Brisket is a boneless cut from the breast section. It has the reputation as a tough cut of meat, but don’t be swayed. When slow-cooked, the fat and collagen melt into one another creating a very tender, incredibly flavorful meal. If you haven't given it a try, you are missing out.

Cooking Notes: Season 24 hours before cooking with your favorite bbq rub. Cook low heat, long and slow on a smoker or pellet grill.  Depending on the size, it can take 6 to 10 hours to cook.  But be patient, the longer it smokes the better. For extra tender meat, during the last 2 hours of cooking, remove from the smoker to wrap up in plain non waxed butcher paper or non-stick aluminum foil and place back on the smoker.  Can also be cooked in an oven with a large roaster and tight-fitting lid.