Brisket

Low and slow is the way to go with our 21-day dry-aged brisket. From our Black Angus cattle with the marbling to match, it smokes up juicy, tender, and full of deep, beefy flavor, the kind of brisket that makes a Texas pitmaster nod.

Available whole, half, or small. Season with salt and coarse pepper, smoke at 250°F until it probes tender (around 200°F), then wrap and rest for at least an hour before slicing against the grain.