South Division Street

Located on the Boardwalk at the corner of South Division Street

About Us

Welcome to the newest addition to The Bull on the Beach family of restaurants. We are located in the Trimper's building in the spot formally known as The Red Apple. This is the location where we smoke all of our meats. At any time you will find our Southern Pride SRG-400 Smoker loaded with Brisket, Ribs, Wings, Pork Butts and an occasional experimental item. You never know what we are coming up with next. We also feature your favorite classics such as Open Pit Beef, Pit Ham and Pit Turkey.

Featured Items

Open Pit Beef Sandwich

Our Open Pit Beef is what made us famous. We start with freshly butchered Black Angus top rounds from Copper Creek Cattle Company that we wet age for 21 days. They are then loaded on our custom built pits where all the magic happens. As the cooking process proceeds, we frequently baste the meat with our house blend of seasonings until it develops that taste that is unmatched.

Smoked Brisket

Our Smoked Brisket Sandwich has become a new favorite for many. We start with a 14lb-18lb Copper Creek Cattle Company Black Angus Brisket and let it wet age for 21 days along side of our top rounds. They are then mildly trimmed and seasoned with a simple salt, pepper, garlic rub. We then arrange them in our Southern Pride SRG-400 smoker for a 16 hour slow cook. After a 4 hour rest, they are ready for your taste buds!

Smoked Chicken Wings

It's not all beef at The Bull. Our award winning Smoked Chicken Wings have taken the top spot on the appetizer list. Fresh, Jumbo Chicken Wings are seasoned with our house made dry rub and smoked for 90 minutes. We then fry them to order to obtain that crispy skin and toss them in the sauce of your choice. Try our Raging Bull Sauce if you like the REALLY hot stuff or want to prank you pals!