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SGBrisketKitchen

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sgbrisketkitchen

SUPER MASSIVE DROP TONIGHT at 10PM!

🚀 SUPER MASSIVE DROP TONIGHT at 10PM! 🔥
I’m on a roll this week, and you don’t wanna miss this lineup! 😍

🔥 Double-Smoked Japanese Curry 🔥 “Not-My-Grandmother’s-Recipe” Radish Cake (because “my grandma’s recipe” is too mainstream 😆) 🔥 Smoked Chinese-Style Lu Rou 🔥 Smoked Beef Cheeks loaded with Cabernet Sauvignon 🍷

PLUS Smoked Beef Tallow
Super Limited Brisket Ends Sea Salt Valrhona Chocolate Cookies Smoked Jalapeño Cheese Dip - Back by popular demand! Smoked Sausages
Hay-Smoked Chicken Legs 🐟 Hot-Smoked Salmon
Umami Mash
Almond Tart
Smoked Beans with Brisket Drippings Pulled Pork & Smoked Briskets!

⏰ Drops TONIGHT at 10PM sharp 🚚 Delivery this Saturday, 11AM - 4PM

Only at SGBrisketKitchen.com

Love,
Jayce

🪵 100% smoked with wood and charcoal

Hey everyone! Just a quick update on my social med

Hey everyone! Just a quick update on my social media hiatus. Everything’s good, but I need your help! 🙌

As much as I would love to keep SGBrisketKitchen going, I also need to be realistic, especially with all the uncertainties and closures.. So, I’m considering further studies (degree, master’s, or professional courses) over the next 2-3 years, and I’d love your suggestions!

Here’s a little about my background: 📌 Diploma in InfoComm 📌 BSc in Logistics & Supply Chain Management 📌 Oil & Gas - handled everything from product development to sales & marketing, fleet testing (shipping vessels, locomotives, military vehicles), overseas office expansions, etc.

What should I study next and stay relevant? Drop your suggestions below! And thank you for being part of my journey. ❤️

I ALSO can’t wait to share what’s coming up for SGBrisketKitchen 2.0!!! 🥳🥳🥳

Lots of love,
Jayce
SGBrisketKitchen

Cantonese-style sticky rice with smoked chi

❤️ Cantonese-style sticky rice with smoked chicken! ❤️

First launched as part of our CNY platter and BACK TONIGHT AT 10PM.

Packed with mushrooms, Chinese pork sausages, dried shrimps and we had to stir-fry it with diced garlic and onions before steaming with our secret broth! 🤫

📢 PLEASE NOTE: I’ll be taking a break next week, so there will be NO RELEASE on 4th March. Please stock up tonight.

This item will be delivered frozen as it’s cooked rice. Do not put in microwave, the aluminum tray is not microwave-safe. Steam to reheat.

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!
———//———

NEW ITEMS DROPPING TONIGHT AT 10PM!

🔥 NEW ITEMS DROPPING TONIGHT AT 10PM! 🔥 
EXCITING NEW STUFF!

🍖 Smoked Porchetta infused with 100% Italian Black Truffle paste and our smoked brisket!
 🥓 Smoked Chinese-style Braised Pork Belly - Lu Rou (EXPERIMENTAL but SO GOOD! Launching officially in March – you heard it here first!)
 🍚 Glutinous Rice with Smoked Chicken – First launched in our CNY platters and now back by popular demand! This time with an extra smoky kick thanks to our wood-smoked chicken.

And of course, our classics are still here:
Smoked briskets, Pulled pork, and Smoked turkey breast! Smoked beans back tonight too!

📢 PLEASE NOTE: I’ll be taking a break next week, so there will be NO RELEASE on 4th March. Please stock up tonight.

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

NO gas or electric smokers/ovens.

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!
———//———

[NEW LAUNCH TONIGHT!]

Wood-Smoked Porchetta

[NEW LAUNCH TONIGHT!]

🔥 Wood-Smoked Porchetta infused with Italian Black Truffle Paste, plus a special twist - I added our signature smoked brisket inside!!

Releasing at 10 PM tonight!
Delivery this Saturday (11am to 4pm)

Don’t miss it! 🚀

Order directly from
www.SGBrisketKitchen.com
🔥 100% smoked with wood and charcoal 🪵

[A LITTLE UPSIZED UPDATE] For the past year, I ha

[A LITTLE UPSIZED UPDATE]

For the past year, I have not been able to smoke our popular pulled pork as often as I like due to my trigger fingers.

The constant use of tongs and packing them into 300g portions has unfortunately taken a toll on my hands. 🖐️

This year, I will try to smoke them more frequently, but they will be packed in 500g instead.

Hopefully, this helps reduce the repetitive strain and prevents further aggravation. 💪

Thank you for your kind understanding and continued support! ♥️

🔥 Don’t forget to order every Tuesday at 10pm! 🔥

Thank you!
Best regards,
Jayce
SGBrisketKitchen

Sorry, I totally forgot to update you guys that I’m taking a break this week!! Am focusing on CNY hot food delivery.

Do feel free to DM me if you like to order 🐟 Hot-Smoked Salmon, Iberico Pork Rack or full slab of brisket for your CNY parties.

No release for tonight!

Will be back next Tuesday for our weekly drops! 🙏

Link here: https://forms.gle/Q7wNk3z5VQai4zGZA

Link here:
https://forms.gle/Q7wNk3z5VQai4zGZA

Thank you for choosing SGBrisketKitchen for your C

Thank you for choosing SGBrisketKitchen for your Christmas celebrations!

Check out these videos from our customers and a sneak peek at our own table setting with our wood-smoked meats!

Our pre-orders for CNY 2025 are open right now! [Link in our bio]

Perhaps you can steer away from the yearly steamboat and try our juicy hot-smoked salmon for CNY! ☺️

[𝗕𝗔𝗖𝗞 𝗕𝗬 𝗣𝗢𝗣𝗨𝗟𝗔𝗥 𝗗𝗘𝗠𝗔𝗡𝗗!!]

✨ 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://sgbrisket.cococart.co

⏳ Available on these dates:
* 24th to 26th Jan,
* 29th Jan to 2nd Feb,
* 7th Feb to 9th Feb,
* 14th Feb to 16th Feb.

For both Lunch and Dinner Service.

🎉𝗖𝗡𝗬 𝟮𝟬𝟮𝟱 𝗣𝗥𝗘-𝗢𝗥𝗗𝗘𝗥𝗦 𝗢𝗣𝗘𝗡 𝗡𝗢𝗪! 🎉

So excited to unveil our new menu item for the CNY Platter this Lunar New Year! 🧧✨

𝐂𝐍𝐘 𝐏𝐥𝐚𝐭𝐭𝐞𝐫 [𝐒𝐞𝐫𝐯𝐞𝐬 𝟒 - 𝟓 𝐩𝐚𝐱]

* Smoked Spatchcock Spring Chicken with Cantonese-style glutinous rice, packed with dried shrimps, lap cheong, and shiitake mushrooms. 
* Prime Grade Brisket (400g) 
* Smoked Sticky Pork Ribs (Half Slab) 
* Pickled Beetroot 👉 All handmade from scratch

🎉 𝐖𝐄 𝐀𝐑𝐄 𝐂𝐄𝐋𝐄𝐁𝐑𝐀𝐓𝐈𝐍𝐆 𝟒 𝐀𝐌𝐀𝐙𝐈𝐍𝐆 𝐘𝐄𝐀𝐑𝐒!🎉  I can’t believe it’s been 4 years of SGBrisketKitchen this 2025!

As a special thank-you:

💥 𝟮𝟬% 𝗢𝗙𝗙 our 𝗣𝗥𝗜𝗠𝗘 𝗚𝗥𝗔𝗗𝗘 𝗕𝗥𝗜𝗦𝗞𝗘𝗧 (𝗙𝗨𝗟𝗟-𝗦𝗟𝗔𝗕) for the first time EVER!
 Only 2% of beef in USA are awarded Prime Grade quality - IT IS THAT HARD TO COME BY even in the USA.

Please don’t miss this one out. Not sure if I can have a constant supply of prime grade briskets too..

Delivered freshly smoked and hot.

🔥 𝑶𝒕𝒉𝒆𝒓 𝑪𝒓𝒐𝒘𝒅 𝑭𝒂𝒗𝒐𝒓𝒊𝒕𝒆𝒔 🔥

♥️ 𝐈𝐛𝐞𝐫𝐢𝐜𝐨 𝐁𝐨𝐧𝐞-𝐈𝐧 𝐏𝐨𝐫𝐤 𝐑𝐚𝐜𝐤: Super tender, juicy, and flavor-packed! A hit from last year’s Christmas menu, now available for CNY. 
💙 𝐒𝐦𝐨𝐤𝐞𝐝 𝐒𝐭𝐢𝐜𝐤𝐲 𝐏𝐨𝐫𝐤 𝐑𝐢𝐛𝐬 𝐰𝐢𝐭𝐡 𝐓𝐚𝐧𝐠𝐞𝐫𝐢𝐧𝐞 𝐆𝐥𝐚𝐳𝐞: Our massive USA ribs are back! Packed in 2 x half slabs for easier handling, vacuum-sealed and chilled. 
💜 𝐕𝐚𝐥𝐫𝐡𝐨𝐧𝐚 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐨𝐨𝐤𝐢𝐞𝐬 𝐰𝐢𝐭𝐡 𝐖𝐨𝐨𝐝-𝐒𝐦𝐨𝐤𝐞𝐝 𝐒𝐞𝐚 𝐒𝐚𝐥𝐭: Back after 2 years! Limited quantity of these OG cookies made with 86% Valrhona chocolate and my signature wood-smoked sea salt. 🍪 
💛 𝐇𝐨𝐭-𝐒𝐦𝐨𝐤𝐞𝐝 𝐒𝐚𝐥𝐦𝐨𝐧 (𝐅𝐮𝐥𝐥 𝐒𝐥𝐚𝐛) - Delivered Hot and Freshly Smoked 
💜 𝐒𝐦𝐨𝐤𝐞𝐝 𝐏𝐮𝐥𝐥𝐞𝐝 𝐏𝐨𝐫𝐤 (𝟏𝐤𝐠) 
🧡 𝐒𝐦𝐨𝐤𝐞𝐝 𝐏𝐫𝐞-𝐬𝐥𝐢𝐜𝐞𝐝 𝐂𝐡𝐨𝐢𝐜𝐞 𝐁𝐫𝐢𝐬𝐤𝐞𝐭 (𝟏𝐤𝐠)

Thank you for your love and support! 💖

Love,
Jayce
SGBrisketKitchen

This Christmas, I’m bringing you something

🎄 This Christmas, I’m bringing you something special!!🎄

Decided to go all out with no expenses spared to find the thickest thermal lining bags - to ensure your delivery stays warm!

You can reuse it for cold or warm items, and there’s also little hooks for you to use inside.

Our bags are also foldable, just dismantle the inner structure!

Please do reuse them for your picnics or grocery trips!! ☺️

Hope you love the tiny details as much as I do! 🥰🥰🥰🥰

A Heartfelt Note From Me

🌟 A Heartfelt Note From Me 🌟

As a small business owner handling everything alone. From smoking, scheduling, packing, inventory, logistics, down to washing and cleaning - it’s truly a one-person show.

Yes, I have no staff, only occasional help from my amazing mum and friends. 🫶

Your requests to change delivery dates, addresses, packing sizes, or specific delivery timings may seem small, but they can jeopardize and disrupt the entire schedule I’ve meticulously planned.

Order cancellations are especially tough, as I’ve already paid for the meats, ingredients, packaging, and holding costs upfront. And I have to bear the financial loss and inventory holding costs. I have higher running costs as compared to Home-Based Businesses, SFA/NEA licensing, utilities and rental. Cancellations due to your mistake mean I bear the financial loss entirely.

Please know that I’m TRYING my best to accommodate all your requests while maintaining the highest standards for my smoking and cooking.

I hope you understand that I can no longer accept any more changes or cancellations at this point.

To all of you who are so kind, understanding, and supportive - a BIG BIG THANK YOU!

You’re the VERY reason I keep going. 💖

Lots of love,
Jayce

Stepping away from the rat race has taught me to s

Stepping away from the rat race has taught me to savor the little things in life - Growth, Gratitude, and the Patience that comes with smoking meats. I think I really like this little life! 🥰🌱🔥♥️

🎄[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 !!

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

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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….

🦖 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

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!

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!

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!
———//———

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