Read on, backyard smoke masters. This piece of meat takes all day to cook—and it’s worth every second of it. 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 for at least 14 days, this brisket has a next-level beef flavor and sink-your-teeth-in bite.
The 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 and deeply flavorful taste.
Low and slow is the name of the game. To achieve the desired fall-off-the-bone perfection, you need to cook your pork brisket to 180 degrees, and keep it there for several hours. 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.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process