Beefmaster Whole Brisket

A whole packer brisket: both muscles still together, the point and the flat, with the fat seam running between them. This is the cut Texas barbecue is built on.

Beefmaster runs leaner than our Wagyu brisket. That changes how you cook it rather than whether you should. Less fat means less insurance, so the flat will dry out if you push it.

Method: trim, season with salt and coarse black pepper, smoke at 225 to 275°F. Budget roughly an hour to an hour and a half per pound, but treat that as a planning number and not a target. Wrap once the bark has set and the temperature stalls. Pull it when a probe slides in with no resistance, usually around 200 to 205°F internal, not at a particular time.

Then rest it. An hour at minimum, longer if you can. Resting is not optional on a brisket. Separate the point from the flat before slicing, because the grain runs different directions in the two muscles, and slice each one across its own grain.

Sizes: S (10-13 lb), L (18-20 lb), XL (20.01-24 lb).

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.