Texas Style Beef Brisket
Brisket is by far and away one of the most versatile cuts of the animal. Historically a cheap and tough cut, the brisket has emerged as a darling of the slow and low BBQ scene.
Brisket can be a monster. We trim ours down to just the tastiest parts, to the same specs our friend Aaron Franklin uses for his brisket. We remove the excess trim and difficult to render fat pockets, and leave an even 1/8" – 1/4" of fat to ensure the brisket remains juicy through hours of hot, smokey purgatory.
Rub generously with salt and pepper. Smoke until the internal temperature of your brisket hits 203°. Aaron reckons that in a smoker set to 250° you should smoke your brisket 1–1:15 hours per pound.
ABOUT THE PROGRAM
We turn to Creekstone Farms for a 100%-natural take on classic Black Angus corn-finished beef and Heritage Duroc Pork.
Small by midwestern meat processor standards, Creekstone's All-natural, Never, Ever program tracks each animal for its entire life, starting on the farm, to the quality of the finishing corn, to Creekstone's state-of-the-art Temple Grandin designed Humane Certified abattoir.
Creekstone selects each Black Angus by hand. The animals are pastured for most of their lives, and finished on high-quality corn. They are never given hormones or antibiotics.
Their natural Duroc Pork program is also all-natrual. No antibiotics or hormones, ever.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pickup is every Friday from 2-4 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product.