Behind the smoke

We have perfected our craft for over a decade. We have tried thousands of different spice blends and methods to cook the meat to get where we are. All of our products are handmade including the meats, sides and our BBQ- and Reuben sauce!

Brisket and pastrami are both from Black Angus but the difference is brisket gets its own spice blend and is smoked for 20 hours. Pastrami also gets its own spice blend but before cooking it’s in salt bath for 2 weeks to get the iconic red color and it also makes the meat more tender and after that its also smoked for 20 hours

Our recommendation is the New York’s favorite Reuben Pastrami. It has our pastrami that is topped with sauerkraut, melted Swiss cheese and Reuben sauce!