- Tip: The brisket’s long muscle fibers shred beautifully for pulled Barbacoa or BBQ beef.
- Provenance: Nebraska
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
Whether smoking or braising this cut is the go-to for slow cooking. Brisket is cut from the forequarter of beef and is technically the pectoral muscle. It’s heavy fat coverage makes it perfectly suited for long-term smoking, and it’s a well-known staple in the tradition of southern BBQ.