Whole Brisket | Texas-Style, 30-Day Dry-Aged Angus

A 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.

This is a pre-order. We smoke to order — no walk-ins, no leftovers, no shortcuts.

What you get 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.

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 whole brisket only 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.

On the meat 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.)

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.