Grass-fed Beef Brisket

Our Grass-Fed Beef Brisket is the embodiment of a time-honored smokehouse classic, evoking the flavors of classic Southern barbecue. Derived from the breast of the cow, a muscle frequently in use, it starts as a tough cut. However, with the right techniques, it transforms into a tender and flavorful piece of beef that's sure to satisfy your taste buds.

The Perfect Fat Cap: Our brisket boasts a substantial fat cap. While some prefer to trim it, leaving it untrimmed with the fat side down during cooking serves as a protective shield against direct heat, retaining moisture and flavor. This results in a beautifully uniform bark and a truly delectable taste.

Versatile Cooking Methods: The beauty of beef brisket lies in its versatility. You can cook it in various ways, but the best method involves a low and slow approach. Try your hand at braising or smoking it at a low temperature for 8 to 12 hours. When braised in a vegetable stew, allow it to simmer for at least three hours to soak in the flavors and break down the collagen fibers for a tender, succulent texture.

The Brisket Primal: Located just below the chuck primal in the front chest of the cow, the brisket primal typically weighs between 10 and 16 pounds. It's a lean yet tough cut with coarse muscle fibers, packed with flavor, and sporting a generous amount of external fat that basts and enriches the meat as it cooks. Brisket is a preferred choice for marinating (corned beef), long and slow barbecue cooking (a Texas specialty), smoking, and braising.

Taste Profile: When cooked low and slow, brisket becomes dense with a meltingly tender texture. It offers a bold, meaty flavor that pairs beautifully with smoky and corning techniques. Imagine the savory notes of freshly cracked peppercorns, rich beef gravy, hints of woodsy juniper, and the enticing smokiness of barbecue.

Cooking Instructions: The key to tenderizing this initially tough cut is cooking it low and slow. Marinating or "corning" the brisket can help break down the muscle fibers. Braising, slow barbecuing, or smoking allows a flavorful crust or "bark" to form on the outside while the meat tenderizes over time. For the perfect serving, slice cooked brisket against the grain to make it more manageable and delightful to eat.