Brisket is a tougher cut and comes from the chest area of the cow. For all you bodybuilders, these are the pecs.
The best method for cooking brisket is low and slow.
It's a popular cut for Roasting, BBQ, and smoking.
Don't be intimidated by making smoked brisket. The process takes some time, but it will be worth it!
Start by salt and peppering the brisket. Let it rest for one hour. While the brisket is resting, soak wood chips (try hickory, apple, or maple) for one hour in water. Light a charcoal grill, and let the temperature come to 300°F. Scatter wood chips over the coals and add the brisket, fat side up, opposite of the coals.
Cover and smoke the meat at 250°-275°F for about 4 hours. Check the temperature, and add hot coals as needed and wood chips every 30 minutes. On the third hour of cooking, wrap the brisket in foil.
Then in the last hour, remove the foil. The outside should crisp up. Glaze with your favorite sauce. Serve it with sides like coleslaw, pickled vegetables, and beans.
*Comes frozen and sealed.
Our old-time Scottish breed cows (Murray Greys, Red Devons, Aberdeen Angus, and Baldies) graze well on our high-altitude, chemical-free pastures of alfalfa, blue grass, white and red clover, orchard grass, wildflowers, turnip greens, oat grass, and herbs that produce high yield, nutritious, and deliciously tender beef.
Ingredients: 100% Grass Fed Beef, Grass Finished Beef
Made in the USA
Eating our grass fed products supports local, regenerative agriculture which in return supports the health of your family and the planet.