Brisket

A whole brisket cut from the lower thoracic region, below the shoulder. Best cooked slow and low as described in the book SALT FAT ACID HEAT by Samin Nosrat

Suggested Serving Idea: 

G Love's Special Sauce Recipe: 1 can IPA, 1/2 cup big red wine  (malbec or zin) x2 pinches salt, 2 tbs pepper, 2 cloves garlic,  2tsp balsamic vinegar

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Available for regional delivery or pickup at the ranch