I've heard of smoked meats but haven't ever had it. Can you explain the process?
We start with high quality, American raised Glatt Kosher brisket. Trim, season and then it goes on our smoker. As you can see below, our smoker is made from a 500 gallon propane tank. We use a combination of woods to create the flavor profile we want while running a "clean" fire, which means you won't see much smoke coming out of the stack. The result is a 18 hour cooked brisket that will make you say "Holy Smokes!".
Do you have more on the menu?
More to come! We will introduce new items at pop ups for the community to try before purchasing Shabbat or Yom Tov/Holiday take out.
Where are you located?
We don't have a physical location and do not have plans to open one at the moment. We provide Shabbat and Yom Tov/Holiday, pop-ups, and catering.