We prepare our prime angus brisket with a signature dry rub and smoke it in-house, low and slow, with white oak and hickory for 12-18 hours. Once it’s rested and cooled, we trim it down and sauté it with sweet onion and poblano peppers in aged beef tallow for some extra oomph. Layered with garlic aioli and Provolone cheese and grilled to ooey, gooey, beefy perfection.