Expertly smoked meats, handcrafted flavor in every bite.

​​

For over a decade, Keith James has been the heart behind The Point BBQ. With 10 years of ownership and three locations across Springville, Big Sandy, and Paris, Tennessee, Keith has built more than a restaurant — he’s built a community around great barbecue. His dedication to the craft has earned him recognition as a two-time Tennessee State Champion and a two-time Illinois State Champion in meat making, along with numerous other awards celebrating his passion and skill.

We take pride in doing things the right way — using only quality ingredients, slow-smoking over real hardwood, and following time-honored recipes perfected through years of experience. Every plate that leaves our pit is fresh, tender, and smoky, crafted with the care and precision that true pitmasters are known for.