Our brisket roast is cut from the lower chest of the cow. This muscle holds about 60% of the cow’s weight therefore it contains high amounts of connective tissue. It requires long cooking times and must be cooked correctly to tenderize. Brisket is very commonly used in BBQ, often covered in spice rubs and smoked or cooked in a Dutch Oven using a slow, low heat.
Packaged: Cut into quarters.
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