We start with a premium Black Angus Brisket that we brine for 6 days, followed by a 14 hour smoking process that's low and slow over Oak.
It's also Keto friendly.
One bite and you'll be hooked!
Trivia: Jewish immigrants were the first to smoke brisket in the United States. By the early 1900s smoked brisket appeared on Jewish deli menus across Texas.
Weight: 1 kg (Feeds 3-4)
Allergens: None
Recommended Sauces: Chimichurri or CarniQ
Recommended Sides: Mac N Cheese, Japanese Slaw or Potato Gratin
We start with a premium Black Angus Brisket that we brine for 6 days, followed by a 14 hour smoking process that's low and slow over Oak.
It's also Keto friendly.
One bite and you'll be hooked!
Trivia: Jewish immigrants were the first to smoke brisket in the United States. By the early 1900s smoked brisket appeared on Jewish deli menus across Texas.
Weight: 1 kg (Feeds 3-4)
Allergens: None
Recommended Sauces: Chimichurri or CarniQ
Recommended Sides: Mac N Cheese, Japanese Slaw or Potato Gratin
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We start with a premium Black Angus Brisket that we brine for 6 days, followed by a 14 hour smoking process that's low and slow over Oak.
It's also Keto friendly.
One bite and you'll be hooked!
Trivia: Jewish immigrants were the first to smoke brisket in the United States. By the early 1900s smoked brisket appeared on Jewish deli menus across Texas.
Weight: 1 kg (Feeds 3-4)
Allergens: None
Recommended Sauces: Chimichurri or CarniQ
Recommended Sides: Mac N Cheese, Japanese Slaw or Potato Gratin
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