Fall at 2fifty: a new menu, and smoked turkey for Thanksgiving

How the 2fifty menu shifts each season, and how the smoked turkey is made for Thanksgiving at the Riverdale Park and DC smokehouses.

The 2fifty menu is not fixed. It moves with the season, and the specials board changes every week. New menu, same fire.

The menu follows the season

Spring and summer bring lighter plates and a fresh set of sides. Fall and winter bring turkey, chili, fried plantains and sweet potato mash, and heavier specials. The meats at the core do not change: brisket, ribs, pulled pork, sausage, turkey, all smoked over oak, low and slow.

Fall means turkey

Smoked turkey breast is on the menu year round. In the fall it becomes the centerpiece. It goes on the same fire as everything else: oak, low and slow, no gas assist. The result is a turkey with real smoke through it and crisp skin, not the dry bird most people expect.

Thanksgiving pre-orders

Every fall we open Thanksgiving pre-orders, so you can reserve turkey and brisket for the table and keep your oven free for everything else.

This year the chilled Thanksgiving menu is open at both smokehouses: whole brisket (Prime or Wagyu), whole smoked chicken and whole turkey breast, plus extras by the pound. Pick up on November 25 in Riverdale Park, MD or on K Street, DC. See the Thanksgiving menu and pre-order here.

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