Brisket - Texas BBQ

The Texas BBQ staple. From the chest of the animal — sold as half briskets (flat or point), approximately 4 lbs each. Our Maine Anjou brisket has the fat cap and marbling that makes long-smoked brisket worth every hour it's in the smoker. Smoke at 225°F for 12–18 hours. Wrap at the stall. Rest at least one hour before slicing. You already know this. Now do it with beef from a farm you can visit. About 4 half-briskets per whole animal.