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This is a high quality whole brisket. It is "packer style", meaning you will have to do some trimming and cleaning, but this is EXACTLY what you want if you are planning on doing a proper whole brisket.
This is the kind of Brisket you take to a competition (and a lot of our customers do). It has beautiful marbling and has been wet aged for 30 days.
Cooking a whole brisket can be a lot of fun. It takes time but the results can be so rewarding. Brisket is not for everyone as it requires timing and patience. You need to be serious about smoking throughout and take it off at the right moment. Remember, low and slow produces the best flavor, tenderness and results.
Our Packer Style briskets have been featured in Food & Wine!
Brisket is not a steak, meaning, we don't get to trim it and cut it to an exact weight (we could, but it would just drive price up). Each steer will be different and its Brisket will vary in size. We sell online at pre-determined prices and have divided the Briskets in weight ranges and we price them to the lower end of the weight range. So if it's a 10-13 lb, we are pricing it at 10 lbs. While this may mean you get the smaller end of the weight, you are still getting what you paid for.
Briskets don't get smaller than 13 lbs (and that's a rare and small one!). If you are accustomed to buying and cooking smaller briskets perhaps what you are looking for is a Brisket Flat. These do run 6-10 lbs and are very good!
The logistics went very smooth and the delivery arrived exactly as promised by Meat N’ Bone. The brisket was well packed - vacuum packed in a polystyrene box with ice packs, inside a cardboard box. It went straight into the refrigerator to await my planned 4th July cook. On the evening of 3rd I planned on trimming the brisket but decided no trimming was necessary. I seasoned with my favorite GrubRub dry rub, wrapped it and back into the Refrigerator for overnight. On 4th I lit my 14 year old large Big Green Egg and packed it well with BGE charcoal. I decided on cherry wood chips which I soaked overnight and make into packages using aluminum foil. The brisket took up the full grill surface as you can see in the photograph. I use the plate setter to avoid direct heat and a good size drip pan. My target ambient in the egg is 225-250F. I use a Meater + Bluetooth thermometer. When the internal temperature reached 170F I remove the brisket, add a layer of bacon, wrap in butcher paper and return to the grill for the final stage of the cook. At 203F I removed the wrapped brisket and put in a cooler box to rest for 30 minutes. In total it took about 9 hours. At 83 years old I have smoked a lot of briskets. This brisket from Meat N’ Bone is one of the juiciest, tastiest, tenderest that I have ever cooked. 5 stars for quality and service Meat N’ Bone.
This was my first brisket attempt on my Traeger Timberline. I couldn’t be happier with the end result and a lot of that success is owed to the large hunk of protein that showed up from MeatNBone. I’ll be ordering again!
Great brisket, no leftovers.
First brisket on my smoker. High quality everyone loved it, great marbling. Delicious. Food coma, talk soon.
Received a beautiful 14.7 pound prime brisket two days after ordering. It is beautifully marbled and well processed! It has been trimmed and seasoned and will fo on my smoker for a low and slow cook this weekend.
I’ll never buy a choice brisket again. My local prime briskets weren’t much better. This 16-18 pounder was perfect. Had a fair fat to trim off the side and top but that’s expected. Did have a huge piece of deckle fat. Smoked 12 hours; 200F for 8 hours. Foil boated the bottom after 5 hours. Then wrapped in butcher paper with 4 hours to go. And cooked at 250F. I’ve made lots of briskets and this was the best by a wide margin. From here forward it’s prime briskets. I will probably try Creekstone competition prime briskets once to see how they stack up. Meat & Bone is on the reorder list from here forward!!!
First brisket was 6 years ago. It crushed my manhood and made me question my life choices. I decided yo give it another shot. Chose the 10-13 pound prime to try my second attempt. This prime cut did not disappoint. It was already shaped nicely so I didn’t have to trim too much off. This cut is very forgiving for a novice like me.
12 hours and 20 minutes to get to 170 temp in flat. Wrapped in foil with beef consume and Kosmo Q Brisket mop. Used Sucklebusters 1836 Beef Rub.
Overall experience exceeded expectations. I ordered a prime whole packer brisket on Friday 6/28 late afternoon. The product arrived on Wednesday 7/3, which was two days after shipping. The product was still frozen even though the dry ice had sublimated. The brisket was beautiful. I trimmed the packer and then put it on my smoker for overnight smoke. This awesome piece of meat was tender, juicy, and it just wowed my guests. I was blown away buy the entire experience from ordering to final outcome of consuming this tender and juicy packer. Thank you!!
