Certified Grass-Fed Beef ★ Slow-Smoked ★ Over Armenian oak ★ Certified Grass-Fed Beef ★ Slow-Smoked ★ Over Armenian oak ★

Low & Slow

19 hours in the pit at a steady 110 °C. Oak and apricot wood kiss the meat while a spice-coffee rub forms a caveman-style bark. The brisket rests for two hours, then we slice to order and stack it high on locally baked brioche.

No fryers. No shortcuts. Just patience.

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