Whole packer brisket, fat cap on. This is the cut that built Texas barbecue — the chest muscle, full of connective tissue, that rewards patience like nothing else. We leave the fat cap on so it bastes itself through a long cook. Trim it to a quarter inch before you put it on.

How to cook it: Salt and pepper is all it needs. Smoke at 250°F fat side up until the bark sets and it stalls around 165°F, wrap it in butcher paper, and take it to 203°F — or until a probe slides in like it’s going into warm butter. That’s usually 10 to 14 hours. Rest it at least an hour before slicing across the grain. No shortcuts on a brisket.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.