Follow the smoke.
Smoked Beef Ribs. The kind that need both hands and a good napkin.
6 HOURS · LOW & SLOW
Here at Symi's.
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Burnt Ends
Welcome to Symi's, how can we help you?
I'm hosting for 6 people on Friday. I want something that feels like a proper occasion.
Sounds like the perfect set up for a brisket, you could also put your own spin on it out the bag - for more inspiration take a look at our recipes!
Some meals are eaten. Others are remembered.
Gather around the table. Stick a fork in it.
How It's Made
From the source to your door.
Source
We know the farms. We believe in our farming network. If it doesn't earn its place, it doesn't make the menu.
Cure
Brines are applied. Rubs are curated. Marinating time is never rushed, for some products, this takes days.
Smoke
Everything goes into one of our smokers. Tailored depending on the cut. Low & Slow.
Deliver
Packed cold and shipped nationwide. Leave out to eat cold or reheat and finish how you like.
Hours of smoke isn't an exact science, but we're very close and extremely proud of the result.Simon Ford, Founder
Explore the Range
Texas Brisket
Inspired by the pitmasters of central Texas, this brisket is seasoned simply - salt, cracked black pepper, a hint of garlic - then smoked for ten hours until the bark is deep, the smoke ring is wide, and the interior melts at the touch of the knife.
Pulled Pork
Pork shoulder rubbed in our dry blend of smoked paprika, cumin, brown sugar and black pepper, then smoked over oak for twelve hours until it surrenders entirely.
Turkey Pastrami
Premium turkey breast, cured for a full week in our pastrami brine, spiced with black pepper and coriander, then slow-smoked for six hours and finished with steam until the texture is impossibly tender.
Biltong Sticks
The same biltong recipe as our sliced, formed into thin sticks that dry a little firmer and carry even more concentrated flavour.
Texas Brisket
Inspired by the pitmasters of central Texas, this brisket is seasoned simply - salt, cracked black pepper, a hint of garlic - then smoked for ten hours until the bark is deep, the smoke ring is wide, and the interior melts at the touch of the knife.
Pulled Pork
Pork shoulder rubbed in our dry blend of smoked paprika, cumin, brown sugar and black pepper, then smoked over oak for twelve hours until it surrenders entirely.
Turkey Pastrami
Premium turkey breast, cured for a full week in our pastrami brine, spiced with black pepper and coriander, then slow-smoked for six hours and finished with steam until the texture is impossibly tender.
Biltong Sticks
The same biltong recipe as our sliced, formed into thin sticks that dry a little firmer and carry even more concentrated flavour.
Follow the smoke
Behind the smoke.
Recipes, drops, and a look inside the smokehouse. Follow us on Instagram.
@symis.smoked
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