Beef Brisket Half

This is half of a brisket weighing in at 8 & 9 pounds per piece. Grass Fed/ Grain Finished in Georgia. Graded at Choice, at least but typically at Prime.

So what makes it such a great barbecue cut? The slow cooking process means the meat has plenty of time to become tender. All the connective tissue would normally make this an almost inedible cut of meat if you were to cook it like a steak, but when you barbecue, all the collagen fibers in the brisket break down slowly, lubricating all the muscle fibers and making the whole cut remarkably tender and delicious. Brisket is usually cooked for longer than other meats to give the connective tissue plenty of time to break down and become tender.

Some people like to leave the fat cap attached to the brisket to keep it from over-drying, while others prefer basting, but most of the tenderness of this particular cut comes from the connective tissue, which means that compromising on the length of time it spends cooking isn’t really an option.