Wagyu Deli-Style Brisket (12.5 LBs) – Gold Grade

Description

Located between the fore shank and the plate, our brisket flat will knock your socks off. Leaner than the point and best cooked fat side up. We love slow cooking this in the smoker or oven.

We recommend slow cooking with a Texas Mesquite or BBQ. Slow and steady wins the race here. Slow cook at 225°F until an internal temperature of 160°F. At this point, take it out of the smoker and lightly wrap in foil. Put back in the smoker until an internal temperature of about 200°F. Finally, wrap the finished brisket in towels or blankets and let rest for around 2 to 3 hours.