Real Wood. Real Smoke. real flavour.

Texas-style brisket, low and slow over Irish oak, coming to County Wicklow. We're stoking the fire. Be the first through the smoke.

Days

Hours

Mins

Secs

Get Notified See the Process

Scroll

Our Story

Born of fire, raised in smoke

A pre-trading mobile smokehouse, building a fire that'll soon be travelling across Ireland.

A Brisket worth the wait.

Fogo Brisket Smokehouse is a passion project rooted in the timeless craft of Texas barbecue, adapted for the woods, weather, and wood of Ireland. Every cut is rubbed by hand, smoked over native oak for 12+ hours, and rested until the bark goes deep mahogany and the slice falls apart at the seam.

Based in County Wicklow, our mobile BBQ trailer will roll out for events, markets, and private bookings across the country. No shortcuts. No gas. Just fire, smoke, time, and beef.

The Craft

Four Steps. One obsession.

Great brisket isn't cooked it's coaxed. Here's how a 6kg packer becomes the centerpiece of your table.

Season

Coarse Tellicherry pepper, kosher salt. Nothing more. Rubbed by hand, rested overnight.

Smoke

Offset smoker, Irish oak fire. Low and slow at 110°C until the bark sets dark and tacky.

Wrap & Rest

Pink butcher paper at the stall. Then a long, patient rest, collagen turns to silk.

Sliced brisket revealing pink smoke ring

Slice & Serve

Against the grain. Pencil-thick. A pink smoke ring, mahogany bark, and the kind of pull that ends conversations.

On the Menu

A preview of what's coming.

Full menu drops on launch day. Here's a taste of what'll be hitting the trays.

Get Notified

Be first through the smoke.

Drop your email and we'll send you launch dates, pop-up locations, and early bookings before anyone else.

Prefer to talk? Call or WhatsApp +353 83 031 9744