Brisket Pie

Some of you have found our new “brisket pie” in your coolers. We’ve started cutting the whole brisket into wedges for a couple of reasons; it makes for easier, quicker cooking and it allows us to spread the brisket around to more of you. Treat it like you would pot roast - see the cookbook.  However, please note that for some reason we occasionally get gamey meat and if so, it almost always settle in the brisket first. To leach this gaminess out, brine it for about 4 hours before cooking, then purge it in a couple of cold water baths. That usually does the trick.