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The legendary beef brisket. There's a few different ways to approach this cut, but as long as you give it enough time reach the desired internal temperature (usually around 200 degrees), the results will be amazing. The brisket point is the fattier/thicker end of the brisket while the brisket flat is going to be a flatter/leaner portion. Both are incredibly delicious! Generally speaking, we recommend the point for dry cooking (roasting or smoking) and the flat for wet cooking (braised dishes like pot roast or slow cooker).

Shipping Policy

  • All of our meat is shipped frozen in insulated packaging with cold protection in place. The majority of our shipping materials are also 100% recyclable. 
  • All shipments will include a UPS tracking number so that customers can keep track of when their shipment will arrive, followed by a confirmation email once the package arrives on your doorstep.
  • If for any reason your shipment is delayed to the point where it arrives at unsafe temperatures, we will send you another shipment promptly.

    Shipping Schedule

    • We ship orders every Tuesday/Wednesday. If your order is placed by noon on Tuesday, it will ship the same week. If your order is placed after noon on Tuesday, your shipment will likely wait until the following week.

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