An entire, uncut brisket. Kosher salt and pepper rubbed, that's it. Slow smoked at 230º for roughly 14 hours using kiawe hardwood. We don't use pellets at Slow & Oak. This is the traditional way it would be done if you were in Texas. Comes with Texas Red barbecue sauce.
Pick up for brisket changes each week but is usually on Fridays between 10am — 12pm. Please check date and time for pick ups on our Events page or by contacting us directly via email, phone call, text or visiting our Instragram page. Thank you!