Brisket

Farmer Matt Dry-aged Angus brisket packs plenty of flavor and is best cooked slowly at low temperatures. This meat should be slow-braised or smoked. Choose from a flat end ( average 6-8 lbs) , a point end ( average 6-8 lbs), or whole packer brisket (average is 14-16 lbs).

Quantity represents weight in lbs.