Why We Picked This Cut
Brisket is the unofficial symbol of Central Texas BBQ, and any self-respecting Texas pitmaster has a singular (and sometimes secret) smoked brisket recipe. Cut from near the shoulder of the steer, the muscle supports a tremendous portion of the animal’s weight throughout its life, resulting in tons of tough, stringy connective tissue that can only be broken down by low-and-slow cooking — perfect for the smoker. Smoked brisket is the standard by which all Texas pitmasters are judged, and by starting with this fantastically-marbled USDA Prime Brisket from Dean & Peeler Meatworks in Poth, Texas, even a beginner stands a chance in competition.
Bone-in or Boneless
Will feed a small crowd and offer sufficient leftovers.
Cook Preparation Suggestions
Best smoked low and slow.
Dean and Peelers - Poth, TX
This meat is antibiotic-free, hormone-free, steroid-free, and soy-free. The steers are raised outside on real grass by real cowboys and fed a diet based on their biology and the season.