National Brisket Day — A Great Excuse to Eat (Local) BBQ!

Today’s one of our favorite food holidays around here: National Brisket Day. 🐂 🔥

Cockeye BBQ Chef and Pitmaster Erik Hoover spent the morning up early with Steve and the crew at WFMJ talking brisket — how to trim it, how to smoke it, and why good brisket takes time, patience, and respect for the process. Looking for ‘left-handed’ animals, trimming away the extra fat, and cutting against the grain, Chef Erik makes it easy for Steve Vesey! 😂

At Cockeye BBQ, brisket has always been one of the meats that defines who we are. Real brisket is hard. It takes hours of work — trimming, smoking, resting, slicing, and staying consistent day after day. There are no shortcuts… That’s what makes it special. 🫶🏻

If you’re celebrating National Brisket Day, skip the chains and support your favorite local BBQ joint today. We’d be honored if it was ours.

Courtesy: WFMJ