This beef is graded USDA Prime.
A whole double cut brisket includes two muscles, the flat and point ends, separated by a layer of fat in the middle. Brisket comes from the pectoral muscle of the beef. It is a large, tough muscle that needs to be slow cooked, but we promise the long cooking time is worth the wait.
The flat end cooks a lot faster than the point end, so if you plan on smoking a double cut, make sure to face the point end toward the area of the smoker with higher heat.
Sold in 8-lb, 10-lb, and 12-lb options, vacuum-packed.
