Smoked Brisket

Brisket is the truest test of a pitmaster, and it's the cut we're known for. We start with a heavily marbled packer brisket, trim it by hand, and smoke it low and slow over hardwood until the bark sets and a real smoke ring forms. Then comes the part most barbecue joints skip: we finish the brisket sous vide. Holding the meat at a precise temperature for hours breaks down the connective tissue completely, so every slice — point or flat — comes off the board buttery and fork-tender, never dry. It's a method founder and pitmaster Arthur "Art" Gumirov refined over years, blending his Lithuanian roots with classic Texas-style smoking.

If you've been searching for the best smoked brisket in North Port, Venice, Sarasota, or Port Charlotte, this is it. In June 2026 we took home Best BBQ Overall and the People's Choice Award at the BBQ Competition at Loaded Cannon Distillery in Lakewood Ranch — and brisket was front and center on our table. It's the same brisket regulars say is worth the 45-minute drive, the same brisket we slice for weddings on Venice Beach and corporate lunches in Sarasota.

Order it a few ways. Grab it a la carte ($20 small / $40 large) when you just want a tray of perfectly sliced beef. Make it the star of a combo plate with two scratch-made sides — our Russian coleslaw and smoked brisket baked beans are the classic pairing. Or have us bring it to your event: brisket is the centerpiece of our catering menu, sliced fresh on-site so it never sits and dries out. However you order it, it arrives the way brisket should — smoky, glistening, and tender enough to pull apart with a fork.