This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.
We use USDA Prime Briskets and is smoked for 20 hours, sometimes more, using lychee wood and charcoal, then served with a home-made Rendang sauce, and an assortment of pickles cured in kombucha. Cream cheese and a specially concocted Garam Masala blend forms the bark of the smoked brisket; emanating a distinct smokey fragrance, and keeping the juices in.
Available in two different cuts:
POINT END
The Point End of the brisket has higher content of fats which keeps the meats tender and juicy throughout the punishing smoking process; hence it is the most sought after piece of meat in any smokehouse.
NAVAL END
The Naval End is a slimmer cut with denser muscle fibres, making the meat a slightly drier and chewier cut, suitable for customers who prefer a less sinful indulgence.