Brisket

Brisket is the chest muscle: a flat and a fatter point joined by a seam of fat. It supports most of the animal's weight, so it needs hours to give up its collagen.

How to cook it

Trim the fat cap to a quarter inch. Salt and pepper only.
Smoke or oven-roast at 225 to 250°F. Wrap in butcher paper when the bark is set, around 165°F, and go to 200 to 205°F. Figure 1 to 1.25 hours a pound.
Rest wrapped in a cooler for at least an hour. Two is better.
Slice the flat across the grain, cube the point for burnt ends.

Why it's better as Midwestern wagyu

A wagyu brisket is the cut that made Texas pitmasters pay attention. The marbling means it doesn't dry out during the long cook, and the fat cap renders instead of sitting there.

In your share

One brisket per side. Half and whole shares get a whole packer; a quarter gets a flat or a point.

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