Hudson Valley  Farm to Table & Green Certified Restaurant

Aroma Thyme Bistro ~ Real Food Mission   

Help us plant trees! Watch the video for details.

Chef Marcus promised over 20 years ago not to support farmed Salmon. 

We specialize in Socially Responsible Cuisine. Find out more about Socially Responsible Cuisine >>>HERE<<<

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Awarded Best New York Farm To Table
Lux Life Magazine (UK)

"What's the secret to the BEST Brisket I've ever had?" so many people ask when it comes to our Smoked Brisket.
“There is no secret, we can tell you all about it”, Marcus responds.
We are always curious about what other restaurants do. in casual conversations, Marcus will ask BBQ chefs how they cook their brisket. Maybe in hopes of learning something new.
Most restaurants will smoke/cook brisket for 6 to 12 hours and a few will go 24 hours. When Marcus first heard 24 hours it was that ah-ha moment. Then Marcus began an online search for slow and low cooked smoked brisket. Studying everything the pit-masters had to say. Most Pit Masters agreed that longer and lower is way better, but they also agreed that it was almost impossible to cook brisket for days in a restaurant. You just couldn't produce it quick enough in a BBQ restaurant. Well, Aroma Thyme is not a BBQ restaurant, it's a Farm-to-Table restaurant with a few great BBQ dishes.
Take a look at the picture below...
Look at that color, it's not brown. Believe it or not, that is leaner grass-fed brisket that is cooked for a FULL 60 hours! Yes, you heard it, 60 FULL hours.
Ready... Here is our not-so-secret 60-hour breakdown.
The brisket stays pink like that because we control the temperate to within one degree of 165. First, we smoke it for 12 full hours the old fashion way. We check the smoker every 30 minutes, add wood, close the baffles, open the baffles etc... to dial in the smoke and temperature. Then we transfer the brisket into a circulator. It's a device that allows us to submerge the brisket in an airtight pouch and then into a hot water bath set at 165 for 48 hours. This low temperature performs magic over that 48 hours. We experimented with 12, 24 and even 36 hours before we nailed done the magic number of 48 hours. So in total the brisket is cooked for a very loving 60 hours. That's why we happen to run out from time to time. It seems like we cook brisket every day.
The bottom line that not many restaurants invest 60, 48, 36 or even 24 hours in cooking brisket. And we didn't at first either until we rehearsed and experimented. If you are going to do something, then you might as well do it right no matter how long it takes.