The Brisket Master
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 your average brisket. It only comes from the passion to create a masterpiece.
-The Art of Brisket-
Our briskets are exclusively from
Kobe style Wagyu-Angus cattle that are humanely raised,
antibiotic and hormone free,
and dry-aged at least 7 days.
Quality, taste, and tenderness are
OFF. THE. CHARTS.
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