Coming Soon
🔥 Launching Summer 2026 🔥

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.

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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.

Sliced Texas-style brisket
Meet the Pitmaster

The hand behind the fire.

Saulo Candido, founder

Saulo Candido

Founder & Pitmaster

Fogo Brisket started in my back garden in County Wicklow with a borrowed smoker and a stubborn idea: that the slow, low fire of Texas barbecue belonged in Ireland too. A few hundred test cooks later, friends started asking when they could buy it. So here we are, building a real smokehouse on wheels.

Every brisket I cook is one I'd be proud to put in front of my own family. That's the whole standard. If it isn't good enough for my table, it isn't going on yours.

"Real wood, real time, real flavour. No shortcuts."
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.

Hand-rubbed coarse pepper and salt seasoning
01

Season

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

Brisket smoking over oak fire in offset smoker
02

Smoke

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

Wrapping brisket in pink butcher paper
03

Wrap & Rest

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

Sliced brisket revealing pink smoke ring
04

Slice & Serve

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

Build Progress

Where we are right now.

Real businesses have boring, specific timelines. Here's ours, updated honestly.

Q4 2025 · Complete

Recipe development

Over 100 test cooks. Settled on a salt-pepper rub, oak-fired offset method, and a 14-hour cook profile.

Q1 2026 · Complete

Smoker commissioned

Full-size offset reverse-flow smoker built and tuned. Native Irish oak supply confirmed.

Q2 2026 · In progress

Mobile trailer fit-out

Building out the BBQ trailer for markets, festivals, and private events. Food safety registration with Wicklow County Council in motion.

Summer 2026 · Upcoming

First public pop-up

Targeting a soft launch at a Wicklow farmers market. Subscribers get the date and location 48 hours before anyone else.

Autumn 2026 · Upcoming

Private bookings open

Weddings, corporate events, private parties. Travelling across Leinster.

FAQ

Questions, answered.

The most common things people ask. Got something we missed? Call or message us.

When are you actually launching?
We're targeting Summer 2026 for our first public pop-up in County Wicklow. Subscribers get the exact date and location 48 hours before we announce publicly.
Where will you be operating from?
We're a mobile smokehouse based in County Wicklow, Ireland. We'll travel across Leinster for markets, festivals, private events, and corporate bookings.
Do you do private events, weddings, and corporate catering?
Yes. Private bookings open in Autumn 2026. We're already taking expressions of interest for 2027 weddings and events. Drop us your email or give us a call to be put on the early list.
What makes your brisket different?
Three things. We use a true offset smoker (not a pellet grill, not gas, not electric). We cook over native Irish oak, fire-managed by hand for 12 to 14 hours per cut. And we rest every brisket for a minimum of 4 hours before slicing, so the bark sets and the slice holds.
Where do you source your beef?
Irish-raised beef from suppliers we know personally. We're finalising our main supplier now and will name them on the menu when we launch. Transparency is part of the deal.
Will there be vegetarian or vegan options?
Our smoker doesn't discriminate. We're working on a smoked-mushroom plate and a couple of smoke-kissed sides that'll be properly vegan. We won't pretend our brisket is for everyone, but no one will leave hungry.
How can I be the first to know when you launch?
Drop your email in the form below. First 100 subscribers get a free signature side with their first order, and everyone on the list gets pop-up locations and dates before they go public.
Are you registered with food safety / HSE?
Registration with the Environmental Health Service via Wicklow County Council is in progress as part of our trailer fit-out. We will not serve a single plate until that's complete and documented. We'll publish our registration number here once issued.
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.

🔥 First 100 subscribers: free signature side with your first order
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Prefer to talk? Call or WhatsApp +353 83 031 9744