Get pumped, smoke masters! These dry aged Briskets are sent to you trimmed minimally, so you can prep them just the way you like. Whether you’re using this mega cut for a competition or feeding your friends and family, the flavor is going to blow even the harshest critics away.
Other Awesome Cuts
The Packer Brisket is the pectoral muscle of the steer or heifer. This muscle gets a workout because of the pasture-raised lifestyle of our animals, making the cut very tough and extremely flavorful, which is why it’s perfect for slow-cooking methods like smoking. The brisket consists of two different muscles connected with a nice strip of fat that cooks down, leaving you with an incredibly moist and deeply flavorful taste.
Low and slow is the name of the game. To achieve tender sliceable perfection, you need to cook your beef Brisket to 200°F, then rest it for at least an hour. This time allows the connective tissue to break down, and lessens the chance moisture will escape. If you prefer to smoke your Brisket, you always want to use real wood or wood chips and lump hardwood charcoal. You also want your meat to be as dry as possible before going on a smoker to build a good pellicle for the smoke to adhere to.