What is Slow Smoked Meat
Smoking meat with wood - a primeval technique that lasts to this day
Barbecue food tastes great. That's because the processes that take place within the meat during smoking bring a new dimension of layered deliciousness.
At BrisketBro we use oak wood to create a palette of smoky flavour and a unique tenderness to the meat. The entire smoking process takes at least 12 hours and is carried out at low temperatures of 100 to 120 degrees Celsius, allowing us to achieve a palatable result with aromas and unique flavors.
Humans had developed the technique of smoking thousands of years ago. At BrisketBro we cherish this technique. Because it is precisely this primeval technique that allows us to offer our customers authentic flavours and a satisfaction that lasts.