Thousands of years ago, a caveman harvested a cow and cooked the brisket over an open fire for a few minutes until it was done. It was tough. Really tough.
 
Some years later, another caveman cooked another brisket over an open fire, but at a lower temperature and for many hours. After the resulting gustatory masterpiece, that caveman was made king of the village and the legend of the brisket was passed down for generations in song and dance.
 
Though that story is absolutely false (we think), Brisket is actually known for being possibly the most flavorful cut of meat on a cow. It requires a low and slow cook to break down the tough connective tissues that ultimately give it unparalleled flavor. For those willing to undertake the journey, the rewards are worth the wait.
 
These are our Split Briskets - Briskets that have been cut into the Flat or the Point. There are four of these on a cow. Our American Wagyu Briskets are particularly prized by competition smokers.
 
Our Briskets are dry aged for a minimum of two weeks, individually packaged, vacuum sealed, and flash frozen for optimal freshness.