Smoker
OvenBrisket is its own primal, located in the lower chest area of the cattle between the chuck and the shank. The brisket does a lot of heavy lifting on the animal, so it needs to be cooked slowly – it’s ideal for smoking or braising – in order to break down the fascia and become tenderized. But once it does, the result is other-worldy – flaky, tender and packed with bold, beefy flavor.
In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.
Love the product - would recommend it to anyone. Unfortunately we cannot buy it very often as on very limited income.
First off, it was an odd cut. Instead of an entire flat or entire point, this cut was a piece of both and only around 3 pounds. I do lots of briskets and the finished product was good but no better than a brisket I can buy locally for less.
