Whole Prime Brisket Double Cut

Savenor's Butchery Verified independent store

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A whole double cut brisket includes two muscles, the flat and point ends, separated by a layer of fat in the middle. Brisket comes from the pectoral muscle of the beef. It is a lar ge, tough muscle that needs to be slow cooked, but we promise the long cooking time is worth the wait.The flat end cooks a lot faster than the point end, so if you plan on smoking a double cut, make sure to face the point end toward the area of the smoker with higher heat.Sold in 8-lb, 10-lb, and 12-lb options, vacuum-packed. Show more