When you think about a classic southern barbecue, what comes to your mind? Brisket!
This cut of meat comes from the lower chest of the beef making it one of the tougher cuts. Because of this it will be best prepared slowly over direct heat. Try smoking it at low temperatures for 8 to 12 hours and see how beautifully tender and appealing this flavorful beef brisket becomes!
Also, try our Brisket point or flat as well!