Pitmaster Chicken & BBQ
Authentic wood smoked southern barbeque available in the heart of Ontario! We bring you all your favorite treats, smoked with Oak, Elm and Maple in our custom wood fired smoker. Tender meats, tasty sides, delicious desserts. Order Online for our guaranteed fresh delivery.

HOW DIRECT TO YOU WORKS
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Our foods are prepared for service, just as if you were sitting at our table. Instead of serving them on a plate, we package them in a vac sealed bag. We remove the air but leave in the flavor. Our meats and sides are flash frozen and our spice rubs and sauces are hermetically sealed. We take every step possible to make sure your food is as fresh as possible.

- Slow Smoked Meats 3 products
- Spice Rubs 3 products
- Sauces & Gravies 4 products
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Pork Side Ribs

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- From $20.00
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- From $20.00
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- $35.00
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- $35.00
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Southern Style Pulled Pork

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- From $15.00
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- From $15.00
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- $28.00
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- $28.00
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Texas Style Brisket

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- From $20.00
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- From $20.00
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- $36.00
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- $36.00
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Nashville Hot Chicken
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- $10.00
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- $10.00
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- $10.00
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- $10.00
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Brisket Rub
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- $10.00
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- $10.00
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- $10.00
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- $10.00
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Pork Rub
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- $10.00
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- $10.00
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- $10.00
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- $10.00
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Coleslaw Dressing
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- $15.00
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- $15.00
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- $15.00
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- $15.00
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Smokey Cheese Sauce
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- $15.00
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- $15.00
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- $15.00
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- $15.00
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Pitmaster Gravy
- Regular price
- $15.00
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- $15.00
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- $15.00
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- $15.00
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Pitmaster BBQ Sauce
- Regular price
- From $12.00
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- From $12.00
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- $12.00
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- $12.00
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Featured product
Texas Style Brisket
- Vendor
- Pitmaster Chicken & BBQ
- Regular price
- $36.00
- Regular price
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- Sale price
- $36.00
- Unit price
- per
A full "packer" brisket is a huge chunk of beef. This two part muscle group comes from the chest of the cow and contains both the "Point" and the "Flat". Traditionally this cut of meat is used to create Pastrami and Montreal Style Smoked Meats, but it's at it's very best when it's smoked low and slow.
We start with only the best cuts of Ontario-grade AAA beef and a cord of dry Canadian oak wood. We rub the roasts with a mix of our Pitmaster signature blend brisket spice, and smoke at 250 degrees for almost 12 hours. We let it rest for 4 hours before slicing. This is the opposite of Fast Food. The results are pure heaven.
A smokey juicy beefy thing of joy. We vac seal as soon as it is sliced to retain maximum moisture. You will not be disappointed with this meal. A quick 20 minute boil in the bag process and you've got a meal that will make you smile.
Hard Wood Smoke
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Low and Slow
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