The Whole Brisket is the pectoral muscle of the steer or heifer. This muscle gets a workout because of the pasture-raised lifestyle of our animals, making the cut very tough and extremely flavorful, which is why it’s perfect for slow-cooking methods like smoking. The Brisket consists of two different muscles connected with a nice strip of fat that cooks down, leaving you with an incredibly moist cut with deep flavor.
Low and slow is the name of the game. To achieve tender sliceable perfection, you need to cook your beef Brisket to 200°F, then rest it for at least an hour. This time allows the connective tissue to break down, and lessens the chance moisture will escape. If you prefer to smoke your Brisket, you always want to use real wood or wood chips and lump hardwood charcoal. You also want your meat to be as dry as possible before going on a smoker to build a good pellicle for the smoke to adhere to.