Building the Ironmaker Brisket

When we decided to dive into the world of brisket, our mission was simple. We wanted to serve the best brisket possible, paired with the most delicious Polishire bagel to complement rich, roasted beef.

Our vision was robust. This brisket wouldn't be ordinary. It would be designed to lead, not follow. So we questioned everything, from the beef we started with to the hour we finally sliced it, and we didn't stop until the answer was the only sandwich in our lineup that carries our Signature badge.

Most brisket you'll eat is either smoked or braised. Both are wonderful, but neither is what we do.

We slow roast ours in house. Braising makes meat tender by breaking it down, but it also breaks apart the structure, which is why braised brisket shreds and falls to pieces. (Think Sunday evening pot roast.) Roasting asks more of the cook and more of the beef. Get it right and you keep everything: a proper slice, real structure, an honest seasoned bark, and meat you can still cut with a fork.

So how do we do it? It all starts with the beef itself. Brisket is an inexpensive cut, so most kitchens save their grade on it and spend elsewhere. We don't. Ours is Certified Angus AAA, the standard a steakhouse would put on a steak, applied to a cut that almost never gets it.

The rest is patience. 18 hours of low and slow roasting and resting, wrapped in tallow we render ourselves. No BBQ sauce poured over the top to hide a dry slice. No injections to fake moisture into lean meat. Nothing to compensate for, because we started with beef that didn't need compensating for.

Months of testing and countless briskets got us here. The result is the Ironmaker Brisket.