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.
For the finest Texas barbecue experience, nothing shines above the rest like a Wagyu brisket. As slow-cooked brisket recipes depend on the loads of tough connective tissue within the muscle that require prolonged exposure to low heat to render, the Wagyu brisket seems optimally designed Central Texas barbecue success; the swath of intramuscular fat that makes Wagyu so famous provides a moistening agent throughout the cook that also provides a nutty, delicious fat in the finished product. Sourced from Ranger Cattle Fullblood Wagyu in East Austin.