Beef Brisket | Half

Beef Brisket | Half


The Cut - 

Calling all #smokeday 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 for at least 14 days, this Brisket has a next-level beef flavor and a sink-your-teeth-in texture. We leave the Brisket untrimmed. 

The Preparation -

Low. Slow. That's the name of the game. To achieve tender perfection, you need to cook your Beef Brisket to 180°F, 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.

The Location - 

The Whole Brisket is the pectoral muscle of cow. 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. Luckily, Betsy already has this cut labeled.