Minimum Order 8 Pounds @ $17.00 per pound
SHIPPING AND HANDLING ADDED AT CHECKOUT
After the brisket is selected we hand trim each cut. Then we season with kosher salt and ground black pepper. While the meat is sitting out to get to room temperature we fill the hot box on the smoker with hickory wood and light it. It usually takes about 1 1/2,hours to create a bed of coals and get the pit to 250 degrees before putting the meat on the grates. Once the brisket is in the pit it takes patience, fire management, and a close eye on the meat to make sure all the briskets are cooking at the same rate. Fire management is so important to maintaining a consistent temperature in the smoke chamber. Once the meat is in the pit our process is to let it smoke for 4 hours then open the lid and spray each brisket with apple cider vinegar so that it doesn’t dry out. We then close the lid and continue to let it cook to 175 degrees internal temperature which usually takes about 9 hours. We then open the lid and spray each cut again and wrap each brisket in brown butcher paper. We close the lid and let the meat cook to the end, 200 degrees which usually takes about 2 1/2 hours.