Beef Brisket, Halved

100% grass-fed, grass-finished beef brisket. No hormones. No antibiotics. Just a rich, flavorful cut made for people who still believe good food is worth doing right.

Brisket is a smokehouse classic for a reason. It comes from the breast of the cow, which means it gets a lot of use and starts out naturally tougher than a fancy steak. But give it some time, and it turns into something tender, juicy and ridiculously satisfying.

Why people love brisket

• Big flavor: rich, beefy and perfect for low-and-slow cooking
• Versatile: great for smoking, braising or making your own corned beef
• Worth the wait: one of those cuts that rewards a little patience in a big way

A few brisket tips

• Low and slow is the move. Think smoking or braising, not rushing.
• The fat cap matters. Some folks trim it, some don’t. If you leave it on, cooking fat-side down can help protect the meat, keep it moist and give you a beautiful bark.
• Give it time. Smoked brisket often takes 8–12 hours. Braised brisket usually needs at least 3 hours to really relax and get tender.

Feeling seasonal?

Make your own corned beef this year and leave the pink slime and nitrates behind. Grab our pickling spice blend to make it easy, and don’t be surprised if this becomes more than a once-a-year thing.

Bigger and smaller briskets are available. Let us know in the order comments what you’d prefer.

If brisket is out or the wrong size, you can sub with really any beef roast.