The Smokehouse

Brisket and lamb, smoked 8 to 12 hours and carved to order

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Smoked Brisket

بريسكت مدخن

Carved to order and sold by weight. Seasoned with Eyad's own rub, then smoked 8 to 12 hours over natural wood.

Beef BrisketChef's Pick

Beef Brisket

بريسكت لحم بقري

USDA prime black Angus brisket, rubbed with Eyad's secret seasoning and smoked 8 to 12 hours until it pulls apart under a fork. Served with pickles, sauce and fresh bread.

from $10.50

Camel BrisketPopular

Camel Brisket

بريسكت لحم جمل

The cut that made the name travel. Camel brisket takes the same long smoke as the beef and comes out leaner, sweeter and unmistakably its own thing.

from $10.50

Chef Eyad Mix Smoked MeatChef's Pick

Chef Eyad Mix Smoked Meat

ميكس الشيف اياد لحوم مدخنة

The full board: beef brisket, camel brisket and smoked lamb carved side by side, with rice, sauces and bread. Built for a table of three or four.

$45.00

Smoked Lamb

لحم ضأن مدخن

Local lamb, slow-smoked whole and carved at the pass.

Lamb LegPopular

Lamb Leg

فخذ ضأن

Whole local lamb leg, smoked low until the meat gives way at the bone, finished with honey and served with green chilli sauce and fries.

from $13.50

Lamb Shoulder

Lamb Shoulder

كتف ضأن

Smoked shoulder carved off the bone onto a hot stone, with tabbouleh, olives and grilled garlic. Priced by weight at $0.05 per gram.

from $15.00