Brisket

Brisket comes from the chest region of a cow, which gives it dense marbling and a flatter shape. Its high fat content makes it incredibly flavorful, tender, and juicy. Due to this high fat content, it will lose a lot of size after cooking. We recommend getting 1 lb of raw meat per person to compensate for that loss in size. Brisket is made up of two sections: the point and the flat. The point is the fattier of the two sections, while the flat is leaner. We have prime and premium choice full briskets, points, and flats available at all times. Our butchers are always happy to trim off excess fat to your exact liking.

How To Cook & How To Use

Brisket is used to make popular meats such as Corned Beef and Pastrami that you find in delis and restaurants. We offer our own in-house corned beef during March for St. Patrick’s Day, as well as in-house pastrami year long. It is also a very common cut of beef for smoking. The smoking process can take anywhere from 12-24 hours depending on the size of the cut. The low and slow cooking process allows the beef to reach around 200°F internal, all while maintaining its moistness and tenderness. Find our very own APM Smoked Brisket and Smoked Pastrami available in our deli, smoked by our chefs every week!