Brisket
The Brisket is from the chest of the cow and has become the mainstay of the Smoking movement across the world. The brisket is around 9% of the total cow s carcass and tends to lose a large amount of moisture during the 9-to-10-hour smoking process. 32 Wagyu (F1) Brisket smoked on a Green Mountain smoker with salt and pepper seasoning is a knockout!
Get in quickly these babies sell quickly
The Brisket is from the chest of the cow and has become the mainstay of the Smoking movement across the world. The brisket is around 9% of the total cow s carcass and tends to lose a large amount of moisture during the 9-to-10-hour smoking process. 32 Wagyu (F1) Brisket smoked on a Green Mountain smoker with salt and pepper seasoning is a knockout!
Get in quickly these babies sell quickly
The Brisket is from the chest of the cow and has become the mainstay of the Smoking movement across the world. The brisket is around 9% of the total cow s carcass and tends to lose a large amount of moisture during the 9-to-10-hour smoking process. 32 Wagyu (F1) Brisket smoked on a Green Mountain smoker with salt and pepper seasoning is a knockout!
Get in quickly these babies sell quickly