About Watson and William Farm
Sparks, Maryland
We are Emily and Mike Nash. Two young farmers with a passion for raising ethical, premium quality, sustainable beef. Over the last 100 years, the Nash family has farmed numerous crops and raised a variety of livestock. Our current operation is focused on growing commercial corn and soybeans and tending to our Angus cattle.
Watson and William beef represents the best of two worlds. Our cattle are pasture-raised (grass-fed) and supplemented with a grain ration for six months before harvest. The forage and grain that our cattle consume is grown and harvested by us on the farm.
We take great pride in our operation, providing you with knowledge of exactly where your steak comes from. We strive to produce humanely raised beef that is cared for by us from birth to butcher.
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The whole brisket makes up the animal's breast which means that it will be a tougher cut of meat due to being used for movement. Due to the popularity of backyard barbeque and smoking the brisket has become a very well known cut that can be found at your local grocery store or butcher shop.
Briskets are most commonly prepared by applying a generous amount of rub over the entire surface, and then placing it on the smoker and letting it cook low and slow until it reaches an internal temperature of 203-205 degrees.
Once fully cooked, be sure to let the brisket rest before slicing.
The whole brisket is made up of two pieces known as the brisket point and the flat.
The Brisket Point is the less lean portion of the brisket that is full of flavor, juicy and typically used for burnt ends in barbeque application.
On the other hand the Brisket Flat is the leaner portion of the brisket full of flavor and typically used for slicing or shredding.
Both the point and flat are most commonly used for barbeque and corned beef.
