Carryout, curbside pick-up and delivery. Orders can be made over the phone by calling (414) 935-2029 or online.
Smoke. Spice. Time. Those are the three must-have ingredients to meat preparation—at least according to Brent Brashier, founder of the Doc’s Smokehouse restaurants, a growing presence in the Midwest. “We never sauce meat in the kitchen,” Brashier continues. “And while we have some great regional sauces on the table, we hope you will try the meat on its own—to taste the love and care with which it has been prepared.”
