Limp Brisket

At Limp Brisket we believe in using the best local produce available in each specific season. Tasmanian Grass-fed beef, Victorian free-range pork and hand reared free-range lamb from a small local Victorian farmer. We have adapted the American way of cooking our meat, Low and Slow, a fine art and balancing act of fire and smoke. Clean smoke and maintaining a constant cooking temperature creates melt in your mouth, smoky, buttery meat that people crowd around to smell and line up to get a taste of.