Brileys BBQ & Catering lists brisket among its primary smoked meats, serving it alongside baby back ribs, pulled pork, and pit beef.[17] The kitchen smokes its brisket in-house daily over cherry wood from Eastern Washington, giving the meat a distinct regional twist compared to more traditional oak or hickory.[17] Slices of brisket are prepared to balance smoke and tenderness, with the cherry wood imparting a slightly sweeter aroma that pairs well with sauces and sides.[17] Local barbecue roundups mention Brileys as a place to explore brisket in the broader Seattle area, especially for those curious about its cherry wood smoke profile.[21][17]