Restaurant Smoking Service
We provide a Smoked Meat Service for restaurants. Smoking time, temperature, and method would be based on your needs.
- Brisket and Pulled pork take around 12-18 hours depending on size.
- We provide a discount on Bryan’s Dry Rubs if purchased in bulk.
About The Smoker
The smoker was built in Texas where Brisket is king. The smoker contains two chambers: one main large chamber and one vertical chamber for use as a warmer. If two temperatures are needed, the vertical chamber can be turned into a smoker by adjusting an internal valve to cook at a higher temperature while cooking in the main chamber at a lower temperature. This smoker also includes a BBQ grill (charcoal based) on the left side of the main chamber and smoke can be directed in that chamber as well. On the back side I have wood, equipment storage, and a sink to meet health department requirements.