Brisket is a cut of beef from the breast section of the cow, typically cooked slowly enough to break its tough, connective tissue down into tender and succulent meat. Different cultures utilize brisket in a broad variety of ways, but the principal of low and slow heat application recurs, whether marinated and smoked as in Texas Barbecue, cured and simmered for corned beef, braised and boiled in a British stew, or cooked, pressed, and marinated with soy sauce for Korean Jangjorim. In the spirit of springtime arriving across the United States and in respecting the tradition of this brisket’s Texan provenance, we enthusiastically recommend smoking this brisket outside if you can, over natural hickory wood chips. Alternatively, thinly slicing the brisket and cooking it in a spicy, tangy pho broth is a wonderful way to enjoy this brisket.
This particular brisket comes from A Bar n’ Ranch, a family-owned cattle operation in northern Texas. Since purchasing their first Wagyu Bull in 2009, A Bar n’ Ranch has dedicated themselves to raising cows with a level of reverence and rigor that is scarcely seen outside of Japan. Their herd grazes on thousands of acres, sustaining a lineage of the finest cattle breeds from America and Asia - American Blank Angus and Japanese Kuroge Washu. The resulting American Wagyu is some of the most tender, intensely marbled cuts produced anywhere in the United States.
Celina, Texas, United States
