Whole Beef Brisket - Grass Fed & Dry Aged

The Ultimate BBQ Challenge

Our Whole Beef Brisket is the crown jewel of BBQ - a 10-13 lb masterpiece that's been 17-day dry-aged and pre-trimmed for your convenience. This is the cut that separates backyard grillers from true pitmasters. Featuring both the flat and point cuts, our grass-fed brisket delivers incredible flavor and that coveted smoke ring when cooked low and slow.

Why Our Whole Brisket is Exceptional:

17-Day Dry Aging - Our artisanal dry-aging process intensifies the beefy flavor and creates the perfect foundation for absorbing smoke, resulting in bark and flavor that's simply unmatched.

100% Grass-Fed & Finished - Raised on lush pastures their entire lives, our cattle produce healthier beef with superior flavor, higher omega-3s, and no hormones or antibiotics ever.

Pre-Trimmed & Ready - We've done the hard work for you. Your brisket arrives trimmed and ready for seasoning and smoking, saving you time and ensuring consistent results.

Whole Packer Cut (10-13 lbs) - Includes both the flat (lean) and point (fatty) cuts. The flat is perfect for slicing, while the point makes incredible burnt ends.

Ethically Raised - Sustainable farming practices that respect our animals and the land, so you can feel good about every bite.

Smoking Instructions for Championship Results:

Preparation (Night Before):

• Thaw brisket in refrigerator for 48-72 hours (it's a big cut!)
• Remove from packaging and pat completely dry
• Apply your favorite rub generously on all sides (we recommend a simple salt and pepper "Texas-style" rub)
• Wrap in plastic and refrigerate overnight to let the rub penetrate

Smoking Method (Low & Slow):

• Remove brisket from fridge 1-2 hours before smoking to bring to room temperature
• Preheat smoker to 225-250°F using oak, hickory, or mesquite wood
• Place brisket fat-side up on smoker grate
• Smoke for approximately 1-1.5 hours per pound (10-20 hours total)
• Spritz with apple juice or beef broth every hour after the first 3 hours
• When internal temp reaches 165°F, wrap in butcher paper or foil ("the Texas crutch")
• Continue smoking until internal temp reaches 200-205°F in the thickest part
• Probe should slide in like butter when it's done
• Rest for at least 1 hour (up to 4 hours) wrapped in towels in a cooler

Pro Tips from the Pitmasters:

• Don't rush it - low and slow is the only way to break down the collagen
• The "stall" around 165°F is normal - this is when wrapping helps push through
• Use a meat thermometer - don't rely on time alone
• Slice the flat against the grain for maximum tenderness
• Cube the point for burnt ends - toss with BBQ sauce and smoke for another hour
• Save the drippings for incredible au jus or BBQ beans

Serving Suggestions:

Slice the flat for sandwiches, tacos, or plated dinners. Cube the point for burnt ends. Serve with classic BBQ sides like coleslaw, mac and cheese, baked beans, and cornbread. Pair with a bold red wine, craft beer, or sweet tea.

Yield: One whole brisket (10-13 lbs) feeds 15-20 people, or provides plenty of leftovers for a smaller group.

*Raised without hormones or antibiotics. Dry-aged for 17 days. 100% grass-fed and grass-finished. Pre-trimmed and vacuum-sealed for freshness. Shipped frozen.*