Our "Low & Slow" Smoked Meats + freshly made sides and almond tarts
Wood + CHarcoal
At SGBrisketKitchen, we believe only in using wood and charcoal for all our smoked meats.
Everything is done "low and slow".
Each of our smoked meats can take up to 20 hours to be smoked to perfection.
We do not use any gas or electric smokers.
And no cheating with Sous Vide. Everything is done from scratch!
Only the traditional way!
Click here to check out who is the one smoking your meats!
We take utmost pride in our food safety and handling procedures.
All our smoked meats are chilled to below 4°C (internal meat temperature) and vacuum sealed on the day after it has been smoked.
Our vacuum sealed meats are packed in an insulated foil pouch with ice pack and ready to be delivered to you!
Simply heat up by boiling it in the bag, or my personal preference - steaming.
This ensures that the juices are retained in the meat and does not dry out.
As seen on
"Your brisket is AMAZING! We love it so much and will definitely set our alarm and reorder again!
It is the BEST BRISKET we have had outside of the US!"
"I was born and raised in Texas so I've had my fair share of brisket.
Just want to say the pulled pork was incredible, and the brisket was pretty darn great!
It really reminded me of something I find back home. What stood out to me was how even the lean pieces were juicy and flavourful!
Keep up the great work!"
"If you'd like BBQ so good that it'll make you forget you have children, give Jayce a like and order something."