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 USDA Prime 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.
In Texas where the word barbecue is synonymous with beef, brisket is a smoke-pit staple. So with a tip of our hat to a tasty Texas tradition, we suggest putting this brisket in your smoker over mesquite for 14 hours or so—you’ll think you found heaven on earth.
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