Got your coffee? I’ve got something worth talking about today — especially if you’ve got a brisket in your freezer (or you’re hoping to get one in our Father's Day promotion).

The part of the brisket known for tender, juicy burnt ends — and that rich flavor you can only get from a slow cook and a little patience.

BRISKET POINT

Where does it comes from?

Brisket comes from the lower front chest — a hardworking muscle full of connective tissue.

That’s why low and slow is the name of the game when it comes to cooking it right.

Brisket Point is the fattier half, which makes it perfect for juicy, sticky bites like burnt ends.

Before and after:

It doesn’t look like much at first — just a thick, trimmed cut. But after a few hours in the oven (or the smoker), it transforms into something incredible. Sticky, smoky, tender chunks of BBQ heaven.

No smoker? No problem.

These oven-baked brisket point burnt ends are easy to pull off and worth every minute.
 

Add them to sandwiches, a BBQ platter, or just eat them straight off the tray like we do.

Our boys both have Traegers.  We don't.  So, this is the recipe we’re loving lately.

Brisket is included in all our beef shares, except the 1/8.

And this week, we’re sending a brisket as a bonus to the first three folks who order a Father's Day Beef Share.
 

If you haven’t grabbed yours yet — there’s still time.

👉 Click here to see the Father’s Day Beef Share offer
 

Let us know if you give the recipe a try — or if you’ve got a favorite way to make brisket, we’re always up for swapping tips!