Howdy Child - Smokehouse & Delicatessen Menu

1/6 lb $10.00 | 1/3 lb $15.00 • Our hand-carved pastrami brisket with housemade purple sauerkraut, swiss cheese and horseradish remoulade - on naturally fermented local sourdough.

Freshly sliced smoked turkey and avocado with thinly sliced red onion, local lettuces, swiss cheese and dijonaisse - on naturally fermented local sourdough.

Our oak-smoked chopped brisket with pickled peppers, thinly sliced red onion and dijonaisse - on naturally fermented local sourdough.

Our housemade ham and smoked turkey with olive tapenade, basil pesto, jalapeno cream cheese, pickled peppers and swiss cheese - on naturally fermented local sourdough.

Seasonal local veggies with jalapeno cream cheese, olive tapenade, avocado, thinly sliced red onion, pickled peppers and local lettuces - on naturally fermented local sourdough.

Seasonal local mix pickle! We love supporting local farmers and are working on our own 5000 square ft. plot, just 5 minutes from the Pearl.

Seasoned or salted.

Thinly sliced, dressed with housemade rice wine vinaigrette.

Our chopped brisket on local bread.

Local, all-natural, pasture-raised turkey! No corn, no soy, non-GMO. These are hard to find and worth it. Seasoned with salt, oak-smoked. Raised in Seguin, Texas. t's generally recommended you reheat all foods to an internal temperature of 165F. We prefer to reheat our turkey to 140-45F, to avoid drying it out.

Texas-raised, all natural, prime angus brisket. Slow smoked for 12hrs. About 6lb each. It's generally recommended you reheat all foods to an internal temperature of 165F. We prefer to reheat our brisket to 140-45F, to avoid drying it out. When slicing, slice against the grain.

Texas-raised, all natural, prime angus brisket. Slow smoked for 12hrs. About 2.5-3lb each. It's generally recommended you reheat all foods to an internal temperature of 165F. We prefer to reheat our pastrami to 140-45F, to avoid drying it out. When slicing, slice against the grain.

Texas-raised, all natural, oak-smoked. It's generally recommended you reheat all foods to an internal temperature of 165F. We prefer to reheat our brisket to 140-45F, to avoid drying it out.