Brisket is  a wonderful cut for smoking, slow cooking or a classic sourthern style BBQ experience. You cannot beat the Dry-Aged Brisket.
 
Our Wagyu Brisket weighs in at roughly 12-14 lbs
 
The Brisket is the fatty and flavourfu cut, great for low and slow cooking, smoking and grilling. The Brisket is the large chest muscle of the cow and is halved for commerical sale as the point of flat and cuts of a Brisket (the top and base of the muscle.)  The point cut is the smaller of the two, although it is thicker and fattier and marbled- perfect for shredding for Brisket sandwhiches or corned beef. The flat cut is larger, thinner, and leaner with an even layer of fat across the top. The flat cut is best for slicing, braising and slow cooking with moist heat methods, due to the fact it has less fat and tenderness than the point  cut.