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Smoked brisket for breakfast, lunch and supper

When we started smoking our products, brisket was the first meat cut I started with. I read, consulted and made lots of mistakes. Smoking meat is not about the recipe, it is more about the process. Each cut of meat is different and I always adapt my smoking technique with factors such as the fat/moisture content and the climate outside (yes, that does make a difference too). The Meatcart slices its smoked brisket and vacuum seals it. We recommend defrosting thoroughly before use and I always like to re-ignite the buttery flavors of a smoked brisket by warming it up in the...

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