Brisket

The Brisket is from the chest of the cow and has become the mainstay of the Smoking movement across the world. The brisket is around 9% of the total cow s carcass and tends to lose a large amount of moisture during the 9-to-10-hour smoking process. 32 Wagyu (F1) Brisket smoked on a Green Mountain smoker with salt and pepper seasoning is a knockout!

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