Brisket Selections

This popular cut, taken from the breast, lends itself to a wide variety of uses from braising to smoking to curing for corned beef. 

Traditionally, brisket is cooked long and slow to ensure the tenderness of the finished dish. Lower-grade briskets have rather lean meat and a cap of fat that can vary in thickness. 

Our brisket has abundant marbling that bastes the meat from the inside as it cooks and a substantial fat cap that bastes the meat from the top down throughout the entire cooking process.