Description
Off the front quarter of Angus cross steers from a ranch near Gonzales. We separate the point from the flat ourselves so you get one even muscle rather than two of different thicknesses fighting each other in the smoker. The hard fat between the two is removed and the cap is left at about a quarter inch.
Smoke at 250F, fat side up, until the bark sets and the internal reads about 165F, then wrap in butcher paper and carry it to 203F. That last number matters more than time. Rest it wrapped in a cooler for at least an hour, two is better, then slice across the grain pencil thick.
Specification
- Breed: Angus cross, Gonzales County
- Aged: 21 days, wet, in the primal
- Feed: pasture raised, grain finished 90 days
- Trim: point separated, fat cap at a quarter inch, hard fat removed
- Bone: boneless
- Sold by: weight, whole flat
Cooking
Smoker or a 275F oven with a foil wrap. Probe tender at 203F internal is the target, not a clock. In an oven, add a cup of stock to the wrap so it does not dry at the thin end.
Storage
Five days in the fridge unopened. It freezes well whole for six months. Cooked brisket keeps better sliced into its own juices than dry on a board.
Terrell B. (verified owner) –
Trimmed better than anything I get at the warehouse store, which saved me a half hour with a knife on a Saturday morning. The 8 lb fed eleven people with leftovers.
Dana R. (verified owner) –
Cooked the 6 lb in the oven since I do not have a smoker and it came out well with the paper wrap. Only note is the thin end still dried a little, which is probably me and not them.
M. Escobedo (verified owner) –
I corned this one instead of smoking it, ten days in brine. Even thickness across the whole flat meant it cured evenly. Will do it again for St Patrick’s.