Our Brisket

We bring in Certified Angus Prime brisket just for WRB. We smoke each brisket approximately 18 hours, rendering the fatty end of the brisket into a moist and desirable product.

Many describe the fatty cuts as melt in your mouth goodness. We do not separate the flat and the point but slice through both to create our fatty cuts so it does not have the same taste or feel as other fatty meats you've eaten before.

The Anatomy of Brisket

Brisket is cut from the breast section and consists of two distinct areas separated by a layer of fat. The point is the richly marbled FATTY section that sits on top of the flat - the bigger, LEAN bottom section.

During the smoking process, the fat from the point of the brisket is rendered into the meat, infusing each slice with rich flavor. While you have your choice of lean or fatty cuts, we recommend experiencing the amazing flavor that comes from the more moist, marbleized (and YES, fatty!) sections.