The brisket pitmasters and comfort cooks dream about. Whether it's the lean cuts off the flat or the marbly slices and burnt ends from the point, there's something for everyone on a well-crafted brisket.
Clear the day. Smoke it low, set the bark, and let the wait do the work - this is the cut a backyard gathers around.
The full project, so clear the day and let time and patience do the work. Figure roughly an hour a pound at 225F, which means a big packer is an overnight, not an afternoon. On the smoker, run it low, fat side up, and wrap it once the bark sets. When the temperature stalls for an hour or two that's normal, so hold your nerve, and take it to probe-tender 200F. It's all about feel, so pull it when the meat probes like warm butter and gives up completely. Rest it an hour or two at least, the longer the better. Then slice it against the grain, which switches direction between the flat and the point, so turn the point 90 degrees when you get there.
In the oven, braise it pot-roast style in a covered pan with stock and onions at 325F.
Your beef, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Brisket
Brisket comes from the chest, a tough, hardworking muscle that, given fire and time, turns into something unforgettable. It's two muscles in one, the lean flat and the marbled point, which is why a whole packer gives you both slices and burnt ends off a single cook. Order it trimmed and it's ready for the smoker. Order it untrimmed and the fat cap and hard fat are yours to shape however you like. Before it was a barbecue trophy, brisket was a workingman's cut with two homes: the Texas smokehouse and the Jewish deli, where the same tough chest muscle is brined into corned beef.
