Giff's Barbecue and the Little Hollywood Museum and Trading Post on West Center Street in Kanab, Utah
Kanab, Utah · Little Hollywood

The Old West ate a lot worse than this.

Oak-smoked Texas brisket, served inside the museum that keeps Kanab's film history — a hundred Westerns were shot in these red rocks. Veteran-owned, one cook a day.

See the menu Watch the brisket cook
Featured by America's Best Restaurants Veteran-owned Inside the Little Hollywood Museum
A whole raw beef brisket trimmed and ready for seasoning A brisket coated in a coarse salt and cracked black pepper rub A brisket sitting on the grate inside a smoker with wood smoke curling around it A brisket part-way through the smoke with a dark peppery bark forming A finished smoked brisket resting on butcher paper on a wooden board Sliced smoked brisket showing a pink smoke ring beneath a dark peppery bark
The brisket
01 — of six

Trimmed by hand

Every packer gets trimmed by hand before it ever sees heat — fat cap taken down to about a quarter inch so it renders instead of sitting there.

Day beforeWhole packer
02 — of six

Salt and pepper. That's it.

Coarse black pepper and kosher salt. No sugar, no secret dust. Central Texas figured this out a century ago and there is nothing to improve on.

The rubTwo ingredients
03 — of six

Oak and hickory, and time

Onto the offset with a clean fire. Thin blue smoke, steady heat, and the patience to leave it alone. The fire gets tended all night — that's the whole job.

Hour oneWood-fired
04 — of six

The bark sets

Somewhere in the long middle the outside turns to a dark peppery crust and the fat starts to render down through the meat. You cannot rush this part and you cannot fake it.

The stallLow and slow
05 — of six

Then it rests

Off the pit and wrapped to rest. Cutting it early dumps everything you spent all night building onto the board. So it waits.

RestedButcher paper
06 — of six

Sliced to order

Pencil-thick across the grain, pink smoke ring under a black crust, juicy enough that it does not need sauce. This is what people drive here for.

ServedSmoke ring
The board

Six off the board, to give you the idea.

Plates, a combo, the sandwiches people drive over for. The full board runs to eight sections and every price is on it.

Smoked brisket

Smoked meat plates

$19.99

Peppered baby back ribs

Smoked meat plates

$18.99

Cowboy

Combo plates

$25.99

Smoked pulled pork

Sandwiches

$13.99

PB&J brisket

Specialty sandwiches

$16.99

Giff's-Burgh

Specialty sandwiches

$17.99
Full menu
The dining room at Giff's Barbecue, hung with vintage western film memorabilia
Little Hollywood

You're eating on a film set.

Studios came to Kanab for decades because it already looked like the Old West. Giff's sits inside the Little Hollywood Museum, surrounded by that history — not a theme somebody dreamed up, just where the smoker happens to be.

The whole story
A brisket on the grate inside the smoker with wood smoke curling around it
We're hiring

Want to learn to run a pit?

We're taking on kitchen, counter and dish right now. Small crew, real wood fire, and everything cooked here — you'll be taught the parts you don't know yet.

See the jobs Apply in two minutes
Framed Steelers jerseys, helmets and a Steelers Nation Unite banner on the wall at Giff's Barbecue
The Blitzburgh West badge — a Steelers helmet, a spatula and a whiskey glass over flames, reading From Steel City to K-Town, Kanab Utah Blitzburgh West

A certified Steelers bar, in Southern Utah.

Giff's is a certified Steelers bar and the home of Blitzburgh West, an official Steeler Nation fan club — from Steel City to K-Town.

It is also the only place in Kanab most people would call a sports bar. On game day the black and gold takes over, and whether you're a lifelong Steelers fan, rooting for another team, or couldn't care less about football, you're welcome here. We might give you a hard time about your team, though. That's part of it.

  • Certified Steelers bar
  • Steeler Nation fan club
  • Blitzburgh West
  • Kanab's sports bar
Come eat

When it's gone, it's gone.

One cook a day. Come early if you want brisket — and call ahead if you're feeding a crowd.

Call (435) 689-0706 Hours & directions
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