Brisket inspection

Look for one with good marblling.

Marking the grain

Cutting angle perpendicular to the grain in the meat. Tells you where to start cutting sliced when done cooking

Jurassic Pork's box

Got first place in the class contest, we added the chopped meat

Paul Kirk on Briskett

We used certified angus beef, starting with the entire brisket, we removed the "flat"; cooked separately. Paul ages the brisket in the sealed cyrovac for 20 to 40 days in a refrigerator at 34 degrees.