The Brisket Mast​er


World Class

Kobe style 

Hickory Smoked ​Wagyu-Angus Briskets

Ribs, and Pork Butts

No other smoked meat creates a reaction quite like a really, really good brisket. What I love most about smoking brisket is the look on people's faces after that first bite.

You can't fake that look.

You can't force it. 

It's genuine. Authentic. Real. Intoxicating even. 

You don't get that from an "okay" brisket. It only comes from the passion to create a masterpiece.

-The Brisket Master-

-The Art of Brisket-

Our briskets are exclusively from 

Kobe style Wagyu-Angus cattle that are humanely raised,

locally sourced, 

antibiotic and hormone free, 

and dry-aged at least 7 days. 

 Quality, taste, and tenderness are 


If you own a restaurant, and you'd like to add a really, really outstanding brisket to your menu, we should connect. I'm happy to provide a professional sample. 

Also great for family gatherings, parties, and corporate events.

19.88 pounds in need of a good respiratory therapist