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Brisket 101

In this introduction to Brisket, we will cover everything from anatomy, understand a full packer and difference between the flat and the point (fatty end), sourcing, butchering / trimming, smoke flavoring, seasoning, building bark, timing, to wrap or not to wrap, when done, how to slice / cube burnt ends and presentation.  Oh yeah, we get to eat some killer brisket along with a few other things too!  $75.  Class size is limited.

Earlier Event: November 1
Ribs 101