A few months back we decided to take our toasties in a new direction, bringing in a smoker to add depth and flavour to our meat creations. It’s been a journey of trial runs, fine-tuning, and, as Paul says, “the only way to make good brisket is to make bad brisket.”

After plenty of trial and error (and a whole lot of taste-testing), the wait is over. We’ve launched our very first brisket toastie, and it’s been worth every bit of the brisket we’ve smoked along the way. Now, we’re on our way to smoking 200kg of brisket. Weekly.

Here’s how it comes together: the brisket is brined for 48 hours, coated in our house-made BBQ rub, then smoked low and slow for 3 hours before being sous-vide cooked for 24. Once perfectly tender, the meat is hand-shredded and mixed with our rich BBQ sauce. We pile it high between two fresh slices of sourdough, then finish it off with a crisp fennel slaw for balance and crunch. It’s smoky, tangy, and built for serious flavour.

Come in and try our latest creation, and keep an eye out for what else we dream up next. Available across all bakeries or online for pre-orders.