.

Candied pork belly is thick-cut smoked pork belly glazed with a sweet rub or sauce, creating a caramelized crust with tender, fatty meat inside. It's a popular appetizer at smokehouses and pairs well with bold, tangy sauces and craft cocktails.

Many smokehouses offer daily happy hours with discounted appetizers and drinks. At North Street Smokehouse, every day from 4–6 p.m. features $1 off appetizers and 50 cents off all drinks, plus themed nights like BOGO wings on Tuesdays.

Homemade sauces are balanced to complement specific smoked meats and reflect a chef's personal recipe and ingredients. At North Street Smokehouse, Chef Burley creates each sauce from scratch, and his award-winning recipes have earned recognition at every competition he's entered.

Yes, pit-smoked meats and sides travel well when packed properly and stay flavorful for hours. North Street Smokehouse offers a full take-out menu so you can enjoy slow-cooked barbecue, scratch-made sides, and bold flavors wherever you want.

Overheating smoked meat dries it out and dulls flavor. Reheat gently in a covered dish with a splash of liquid, or wrap in foil and warm in a low oven. At North Street Smokehouse, we recommend enjoying leftovers within two days for best texture.

Yes, many smokehouses combine food with live music, comedy shows, and community gatherings. North Street Smokehouse in Endicott regularly features bands and comedy nights, letting guests enjoy barbecue and handcrafted cocktails alongside entertaining performances.