Comes from:
The chest. We cut whole brisket as well as smaller portions.
Best cooking method:
Great for a Sunday roast, smoking or corning, or celebrating any holiday from Passover to St. Patrick’s Day. This tough muscle needs specific cooking to tenderize the meat. You’re going to need a significant amount of time, and, depending on the recipe, maybe even several days. It’s worth it. That’s what makes the end result so special.
Tips:
As the cookbook author Joan Nathan says, “Brisket takes on the character of whoever cooks it.”
Similar cuts:
Tri-tip, chuck eye roast, short ribs.
Ordering instructions:
We’re offering a whole beef brisket and flat cut and point cut options. A whole brisket typically weights between 9 and 12 pounds.
The flat cut and point cut are generally between 4 and 5 pounds.
Note that all “2020 Holidays” products require one week lead time.
We’ll be in touch after you place your order to confirm your order and pickup time.
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