A whole brisket from the lower chest — the classic low-and-slow barbecue cut. Tough on the board, legendary after 8–12 hours of gentle smoke or a long braise.
Grass-fed and grass-finished brisket from regenerative pasture. Rich in protein and, like other well-raised beef, a source of oleic acid and omega-3s compared with typical feedlot beef. Plan freezer space; whole briskets are a project meal that feeds a crowd. We also offer the point and the flat separately.
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!