Texas Style Brisket

A full "packer" brisket is a huge chunk of beef.  This two part muscle group comes from the chest of the cow and contains both the "Point" and the "Flat".  Traditionally this cut of meat is used to create Pastrami and Montreal Style Smoked Meats, but it's at it's very best when it's smoked low and slow. 

We start with only the best cuts of Ontario-grade AAA beef and a cord of dry Canadian oak wood.  We rub the roasts with a mix of our Pitmaster signature blend brisket spice, and smoke at 250 degrees for almost 12 hours.  We let it rest for 4 hours before slicing.  This is the opposite of Fast Food.  The results are pure heaven.

A smokey juicy beefy thing of joy.  We vac seal as soon as it is sliced to retain maximum moisture.  You will not be disappointed with this meal.  A quick 20 minute boil in the bag process and you've got a meal that will make you smile.