New Brisket and Cheese, the 2fifty Way

Starting this Friday, we’re serving something new from the pit  built slow, stacked right, and grilled to the edge of crave.

“Some folks swear by steak and cheese. Others ride hard for the Philly cheesesteak. Me? I think the answer’s simpler, and a whole lot smokier.”
—Fernando González, Pitmaster & Co-Founder

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We call it Brisket and Cheese.

At 2fifty, brisket isn’t just meat. It’s hours of fire-tending, patience, and white oak smoke. We start with Creekstone Farms prime. Slow-smoked until the fat renders and the bark sets, tender enough to fall apart if you blink.

Then comes the cheese  melted right over the top until golden and gratinated. That edge? It clings to the brisket bark like it was always meant to be there. Add caramelized onions for a touch of sweetness, and a spoonful of our house escabeche  pickled vegetables brightened with herbs from our garden.

Instead of a basic roll, we use artisan baguettes from Lyon Bakery. Local, sturdy, and made to hold the weight of it all.

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Grilled to finish. Brushed with our rich beef jus  a recipe our crew has refined over months. That last layer pulls everything together. Smoky. Savory. Built with purpose.

Served with scratch-made rosemary chips. Crisp, herbal, and made with the same care as everything else on your tray

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It’s not a sandwich. It’s our answer.

🔥 Available September 5 at both DC and Maryland.

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Stay Close to the Fire
From master classes abroad to new flavors at home, our journey’s always evolving  and we love bringing you along. Follow us on Instagram @2FiftyBBQ for behind-the-scenes moments, pitroom stories, and the people behind the fire.

All wood, all good.