The Brisket Master

I am blessed to be a master at smoking large briskets, and I would put them up against any brisket anywhere. I enjoy being able to serve individuals and organizations in the Colorado Springs area for their family gatherings, parties, and corporate functions. We smoke Kobe style Wagyu-Angus brisket that is locally sourced, humanely raised, antibiotic-free and hormone-free, and dry aged at least 7 days. You simply won't find a better brisket for taste and tenderness. If your restaurant menu could use a really, really, outstanding brisket, we should connect. I'm happy to provide a professional sample. No other smoked meat creates a reaction like a really, really good brisket. I think what I love most about smoking brisket is the look on people's faces after that first bite. You can't fake that look. You can't force it. It's genuine. Authentic. Real. Intoxicating even. You don't get that from an "okay" brisket. It only comes from the passion to create a masterpiece. The Brisket Master. The Art of Brisket. Specialties: Incredible Hickory Smoked Briskets, Baby Back Ribs, Pulled Pork