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    Bonehead’s Texas BBQ is the brainchild of a Silicon Valley salesman who chose to do something he loved rather than continue to put up with the daily commute. As a hobby, Dave Roberson (aka Duroc) has been smoking for friends, family, churches, and large groups for 25 plus years. His first smoker was made from a 55-gallon drum, a stolen grocery cart, (he says someone else stole it, he just didn’t know where to return it to—yeah right, Dave) and a couple of lawn mower tires. Yep, he’s a real bubba! All of our products are prepared fresh daily… well most of them. The coleslaw, tater salad, and other salads are. But our meats take days to prepare even before they’re cooked. You see, we use rubs on our meats that we allow to soak in for up to 72 hours before they’re placed in the smoker. That’s what makes Bonehead’s different – we’re slow – low and slow smokin’. We use wood fired smokers only – no natural gas or charcoal. We believe natural gas and charcoal leave a flavor that isn’t compatible with tasty food.
    business hours warning

    Hours of operation may be impacted by COVID-19 concerns. Please contact the restaurant directly or check their website / social media accounts for the latest details.

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