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:
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.
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.