We have so much more meat to love
While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.
Whole Brisket
$129 8-10 lbs / Ships Frozen
Calling all smoke masters! This huge piece of meat takes all day to cook, and it’s worth every second. Regardless of where you’re preparing your feast, you’ll immediately make your guests feel like they’ve just entered a Texas smokehouse. And because we dry age all our beef, this Brisket has a next-level beef flavor and a sink-your-teeth-in texture.
Other Awesome Cuts
What's
In It?
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.
Good for
Oven
Smoker
Cooking Notes
Low and slow is the name of the game. To achieve tender sliceable perfection, cook your brisket at 225°F for approximately 1.5 hours per pound until the internal temperature reaches 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.
