I buy half a steer from a friend of mine every year. Between when he purchases them and when they're slaughtered, they get to luxuriate in two acres of pasture grass with a daily dose of grain. Grass fed flavor with grain fed texture.
Because he doesn't overwinter them, they're on the smaller side. This brisket ways in at a hefty 6lb 11oz. I trimmed the end of the flat because it's too thin for smoking which left me with a 5lb brisket. The trim piece will become corned beef. SPOG and into the smoker at 250 on hickory. I'm thinking about an eight hour smoke.
Because he doesn't overwinter them, they're on the smaller side. This brisket ways in at a hefty 6lb 11oz. I trimmed the end of the flat because it's too thin for smoking which left me with a 5lb brisket. The trim piece will become corned beef. SPOG and into the smoker at 250 on hickory. I'm thinking about an eight hour smoke.
