Arm Chuck | Slow-Smoked, 30-Day Dry-Aged Angus

Brisket's underrated cousin. Same smoke, same patience, deeper beef flavor.

The 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.

This is a pre-order. We smoke to order.

What you get A whole arm chuck, slow-smoked, wrapped in butcher paper. Average weight 2–2.5 kg raw. Feeds 6–8 generously.

How it works

1. Place your order ((at least 3 days in advance) please — bark takes time)
2. We'll confirm your slot within 24 hours.
3. We smoke, low and slow, the way it should be done
4. We deliver — hot, wrapped, ready to pull

Why arm chuck 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.

On the meat 30-day dry-aged Angus. Raw weight before smoking. Expect 20–25% shrinkage during the cook — that's the price of bark.

On "the list" 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.

Smōk. Slōw. Seriōus.