Grassfed Beef Brisket

The barbecue cut. Give it time and it gives everything back.

Brisket comes off the lower chest, just below the shoulder. It is a working muscle full of connective tissue, which is exactly why it turns tender and rich once you cook it low and slow. You get one brisket per package, averaging 1.8 to 2.5 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.
• Dry Aged: Aging concentrates the flavor before the brisket is cut and packed.
• Right Size for a Weekend: A 2 lb brisket fits a home smoker and finishes in an afternoon instead of overnight.
• Feeds a Table: Slices for dinner, and the leftovers make the best sandwiches of the week.

How to Cook:

• Thaw: A full 24 hours in the refrigerator. Do not rush it.
• Smoke: 225°F to an internal 203°F. Wrap it once the bark sets and the temperature stalls.
• Oven: Sear it, then cook covered in liquid at 300°F for 3 to 4 hours, until a fork twists easily.
• Rest: At least 30 minutes before slicing. This is the step people skip and regret.
• Slice: Always across the grain, about pencil thick. The grain changes direction, so watch it as you go.

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