Brisket

Yes, we have brisket. The whole brisket, fat left on. Slow-cooking is the way to go, whether you’re smoking or slow-roasting, the long cook will allow the collagen to break down. What’s left can not be described in words. The only way is to try it yourself. Order a brisket and start the fire on your smoker.. Don’t know how? Then  follow the instructions below and decide yourself. If you think 12 hours is too long, try our beef ribs. Closer to 6 hours, start at lunch, and meat falling off the bone.