We've done the work for you on this smokehouse classic! You can now get that great smoked flavor without the hours and hours of doing it yourself. Because it's already smoked, it's pre-cooked. All you need to do is bring the internal temp up to 160 degrees (low and slow still, of course).
This cut comes from the breast of the cow, a muscle that the animal uses quite often, making it relatively tough. Although beef brisket is one of the tougher cuts of meat, it can become a tender and satisfying piece of beef with incredible flavor with time and effort.
The average size of these briskets is ~3lbs.
The trick to cooking Brisket is slow and low temperatures. It has a large fat cap and some people, although not all, trim the fat cap before cooking. If untrimmed, keep the fat side down when cooking to prevent it from rendering (melting) and washing away seasoning. If cooked fat side down, a uniform bark can form and the brisket will look and taste beautiful. The fat cap also acts as a shield against direct heat, keeping the brisket moist.
As with all the beef we offer, it has zero artificial preservatives pasture-raised, dry-aged, and never use hormones, steroids, or antibiotics.