Brisket is the perfect cut for smoking, but can also be marinated and cooked low and slow like a Pot Roast. Brisket comes from the lower chest and muscle can be a tough cut, but when cooked properly it will quickly become a family favorite.
With a dry-age of 21 days our beef has an incredible flavour and tenderness.
You can trim the fat cap, or leave for more flavour. We love to smoke ours with some simple spices rubbed all over the beef before cooking