{"title":"The List","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is where it lives. The List is how Smōk runs — limited rounds, made to order, no walk-ins, no menu. Pick what you want, pick your date, we smoke it for you.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEverything here is 30-day dry-aged Angus, slow-smoked over oak, hand-trimmed, hand-wrapped. We smoke whole — brisket stays brisket, chuck stays chuck. The bark is the point.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePre-order with at least 3 days notice. We confirm your slot, you wait, we deliver hot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSmōk.Slōw.Seriōus.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"whole-brisket-texas-style-30-day-dry-aged-angus","title":"Whole Brisket | Texas-Style, 30-Day Dry-Aged Angus","description":"\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eSlōw\u003c\/span\u003e-\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eSmōked\u003c\/span\u003e over oak. Pre-order, made to order. Feeds 8–10.\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole brisket, the way Texas does it. 30-day dry-aged Angus, hand-trimmed, rubbed simple, and slow-smoked over oak for 20 hours. Bark on the outside, juice on the inside, smoke ring all the way through.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a pre-order. We smoke to order — no walk-ins, no leftovers, no shortcuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you get\u003c\/strong\u003e A whole brisket, hot off the smoker, wrapped in butcher paper and ready to slice at home. Average weight 2.5–3 kg raw. One brisket feeds 8–10 people easily.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow it works\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-decimal flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePlace your order and pick your delivery date (3 days minimum, please — bark takes time)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWe confirm your slot\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWe smoke, you wait, the house starts to smell incredible somewhere across town\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWe deliver — hot, wrapped, ready\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy whole brisket only\u003c\/strong\u003e Brisket has to be smoked whole. Slicing in advance dries it out and ruins the bark. One brisket feeds 8–10 — it's built for sharing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOn the meat\u003c\/strong\u003e 30-day dry-aged Angus beef. Raw weight before smoking — what you pay for is the brisket we put on the smoker, not what comes off. (Brisket loses 10–15% during the cook. That's the trade for bark and tenderness.)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOn \"the list\"\u003c\/strong\u003e Smōk runs in limited rounds. The list is how we keep it honest — you order ahead, we smoke for you, nothing sits around. House rule.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSmōk. Slōw. Seriōus.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Smōk Yerevan","offers":[{"title":"Default Title","offer_id":48745746923776,"sku":null,"price":44000.0,"currency_code":"AMD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0779\/1057\/3312\/files\/IMG_0257.webp?v=1763643079"},{"product_id":"whole-arm-chuck-slow-smoked-30-day-dry-aged-angus","title":"Arm Chuck | Slow-Smoked, 30-Day Dry-Aged Angus","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eBrisket's underrated cousin. Same smoke, same patience, deeper beef flavor.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe arm chuck doesn't get the same press as brisket — but ask any pitmaster and they'll tell you it's a quiet favorite. Deeper, beefier flavor. Same 30-day dry-aged Angus. Same 20 hours over oak. Same bark, same patience, same house rules.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a pre-order. We smoke to order.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you get\u003c\/strong\u003e A whole arm chuck, slow-smoked, wrapped in butcher paper. Average weight 2–2.5 kg raw. Feeds 6–8 generously.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow it works\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-decimal flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePlace your order and pick your delivery date (3 days minimum)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWe confirm your slot\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWe smoke, low and slow, the way it should be done\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWe deliver — hot, wrapped, ready to slice\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy arm chuck\u003c\/strong\u003e It's beefier than brisket. Pulls beautifully if you want to shred it, slices clean if you want it as-is. If you've already done brisket and want to try something new — this is the move.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOn the meat\u003c\/strong\u003e 30-day dry-aged Angus. Raw weight before smoking. Expect 30–40% shrinkage during the cook — that's the price of bark.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSmōk. Slōw. Seriōus.\u003c\/p\u003e","brand":"Smōk Yerevan","offers":[{"title":"Default Title","offer_id":48745749807360,"sku":null,"price":37000.0,"currency_code":"AMD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0779\/1057\/3312\/files\/Untitled_design_13.jpg?v=1779699226"}],"url":"https:\/\/smok.delivery\/collections\/the-list.oembed","provider":"Smōk Yerevan","version":"1.0","type":"link"}