Brisket

Brisket is where grass-fed beef proves itself — rich, deeply marbled, and built for the low and slow cooking that turns a tough cut into something unforgettably delicious. Cut from the chest of the animal, it is a heavily worked muscle dense with connective tissue that melts under low heat into something deeply beefy, tender enough to pull apart with two forks, and rich with concentrated flavor that quick-cooking cuts simply cannot replicate.

We offer brisket in two cuts: the Flat and the Point. The flat is the leaner, more uniform cut — the classic choice for slicing thin, whether on a smoker or braised in the oven. The point is the fattier, more marbled section, with intramuscular fat that bastes the meat from the inside and makes it exceptional for pulled or chopped beef. Both reward patience.

On the smoker, plan for 1 to 1.5 hours per pound at 225–250°F, wrapping in butcher paper around the stall. In the oven or crockpot, cook at 275°F with a generous braising liquid — beef stock, red wine, or simply onions and their own juices — for 4 to 6 hours until probe-tender. Rest it well before slicing or pulling.

Sold by weight. Select flat or point and the size that best suits your needs. For reference, the picture is a 3.25 lb Point.

Try wrapping your brisket in our Tallow for competition-style results, or braise it low and slow in our Beef Bone Broth for extraordinary depth. Planning a larger spread? Our Boston Butt, Pork Ribs, Pork Sausage, and Chicken Wings round out a serious BBQ celebration.