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OUR ADRESS
Brisket Southern BBQ & Bar
Pfingstweidstrasse 6
8005 Zürich​




Email: info@brisket.ch
Tel: +41 (0)44 241 20 20
SOCIAL MEDIA
OUR SPOTIFY PLAYLIST
oUR OPENINGS
Tuesday - Friday
11:30 - 14:00,
17:30 - 23:30

Saturday 17:00 - 23:30
Sunday & Monday closed
oUR OPENINGS
Tuesday - Friday
11:30 - 14:00,
17:30 - 23:30

Saturday 17:00 - 23:30
Sunday & Monday closed
SOCIAL MEDIA
OUR SPOTIFY PLAYLIST
BOOKBOOK
DEEN
CURRENT TIME
CURRENT TIME
BRISKET OPENS IN
0 : 00 : 00 : 00
BRISKET & PORK SHOULDER
ARE TAKEN OUT
DAY 6:30
BELLY & RIBS
GOES IN
DAY 7:00
BELLY & RIBS
SMOKING
DAY 7:15
BRISKET & 
PORK SHOULDER
RUBBED WITH SPICES
DAY 13:30
BELLY & RIBS
TAKEN OUT OF SMOKER
DAY 14:00
WINGS & SAUSAGE
TAKEN OUT
DAY 14:30
WINGS & SAUSAGE
SMOKING
DAY 14:45
WINGS & SAUSAGE
TAKEN OUT
DAY 17:00
PORK SHOULDER
GOES IN
DAY 17:30
PORK SHOULDER
SMOKING
DAY 17:45
BRISKET
GOES IN
DAY 19:00
BRISKET
SMOKING
DAY 19:15
WHAT DOES DOLLY DO?
CURRENT TIME
CURRENT TIME
CURRENT TIME
CURRENT TIME
DOLLY IS SLEEPING...Zzz
SMOKE MEAT EVERYDAY SMOKE MEAT EVERYDAY
SMOKE MEAT EVERYDAY  SMOKE- MEAT EVERYDAY
SMOKE MEAT EVERYDAY SMOKE MEAT EVERYDAY
SMOKE MEAT EVERYDAY  SMOKE MEAT EVERYDAY
THE ART OF
SOUTHERN BBQ
Southern BBQ Slow Cooking Process
THE MEAT
we slow cook time at low temperatures using smoke from a wood fire which helps to tenderize the mast.
THE WOOD
we use different types of wood to smoke our meat. the fruity wood gives our meat a sweeter flavour and beech adds an ounce of smokiness
THE SMOKE
smoked meat is moist and juicier than barbequed or grilled. It has more depth in flavour and more readily falls off the bone.
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