We'd love for you to hear our story!
the Brookman family Legacy...
The Brookman Family enjoys a heritage as one of the oldest families in America, having passed down many time honored recipes and techniques from generation to generation for over 300 years.
The original ancestors being Johann Valintine Brukmann (later changed to Brookman) and Philippine Good-Brukmann. Johann was born in Wurtemberg, Germany in 1738. He immigrated to America in 1754 at the Port of Philadelphia, PA. Philippine Good was born in Virginia in 1746. Johann and Phillipine married in 1770 and went on to have seven children, who would eventually move to Virginia, West Virginia, Maryland, Ohio, and other states, with later generations settling in Eastern and Middle Tennessee.
Richard Brookman, a United States Army veteran, has over 30 years in the restaurant and food service industry. Richard and his wife Amy, whose career is in business and marketing, founded Brookman’s Fresh Catch Seafood, a mobile seafood market based in Kingsport, Tennessee in 2013. Over the last few years, the company has grown and re-branded as Brookman’s Artisan Smokery now home based in the Nashville, Tennessee area. In the fall of 2017, Richard & Amy proudly began expanding operations into a brick and mortar facility in Columbia, TN, allowing them to offer a much wider variety of delicious artisan smoked meats and specialty items to customers,
Brookman’s Artisan Smokery began with just one small smoker in East Tennessee. Today we are proud to be one of the most up and coming smokehouses in the South. Our smokery products are known for their delicious smoky, full-bodied flavor.
Some companies bring in a stock order once per week - selling that product off over the course of the week... Not here! Brookman’s Artisan Smokery ONLY uses the freshest fish and all natural ingredients - never any artificial preservatives! We curate each order on a per-customer basis, ensuring the freshest ingredients for each specific order. Of course, we always keep our signature products in stock, guaranteeing no order is too small or too large for us to fill. All seafood is sustainably sourced, meaning it is either caught or farmed using methods that consider the long-term vitality of the animal, as well as the health of our oceans and the well-being of the communities that rely on the fishing and food preparation industry.
Our traditional method of wood smoking requires hands-on artisan technique - not large-scale industrial machine production. It is certainly more time consuming and labor intensive, but when you taste our hot smoked salmon, or sample our wide variety of hand-smoked offerings, you’ll agree that Brookman’s Artisan Smoked Meats are simply the best!
Here at Brookman’s Artisan Smokery, we hot-smoke all of our products, giving a distinct flavor that is absolutely delicious. Many Smoked Salmon connoisseurs have agreed that ours is unlike any other they have tried before! We also have some of the BEST Smoked Beef BRISKET and Baby Back Ribs around. We believe in tasting the flavor of the meat. While we do put our secret RUB recipe on the meats, we do not put sauce on the meats. All sauce is optional and is provided on the side.
the BRINING & PREP...
Preparation of the meat is as important as the smoking process itself. At this stage different herbs & seasonings can be added to enhance the product. This is where we employ our secret recipes passed down through the generations. Though we keep our closely-guarded recipes under lock and key, it's no secret that smoked fish is only as good as the fish you start with. Thats why we only use the freshest ingredients possible!
Prior to smoking, every fish must be cured with salt for preservation, flavor, and quality. The salt keeps the fish moist and tender during the drying, smoking, and cooking process. Brining in a solution of salt, sugar, and spices is generally the method of choice when curing whole fish or bigger fish fillets.
Fish can either be "cold smoked" or "hot smoked". Cold smoking is a drying and smoking process where the heat does not exceed 85°F and the whole process takes up to 20 hours. Hot smoking is a cooking and drying process where the fish must reach at least 145°F or above for a specified amount of time.
Because each smoker and each fish are so different, the whole smoking process can be very labor intensive - taking 24 to 72 hours to complete. Richard Brookman is proud of his many years of experience crafting artisan smoked meats. He has artfully crafted a process that consistently turns out a world-class product every time. You'll never see smoke flavoring here (like many on the market tend to use). Every fish is naturally preserved by smoking using the perfect blend of hard & fruit woods.
The Brookman family is passionate about providing the finest quality artisan smoked food products on the market. We make everything with love, and it shows in the quality & flavor of everything we offer!
SAFE practices best HANDLING ...
Always wash hands thoroughly with hot soapy water before and after handling raw seafood or other raw meat products.
Unless thoroughly iced, don't leave seafood, raw or cooked, out of the refrigerator.
Before cooking, rinse seafood under cold water to remove surface bacteria.
Marinades or rubs can add great flavor! Be sure to always marinate fish and shellfish in the refrigerator, never at room temperature. Discard the marinade after use as it contains raw fish juices. Always serve cooked seafood on a clean platter.
Make sure that juices from raw seafood don't drip onto cooked foods - keep raw and cooked seafood separate to prevent bacterial cross-contamination. After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and hands with hot soapy water.
Store fresh seafood in the coldest part of your refrigerator (usually the lowest shelf at the back or in the meat drawer).
If you choose to freeze your items for later use it is best to defrost frozen seafood in the refrigerator. Never thaw seafood on the counter at room temperature.
Don't suffocate live lobsters, oysters, clams or mussels by sealing them in a plastic bag. They need to breathe, so store them covered with a clean damp cloth. Before cooking, check that lobsters are still moving. Make sure clams and mussels are still alive by tapping open shells. Discard any that do not close.
Notice: Various species of seafood may carry certain naturally occurring shells, toxins or allergens such as, but not limited to ciguatera, histamine, scombroid, vibrio, etc. that are beyond our ability to detect and/or prevent. Brookman’s Artisan Smokery complies with all laws of the State and Federal government regulating seafood processing but cannot be held liable for any illness or injury caused by agents, naturally occurring within seafood.
If I live near Nashville, Tennessee, can I pick-up my order in person?
Absolutely! As you are checking out, simply select "Local Pickup" as your 'shipping' option, and we will coordinate with you the best date and time for you to pick up your order of Brookman's Artisan Smoked goodness!
what sets you apart from your competition?
The flavor and quality of our Smoked Salmon and Smoked Trout is like no other available. We are always trying new flavors and products to offer our customers. We maintain strict quality standards to ensure you get the freshest product possible. Our products are smoked to order and all of our items are made from scratch because scratch made makes a difference and people notice! We were tired of the food offerings of bland, dry flavorless food around and decided we wanted to provide a better option for Flavor and quality food! You work hard for your money and deserve the best product for your money!
whERE DOES YOUR SALMON COME FROM?
Our Salmon supplier is one of the Best Quality Salmon available. We use Una's Salmon from Iceland or Verlasso Salmon depending on availability.. It is
NO ANTIBIOTICS and
NO SYNTHETIC PIGMENTS.
They utilize Humane harvesting with new direct chill technology ensuring ultra fresh flavor and healthy, high quality Salmon.
can i come in and pickup items with pre-ordering?
We are a small Custom Smokery making all orders from scratch. While you can come in during business hours and see what we made in addition to preorders for the day, we do encourage you to pre-order to make sure you get exactly what you want made fresh to order. We do try to post often on Facebook and Instagram what we have made that day. We encourage you to like and follow us to keep up with the delicious items being made.
when do I need to place my order?
For most items you can order by 10 am for pickup the following afternoon. Smoking meats takes alot of time and we may have to order inventory if your item is not in when you order. We do our best to keep our inventory stocked but occasionally will need more lead time to prepare your items. After placing your order, please email us at firstname.lastname@example.org and let us know when you would like to pick up your order. If we have any questions, we will communicate with you. If you are ordering a cheesecake, please order 3 days in advance as we need time to order inventory, prep and let it set to provide you with the best quality product.
do you offer individual plates?
No. At this time all of our items are A La Carte. However, that being said you can pair any of our sides with your smoked meats to feed yourself and friends, family or coworkers. We have quite a number of employees at GM that pre order their food together for a lunch or dinner and pickup to take into work. Just give us a couple of days advance notice and we can have your food order ready for groups of 1 to 100 or more. The bigger the party, the more lead time we would need to make sure we prepare your food exactly right with the best flavor and quality. We want our reputation to be, Great tasting food, made right every time and great customer service to go with it. Making you smile when you taste our food is why we are in business.
HOW MUCH SHOULD I ORDER?
SMOKED SALMON or TROUT FILLET - 1 fillet per person
SMOKED SALMON DIP or SMOKED TUNA DIP - Serving size is 2 oz but they are delicious so plan accordingly.
Smoked Meats: 1/2 lb per person
Baby Back Ribs: Feeds 1-3 people depending on appetite
Sides: 4 - 6 oz per person PINT feeds 3-4 people QUART feeds 6-8 people
I WONT BE EATING MY MEATS RIGHT AWAY, HOW should i reheat my items?
SMOKED SALMON FILET - PREHEAT OVEN TO 400 HEAT FOR 8-10 MINUTES
SMOKED WHOLE CHICKEN - PREHEAT OVEN TO 300 HEAT FOR 30 MINUTES
SMOKED BEEF BRISKET - PREHEAT OVEN TO 300 HEAT FOR 45 MINUTES
SMOKED BABY BACK RIBS - PREHEAT OVEN TO 300 HEAT FOR 30 MINUTES
SMOKED PORK RIBEYE - PREHEAT OVEN TO 300 HEAT FOR 30 MINUTES
If you don't see your question above, please CONTACT US directly. We would love to hear from you!
We love hearing from our fans! If you have questions or special requests, please feel free to use this form and drop us a line. One of our staff will get in touch with you shortly.
2509 Hospitality Drive - Columbia, TN, 38401 | (931) 797-3669 | email@example.com