The Pit
Smoke is
the whole point.
TEA'S Smokehouse started with one idea: bring proper American-style barbecue — the kind built on patience, hardwood, and a slow-turning pit — to a halal table. Every brisket and rack of ribs goes in low and comes out only when it's ready, never before.
No compromises on the method, none on the meat. Solihull and Birmingham based, doors open four nights a week — because that's how long it takes to do this properly.
01 — Rub
Season
Brisket and ribs are dry-rubbed well ahead of the cook, so the crust has time to set before they ever touch smoke.
02 — Smoke
Low & Slow
Hours over wood smoke at a steady low heat — no rushing the bark, no shortcuts on the render.
03 — Rest
Rest & Serve
Pulled off the pit and rested before slicing, so every plate holds onto its juice.
EST.
SHELDON
SHELDON
