FORK & TILLER

At Fork & Tiller, we raise Angus cattle with care, respect and a deep commitment to regenerative farming. Our animals roam freely, graze diverse pastures and live calm, low‑stress lives — resulting in nutrient‑dense, chemical‑free beef that reflects the health of the land it comes from. This is ethical beef, grown with intention.

Grass‑fed beef isn’t a trend — it’s a return to how cattle are meant to live and eat. At Fork & Tiller, our Angus cattle stay on pasture and hay from start to finish, producing clean, nutrient‑dense beef while supporting soil health, biodiversity and animal wellbeing.

This easy smoked brisket recipe shows you how to turn a whole beef brisket into tender, fall‑apart pulled beef. With simple seasoning, low‑and‑slow cooking and step‑by‑step pulling instructions, it’s perfect for burgers, tacos or feeding a crowd. Deep flavour, minimal fuss - real comfort food.

Feeds 6 • 25 minutes • Easy What you'll need Pulled beef brisket 1 kg cooked pulled beef brisket (perfect for leftover brisket or slow‑cooked brisket you’ve made ahead) 6 burger buns (brioche or soft baps work beautifully) Mixed lettuce For the apple slaw 1 small red cabbage, thinly sliced 2 medium apples, grated 1 small brown onion, halved and thinly sliced ½ cup mayonnaise 1 tbsp lemon juice 1 tbsp mustard (any style works — Dijon, wholegrain, American) For the brisket sauc