Take a shortcut for barbecued brisket or try this recipe from our book, The Ethical Omnivore; Richie's brisket with egg noodles and greens.  

A NOTE ABOUT FAT:
We don't trim our brisket the way most butchers do for several reasons.

1. We think that fat is flavour and when the fat in good quality brisket melts it's really, really good. It should be left on the brisket during cooking so it can do its job of providing flavour and keeping the meat moist and tender. Most of it will render out in a long, slow cook. 
2. Our beef comes from two to four year old, slow growing cattle breeds that are selected and pasture raised (no grain, no feed lots), with the goal of achieving an optimum table product as well as the best possible outcome for animal, environmental and human welfare.
3. The result can be very different from the standard 12-18 month old, fast-growing, grain-finished breeds that dominate the beef market, particularly when it comes to fat. Older, slower-growing animals generally provide much more flavour but can also include a higher fat cover.