The Secret to Perfect Brisket: BigFoot’s Low & Slow Method

What makes BigFoot’s brisket melt-in-your-mouth amazing? It’s no secret — just decades of experience and a whole lot of patience.

Low & Slow

We smoke our brisket for up to 14 hours at just the right temperature. This breaks down the fat and connective tissue, resulting in tender, juicy slices with a beautiful smoke ring.

Custom Rubs

Our signature rub combines salt, pepper, paprika, garlic, and a touch of sweetness — creating a crust (or bark) that locks in the flavor.

Resting Time

After cooking, we let the brisket rest to reabsorb its juices. This critical step keeps every slice moist and delicious.

Want to experience legendary brisket? View our menu and try it by the pound or on our signature Chopped Brisket Sandwich.