The Whole Brisket consists of two parts — the point, and flat, and almost everybody has a favorite. The flat is the more lean of the two parts (but it’s still brisket, so don’t expect a lean cut), and is extra dense. Thanks to the lifestyle of our animals, and the location of this cut on the animal, the brisket is one of the most intensely beefy cuts you’ll find. If you’re not sure whether you want to tackle a Whole Brisket or Packer Brisket but want to sample both the flat and point, check out our Half Brisket.
The 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 flat is the more lean and dense of the two muscles that make up the Whole Brisket.
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.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process