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SGBrisketKitchen

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sgbrisketkitchen

Hi everyone! Please kindly note that we only have

Hi everyone!

Please kindly note that we only have 2 weeks left to restock our vacuum-packed smoked meats!

Will be smoking for Christmas pre-orders in December, therefore, no individual vacuum-packs.

⏰ Set your alarm for 10pm tonight!

We will have the following:
 ⭐ Smoked Beef Cheeks with Shiraz Wine
⭐ Longan-wood Smoked Turkey Breast
⭐ Smoked Brisket (Prime Grade)
⭐ Hot-Smoked Salmon
⭐ Hay-Smoked Chicken Legs
⭐ Smoked Beans
⭐ Umami Chunky Mash
⭐ Almond Tart

Order online at 10pm (Tuesday)
🚚 Delivery on Saturday (11am to 4pm)

Our smoked meats can be kept in the chiller for 2 weeks, or freeze up to 8 months.

🎄[𝗡𝗘𝗪 𝗙𝗘𝗦𝗧𝗜𝗩𝗘 𝗠𝗘𝗡𝗨 𝗜𝗧𝗘𝗠]🎄

✨ The BEST WOOD-SMOKED pork ribs you’ll ever taste! ✨ 🌰 Fed on acorns, these Iberico ribs are naturally sweet, nutty, tender, and juicy.

🌟 𝑫𝒆𝒍𝒊𝒗𝒆𝒓𝒆𝒅 𝑯𝑶𝑻 𝒂𝒏𝒅 𝑭𝑹𝑬𝑺𝑯𝑳𝒀 𝑺𝑴𝑶𝑲𝑬𝑫 from our wood-fired smokers!
 𝙎𝙢𝙤𝙠𝙚𝙙 𝙩𝙤 𝙥𝙚𝙧𝙛𝙚𝙘𝙩𝙞𝙤𝙣 – a true labor of love and a testament to my fire skills, as Iberico ribs are super delicate and easily dry out if overcooked.

💪 2kg to 2.5kg full rack – Serves 8 to 10 pax. Perfect for your festive gatherings!

🎅 Pre-order now at : (Link in our bio) 👉 https://order.sgbrisketkitchen.com
⏳ Limited slots available. Don’t miss out !!

As requested by you guys, I’ve opened up more da

As requested by you guys, I’ve opened up more dates for the month of December so you can celebrate your Christmas 🎄 and New Year 🎇 with your loved ones!!

Additionally, I’ve added 30th Nov (Saturday) for self-heating meat platter delivery!

❤️ It’s hard to believe we’re nearing the end of the year! Let’s treasure the moments spent together and celebrate with the people who matter most.

Thank you for making SGBrisketKitchen part of your celebrations! 🥰🥰🥰

👉 Pre-order for December closes on 30th November.
📲 Link in our Instagram bio!

Hi! 🎄Here are more information about our Chris

Hi!

🎄Here are more information about our Christmas menu that will be delivered hot and freshly smoked, with exception of the "Self-Heating Meat Platter" - this will be delivered chilled, and you can serve it anytime you like! Just add water!

Please feel free to DM me for any requests especially if you like to have it on other days that's not available on my pre-order website.

Pre-order website link is on my Instagram bio.

Thank you!

🔥 SMOKED THOR’S HAMMER 🔥 Meet the showsto

🔥 SMOKED THOR’S HAMMER 🔥

Meet the showstopper: our smoked Thor’s Hammer - a massive, tender beef shank with rich, smoky flavors. Perfect for the holiday 🎄 feast!

Slow-smoked for more than 20 hours, this IS A RARE beast of a cut is juicy, flavorful, and packed with that melt-in-your-mouth goodness. 🍖⚡️

Highly limited stock as this is specially imported from USA 🇺🇸

Available for Christmas Pre-Orders now! Head to SGBrisketKitchen.com and secure yours before they’re gone. Don’t miss out on the ultimate centerpiece! 🤤

🎄 𝗖𝗛𝗥𝗜𝗦𝗧𝗠𝗔𝗦 𝗣𝗥

🎄 𝗖𝗛𝗥𝗜𝗦𝗧𝗠𝗔𝗦 𝗣𝗥𝗘-𝗢𝗥𝗗𝗘𝗥𝗦 𝗔𝗥𝗘 𝗛𝗘𝗥𝗘! 🎉

🎄 𝗖𝗛𝗥𝗜𝗦𝗧𝗠𝗔𝗦 𝗣𝗥𝗘-𝗢𝗥𝗗𝗘𝗥𝗦 𝗔𝗥𝗘 𝗛𝗘𝗥𝗘! 🎉

Thank you all for your patience… this year, we’re excited to announce HOT FOOD DELIVERY for the very first time! I’ve been working hard to make this happen, and I can’t wait for you to try it!! 😃

Head over to SGBrisketKitchen.com and click on “Christmas Pre-Orders” to secure your spot!

There are 2 time slots for the hot food bundles:
Lunch : 1130am to 130pm
Dinner : 6pm to 730pm

Dates: 21st, 22nd, 24th, 25th (only lunch), 27th, 28th and 29th Dec.

For the self-heating instant smoked meat - it will be delivered chilled. Can be kept in the chiller for 3 days.
Available every Saturday (11am to 4pm)

We are also bringing you “Smoked Iberico Bone-In Pork Loin” and the epic “THOR’S HAMMER! ⚡️”

Don’t miss out! And as always, thank you for your unwavering support and faith in me. 🥹🥹🥹🥹

NO gas or electric smokers/ovens.
NO chemical additives - Just salt, pepper, lots of love and patience!

❤️
Love,
Jayce
SGBrisketKitchen

———//———

🚨 Re-release Alert! 🚨 In 2022, we launched

🚨 Re-release Alert! 🚨

In 2022, we launched the World’s First Self-Heating Instant Smoked Meat - perfect for places where hot food wasn’t allowed. Today, it’s BACK, better than ever, with:

🔥 200g Prime Brisket
🔥 150g Smoked Stew

Just ADD Water! 💧 Do NOT use hot water. Room temperature works fine.

Perfect for a cozy office lunch, a beach picnic, or just enjoying that smokey goodness anywhere, anytime.

Pair with Japanese or Korean short grain rice! Pro tip: Instant microwavable rice pairs perfectly.

⚠️ Holiday Reminder! Start stocking up on our vacuum-packed smoked meats this November. They won’t be available during the Christmas season. Our special Christmas menu will launch soon, with preorders opening this week! 🎄

Thank you everyone for your patience and unwavering support!

❤️ Love,
Jayce
@SGBrisketKitchen

🔥 SGBrisketKitchen’s Wood-Smoked PRIME Briske

🔥 SGBrisketKitchen’s Wood-Smoked PRIME Brisket! 🔥

Smoked for over 22 hours with wood logs and charcoal. Only the traditional way - no electric oven or gas smoker!

🚨 Please start to stock up on the chilled vacuum packed meats this month as I will be releasing Christmas bundles preorders! 🎅🏻

🚨 NO individual vacuum packed smoked meats in December.

🚨 All our Christmas deliveries for this year will be hot and freshly smoked! Except for one special item! 😉

🚨 All our smoked meats can be kept 2 weeks in the chiller, 8 months in the freezer.

🥳 Do start to stock up!!

Love,
Jayce
SGBrisketKitchen

———//———

🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
———//———

🦖 Smoke Beef Dino Ribs with me…. 🦖 16-sec

🦖 Smoke Beef Dino Ribs with me…. 🦖

16-second video of my 18 hours smoke day. 🔥

Tonight will be the LAST drop for 🐷 Smoked Pulled Pork till further notice.

🌠 Brisket Burnt Ends back in stock!
🌠 Smoked Beef Dino Ribs!

🚨 Tonight at 10pm - SGBrisketKitchen.com

🚨 Delivery on Saturday - 11am to 4pm

🚨 Thursday/Friday delivery available via Lalamove / Grab. Delivery cost to be borne by customer.

NO gas or electric smokers/ovens.
NO chemical additives - Just salt, pepper, lots of love and patience!

Love,
Jayce
SGBrisketKitchen

SMOKED 🦖 DINO BEEF RIBS BACK TONIGHT! Super ju

SMOKED 🦖 DINO BEEF RIBS BACK TONIGHT!

Super juicy, smoky, prime grade stuff. 🤤

Sold by ACTUAL post-smoked meat weight. I do not charge you guys for the bone weight.

Smoked for more than 15 hours with Sweet Hickory Wood Logs! 🔥 All our meats are 100% smoked with wood 🪵

NO gas / electric ovens.

🚨 Orders open every Tuesday at 10pm.

🚨 Order directly from SGBrisketKitchen.com

🚨 All our smoked meats can be kept 2 weeks in the chiller, 8 months in the freezer.

Love,
Jayce
SGBrisketKitchen

———//———

🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
———//———

Everyone sees the “wins” on social media.. 🏆

But what they DO NOT see are the untold stories behind the grind - the betrayals, and the moments I was torn down by others. 💔❤️‍🩹💔

Still, my biggest flex isn’t just the grind..

❤️ 𝑰𝑻’𝑺 𝑻𝑯𝑬 𝑷𝑬𝑶𝑷𝑳𝑬 - who pull me back everytime I stumble. You guys know who you are! Am forever so grateful to all of you. 😘😘😘

PS: Not here to expose anyone, but these are the real events of my F&B journey. It can be really disheartening, but it is also part of what shaped me into who I am today.

If you think I had it easy, now you know.. 😉

Love,
Jayce
SGBrisketKitchen

I did it again... LOL. I 𝑰𝑴𝑷𝑼𝑳𝑺𝑰𝑽𝑬𝑳𝒀 𝑪𝑼𝑻 𝑴𝒀 𝑯𝑨𝑰𝑹! 😂

Actually, my friends were like, ‘Not bad, you managed to stop doing this impulsive “haircut” thing for a few years!’ For those who know me, I’ve always shocked my friends with new hair extensions, super short cuts, or even pink hair. At least I’ve finally learned to stay away from DIY fringe cuts that I always regret terribly! 🙈

I’ve been pretty quiet here on social media because I haven’t been able to type much with stiff, painful fingers. To be honest, I’ve been feeling a bit down, questioning whether @SGBrisketKitchen is worth all these back pain, varicose veins, and now, my hand… 😫

A lot of ‘what-ifs’ and ‘whys’ have been swirling around in my mind too. What if I stayed in my oil and gas career? What if I accepted that job offer? Why am I taking such a huge pay cut to do this? Why do the people and animals I love keep dying right in front of me? Why am I pushing myself so hard for?

But I’ve come to realize that these thoughts aren’t getting me anywhere - they’re just making me spiral downwards. Maybe this is exactly where I’m supposed to be! Nobody said life was easy!! 💪🏼 At least I gave my best shot.

For now, I’m choosing to listen to my body, slow down a little, and find a healthier balance between SGBrisketKitchen and my well-being. I’ll still be releasing slots every Tuesday at 10pm, but I won’t push myself too hard. Hopefully, it remains sustainable with all the kitchen rental, utilities, salary, etc.

Anyway, stay tuned for more smoked meats coming up (I know I just said I won’t push myself too hard.. 🤣🤣 But I really love smoking!!) I’m really excited about the upcoming release and lots of new flavors too! 🔥

Thank you as always to everyone who’s shown me love and support all these years!! Thank you for allowing me to take time off last week!! JAYCE IS BACK!! 🥳🥳🥳🥳

👵🏼👵🏼👵🏼🙏🙏🙏🙏

F1 season is back in Singapore! 🏎️ I thought

F1 season is back in Singapore! 🏎️ I thought it’s the perfect time to finally share a little story about my encounter with Lewis Hamilton (@lewishamilton)… AND for the FIRST TIME in 12 YEARS.. reveal this photo of us together. 🙈

Coz I so so so so awkward in this photo that not even my closest friends have seen it before!! 😭

I know i’m being delulu now since I’m not even going to F1 this year, but hey, who knows - I might bump into him again! And I’ll make sure he try my smoked briskets! 🔥

And remember, sometimes the smallest gestures can make the biggest impact! Kindness goes a long way! 💕 Enjoy the F1 weekend!! 🏎️ 🏎️

Super limited brisket burnt ends! 🔥 These are t

Super limited brisket burnt ends! 🔥
These are the end cuts after smoking our whole briskets for > 22 hours.

• Melt-in-your-mouth fattier parts of the briskets
• Just look at the bark formation on each piece of the meat!
• Super flavorful and smoky!
• This is actually the best part of the smoked brisket..

Tip from our lovely customers: Dice them and fry them with fried rice! 🤤

🚨 Dropping every Tuesday at 10pm.

🚨 Saturday delivery 11am to 4pm

🚨 All our smoked meats can be kept 2 weeks in the chiller, 8 months in the freezer.

NO gas or electric smokers/ovens.
NO chemical additives - Just salt, pepper, lots of love and patience!

Love,
Jayce
SGBrisketKitchen

———//———

🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
———//———

🔥 N̳E̳W̳ ̳L̳I̳M̳I̳T̳E̳D̳ ̳R̳E̳L̳

🔥 N̳E̳W̳ ̳L̳I̳M̳I̳T̳E̳D̳ ̳R̳E̳L̳E̳A̳S̳E̳ ̳A̳L̳E̳R̳T̳! 🔥
 For all of you who’ve been asking for a grass-fed and leaner option, we heard you! Introducing our 𝗚𝗿𝗮𝘀𝘀-𝗙𝗲𝗱 𝗦𝗺𝗼𝗸𝗲𝗱 𝗥𝗼𝗮𝘀𝘁 𝗕𝗲𝗲𝗳, the perfect balance of rich flavor and tenderness!

Smoked over sweet hickory wood logs for 22 hours - Jayce’s signature style of super “low and slow”. 😉 I’ve perfected the dance with fire and smoke! 💃🏻 🔥

🌿 Australian Grass-fed beef 🔪 Leaner cut (Guaranteed not tough and dry!)
🪵 Smoked 22 hours with Sweet Hickory wood logs 💯 Still packed with that signature smoky flavor and super juicy tender meat!

Slots drop today, Tuesday at 10pm — get ready! 🕙🚀
Don’t miss out again!!

——————

🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
———//———

Didn’t expect so many of you to be so vested in

Didn’t expect so many of you to be so vested in the googly eyes I posted in my IG story! 😂

I have a lot of “passions,” and one of them is googly eyes—where I give life to things. 👀

Since I was young, I’ve always felt that plants and objects have a “life” of their own, and I would have internal conversations with them. Weird, I know — but hey, now with adult money, I can actually bring them to life with stick-on eyes.

Comment below on what you want me to share from my list of “passions” below!👇

• Vacuum cleaners 🧹
• Back pain relief 💆‍♀️
• CCTV
• DIY aircon cleaning
• Laundry detergent
• Pest control 🐜
• Chicken Color Genetics (I was obsessed! Every night I’d read about genes!! @SGPolishChicken 🐔)
• Egg incubation (My 100% hatch rate is both amazing and my worst nightmare)
• Car detailing 🚗
• Disinfectants / Cleaning products 🧼
• Pressure washers 💦
• Mosquito control 🦟

Which one should I deep dive into next? 🤓 LMK!

——————

𝗤&𝗔: 𝗪𝗛𝗬 𝗝𝗮𝘆𝗰𝗲 𝗼𝗻𝗹𝘆 𝘀𝗺𝗼𝗸𝗲𝘀 𝗹𝗶𝗺𝗶𝘁𝗲𝗱 𝗾𝘂𝗮𝗻𝘁𝗶𝘁𝗶𝗲𝘀 𝗮𝗻𝗱 𝗼𝗻𝗹𝘆 𝗿𝗲𝗹𝗲𝗮𝘀𝗲𝘀 𝗼𝗻𝗰𝗲 𝗮 𝘄𝗲𝗲𝗸?

This is because.. there is only 𝑶𝑵𝑬 Jayce. 👧🏻😅

With just me, myself and occasional help from my amazing mum, EVERY SINGLE STEP, from smoking for over 22 hours to vacuum packing the meat, are all handed personally by me. YES, that also includes online marketing, order fulfilment, packing, content creation, R&D, and cleaning..

This is the reason why I can only offer a limited release each week.

Sometimes, when I’m on a roll, I can 𝘀𝗺𝗼𝗸𝗲 𝗺𝗼𝗿𝗲 𝘁𝗵𝗮𝗻 𝟭𝟰 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁 𝗸𝗶𝗻𝗱𝘀 𝗼𝗳 𝗺𝗲𝗮𝘁𝘀, 𝘀𝗶𝗱𝗲𝘀 𝗮𝗻𝗱 𝗱𝗲𝘀𝘀𝗲𝗿𝘁𝘀 𝗶𝗻 𝗮 𝗦𝗜𝗡𝗚𝗟𝗘 𝘄𝗲𝗲𝗸 - already much more than a typical smokehouse dine-in restaurant would offer.

🔥 On a good day, I start at 4am and finish at 2am, with back-to-back smoking sessions. I am always striving to increase the quantity without compromising on quality.

The LAST thing I want is for my smoked meats to taste commercial or mass-produced.

Smoking “low and slow” means each kind of meat (depending on the type of protein) takes at least 16 hours to prep, marinate, and smoke, plus another 3 to 5 hours for slicing, weighing, and vacuum packing. And let’s not forget my most dreaded - washing up! 😮‍💨🧼

While it could be faster and easier with more help, I choose to keep my operations small to ensure that every step meets my “perfectionist standards”.

Thank you for understanding and supporting my small smokehouse over the years! ❤️

🌟 Your appreciation truly means the world to me! 🌟

Love,
Jayce
SGBrisketKitchen

———//———

🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

🚨 Every Tuesday at 10pm.
🚨 Order from SGBrisketKitchen.com

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!

🚨 First Test Batch Alert! 🚨 Smoked US Turke

🚨 First Test Batch Alert! 🚨

Smoked US Turkey Breast – smoked using almond wood logs for that mild, nutty flavor. 🪵🔥

This batch is all about perfecting the art, as Turkey breast is notorious to be lean and dry! 🦃 Just look at all the juices and that super thick pink smoke ring - it’s 100% cooked!

Recommend to layer into sandwiches 🥪

Releasing tonight at 10pm. Don’t miss out on this special batch – set your alarm ⏰

Only at SGBrisketKitchen.com
Delivery this Saturday from 11am to 4pm

🚨 All our smoked meats can be kept 2 weeks in the chiller, 8 months in the freezer.

———//———

🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
———//———

🔥 The LEGENDARY wood-smoked pork ribs, straight

🔥 The LEGENDARY wood-smoked pork ribs, straight from what I learned at Snow’s BBQ in Lexington, Texas 🇺🇸 — yes, that iconic spot featured on Netflix’s Chef’s Table with the incredible Tootsie!

This time, I’ve added a twist: smoked to tender, FALL-OFF-THE-BONE perfection, just the way you guys love it! 😍

ARE YOU READY FOR IT? 😋🔥 💃🏻

—————————

🚨 How to order?
We release our slots every Tuesday at 10pm. Order directly from SGBrisketKitchen.com

🚨 When is your delivery?
🚚 Every Saturday of the same week (11am to 4pm)
🚫 No self pickup. Delivery only.

🚨 All our smoked meats can be kept 2 weeks in the chiller, 8 months in the freezer.

🥳 Feel free to DM me if you have any further enquiries!

NO gas or electric smokers/ovens.

Love,
Jayce
SGBrisketKitchen

———//———

🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
———//———

I wanted to be the “BEST Pitmaster in Singapore”.. so I did a quick google… 😆

4 years ago, I started learning smoking briskets from YouTube and Aaron Franklin’s online masterclass.. And this year, I flew to Texas 🇺🇸 to learn from the BEST IN THE WORLD!!

Still can’t believe this actually happened.

Thank you to Kerry and Clay of Snow’s BBQ (@snowsbbq), Franklin BBQ (@franklinbbq) and Terry Black’s BBQ (@terryblacks_bbq) for your generous sharing, hospitality and support!

Dreams, with lots of hard work, do come true! 🥹🥹🥹

Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
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Here’s the FINAL 1-minute episode of ‘SMOKING

Here’s the FINAL 1-minute episode of ‘SMOKING THE WORLD’S MOST EXPENSIVE BRISKET,’ featuring the grand reveal of my brisket smoking process with 🔥 and 🪵.

I hope you enjoyed this mini-series on how I smoke my briskets!

🚨 GET your smoked meats fix EVERY TUESDAY at 10pm🚨

www.SGBrisketKitchen.com

Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
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🔥 THE SECRET of the BEST wood-smoked brisket in

🔥 THE SECRET of the BEST wood-smoked brisket in Singapore IS FINALLY REVEALED!! 🤫🤫🤫

Smoking the BEST and MOST EXPENSIVE WAGYU BRISKET in the WORLD! 🏆🏆🏆

I’m going to do a short video series from unboxing the WORLD’S MOST EXPENSIVE BRISKET, to trimming/seasoning, and how I smoke it!

On this 1 minute episode: How I trim and season my brisket. 🐄

Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
———//———

Smoking the BEST and MOST EXPENSIVE WAGYU BRISKET

Smoking the BEST and MOST EXPENSIVE WAGYU BRISKET in the WORLD! 🏆🏆🏆

I’m going to do a short video series from unboxing the WORLD’S MOST EXPENSIVE BRISKET, to trimming/seasoning, and how I smoke it!

Hope you’ll enjoy this 1 min series!

PS: I need to do more videos from now on.. because I impulsively bought a DJI Osmo Pocket 3. And my friends are screaming at me to SELL coz I will not use it. SO… I’m going to prove them wrong! 😂

Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
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Was told that I’m the FIRST Singaporean to inden

Was told that I’m the FIRST Singaporean to indent such an order from Japan!! 😂 The crazy one strikes again! 🤪

Ladies & Gentleman… May I present to you smoking the 𝑾𝑶𝑹𝑳𝑫’𝑺 𝑴𝑶𝑺𝑻 𝑬𝑿𝑷𝑬𝑵𝑺𝑰𝑽𝑬 𝑩𝑹𝑰𝑺𝑲𝑬𝑻 !!! 😎

🇯🇵 𝗔𝟰 𝗙𝗨𝗟𝗟 𝗕𝗟𝗢𝗢𝗗 𝗞𝗔𝗚𝗢𝗦𝗛𝗜𝗠𝗔 𝗪𝗔𝗚𝗬𝗨 𝗕𝗥𝗜𝗦𝗞𝗘𝗧! 🇯🇵

This brisket was specially slaughtered for me because I requested it to be a 𝐅𝐮𝐥𝐥 𝐩𝐚𝐜𝐤𝐞𝐫 — meaning the whole brisket, not separated into point and flat.

Something the Japanese don’t typically do, so I’m incredibly blessed they were willing to process this masterpiece just for me. 🙏

Some of you may know I used to smoke Wagyu brisket a few years ago, but I stopped because I was using Australian Wagyu. There’s a difference in quality compared to the OG JAPANESE WAGYU. Plus, the shrinkage after smoking for so long wasn’t economical at all.

BUT THIS TIME… FOR THE FIRST TIME IN SINGAPORE’S HISTORY… A4 KAGOSHIMA WOOD-SMOKED FULL PACKER BRISKET just for you!! 😍😍😍

🚨 Dropping every Tuesday at 10pm 🚨
www.SGBrisketKitchen.com

Will upload more videos on my smoking process too. This video editing is even more tiring than my smoking!
🫠🫠🫠

Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
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Was so inspired by the ribs I had in Bali that I h

Was so inspired by the ribs I had in Bali that I have to do this!!!

NEW! Balinese-style smoked sticky pork ribs!

Our pork ribs are so massively huge that customers been telling me they can split into 4 meals! 😂

Tonight’s launch will have:
• Smoked Brisket
• Smoked Pulled Pork (Last drop before I take a break from this)
• Smoked Chicken Legs
• Smoked Beans & Chickpeas (FINALLY BACK!)
• Smoked Balinese-style Sticky Pork Ribs
• Umami Mash
• Almond Tart

🚨 All our smoked meats can be kept 2 weeks in the chiller, 8 months in the freezer.

🤩 10pm only at SGBrisketKitchen.com

NO gas or electric smokers/ovens.
NO chemical additives - Just salt, pepper, lots of love and patience!

Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
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🔥 WHY ARE OUR SMOKED BRISKETS SO RIDICULOUSLY G

🔥 WHY ARE OUR SMOKED BRISKETS SO RIDICULOUSLY GOOD ??🔥

Sharing SGBrisketKitchen’s 5-check method below:

• JIGGLE TEST : Can it WIGGLE & JIGGLE? ✅
• “ZHUP” TEST: Any juices when I unwrap it ? ✅
• SPARKLE TEST: Does it have the magical “brisket sparkles”? ✨✅
• FAT TEST: Did the white fats turn into a beautiful yellow color? ✅
• WOOD: Smoked only with WOOD LOGS and NOT wood chips, oven or gas smoker! 🪵 🔥

🚨 Don’t forget our weekly drop every Tuesday at 10pm!

🚨 All our smoked meats can be kept 2 weeks in the chiller, 8 months in the freezer.

🥳 Only at SGBrisketKitchen.com

NO gas or electric smokers/ovens.
NO chemical additives - Just salt, pepper, lots of love and patience!

Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
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Throwback to the early days of SGBrisketKitchen! 🔥🔥🔥🔥

I was juggling a full-time job and THREE online businesses and (yes, I was crazy!). 🤪

💚　Edible pest killer (@DENutrients Diatomaceous Earth)

💛　UV sanitizer for Muay Thai/Boxing gloves (@HappyPocketSun) - temporary paused after one of my capacitors had issues during manufacturing process. No time to resolder all of them… 😥

💜　And of course, @SGBrisketKitchen

I grabbed every opportunity I can to attend all of NPark’s Gardeners Day Out (GDO) roadshows and fairs during my weekends.

When Sing See Soon Plant Nursery (@singseesoon.lifestyle) invited me to sell my diatomaceous earth, and I asked if I could also sell my smoked briskets too. To my delight, they said YES!

I’m still in awe that some of you amazing customers went out of your way to support me and bought my smoked briskets in such a strange setting - with just a cooler bag and iPad. (At least my posters were printed in color and laminated! 😆)

And was SOLD OUT too!

♥️ THANK YOU from the bottom of my heart!! ♥️

I’m forever grateful to all the bosses from pet shops and plant nurseries who believed in me and gave me a chance. 🙏

Looking back… I wonder where I got all my energy from! But definitely all worth the fun and memories. 🥰🥰🥰

Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
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🔥 22-Hour Wood-Smoked USDA Brisket!! 🔥 The

🔥 22-Hour Wood-Smoked USDA Brisket!! 🔥

The wait is totally worth it! Tender, juicy and amazingly flavorful melt-in-your-mouth beef.

Smoked only with wood logs 🪵 and charcoal!

🚨 How to order?
• Every Tuesday at 10pm
• Order directly from SGBrisketKitchen.com
• Delivery only.
• Saturday of the same week (11am to 4pm)

📣 DO check our Instagram/Facebook for all latest updates!

Lots of Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
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🎉 A HUGE AND MASSIVE THANK YOU!! 🥰 To every

🎉 A HUGE AND MASSIVE THANK YOU!! 🥰

To everyone who came down to support me at my first pop-up of the year! Your enthusiasm truly made it an unforgettable event!

I want to give a special shoutout to my amazing friends who, despite having ZERO experience in F&B, came together for me and literally tanked this event like absolute pros!! 🥹🥹

And we killed it with everyone having backaches the next few days. 😅😅😅

I know I can’t thank you guys enough and I truly love you all! 🥰

To the incredible Aunty Jen (@jensceramicstudio) for pushing me, coming up with the sandwich recipes, bringing me to wholesale markets and stopping me from my procrastination. I couldn’t have done it without you too! 😘

And a HUGE THANK YOU to Trifecta (@trifecta.singapore) and Chris (@8.cj.8) for organizing this event and for having me! And to the guys at YeastSide (@yeastside.sg) for teaching us the POS system, sharing the kitchen and equipment with us! Thank you Sam and Charlie!🔥

Thank you so much to every one of you here. Thank you for coming down and dropping by to say HI! I really appreciate it loads. 😭😭 My journey at SGBrisketKitchen will not be the same without you. ♥️♥️♥️♥️

THANK YOU!!! 🙏

Lots of Love,
Jayce
SGBrisketKitchen

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🥇𝗣𝗥𝗢𝗕𝗔𝗕𝗟𝗬 𝗧𝗛𝗘 𝗕𝗘𝗦𝗧 𝗦𝗠𝗢𝗞𝗘𝗗 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 𝗜𝗡 𝗦𝗜𝗡𝗚𝗔𝗣𝗢𝗥𝗘!🥇

Everything is done from scratch and smoked using only 100% wood and charcoal.

👧🏻 Smoked by 𝑱𝒂𝒚𝒄𝒆 - Your Singapore Female “Pitmaster”
🇸🇬 SFA Licensed Kitchen!
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