THE TRIP
TO TEXAS
Taking it back to 2015, the year we opened Brisket. We spent several weeks traveling through Texas, the heart of Southern BBQ. We traveled from one barbeque house to another, taking in the culture and history.
Some of our favourites along the way: Franklin BBQ in Austin, Lockhart Smokehouse in Dallas & The Salt Lick BBQ in Driftwood, TX. Each one of them uses smoking techniques and unique recipes that inspired us to create the menu you see today at Brisket.
The beating heart of every smokehouse is the Smoker and the soul of it is the Pitmaster (the chef who writes the recipes and oversees the cooking of BBQ). Our Smoker “Dolly”, a one-ton piece of equipment that was custom built for us in Mesquite, TX. She’s named after the legend herself, Dolly Parton. “Dolly” can fit nearly 115kg of meat within her doors. It can rapidly cook ribs or chicken, but it can also slow down and cook long and slow to produce incomparable old-fashioned barbecue.
Texas Style
brought home
When we came back to Zurich, we spent a few weeks figuring out how we wanted to bring the Texan experience to the local market here in Switzerland. It was important to us that the product remained authentic, but we’ve added some distinctive touches that make Brisket in Zurich a one of kind experience. Our homemade spice mixes, from the black pepper & coffee rub for our beef brisket, all the way to our brown sugar and cinnamon mix used in our pulled pork, are all creations that make our product one of a kind, but the basis of our recipes comes from a long tradition of Texan BBQ.
Come see us at Brisket at Freiruum in Zug! Make sure to stop by and visit if you’re in the area. Looking forward to seeing you and hope you enjoy what we do!
Brisket Southern BBQ& Bar is the second restaurant concept from Thomas and Kirtanya von Matt,the husband and wife duo behind Von Matt Hospitality Group (VMHG). Their group owns andoperates several restaurants primarily located in Zürich, including The BiteGourmet Burger Restaurant (2013), Yardbird Southern Fried Chicken (2017), LABrea SoCal Tacos (2019), and Brisket Zug located in Freiruum (2022). Their conceptswere founded together with Stephan von Matt, Thomas’ brother, who has since moved on to pursue new ventures.
