Brisket

Brisket

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The legendary beef brisket was originally popularized in Texas barbecue when German-American butchers threw this tougher cut over direct or indirect coals, slowly cooking it all day until juicy and tender. 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 185 - 195 degrees), the results will be amazing. The point is the fattier/thicker end of the brisket while the flat is going to be a flatter/leaner portion. Both incredibly delicious.

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