16 Hours on the Smoker: The Story Behind Our Brisket
Brisket is the cut that separates a BBQ joint from a restaurant that happens to sell BBQ. It's tough, it's big, and it doesn't do anything quickly. Get it right and it's the best thing on the menu. Rush it and it's shoe leather.
At Meat & Company, our brisket spends 16 hours on the smoker at the Niskayuna smokehouse before anyone gets a bite. Here's why that matters, and all the ways you can get it.
Why Brisket Takes 16 Hours
Brisket comes from the chest of the cow. It's a hard-working muscle, full of connective tissue that makes it tough if you cook it fast. Low heat and a lot of time slowly break that tissue down, until a tough cut turns tender, juicy and rich.
There's no shortcut. Sixteen hours is what it takes, so that's what we give it.
Salt, Pepper and Smoke. That's It.
A lot of places bury brisket under a heavy rub or drown it in sauce. We go the other way: our brisket is seasoned simply with salt and pepper and left to the smoke. A great brisket doesn't need much help, and keeping it simple lets the beef and the bark do the talking.
Our house BBQ sauce is there when you want it, along with pickled onions to cut through the richness.
Carved Hot, to Order
We don't pre-slice a pile of brisket and let it sit. It's carved hot and to order, so what lands on your tray or roll is as juicy as it gets.
All the Ways to Get Our Brisket
- Brisket Sando. 16-hour smoked brisket carved hot, house BBQ sauce and pickled onions on a Martin's roll.
- Brisket & Cheese. Hand-carved brisket with our house-made three-cheese blend, peppers and onion on a toasted baguette.
- Brisket French Dip. A Friday special: slow-smoked brisket on a toasted roll, sliced fresh to order, while supplies last.
- BBQ Platters. Build a two-meat or three-meat combo with brisket and two sides: mac and cheese, Mom's potato salad, kimchi coleslaw or pit beans.
- By the pound. Take brisket home by the pound to feed the table.
- Family Meal. A whole chicken, ribs, a pound of pulled pork or brisket, 4 cornbread and 4 large sides.
See everything on our full menu.
Brisket for a Crowd
Feeding a group? Brisket is on our catering menu too. Every package is built around our slow-smoked meats, from the Sando package at $18 per person to the Value Trio at $36 per person. Brisket can be added to any package for $2 more per person.
We cater across the Capital Region, including Schenectady and Albany. Call (518) 344-6119 and we'll help you work out how much brisket your crowd needs.
Got Leftovers? Here's How to Reheat Brisket
Brisket reheats well if you go slow. Wrap it in foil with a splash of beef broth or a little of its juices, and warm it in a low oven until it's heated through. Microwaving on high dries it out fast, so skip that if you can.
Brisket Questions, Answered
Where can I get smoked brisket near Schenectady?
At Meat & Company, 2321 Nott St E in Niskayuna, a few minutes from Schenectady. We're open Monday to Saturday, 11:00am to 8:00pm. Get directions.
How long do you smoke your brisket?
16 hours, seasoned with salt and pepper, then carved hot to order.
Can I buy brisket by the pound?
Yes. Brisket is on our BBQ by the Pound menu, and a pound of brisket is also one option in the Family Meal.
Do you cater brisket for parties and events?
Yes. Brisket can go in any of our catering packages for $2 more per person.
Call (518) 344-6119 | 2321 Nott St E, Niskayuna, NY 12309 | Monday to Saturday, 11:00am to 8:00pm