Updated: Jul 24
When we think smoked meats, brisket is one of the first things that comes to mind. Sometimes it’s even thought of as the pinnacle of smoking. Add to this the fact that most tales of smoking brisket include humble brags about waking up in the wee hours of the morning to put it on, and spritzing it every hour with some special concoction – it can make the idea of smoking a brisket daunting.
But you’re not gonna find that here. We like to keep things as simple as possible. And with the busyness and unpredictability of farming, it’s a bit of a necessity that we keep this efficient. Minimum effort for maximum result! And you'll still end up with a brisket that looks like this:
So obviously first thing to do is thaw your brisket. Most of our briskets average around 8-10 pounds for a whole, and 4-5 pounds for a half. It’s not uncommon for us to have briskets in the 12-13 pound range as well, and we even had one that was 16! Regardless of how many mouths you’re feeding (or how much you want for